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Crockpot Butter Chicken

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 550
A creamy, flavorful Indian-inspired dish cooked effortlessly in the slow cooker, perfect for a comforting meal.

Ingredients

Oil

  • 1 tablespoon melted coconut oil (or olive oil)

Vegetables

  • 1 large yellow onion (finely diced) ((1-1/2 cups))
  • 1 tablespoon ginger paste (see note 1)
  • 1 tablespoon minced garlic

Spices

  • 1.25 teaspoons smoked paprika
  • 1.25 teaspoons ground cumin
  • 1.25 teaspoons ground turmeric
  • 1.25 teaspoons salt
  • 2.25 teaspoons garam masala (see note 2)
  • 0.125 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (optional)

Canned Goods

  • 1 14.5-ounce diced tomatoes (or crushed; fire-roasted is delicious)

Chicken

  • 2 pounds boneless skinless chicken thighs (see note 3)

Dairy & Fats

  • 8 tablespoons unsalted butter (sliced into tablespoons)
  • 0.5 cup heavy cream

Herbs

  • 1/3 cup finely chopped cilantro (optional)

For Serving

  • Naan (warmed, for serving, see note 4)
  • Cooked rice (for serving)

Instructions 

  • Sauté onion, garlic, and ginger in oil until golden, then add spices and cook until fragrant. Stir in tomatoes and transfer to slow cooker.
  • Prepare chicken by trimming fat, then add to slow cooker, coating in sauce. Cook on high for 2.5–4 hours or low for 4–6 hours until cooked through.
  • Remove chicken, chop into bite-sized pieces, then blend sauce until smooth. Return to slow cooker.
  • Stir in butter and heavy cream, then add chicken back to the sauce. Mix in cilantro and serve with rice and naan.

Notes

For best flavor, let the sauce simmer for a few minutes after blending.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: chicken