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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

4.9 from 9 reviews

This Crockpot Butter Chicken recipe delivers a rich and creamy Indian-inspired dish with tender chicken thighs cooked low and slow in a spiced tomato sauce, finished with butter and cream for a deeply flavorful meal that’s perfect for serving over rice or with warm naan bread.

Ingredients

Scale

For the Aromatics and Sauce

  • 1 tablespoon melted coconut oil (or olive oil)
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 1 1/4 teaspoons smoked paprika
  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoons ground turmeric
  • 1 1/4 teaspoons salt
  • 2 1/4 teaspoons garam masala
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (optional)
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted preferred)

For the Chicken and Finishing

  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter (sliced into tablespoons)
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped cilantro (optional)
  • Naan, warmed (for serving)
  • Cooked rice (for serving)

Instructions

  1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat and add the melted coconut or olive oil. Once hot, add the finely diced onion, minced garlic, and ginger paste. Sauté, stirring occasionally, until the onion is golden and fragrant, about 3 to 6 minutes. Add smoked paprika, ground cumin, turmeric, salt, garam masala, optional red pepper flakes, and sugar. Stir constantly for 1 to 3 minutes until the spices release their aroma. Stir in the canned diced tomatoes, scraping the bottom of the pan to incorporate any flavorful bits. Allow the mixture to cool slightly, then transfer it to your slow cooker.
  2. Cook Chicken: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker with the sauce, and stir gently to coat them evenly. Arrange the thighs in a single layer with the smooth side down. Cover the slow cooker and cook on high for 2 1/2 to 4 hours or on low for 4 to 6 hours until the chicken reaches an internal temperature of 165°F and is tender.
  3. Blend Sauce: Once cooked, remove the chicken thighs and chop them into bite-sized pieces. Use an immersion blender to purée the sauce in the slow cooker until smooth. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender and blend until smooth, then return it to the slow cooker.
  4. Add Butter and Cream: Stir the sliced unsalted butter and heavy cream into the blended sauce until fully melted and combined, creating a rich and creamy texture.
  5. Finish: Add the chopped chicken back into the slow cooker and stir to combine. Mix in the finely chopped cilantro, if using, and taste the sauce to adjust seasoning with extra salt if needed. Serve the butter chicken hot alongside steamed rice and warmed naan for a satisfying meal.

Notes

  • Ginger paste can be substituted with freshly grated ginger for a more vibrant flavor.
  • Garam masala is a key spice blend in Indian cuisine; using a fresh quality one enhances the dish significantly.
  • Chicken thighs are preferred for their tenderness and flavor, but boneless skinless chicken breasts can be used for a leaner option.
  • Warm naan bread complements this dish perfectly for scooping and soaking up the sauce.
  • Blending the sauce smooth creates a luxurious texture typical of butter chicken; skip blending if you prefer a chunkier sauce.

Nutrition

Keywords: butter chicken, crockpot butter chicken, slow cooker indian chicken, creamy chicken curry, easy butter chicken, indian comfort food

Find it online: https://flavorsbymaya.com/crockpot-butter-chicken-recipe/