Description
This Slow Cooker Butter Chicken recipe offers a rich and creamy Indian-inspired dish that’s effortlessly made in a crockpot. Tender chicken breasts are cooked in a blend of aromatic spices, tomato sauce, and heavy cream, resulting in a flavorful and comforting meal perfect for weeknight dinners. Served over jasmine rice and garnished with fresh cilantro, this recipe combines convenience with authenticity.
Ingredients
Butter Chicken Sauce
- 1 cup onion, diced (about 1 small onion)
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2½ teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 cup tomato sauce
- 6 tablespoons tomato paste
- 1¼ cups heavy cream, room temperature and divided (¾ cup + ½ cup)
- 2 tablespoons cornstarch
Main Protein and Sides
- 3 pounds large boneless, skinless chicken breasts (5 to 6 pieces)
- 4 cups cooked jasmine rice (prepared according to package directions)
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics and Spices: In a sauté pan over medium-high heat, melt the butter. Add diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Cook, stirring occasionally, for 2 to 3 minutes until the onions are tender and the spices release their fragrance.
- Blend the Sauce: Transfer the cooked onion and spice mixture to a blender. Add tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend everything until smooth, creating the signature butter chicken sauce.
- Slow Cook the Chicken: Place the chicken breasts in the slow cooker insert. Pour the blended sauce over the chicken, ensuring they are well coated. Cover and cook on high for 2½ to 3 hours until the chicken is cooked through and tender.
- Cut the Chicken: Carefully remove the cooked chicken breasts from the slow cooker. Cut them into bite-sized, approximately 1-inch pieces.
- Thicken the Sauce: In a small bowl, mix the remaining ½ cup heavy cream with 2 tablespoons cornstarch to form a slurry. Stir this mixture into the sauce left in the slow cooker. Continue stirring gently until the sauce thickens.
- Combine Chicken and Sauce: Return the bite-sized chicken pieces to the slow cooker. Stir gently to coat the chicken fully with the thickened sauce. Turn off the slow cooker once the pieces are combined and ready to be served.
- Serve: In serving bowls, spoon about ¾ cup of cooked jasmine rice, keeping it mostly to one side. Next to the rice, add a generous portion of the butter chicken. Garnish with fresh cilantro before serving.
Notes
- You can adjust the chili powder to control the heat level to your preference.
- For extra richness, you can use full-fat heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with naan bread or steamed vegetables for a complete meal.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
