Description
Crockpot Butter Chicken is a rich and flavorful Indian-inspired dish featuring tender chicken thighs slow-cooked in a creamy, spiced tomato sauce enriched with butter and cream. This easy-to-make recipe combines aromatic spices and slow cooking to deliver a comforting dinner that pairs perfectly with rice and naan bread.
Ingredients
Main Ingredients
- 1 tablespoon melted coconut oil or olive oil
- 1 large yellow onion, finely diced (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 or crushed, fire-roasted preferred
- 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)
For Serving
- Naan bread, warmed
- Cooked rice
Instructions
- Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the melted coconut or olive oil. Once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally, until the onion turns golden brown, about 3 to 6 minutes.
- Add Spices: Stir in smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Cook the spices with the aromatics, stirring constantly for 1 to 3 minutes until fragrant.
- Add Tomatoes & Cool: Stir in the canned diced or crushed tomatoes, scraping the bottom of the pan to loosen any browned bits. Allow the mixture to cool slightly before transferring it to the slow cooker.
- Prepare Chicken & Slow Cook: Trim excess fat and gristle from the chicken thighs but leave some fat for flavor. Add the chicken to the slow cooker and stir to coat it evenly in the sauce. Arrange the thighs in a single layer, smooth side down. Cover 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 (74°C).
- Blend Sauce: Remove the chicken from the slow cooker and chop it into bite-sized pieces. Using an immersion blender or transferring the sauce to a regular blender, purée the sauce until smooth. Let the sauce cool slightly before blending to prevent spills or burns.
- Finish Sauce: Return the blended sauce to the slow cooker. Stir in the sliced butter and heavy cream until fully combined and silky smooth.
- Combine & Serve: Add the chopped chicken back into the sauce and stir in the chopped cilantro if desired. Adjust seasoning to taste. Serve hot alongside cooked rice and warmed naan bread.
Notes
- Pre-prepared ginger and garlic paste from the refrigerated section saves time and effort.
- Garam masala is essential for the authentic flavor—do not omit or substitute.
- Chicken thighs are preferred for this recipe as they remain tender and juicy compared to chicken breasts.
- For warming naan, lightly spray with cooking oil and grill over medium heat until charred, flipping once. Alternatively, warm in a skillet, toaster, or microwave wrapped in a damp towel.
- When blending hot sauce, let it cool slightly and secure the blender lid with a towel to prevent hot liquid overflow or burns.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat gently on the stove, adding water or cream to adjust consistency if needed.
