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Crockpot Butter Chicken

Creamy Crockpot Butter Chicken That's Better Than Takeout

Indulge in this Crockpot Butter Chicken for a comforting, kid-approved meal that's easy to make and delicious. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 3 hours
Cooling Time 10 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Comfort Foods
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Coconut oil or olive oil Substitute with vegetable oil for a lighter option.
  • 1 large Yellow onion, finely diced Provides sweetness and depth of flavor.
  • 1 tablespoon Ginger paste Feel free to use fresh ginger for a fresher taste.
  • 1 tablespoon Minced garlic Fresh garlic is recommended.
  • 1.25 teaspoons Smoked paprika Regular paprika can be used as a substitute.
  • 1.25 teaspoons Ground cumin Essential for the dish.
  • 1.25 teaspoons Ground turmeric Can be omitted for a milder flavor.
  • 1.25 teaspoons Salt Adjust to your family's taste.
  • 2.25 teaspoons Garam masala Essential spice blend.
  • 1/8 teaspoon Red pepper flakes Optional, adjust based on preference.
  • 1 teaspoon Sugar Balancing acidity.
  • 1 can (14.5 ounces) Diced tomatoes Fire-roasted adds extra flavor depth.
For the Chicken
  • 2 pounds Boneless skinless chicken thighs Perfect for tenderness.
For Creaminess
  • 8 tablespoons Unsalted butter Keep it unsalted for control.
  • 1/2 cup Heavy cream Replace with coconut cream for dairy-free.
  • 1/3 cup Cilantro, chopped Optional garnish, parsley is a good replacement.
To Serve
  • Naan and cooked rice Perfect accompaniments.

Equipment

  • Crockpot

Method
 

How to Make
  1. In a skillet, heat coconut or olive oil over medium-high. Sauté the finely diced onion, minced garlic, and ginger paste until golden, about 3-6 minutes.
  2. Add smoked paprika, ground cumin, ground turmeric, salt, garam masala, and optional red pepper flakes. Stir for 1-3 minutes until fragrant.
  3. Stir in the can of diced tomatoes. Allow the mixture to cool before transferring it to your crockpot.
  4. Trim the boneless skinless chicken thighs of excess fat and layer them into the slow cooker, covering with the sauce.
  5. Set the crockpot to cook on high for 2.5 to 4 hours or low for 4 to 6 hours, until the chicken reaches 165°F.
  6. Carefully remove the chicken from the crockpot and blend the sauce until smooth.
  7. Return the blended sauce to the slow cooker and stir in unsalted butter and heavy cream until combined.
  8. Chop the chicken into bite-sized pieces, mix back into the sauce, and add fresh cilantro if desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 15gProtein: 37gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 15IUVitamin C: 2mgCalcium: 4mgIron: 14mg

Notes

Leftovers can be stored in an airtight container for 3-5 days. Add cream when reheating if sauce thickens.

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