A delicious serving of Crockpot Butter Chicken with creamy sauce and spices

Why Make This Recipe

Crockpot Butter Chicken is a fantastic dish to bring comfort and flavor to your dinner table. This recipe combines tender chicken with a rich and creamy tomato sauce, featuring warming spices that awaken your taste buds. Using a slow cooker makes it super easy to prepare, allowing you to spend time on other things while it cooks. Plus, the delightful smell will fill your kitchen, making everyone eager to dig in. It's a wonderful way to enjoy a meal that is both hearty and satisfying without spending hours in the kitchen.

How to Make Crockpot Butter Chicken

Making Crockpot Butter Chicken is straightforward, and it's a great recipe for beginners. You will need a few key ingredients, a large slow cooker, and enthusiasm for a delicious meal. Here's how you can make it:

Ingredients

1 tablespoon melted coconut oil (or olive oil)
1 large yellow onion (finely diced, about 1-½ cups)
1 tablespoon ginger paste (see note 1)
1 tablespoon minced garlic
1-¼ teaspoons smoked paprika
1-¼ teaspoons ground cumin
1-¼ teaspoons ground turmeric
1-¼ teaspoons salt
2-¼ teaspoons garam masala (see note 2)
⅛ teaspoon red pepper flakes (optional)
1 teaspoon sugar (optional)
1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted is delicious)
2 pounds boneless skinless chicken thighs (see note 3)
8 tablespoons unsalted butter (sliced into tablespoons)
½ cup heavy cream
⅓ cup finely chopped cilantro (optional)
Naan (warmed, for serving; see note 4)
Cooked rice (for serving)

Directions

Prepare the base: Start by heating a large nonstick pan over medium-high heat. Once it's hot, add the coconut oil or olive oil. Sauté the diced onion, garlic, and ginger until the onion turns golden, which takes about 3 to 6 minutes.
Add the spices: When the onions are golden brown, sprinkle in all the spices: smoked paprika, cumin, turmeric, and salt. Stir them constantly for 1 to 3 minutes until they smell fragrant.
Incorporate the tomatoes: Add the can of diced tomatoes to the pan. Make sure to scrape the bottom of the pan to mix everything well. Let this mixture cool a bit before moving it to the slow cooker.
Prepare the chicken: Trim any large pieces of fat off the chicken thighs. Leave some fat for taste, then add the thighs to the slow cooker, mixing them with the sauce. Lay the thighs flat with the smooth side down.
Cook the chicken: Cover the slow cooker and cook on high for 2-½ to 4 hours, or on low for 4 to 6 hours, until the chicken reaches 165°F in the thickest part.
Blend the sauce: Once the chicken is cooked, take it out and chop it into bite-sized pieces. Use an immersion blender to blend the sauce until it's smooth. If you don't have an immersion blender, you can transfer the sauce to a regular blender.
Finish the dish: Pour the smooth sauce back into the slow cooker. Stir in the sliced butter and heavy cream until everything is well combined and looks creamy.
Mix in the chicken: Add the chopped chicken back into the slow cooker. Stir in chopped cilantro (if you like) and adjust the seasoning to your taste.
Serve: Enjoy your Crockpot Butter Chicken hot, served with warmed naan and cooked rice.

How to Serve Crockpot Butter Chicken

Crockpot Butter Chicken is best served hot. You can serve it over a bed of fluffy cooked rice or alongside warm naan bread. The naan is perfect for scooping up the delicious sauce. Add a sprinkle of chopped cilantro on top for an extra burst of flavor and color. You can also serve a simple salad on the side for a fresh touch.

How to Store Crockpot Butter Chicken

If you have leftovers, you can store them easily. Allow the dish to cool to room temperature, then place it in an airtight container. It can be kept in the refrigerator for up to 3 to 4 days. If you want to keep it longer, you can freeze it. Just make sure to let it cool first, then store it in freezer-safe containers. It should be good for up to 2 to 3 months. When you're ready to eat, just thaw it in the fridge overnight and reheat it on the stove or in the microwave.

Tips to Make Crockpot Butter Chicken

Use fresh spices: Fresh spices have more flavor than old ones. Check the dates on your spice jars to ensure they are still good.
Adjust the heat: If you want a spicier dish, add more red pepper flakes or a bit of cayenne pepper. For a milder version, reduce those spices.
Experiment with protein: You can try using boneless skinless chicken breasts or even shrimp. Just adjust the cooking time accordingly.
Add vegetables: Feel free to toss in some vegetables like spinach, peas, or bell peppers for added nutrition.

Variation

You can make this dish a bit different by experimenting with the base. Instead of using heavy cream, try coconut milk for a dairy-free version. If you want a vegan option, use chickpeas instead of chicken, and substitute the butter and cream with coconut milk or cashew cream.

FAQs

What can I serve with Crockpot Butter Chicken?
You can serve it with rice, naan, or a side salad. The creamy sauce goes great with warm bread or fluffy rice.

Can I make this recipe ahead of time?
Yes! You can prepare the sauce a day in advance and store it in the fridge. Just add the chicken when you're ready to cook.

How can I make it less spicy?
You can reduce the amount of red pepper flakes, or just leave them out entirely. It will still be flavorful without the heat.

Conclusion

Crockpot Butter Chicken is an easy and delicious dish that can become a regular part of your meal plan. With simple ingredients and a straightforward process, you can enjoy the comforting flavors of India right at home. Whether you're cooking for family or friends, this dish is sure to impress. So grab your ingredients and enjoy a cozy night in with a bowl of Crockpot Butter Chicken!