Go Back
–+ servings

Crockpot Butter Chicken

A comforting and flavorful slow-cooked dish featuring tender chicken in a rich and creamy tomato sauce, infused with warming spices.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Course: Dinner, Main Course
Cuisine: Indian
Keyword: comfort food, Crockpot Butter Chicken, Easy Recipe, Slow Cooker Chicken
Servings: 6 servings
Calories: 520kcal

Ingredients

For the Sauce

  • 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

For the Chicken

  • 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

For Serving

  • Naan (warmed, for serving) see note 4
  • Cooked rice for serving

Instructions

Preparation

  • 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.

Cooking

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the chopped chicken back into the slow cooker. Stir in chopped cilantro (if you like) and adjust the seasoning to your taste.

Serving

  • Enjoy your Crockpot Butter Chicken hot, served with warmed naan and cooked rice.

Notes

Use fresh spices for better flavor. Adjust the heat with red pepper flakes or cayenne pepper. Experiment with chicken breasts or shrimp, and add vegetables like spinach or peas for added nutrition. For a dairy-free version, substitute coconut milk for heavy cream.

Nutrition

Serving: 1g | Calories: 520kcal | Carbohydrates: 20g | Protein: 38g | Fat: 30g | Saturated Fat: 18g | Sodium: 940mg | Fiber: 3g | Sugar: 5g
Tried this recipe?Let us know how it was!