Description
This Crockpot Butter Chicken recipe offers a rich, creamy, and flavorful Indian-inspired dish made effortlessly in a slow cooker. Tender boneless chicken thighs are simmered in a fragrant blend of spices, tomatoes, and butter, then finished with heavy cream and fresh cilantro. Perfectly paired with warm naan and rice, this comforting meal is ideal for a hands-off dinner that bursts with authentic flavor.
Ingredients
Scale
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 recommended
- 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)
- Naan, warmed, for serving
- Cooked rice, for serving
Instructions
- Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the oil, and once hot, sauté the diced onion, minced garlic, and ginger paste, stirring occasionally until golden brown, about 3 to 6 minutes.
- Add Spices and Tomatoes: Sprinkle in smoked paprika, ground cumin, turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes until fragrant. Add the diced tomatoes and scrape the bottom of the pan to integrate the browned bits. Allow the mixture to cool slightly.
- Transfer to Slow Cooker: Pour the cooled mixture into the slow cooker. Trim excess fat and gristle from the chicken thighs while leaving some fat for flavor. Add the chicken to the slow cooker, stirring to coat in the sauce, and arrange thighs in a single layer with smooth side down.
- Cook Chicken: Cover and cook on high for 2-1/2 to 4 hours or on low for 4 to 6 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
- Blend the Sauce: Remove the chicken and chop into bite-sized pieces. Use an immersion blender or transfer the sauce to a regular blender to purée the sauce until smooth. Allow the sauce to cool slightly before blending to avoid splashes.
- Finish the Sauce: Return the blended sauce to the slow cooker. Stir in the sliced butter and heavy cream until fully combined and smooth.
- Combine Chicken and Serve: Add the chopped chicken back into the sauce. Stir in chopped cilantro if using, and adjust seasoning to taste. Serve hot over cooked rice with warmed naan on the side.
Notes
- Pre-prepared ginger and garlic paste from the refrigerated section saves time without compromising flavor.
- Garam masala is essential for authentic flavor—do not omit.
- Chicken thighs are preferred as they stay juicy and tender compared to breasts that may become tough.
- To warm naan, spray lightly with cooking oil and grill over medium heat until charred on both sides, or warm in a skillet, toaster, or microwave wrapped in a damp towel.
- When blending hot sauce, allow it to cool slightly and secure the blender lid with a towel to prevent steam burns.
- Store leftovers in an airtight container for 3 to 5 days. Reheat gently on the stove, adding water or cream to adjust sauce consistency as needed.
Nutrition
- Serving Size: 1 serving (approx. 1/6 recipe)
- Calories: 410
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 125 mg
