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Crockpot Butter Chicken

This creamy and comforting Crockpot Butter Chicken is easy to make with minimal cleanup, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken thighs Thighs stay juicier during slow cooking.
  • 1 cup butter Adds richness to the dish.
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 can (15 oz) tomato sauce
  • 1 cup heavy cream Adds richness to the dish.
  • to taste Salt and pepper
  • Fresh cilantro, for garnish
  • Naan or rice, for serving

Method
 

Preparation
  1. Place the chicken thighs in the crockpot.
  2. In a bowl, mix together the butter, onion, garlic, ginger, garam masala, cumin, paprika, turmeric, and tomato sauce.
  3. Pour the mixture over the chicken in the crockpot.
Cooking
  1. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
  2. Shred the chicken in the sauce and stir in the heavy cream.
  3. Season with salt and pepper.
Serving
  1. Serve with naan or over rice, garnished with fresh cilantro.

Notes

This dish lasts about 3-4 days in the fridge. For longer storage, freeze it for up to three months. Thaw overnight and reheat before serving. Adjust the spice level to your preference by adding chili powder or fresh peppers. For a lighter version, swap heavy cream with coconut milk.