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Crockpot Butter Chicken

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A rich and creamy butter chicken made effortlessly in a slow cooker with vibrant spices, perfect for family dinners.

Ingredients

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  • 1 tbsp coconut oil or olive oil (melted)
  • 1.5 cups yellow onion (finely diced, about 1 large onion)
  • 1 tbsp ginger paste
  • 1 tbsp minced garlic
  • 1.25 tsp smoked paprika
  • 1.25 tsp ground cumin
  • 1.25 tsp ground turmeric
  • 1.25 tsp salt
  • 2.25 tsp garam masala
  • 0.125 tsp red pepper flakes (optional)
  • 1 tsp sugar (optional)
  • 14.5 oz canned diced or crushed tomatoes (fire-roasted recommended)
  • 2 lbs boneless skinless chicken thighs (trimmed)
  • 8 tbsp unsalted butter (sliced)
  • 0.5 cup heavy cream
  • 0.33 cup fresh cilantro (finely chopped, optional)

Instructions

  1. Heat a large nonstick pan over medium-high heat. Add the oil, and once shimmering, add the diced onion, ginger paste, and minced garlic. Stir occasionally and cook until golden, about 3 to 6 minutes.
  2. Add all the spices to the pan and stir constantly for 1 to 3 minutes until the spices bloom and smell deeply fragrant.
  3. Stir in the canned tomatoes, scraping the bottom of the pan to lift up any browned bits. Let the mixture cool slightly, then transfer it to the slow cooker.
  4. Trim large pieces of fat and gristle from the chicken thighs, leaving some fat for flavor. Add chicken to the slow cooker, stir to coat in the sauce, and arrange it smooth side down in a single layer.
  5. Cover and cook on HIGH for 150 to 240 minutes or LOW for 240 to 360 minutes until the chicken reaches an internal temperature of 165 degrees F.
  6. Remove the chicken and chop it into bite-sized pieces. Let the sauce cool for 5 minutes, then puree it smooth using an immersion blender.
  7. Return the blended sauce to the slow cooker on the warm setting. Stir in the sliced butter and heavy cream until fully combined and silky.
  8. Add the chopped chicken back into the sauce. Stir in cilantro if using. Taste and adjust seasoning as needed.
  9. Serve hot over cooked rice with warm naan on the side.

Notes

This dish pairs beautifully with rice and naan. Leftovers can be stored for 3-4 days in the fridge or frozen for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/crockpot-butter-chicken/

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