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Crockpot Butter Chicken

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Crockpot Butter Chicken is a mouthwatering dish that combines tender chicken thighs with rich, aromatic spices and a creamy sauce. Perfect for busy weeknights, this slow-cooked Indian classic is designed to impress with its bold flavors and minimal effort. Serve it over fluffy rice or warm naan for an unforgettable meal that will have everyone coming back for seconds.

Ingredients

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  • 1 tablespoon melted coconut 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
  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped cilantro (optional)
  • Cooked rice and naan for serving

Instructions

  1. Heat a large nonstick pan over medium-high heat. Add melted coconut oil and sauté onion, garlic, and ginger until golden, about 3–6 minutes. Stir in spices and toast for another 1–3 minutes. Add diced tomatoes, scraping the bottom of the pan, then cool slightly before transferring to the slow cooker.
  2. Trim excess fat from chicken thighs and add them to the slow cooker. Stir to coat in sauce and arrange in a single layer. Cover and cook on high for 2-1/2–4 hours or low for 4–6 hours until chicken reaches an internal temperature of 165°F.
  3. Once cooked, remove chicken and chop into bite-sized pieces. Blend the sauce until smooth using an immersion blender or regular blender.
  4. Return blended sauce to the slow cooker; stir in butter and heavy cream until combined.
  5. Add chopped chicken back to the sauce and stir in cilantro if using. Adjust seasoning as necessary, then serve hot with rice and naan.

Nutrition

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