Description
Crockpot Butter Chicken brings bold Indian-inspired flavors, tender chicken thighs, and a rich, creamy sauce that’s perfect over rice or scooped up with naan.
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 or crushed tomatoes (fire-roasted recommended)
- 2 pounds boneless, skinless chicken thighs
- 8 tablespoons unsalted butter, sliced
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan, warmed, for serving
- Cooked rice, for serving
Instructions
1. Heat a large nonstick pan over medium-high heat. Add oil and sauté onion, garlic, and ginger until golden, 3–6 minutes.
2. Add all spices and stir constantly for 1–3 minutes until fragrant.
3. Stir in tomatoes, scrape the bottom of the pan, and let the mixture cool slightly.
4. Transfer mixture to the slow cooker.
5. Trim large pieces of fat from chicken thighs but leave some for flavor. Add chicken to the slow cooker and stir to coat.
6. Arrange chicken in a single layer, smooth side down. Cover and cook on high for 2-1/2–4 hours or low for 4–6 hours, until chicken reaches 165°F.
7. Remove chicken and chop into bite-sized pieces.
8. Use an immersion blender or regular blender to purée the sauce until smooth.
9. Return blended sauce to slow cooker and stir in butter and heavy cream.
10. Add chopped chicken back into sauce. Stir in cilantro if using. Adjust seasoning as needed.
11. Serve hot with rice and naan.
Notes
Pre-prepared ginger and garlic paste can save time.
Garam masala is essential—don’t skip it!
Chicken thighs stay tender and juicy, unlike chicken breasts.
For easy naan, lightly grill or warm in a skillet or microwave under a damp towel.
Let sauce cool before blending to avoid burns or overflow.
Store leftovers in an airtight container for up to 3–5 days. Reheat gently and adjust sauce with water or cream if needed.