Crockpot Butter Chicken

The aroma of spices wafts through the kitchen as tender chicken simmers to perfection in a cozy crockpot. This Crockpot Butter Chicken is a rich and creamy dish that combines succulent chicken thighs with a tantalizing blend of spices. With minimal effort, you can create a dish that is truly comforting and satisfying, making it a perfect weeknight meal or an impressive option for entertaining.

This recipe is perfect for busy families or anyone wanting a hassle-free dinner solution. Make it on a lazy Sunday or any day you need a little warmth in your life. You can prepare it ahead of time and store the leftovers well, making it a great candidate for meal prep.

Why You’ll Love This Recipe

• The chicken becomes incredibly tender after slow cooking for hours.
• The rich and creamy sauce is bursting with flavor from the spices.
• It requires just a few simple steps for a stress-free cooking experience.
• Leftovers taste even better the next day, perfect for lunch or dinner.

What You’ll Need

Here’s what you’ll need to make this delicious dish:

For the Chicken

• 2 lbs boneless chicken thighs
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated

For the Sauce

• 1 can (15 oz) tomato puree
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 2 tablespoons garam masala
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt to taste

For Garnish

• Fresh cilantro for garnish

Use fresh garlic for the best flavor.

Substitutions & Swaps

• Chicken thighs can be replaced with breasts.
• Coconut cream can substitute heavy cream.
• Fresh ginger works well in place of grated ginger.
• Use olive oil instead of unsalted butter for a lighter option.

How to Make It

Creating this dish is simple and straightforward.

1. Prepare the Ingredients

Place the chicken, onion, garlic, and ginger in the crockpot.

2. Mix the Sauce

In a separate bowl, mix the tomato puree, heavy cream, butter, garam masala, cumin, paprika, and salt.

3. Combine Everything

Pour the mixture over the chicken in the crockpot.

4. Cook the Chicken

Cook on low for 6-8 hours or on high for 4 hours until the chicken is tender.

5. Shred the Chicken

Shred the chicken and stir everything together to combine the flavors.

6. Serve

Serve hot with naan or rice, garnished with fresh cilantro.

How to Store It

Fridge: up to 4 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: in a pan over medium heat for about 10 minutes.

Tips for Best Results

• Sear the chicken thighs before adding them to the crockpot for added depth of flavor.
• Adjust the spices according to your heat preference for a custom kick.
• Use full-fat coconut milk for a dairy-free version with a similar creaminess.
• Allow extra time for the sauce to thicken if desired by cooking longer on low.

Serving Suggestions

• Pair with warm naan for an authentic experience.
• Serve over fluffy basmati rice to soak up the delicious sauce.
• Enjoy at a cozy gathering with friends or family for a comforting meal.