Description
This Crockpot Butter Chicken is rich, creamy, and full of irresistible Indian-inspired flavors. Tender chicken thighs slowly simmer in a spiced tomato sauce, finished with butter and cream for a velvety texture. Perfect for an easy, comforting dinner served with warm naan or rice.
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 into tablespoons
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan, warmed, for serving
- Cooked rice, for serving
Instructions
- In a slow cooker, combine the melted oil, diced onion, ginger paste, garlic, smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes (if using), sugar, and diced tomatoes. Stir to mix.
- Add the chicken thighs, coating them well with the sauce.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Stir in butter and heavy cream, letting the butter melt completely into the sauce.
- Garnish with chopped cilantro and serve hot with warm naan or over rice.
Notes
- For extra richness, use fire-roasted tomatoes for a smoky flavor.
- You can substitute chicken breasts, but thighs stay juicier during slow cooking.
- Adjust the red pepper flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian