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Crockpot Butter Chicken Recipe

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★★★★★

4.7 from 128 reviews

This Crockpot Butter Chicken recipe delivers rich, creamy, and aromatic Indian-inspired flavors with minimal effort. Tender chicken thighs are slow-cooked in a savory blend of spices, tomatoes, butter, and cream, perfect for serving over warm naan and fluffy rice. Using the slow cooker allows the flavors to meld beautifully while keeping the chicken juicy and flavorful.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon melted coconut oil (or olive oil)
  • 1 large yellow onion, finely diced (about 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 (or crushed; 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 bread (warmed, for serving)
  • Cooked rice (for serving)

Instructions

  1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the melted coconut oil or olive oil. Once hot, add the finely diced onion, minced garlic, and ginger paste. Sauté, stirring occasionally, until the onions turn golden and soft, about 3 to 6 minutes. This step builds the base flavor of the dish.
  2. Add Spices and Tomatoes: Stir in smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Keep stirring constantly for 1 to 3 minutes until the spices are fragrant. Then add the diced tomatoes, stirring well and scraping any browned bits from the pan. Allow the mixture to cool slightly before transferring it to the slow cooker.
  3. Prepare Chicken: Trim any large fat or gristle pieces from the chicken thighs, but leave some fat to enhance flavor. Add the chicken thighs to the slow cooker and stir to coat evenly with the tomato and spice sauce. Arrange the thighs in a single layer with the smooth side down for even cooking.
  4. Cook Chicken: Cover the slow cooker and cook on high for 2 1/2 to 4 hours or low for 4 to 6 hours. The chicken should reach an internal temperature of 165°F and be tender but not falling apart.
  5. Blend Sauce: Remove the chicken thighs from the slow cooker and chop them into bite-sized pieces. Use an immersion blender directly in the slow cooker to purée the sauce until smooth, or carefully transfer the sauce to a blender and blend until creamy. This creates a silky, rich sauce texture.
  6. Add Butter and Cream: Return the blended sauce to the slow cooker. Stir in the sliced unsalted butter and heavy cream until fully melted and incorporated, resulting in a luxurious, creamy consistency.
  7. Finish and Serve: Add the chopped chicken meat back into the sauce and stir to combine. Mix in the finely chopped cilantro if desired. Taste and adjust seasoning as needed with salt or additional spices. Serve the butter chicken hot alongside cooked rice and warmed naan bread for a complete, satisfying meal.

Notes

  • Note 1: Ginger paste can be homemade or store-bought; fresh grated ginger can be used as a substitute.
  • Note 2: Garam masala is essential for authentic flavor; use a fresh blend for best results.
  • Note 3: Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be substituted if preferred.
  • Note 4: Warm naan bread enhances the dining experience and is perfect for scooping up the creamy sauce.
  • Note 5: Immersion blender is recommended for convenience, but a regular blender works well; be careful with hot sauce when blending.

Keywords: butter chicken, crockpot chicken recipes, slow cooker butter chicken, Indian recipes, easy dinner recipes, creamy chicken curry

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