Crockpot Butter Chicken is a delightful twist on the classic Indian dish that many have come to adore. This recipe is not just easy to prepare but also offers a perfect blend of warm spices that create a complex flavor profile without requiring hours of effort in the kitchen. The recipe combines juicy chicken thighs with a velvety sauce, making it just the comfort food solution you need for a busy weeknight dinner or a special family gathering. The use of a slow cooker allows you to set it and forget it, unlocking all the beautiful flavors over time—an enticing proposition for any home cook, no matter your experience level.
Why We Love This Crockpot Butter Chicken Recipe
The charm of Crockpot Butter Chicken lies in its simplicity and its ability to deliver a rich, flavorful experience with minimal effort. The slow cooking process takes the hassle out of meal preparation. You don’t need to watch over it constantly; just throw in your ingredients, set the timer, and go about your day. When you come back home, a delightful aroma greets you, promising a meal that melts in your mouth.
Another reason to love this recipe is its flexibility. You can adjust the spice levels to your liking, add more cream for richness, or throw in some veggies for a complete meal. It pairs beautifully with fluffy rice or warm naan, making it a crowd-pleaser for everyone at your table—from kids to adults. The ease and versatility combined with an authentic flavor make this butter chicken one recipe you’ll turn to again and again.
Ingredients for Crockpot Butter Chicken
To prepare your Crockpot Butter Chicken, you will need the following 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 tomatoes or crushed tomatoes
- 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
How to Make Crockpot Butter Chicken Directions
Creating a pot of heavenly Crockpot Butter Chicken is not only simple but also enjoyable. Start by heating a large nonstick pan over medium-high heat. When hot, add your chosen oil. Once the oil has heated adequately, sauté the finely diced onion, ginger paste, and minced garlic, stirring occasionally. Your goal is to achieve a gorgeous golden-brown color over about 3 to 6 minutes.
Next, it’s time to add the spices. Sprinkle in the smoked paprika, ground cumin, ground turmeric, salt, garam masala, and red pepper flakes if you like a little heat. Stir these aromatic spices constantly for 1 to 3 minutes until you smell their wonderful fragrances mingling in the air. Grab your can of diced or crushed tomatoes, stirring them into the mixture and scraping the bottom of the pan to pick up any delicious bits that may have stuck. Let this delightful mixture cool for a moment before transferring it into your slow cooker.
Moving on to the chicken, trim any large pieces of fat or gristle from the thighs, but do leave a bit for added flavor. Place the chicken thighs in the slow cooker, ensuring to coat them evenly with the spiced tomato mixture. Arrange the thighs in a single layer with their smooth side facing down for even cooking.
Cover your slow cooker and set it to cook on high for 2-1/2 to 4 hours, or on low for 4 to 6 hours. The chicken is done when it reaches an internal temperature of 165°F.
Once cooked, take the chicken out and chop it into bite-sized pieces. If you have an immersion blender, now is the time to use it. Purée the sauce until it’s utterly smooth. If you don’t have an immersion blender, you can transfer the mixture to a regular blender. Return the smooth sauce back into the slow cooker.
Next, add the generous slices of butter and heavy cream, stirring until everything is blended, creamy, and fully combined. Toss in the chopped chicken pieces and stir one last time. This is the moment you add in the finely chopped cilantro if you’re using it. Taste the sauce and make any seasoning adjustments to suit your palate.
Serve your Crockpot Butter Chicken hot alongside warmed naan and fluffy cooked rice, ready to be enjoyed!
How to Serve Crockpot Butter Chicken
Serving your Crockpot Butter Chicken is a chance to make your meal experience even more enjoyable. The rich sauce and tender chicken pair harmoniously with a few side items. You can serve the butter chicken over a bed of cooked white or brown rice, allowing the fluffy grains to soak up the decadent sauce. This traditional combination not only adds texture but also complements the flavors beautifully.
Another fantastic option is to serve warm naan on the side. It’s not only perfect for scooping up the butter chicken but also adds a wonderful layer of flavor. You can enjoy naan plain, or slightly warm it on a pan or grill for an enhanced experience. To add a fresh touch, you might consider serving a small side salad or some lightly sautéed vegetables like green beans or bell peppers; this not only adds color to your plate but also balances the richness of the dish.
Lastly, don’t forget a sprinkle of fresh cilantro on top—its bright flavor elevates the entire meal and adds an aesthetic touch. Whether it’s a family dinner or a gathering with friends, your presentation will surely impress!
Expert Tips: Crockpot Butter Chicken
If you want to elevate your Crockpot Butter Chicken, here are some expert tips to keep in mind. Firstly, consider marinating your chicken for a few hours or overnight in yogurt and spices. This not only tenderizes the meat but also infuses it with flavor.
Make sure to cycle the spices correctly. Freshly ground spices can significantly enhance the flavors compared to pre-ground versions. If you can, grind your spices for the most aromatic results!
If you’re looking for a little more heat, don’t hesitate to increase the amount of red pepper flakes to your preference. Likewise, if you prefer a milder version, you can reduce or leave out the heat altogether.
One of the wonderful things about slow cooking is how forgiving it is. If you find yourself pressed for time, adjusting cooking on high for a shorter period is perfectly acceptable. Just be sure to check for doneness!
Finally, balance is key. After blending your sauce, taste and adjust seasoning as necessary. Sometimes, a little squeeze of lime or lemon can cut through the richness of the sauce just right!
How to Store Crockpot Butter Chicken
Storing your leftover Crockpot Butter Chicken is a breeze. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four days. If you want it to last longer, consider freezing it instead. Just make sure to portion it into freezer-safe containers, leaving a little space for expansion as it freezes.
When it’s time to enjoy your leftovers, you can reheat the chicken in a saucepan over medium heat on the stove or in the microwave. If the sauce appears too thick after refrigeration, stir in a splash of cream or water to reach your desired consistency.
Variation of Crockpot Butter Chicken
While Crockpot Butter Chicken is delicious as it is, endless variations exist to keep the dish fresh and exciting. For instance, you can add vegetables such as bell peppers, peas, or spinach. Simply chop them and toss them in with the chicken halfway through the cooking process, allowing them to soften without overcooking.
If you want to take the flavor profile in a different direction, try adding coconut milk instead of heavy cream. This choice adds a subtle sweetness and tropical flair that beautifully balances the spices.
For those who enjoy a bit of tanginess, incorporating a dollop of plain yogurt or a splash of fresh lemon juice just before serving can brighten the dish wonderfully.
When entertaining, consider making butter chicken meatballs! Simply roll your chicken pieces into small balls, coat them with the same spices, and cook until done. Serve them as an appetizer with various dipping sauces for a fun twist!
FAQ about Crockpot Butter Chicken
What is Crockpot Butter Chicken?
Crockpot Butter Chicken is a slow-cooked dish featuring boneless chicken thighs cooked in a creamy, spiced tomato sauce. It’s a simplified version of traditional butter chicken, designed for ease and comfort.
Can I use chicken breasts instead of thighs in this recipe?
Yes, you can use chicken breasts, but you may want to reduce the cooking time slightly as they tend to cook faster than thighs. Keep an eye on them to avoid overcooking and drying them out.
Is it possible to make Crockpot Butter Chicken dairy-free?
Absolutely! You can replace the butter and cream with coconut oil and coconut milk. This adjustment maintains the creamy texture while being dairy-free.
How spicy is this dish?
The level of spice can be adjusted according to your preference. The recipe includes red pepper flakes, but you can lessen them or leave them out entirely for a milder dish.
What can I serve with Crockpot Butter Chicken?
This dish is commonly served with rice or naan. It also pairs well with salads, roasted vegetables, or any light side that balances the richness of the sauce.
Crockpot Butter Chicken
Equipment
- Crockpot
- Large Skillet
Ingredients
- 1 tablespoon Coconut Oil or Olive Oil Melted
- 1 large Yellow Onion Finely diced (about 1-1/2 cups)
- 1 tablespoon Ginger Paste
- 1 tablespoon Minced Garlic
- 1.25 teaspoons Smoked Paprika
- 1.25 teaspoons Ground Cumin
- 1.25 teaspoons Ground Turmeric
- 1.25 teaspoons Salt
- 2.25 teaspoons Garam Masala
- 1/8 teaspoon Red Pepper Flakes (optional)
- 1 teaspoon Sugar (optional)
- 1 can Diced or Crushed Tomatoes 14.5 oz
- 2 lbs Boneless Skinless Chicken Thighs
- 8 tablespoons Unsalted Butter Sliced into tablespoons
- 0.5 cup Heavy Cream
- 0.33 cup Finely Chopped Cilantro (optional)
- Naan for serving Warmed
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté onion, ginger paste, and garlic until the onion is golden brown, about 3-6 minutes.
- Add the spices (paprika, cumin, turmeric, salt, garam masala, red pepper flakes) and cook for 1-3 minutes until fragrant.
- Stir in the diced or crushed tomatoes, scraping the bottom of the pan. Let cool slightly and transfer to the slow cooker.
- Place chicken thighs in the slow cooker, coating them with the tomato mixture. Arrange in a single layer.
- Cover and cook on high for 2-1/2 to 4 hours or on low for 4 to 6 hours, until chicken reaches 165°F.
- Remove chicken, chop into bite-sized pieces, and purée the sauce until smooth.
- Return the puréed sauce to the slow cooker, add butter and heavy cream, and stir until combined.
- Add the chopped chicken back into the sauce and stir in cilantro if desired. Adjust seasoning to taste.
- Serve hot with naan and cooked rice.
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