Crockpot Butter Chicken
A comforting and flavorful dish featuring tender chicken in a creamy, spiced tomato sauce, made effortlessly in a slow cooker.
Equipment
- Crockpot
- Skillet
- Mixing Bowl
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Thighs
- 1 medium Yellow Onion Diced
- 4 cloves Garlic Minced
- 1 inch Ginger Grated
- 1 can Crushed Tomatoes (14 oz)
- 1 cup Heavy Cream
- 0.5 cup Butter
- 2 tablespoons Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- Salt and Pepper To taste
- Fresh Cilantro for garnish
- Cooked Naan or Rice for serving
Instructions
- Place chicken thighs in the bottom of the crockpot.
- Add diced onion, minced garlic, and grated ginger over the chicken.
- Pour in crushed tomatoes and sprinkle garam masala, turmeric, cumin, salt, and pepper over the mixture.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender.
- Once cooked, shred the chicken in the crockpot and stir in the heavy cream and butter.
- Garnish with fresh cilantro before serving over rice or with naan.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.