Crockpot Butter Chicken
A creamy and flavorful twist on the classic Indian dish, made easy in a slow cooker with juicy chicken thighs.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.