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Crockpot Butter Chicken Recipe

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★★★★★

4.9 from 122 reviews

This Crockpot Butter Chicken recipe offers a rich and flavorful Indian-inspired dish made easy with slow-cooked boneless chicken thighs simmered in a spiced tomato sauce, finished with butter and cream for a luscious texture. Perfect to serve with warm naan and cooked rice, it combines aromatic spices and creamy goodness for a comforting meal.

Ingredients

Scale

Spices and Aromatics

  • 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)

Main Ingredients

  • 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted preferred)
  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter (sliced into tablespoons)
  • 1/2 cup heavy cream

Garnish and Serving

  • 1/3 cup finely chopped cilantro (optional)
  • Naan (warmed, for serving)
  • Cooked rice (for serving)

Instructions

  1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the melted coconut or olive oil, then sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally until the mixture turns golden and fragrant, about 3 to 6 minutes. Add the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Continue stirring constantly for 1 to 3 minutes until the spices release their aroma. Stir in the diced tomatoes, scraping the bottom of the pan to lift any browned bits. Let the mixture cool slightly before transferring it to the slow cooker.
  2. Cook Chicken: Trim any large pieces of fat or gristle from the boneless skinless chicken thighs, leaving some fat for extra flavor. Add the chicken to the slow cooker with the tomato and spice mixture, stirring to coat the pieces in the sauce. Arrange the chicken thighs in a single layer with the smooth side down. Cover the slow cooker and cook on high heat for 2 1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is fully cooked.
  3. Blend Sauce: Once the chicken is done, remove the pieces from the slow cooker and chop them into bite-sized pieces. Use an immersion blender directly in the slow cooker or transfer the sauce to a regular blender to puree the sauce until smooth. This step creates the signature silky texture of butter chicken sauce.
  4. Add Butter and Cream: Return the pureed sauce to the slow cooker. Stir in the sliced unsalted butter and heavy cream until fully combined and the sauce is smooth and rich.
  5. Finish and Serve: Add the chopped chicken back into the creamy sauce and stir to combine. If using, stir in finely chopped cilantro for a fresh herbal note. Adjust the seasoning as desired. Serve the crockpot butter chicken hot alongside warm naan bread and cooked rice for a complete and satisfying meal.

Notes

  • Ginger paste can be substituted with freshly grated ginger for a fresher taste.
  • Garam masala can be store-bought or homemade; it adds essential warmth and complexity to the dish.
  • Chicken thighs are preferred for their tenderness and flavor; skinless and boneless options work best for even cooking.
  • Warming naan before serving enhances the dining experience by adding a soft, pillowy texture perfect for dipping.
  • If you do not have an immersion blender, carefully transfer the sauce in batches to a standard blender to blend until smooth.

Keywords: Butter chicken, Crockpot butter chicken, Slow cooker Indian recipe, Easy Indian curry, Chicken curry, Creamy chicken curry, Indian comfort food

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