Description
Crockpot Butter Chicken: Tender chicken cooked in creamy butter sauce. Easy, flavorful & perfect for a crowd. Butter, chicken, spices.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely diced (about 1 cup)
- 4 garlic cloves, minced (about 2 tablespoons)
- 2 tablespoons fresh ginger, grated
- 1 can (14 oz/400g) tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- ½ cup (120ml) heavy cream
- 4 tablespoons (56g) unsalted butter, cut into pieces
- 2 tablespoons cornstarch mixed with 3 tablespoons water (optional thickener)
- ¼ cup fresh cilantro, chopped for garnish
Instructions
- Step 1: Prepare The Base Start by placing your diced onion at the bottom of your 6-quart slow cooker. This creates a flavorful foundation and prevents the chicken from sticking. In a medium bowl, combine the tomato sauce, tomato paste, garam masala, curry powder, turmeric, cumin, chili powder, and salt. Mix thoroughly until you have a smooth, fragrant sauce base. The vibrant red-orange color is your first indication that you’re on the right track to amazing Crockpot Butter Chicken.
- Step 2: Add The Chicken Add your chicken pieces on top of the onion layer in the slow cooker. Pour the spiced tomato mixture evenly over the chicken, ensuring all pieces are coated. No need to stir yet—this layering method allows the flavors to penetrate the meat more effectively. Make sure your chicken isn’t frozen, as this can affect cooking time and food safety.
- Step 3: Cook Low And Slow Cover the slow cooker and set it to low for 6 hours or high for 3-4 hours. The low setting is preferred as it yields more tender results for your Crockpot Butter Chicken. The chicken is done when it easily shreds with a fork and has reached an internal temperature of 165°F (74°C). Your kitchen should be filled with an incredible aroma by this point!
- Step 4: Finish With Creaminess When the cooking time is nearly complete, stir in the heavy cream and butter pieces. Mix gently until the butter has completely melted into the sauce. If you prefer a thicker sauce, now is the time to add the cornstarch slurry, stirring it in and allowing it to cook for an additional 15-20 minutes with the lid on. This final stage transforms your dish into the creamy, luxurious Crockpot Butter Chicken you’re craving.
- Step 5: Serve And Garnish Just before serving, taste and adjust the seasoning if needed. Some people enjoy a touch more salt or an extra dash of garam masala at this stage. Garnish with fresh chopped cilantro for a burst of color and fresh flavor. Your Crockpot Butter Chicken is now ready to be served over basmati rice, with naan bread on the side for scooping up that incredible sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 386 kcal
- Sugar: 6g
- Sodium: 814mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 160mg