Description
Experience the warmth of authentic Indian spices with this effortless Crockpot Butter Chicken. Using succulent chicken thighs, this slow-cooked recipe develops a deep, velvety sauce rich in garam masala and smoked paprika. It is the perfect weeknight solution, delivering restaurant-quality flavor with minimal cleanup and zero fuss. Simply assemble the ingredients, set your slow cooker, and enjoy a nourishing, high-protein meal that the entire family will love.
Ingredients
1 tbsp coconut oil or olive oil
1 large yellow onion, finely diced
1 tbsp ginger paste
1 tbsp minced garlic
1.25 tsp smoked paprika
1.25 tsp ground cumin
1.25 tsp ground turmeric
1.25 tsp salt
2.25 tsp garam masala
0.125 tsp red pepper flakes
1 tsp sugar
14.5 oz can diced or crushed tomatoes
2 lbs boneless, skinless chicken thighs
8 tbsp unsalted butter, cut into pieces
0.5 cup heavy cream
0.33 cup fresh cilantro, finely chopped
Instructions
Heat oil in a skillet and sauté the onion until softened.
Stir in garlic, ginger, and all dry spices, blooming them for about 1 minute until fragrant.
Transfer the onion and spice mixture into the slow cooker.
Add the chicken thighs and the canned tomatoes to the slow cooker.
Cover and cook on low for 4-6 hours until chicken is tender.
Remove the chicken and use an immersion blender to smooth the sauce.
Stir in the butter and heavy cream until melted and fully incorporated.
Add the chicken back to the sauce and toss to coat.
Garnish with fresh cilantro before serving.
Notes
Chicken thighs are essential for moisture. Use full-fat heavy cream for the best texture. If the sauce is too thin, you can remove the lid for the last 30 minutes of cooking or whisk in a small amount of cornstarch slurry.
- Prep Time: 15
- Cook Time: 360
- Category: Chicken Dinner
- Method: Slow Cooking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg