Why Make This Recipe
Crockpot Butter Chicken is a delicious and easy dish that brings the rich flavors of Indian cuisine right to your kitchen. It is perfect for busy days when you want a warm, comforting meal without spending too much time cooking. This recipe allows you to enjoy tender chicken in a creamy, flavorful sauce with minimal effort. Plus, it pairs beautifully with naan or rice, making it a family favorite.
How to Make Crockpot Butter Chicken
Ingredients :
- 1 tablespoon melted coconut oil
- 1 large yellow onion (finely diced)
- 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)
- 1 (14.5-ounce) can diced tomatoes
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan (warmed, for serving)
- Cooked rice (for serving)
Directions :
- Heat coconut oil in a pan over medium-high heat. Sauté diced onion, garlic, and ginger until golden brown.
- Add smoked paprika, cumin, turmeric, salt, and garam masala; cook until fragrant.
- Stir in diced tomatoes and transfer this mixture to the crockpot.
- Add chicken thighs into the pot, ensuring they are coated with the sauce.
- Cook on high for 2 ½ – 4 hours or low for 4 – 6 hours until the chicken is cooked through.
- Remove the chicken, chop into bite-sized pieces, and blend the sauce until smooth in the crockpot.
- Return the chicken to the sauce along with butter and cream; stir until combined.
- Serve hot with naan and rice.
How to Serve Crockpot Butter Chicken
Crockpot Butter Chicken is best enjoyed warm. Serve it over a bowl of fluffy cooked rice and with warm naan on the side. Garnish with finely chopped cilantro for added flavor and color. This meal is not just about taste; it’s also about the experience, so sit down and enjoy it with your family and friends!
How to Store Crockpot Butter Chicken
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for about 3 to 4 days. You can reheat it in the microwave or on the stovetop. If you want to keep it longer, consider freezing it. Place the cooled chicken and sauce in a freezer-safe container, and it will last for up to 3 months.
Tips to Make Crockpot Butter Chicken
- For extra warmth, add more red pepper flakes, adjusting to your taste.
- Make sure to use boneless skinless chicken thighs for the best texture and flavor.
- If you prefer a thicker sauce, let it cook uncovered for the last 30 minutes.
- Double the recipe to serve a bigger crowd or have more leftovers for the week.
MAKE-AHEAD, LEFTOVERS & REHEATING FOR CROCKPOT BUTTER CHICKEN
CROCKPOT BUTTER CHICKEN IS PERFECT FOR MEAL PREP BECAUSE THE FLAVORS ACTUALLY GET BETTER AS IT SITS. YOU CAN ASSEMBLE THE SAUCE AND RAW CHICKEN IN THE CROCKPOT INSERT THE NIGHT BEFORE, COVER IT, AND KEEP IT IN THE FRIDGE; IN THE MORNING, JUST PLACE THE INSERT INTO THE SLOW COOKER AND START COOKING. LEFTOVERS REHEAT BEAUTIFULLY ON THE STOVETOP OVER LOW HEAT OR IN THE MICROWAVE – JUST ADD A SPLASH OF WATER, BROTH, OR MILK/CREAM IF THE SAUCE HAS THICKENED TOO MUCH. STORE RICE AND NAAN SEPARATELY SO THEY DON’T GET SOGGY, AND USE LEFTOVER BUTTER CHICKEN FOR RICE BOWLS, WRAPS, OR EVEN AS A SAUCE OVER ROASTED VEGETABLES FOR AN EASY SECOND-DAY DINNER.
Variation
You can easily customize this recipe by adding vegetables like bell peppers or spinach. For a vegetarian version, substitute the chicken with chickpeas or tofu.
FAQs
CAN I USE CHICKEN BREAST INSTEAD OF THIGHS?
YES, YOU CAN USE BONELESS SKINLESS CHICKEN BREASTS INSTEAD OF THIGHS. JUST KEEP IN MIND THAT BREAST MEAT IS LEANER, SO IT CAN DRY OUT MORE EASILY IF OVERCOOKED. TO AVOID THIS, AIM FOR THE LOWER END OF THE COOKING TIME RANGE AND CHECK THAT THE CHICKEN IS JUST COOKED THROUGH AND TENDER BEFORE SHREDDING OR CHOPPING.IS THERE A SUBSTITUTE FOR HEAVY CREAM?
YES, THERE ARE SEVERAL OPTIONS IF YOU WANT TO SKIP HEAVY CREAM. COCONUT CREAM OR FULL-FAT COCONUT MILK WORKS WONDERFULLY AND ADDS A SUBTLE COCONUT NOTE THAT STILL FITS WELL WITH THE SPICES. YOU CAN ALSO USE CASHEW CREAM (SOAKED AND BLENDED CASHEWS) FOR A DAIRY-FREE BUT VERY CREAMY SAUCE, OR HALF-AND-HALF / EVAPORATED MILK IF YOU JUST WANT SOMETHING LIGHTER BUT STILL SMOOTH.CAN I COOK THIS ON THE STOVETOP INSTEAD OF A CROCKPOT?
YES, YOU CAN EASILY MAKE THIS RECIPE ON THE STOVETOP. AFTER SAUTÉING THE ONIONS, GARLIC, GINGER, AND SPICES, ADD THE TOMATOES AND CHICKEN TO A LARGE POT OR DEEP SKILLET, COVER, AND LET IT SIMMER GENTLY UNTIL THE CHICKEN IS COOKED THROUGH AND TENDER. ONCE DONE, REMOVE THE CHICKEN, BLEND OR PUREE THE SAUCE UNTIL SMOOTH, THEN RETURN THE CHICKEN TO THE POT WITH THE BUTTER AND CREAM AND SIMMER A FEW MORE MINUTES UNTIL EVERYTHING IS SILKY AND WELL COMBINED.
Crockpot Butter Chicken
Ingredients
For the dish
- 1 tablespoon melted coconut oil
- 1 large yellow onion (finely diced)
- 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 14.5-ounce can diced tomatoes
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
For serving
- Naan (warmed) For serving
- Cooked rice For serving
Instructions
Preparation
- Heat coconut oil in a pan over medium-high heat. Sauté diced onion, garlic, and ginger until golden brown.
- Add smoked paprika, cumin, turmeric, salt, and garam masala; cook until fragrant.
- Stir in diced tomatoes and transfer this mixture to the crockpot.
- Add chicken thighs into the pot, ensuring they are coated with the sauce.
Cooking
- Cook on high for 2 ½ – 4 hours or low for 4 – 6 hours until the chicken is cooked through.
- Remove the chicken, chop into bite-sized pieces, and blend the sauce until smooth in the crockpot.
- Return the chicken to the sauce along with butter and cream; stir until combined.
Serving
- Serve hot with naan and rice, and garnish with finely chopped cilantro if desired.