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Crockpot Butter Chicken

Crockpot Butter Chicken
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Crockpot Butter Chicken is a sumptuous, creamy dish that brings together tender chicken thighs and an array of warm spices to create a hearty meal. Perfect for busy weeknights or family gatherings, this slow-cooked recipe allows the flavors to meld beautifully while you focus on other tasks. With its rich tomato-based sauce and aromatic spices, it’s an easy way to impress your loved ones with minimal effort. Serve it over fluffy rice or with warm naan for a complete dining experience that everyone will adore.

Ingredients

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  • 1 tablespoon melted coconut oil (or olive 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
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped cilantro (optional)

Instructions

  1. In a nonstick pan over medium-high heat, sauté onion, garlic, and ginger in oil until golden. Stir in spices and cook until fragrant.
  2. Add diced tomatoes to the pan and scrape the bottom before transferring everything to the slow cooker.
  3. Add chicken thighs to the slow cooker and coat them in the sauce.
  4. Cover and cook on high for 2.5 to 4 hours or low for 4 to 6 hours until the chicken reaches an internal temperature of 165°F.
  5. Remove chicken and chop into bite-sized pieces; blend sauce until smooth.
  6. Return blended sauce to the slow cooker, stir in butter and cream until combined. Add chicken back in and serve hot.

Nutrition

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

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