Description
This Crockpot Butter Chicken recipe delivers rich, bold flavors with tender chicken simmered in a creamy, spiced tomato sauce. The slow cooker method ensures juicy chicken thighs infused with aromatic spices, finished with a luscious blend of butter and cream for an irresistible dish served best with warm naan and rice.
Ingredients
Scale
Main Ingredients
- 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)
- 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
- 1/3 cup finely chopped cilantro (optional)
- Naan, warmed (for serving)
- Cooked rice (for serving)
Instructions
- Sauté aromatics and spices: Heat a large nonstick pan over medium-high heat. Add the melted coconut or olive oil and, once hot, sauté the finely diced yellow onion, minced garlic, and ginger paste, stirring occasionally, until golden, about 3 to 6 minutes. Stir in the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes until the spices become fragrant and well combined.
- Add tomatoes and cool: Mix in the diced or crushed tomatoes, scraping the bottom of the pan to incorporate any browned bits. Allow the mixture to cool slightly before transferring it to the slow cooker.
- Prepare and add chicken: Trim excess fat and gristle from the boneless skinless chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir to coat them thoroughly in the sauce. Arrange the thighs in a single layer with the smooth side down for even cooking. Cover and cook on high 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.
- Blend sauce and prepare finish: Remove the chicken thighs from the slow cooker and chop into bite-sized pieces. Using an immersion blender or transferring the sauce to a regular blender, purée the sauce until smooth. Return the blended sauce to the slow cooker, then stir in the sliced butter and heavy cream until fully combined and creamy.
- Combine and serve: Add the chopped chicken back into the sauce, stir in the chopped cilantro if using, and adjust seasoning to taste. Serve the butter chicken hot with cooked rice and warmed naan bread.
Notes
- This recipe uses fire-roasted diced tomatoes for extra flavor, but regular canned diced or crushed tomatoes work well too.
- The seasoning is adjustable: omit sugar or red pepper flakes to modify sweetness or heat.
- Chicken thighs are preferred because they remain juicy and tender with slow cooking.
- Use an immersion blender to puree the sauce directly in the slow cooker for convenience and fewer dishes.
- Serving with naan and rice enhances the dish and helps soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 2 g
- Sodium: 3329 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10.83 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 423 mg
