why make this recipe
Crockpot Butter Chicken is a comforting and rich dish that has become a favorite for many. It brings together tender chicken, creamy sauce, and vibrant spices without much fuss. The slow cooking method enhances the flavors, making it an excellent choice for busy days. Plus, it’s easy to whip up and the whole family will enjoy it!
how to make Crockpot Butter Chicken
Ingredients :
- 1 tablespoon melted coconut oil (or olive oil)
- 1 large yellow onion (finely diced, about 1-1/2 cups)
- 1 tablespoon ginger paste (see note 1)
- 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 (see note 2)
- 1/8 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted is delicious)
- 2 pounds boneless skinless chicken thighs (see note 3)
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan (warmed, for serving, see note 4)
- Cooked rice (for serving)
Directions :
- Heat a large nonstick pan over medium-high heat. Add the oil. Once hot, sauté the onion, garlic, and ginger, stirring occasionally, until golden (about 3-6 minutes).
- Add all the spices and stir constantly for 1-3 minutes until fragrant. Stir in the tomatoes and scrape the bottom of the pan, then let the mixture cool slightly. Transfer this to the slow cooker.
- Trim excess fat from the chicken thighs but leave some for added flavor. Add the chicken to the slow cooker and stir to coat with the sauce. Arrange the thighs in a single layer, smooth side down.
- Cover and cook on high for 2-1/2 to 4 hours or low for 4 to 6 hours until the chicken reaches 165°F.
- Remove the chicken and chop it into bite-sized pieces. Use an immersion blender (or transfer the sauce to a regular blender) to purée the sauce until smooth.
- Return the blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined and smooth.
- Add the chopped chicken back into the sauce. If using, stir in cilantro and adjust seasoning as needed. Serve hot with rice and naan.
how to serve Crockpot Butter Chicken
You can serve Crockpot Butter Chicken over a bed of fluffy rice or with warm naan. The creamy sauce pairs beautifully with both, allowing everyone to enjoy the rich flavors. For added freshness, you can sprinkle some chopped cilantro on top just before serving.
how to store Crockpot Butter Chicken
Once the butter chicken has cooled, store it in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. To freeze, place it in a freezer-safe container. It can be kept in the freezer for up to 2 months. When ready to eat, simply thaw in the refrigerator overnight and reheat on the stove or microwave.
tips to make Crockpot Butter Chicken
- For extra flavor, you can use fire-roasted diced tomatoes.
- If you like it spicier, add more red pepper flakes or serve with hot sauce.
- Make sure to sauté the spices well to fully develop their flavors.
- You can substitute chicken breasts for thighs, but thighs generally stay more tender in a slow cooker.
variation
You can customize this recipe by adding vegetables like spinach or peas during the last hour of cooking for a healthy twist. For a lighter version, use Greek yogurt instead of heavy cream.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but remember that chicken breasts can dry out more easily, so monitor the cooking time closely.
Is it possible to make this dish dairy-free?
Yes! You can use coconut cream or a dairy-free alternative in place of heavy cream.
Can I cook this on the stove instead of a slow cooker?
Absolutely! Sauté the ingredients in a pot, then simmer everything on low heat for about 30-40 minutes until the chicken is cooked through and tender.
