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Crockpot Butter Chicken: 2 Incredible Meals

Crockpot Butter Chicken
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This Crockpot Butter Chicken recipe offers an effortless and flavorful Indian-inspired dish, perfect for busy weeknights. Tender chicken simmers in a rich, creamy, and spiced tomato sauce, creating a comforting meal the whole family will enjoy. Serve it over rice or with naan for a complete and satisfying experience.

Ingredients

Scale
  • For the Sauce:
  • 2 tablespoons coconut oil or olive oil
  • 1 medium yellow onion, chopped
  • 2 tablespoons ginger paste
  • 4 cloves minced garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon red pepper flakes (optional)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • For the Chicken:
  • 2 pounds boneless skinless chicken thighs
  • For the Creaminess:
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • For Serving:
  • Fresh cilantro, chopped (optional)
  • Naan
  • Cooked rice

Instructions

  1. Heat coconut oil in a large nonstick pan over medium heat. Sauté chopped onion for 5 minutes until translucent and golden.
  2. Add ginger paste and minced garlic, cooking for another 2 minutes until aromatic.
  3. Stir in smoked paprika, cumin, turmeric, salt, garam masala, and red pepper flakes. Cook for 1-2 minutes until fragrant.
  4. Pour in diced tomatoes, stir, and simmer for 3 minutes. Transfer the mixture to a slow cooker.
  5. Trim excess fat from chicken thighs and place them in the slow cooker. Pour the sauce over the chicken, ensuring it’s evenly coated.
  6. Cover and cook on high for 2.5-4 hours or on low for 4-6 hours, until chicken reaches 165°F and is tender.
  7. Remove chicken from the slow cooker and shred it into bite-sized pieces.
  8. Blend the sauce in the slow cooker until smooth using an immersion blender.
  9. Return the shredded chicken to the smooth sauce. Stir in butter and heavy cream until well combined.
  10. Warm on low for an additional 15 minutes. Taste and adjust seasoning if needed.
  11. Garnish with fresh cilantro if desired. Serve hot over rice or with naan.

Notes

  • For a vegetarian option, substitute chicken with paneer or tofu.
  • For a dairy-free version, use coconut milk instead of heavy cream.
  • Adjust red pepper flakes for desired spice level.
  • Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
  • Freeze leftovers in a freezer-safe container for up to 3 months.
  • Reheat on the stove over low heat, adding a splash of cream or water if needed.

Nutrition

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

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