Introduction
This Crockpot Butter Chicken is rich, creamy, and packed with warm spices. It’s an easy weeknight dinner that requires minimal preparation yet delivers incredible flavor. The tender chicken simmers slowly in a silky tomato-based sauce, making it perfect to serve over fluffy rice or with warm naan.
Ingredients
Meat
- 2 lbs boneless skinless chicken thighs
Produce
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- Fresh cilantro, for garnish
Condiments
- 1 1/2 cups tomato sauce
Baking & Spices
- 2 tbsp garam masala
- Salt and pepper, to taste
Dairy
- 1/2 cup heavy cream
Instructions
Step 1: Prepare the Ingredients
Dice the onion. Mince the garlic. Grate the ginger. Cut the chicken thighs into large chunks.
Step 2: Add Ingredients to the Crockpot
Place the chicken, onion, garlic, ginger, garam masala, tomato sauce, salt, and pepper into the crockpot. Stir until everything is evenly coated.
Step 3: Slow Cook
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken becomes tender.
Step 4: Stir in the Cream
Add the heavy cream and stir to combine. Let the sauce warm for an additional 10 minutes.
Step 5: Serve
Serve over rice or with naan. Garnish with fresh cilantro.
Tips for the Best Butter Chicken
- Chicken thighs offer the most tender and flavorful result.
- Add cayenne or chili powder if you prefer a spicy dish.
- Stir in a spoonful of butter at the end for an extra silky finish.
- Double the recipe for great leftovers.
Crockpot Butter Chicken: Creamy, Flavorful, and Effortless
Description
A rich, creamy Crockpot Butter Chicken simmered with aromatic spices for an effortless, comforting dinner.
Ingredients
2 lbs boneless skinless chicken thighs 1 medium onion, diced 3 garlic cloves, minced 1 tbsp fresh ginger, grated Fresh cilantro, for garnish 1 1/2 cups tomato sauce 2 tbsp garam masala Salt and pepper, to taste 1/2 cup heavy cream
Instructions
Dice onion, mince garlic, and grate ginger. Cut chicken thighs into chunks. Place chicken, onion, garlic, ginger, garam masala, tomato sauce, salt, and pepper in the crockpot. Cook on low for 6-7 hours or high for 3-4 hours. Add heavy cream and stir. Warm through for 10 minutes. Serve over rice or with naan. Garnish with fresh cilantro.
Notes
Use chicken thighs for maximum tenderness. Add cayenne for heat if desired. Stir in butter at the end for extra richness.