Why Make This Recipe
Crockpot Butter Chicken is a fantastic dish that brings rich, savory flavors to your dinner table with very little effort. Using a slow cooker allows the chicken to become unbelievably tender while infusing it with the warming spices of garam masala and cumin. This recipe is perfect for busy families or anyone who enjoys set-it-and-forget-it meals. It’s also a great choice for impressing guests with its delicious taste and creamy sauce.
How to Make Crockpot Butter Chicken
Ingredients:
- 2 lbs chicken thighs, boneless and skinless
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1/2 cup butter
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or rice for serving
Directions:
- Place the chicken, onion, garlic, and ginger in a crockpot.
- In a bowl, mix the tomato sauce, heavy cream, butter, garam masala, cumin, paprika, salt, and pepper. Pour this mixture over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
- Shred the chicken with two forks and stir to combine everything.
- Serve over rice or with naan, garnished with fresh cilantro.
How to Serve Crockpot Butter Chicken
Serve Crockpot Butter Chicken over a bed of fluffy rice or alongside warm naan. The creamy sauce pairs beautifully with both options, allowing you to enjoy every drop. Garnish with fresh cilantro to add a splash of color and a hint of freshness.
How to Store Crockpot Butter Chicken
Allow any leftovers to cool completely before transferring them to an airtight container. You can store the dish in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply thaw and reheat in a pot or microwave until warmed through.
Tips to Make Crockpot Butter Chicken
- For extra flavor, you can marinate the chicken in the spices and garlic for a few hours before placing it in the crockpot.
- If you prefer a bit of heat, add a pinch of cayenne pepper to the sauce mixture.
- To make it lighter, you can substitute half-and-half for the heavy cream.
Variation
You can also make this recipe using chicken breast instead of thighs if you prefer leaner meat. Additionally, feel free to add vegetables like spinach or bell peppers during the last hour of cooking for added nutrition and color.
FAQs
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken thighs. Just add an extra hour or so to the cooking time.
2. Is it necessary to use heavy cream?
Heavy cream provides the richest flavor, but you can use coconut milk or Greek yogurt for a lighter or dairy-free alternative.
3. Can I make this dish on the stovetop?
Yes! You can cook it on the stovetop. Simply simmer everything on low heat for about 1-1.5 hours until the chicken is cooked through and tender.
Crockpot Butter Chicken is a simple yet flavorful meal that anyone can make, making it a favorite for busy weeknights and special occasions alike. Give it a try, and enjoy the delicious comfort it brings!
Crockpot Butter Chicken
Equipment
- Crockpot
- Skillet
- Measuring cups and spoons
- Knives
- Cutting board
- Grater
- Spatula or wooden spoon
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tsp salt
- 0.5 tsp black pepper
Sauce
- 4 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 15 oz canned crushed tomatoes
- 0.5 cup chicken broth
- 2 tsp garam masala
- 1 tsp cumin
- 0.5 tsp turmeric
- 0.5 tsp chili powder
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Preparation
- Season chicken with salt and pepper.
- Melt butter in a skillet over medium heat, then sauté onion until softened.
- Add garlic and ginger, cooking for one minute until fragrant.
Cooking
- Transfer onion mixture to the crockpot, then stir in crushed tomatoes, chicken broth, garam masala, cumin, turmeric, and chili powder.
- Add seasoned chicken to the crockpot and ensure it is submerged in the sauce.
- Cook on low for 4-6 hours or on high for 2-3 hours until chicken is tender.
- Remove chicken, shred it with two forks, and return it to the crockpot.
- Stir in heavy cream and fresh cilantro before serving.