Crockpot Butter Chicken

Crockpot Butter Chicken is the ultimate indulgence for those seeking a rich, creamy dish that requires minimal effort. This slow-cooked delight combines tender chicken thighs with a fragrant blend of spices and a luscious sauce made from butter and cream. Perfectly suited for family dinners or when entertaining guests, this recipe guarantees satisfaction with every bite. The slow cooker does all the work, allowing the flavors to meld beautifully, giving you a cozy meal that’s both comforting and delicious. Serve it over rice or with warm naan for a complete dining experience that will leave everyone wanting more.

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: Main Cuisine: Indian Keyword: Use fresh spices for enhanced flavor. Feel free to customize by adding vegetables like spinach or adjusting spice levels according to your taste. Servings: Serves approximately 6 people Calories: 490kcal Author: Tisha

Ingredients

2 pounds boneless skinless chicken thighs
1 tablespoon coconut oil (or olive oil)
1 large yellow onion
1 tablespoon ginger paste
1 tablespoon minced garlic
1 (14.5-ounce) can diced tomatoes
8 tablespoons unsalted butter
½ cup heavy cream
Spices: smoked paprika, ground cumin, ground turmeric, salt, garam masala

Instructions

In a nonstick pan over medium-high heat, sauté diced onion, garlic, and ginger in oil until golden brown (3–6 minutes). Stir in spices and cook for an additional 1–3 minutes until fragrant.
Add diced tomatoes to the pan; scrape bottom to mix well before transferring to the slow cooker.
Place chicken thighs in the slow cooker and coat them with the sauce.
Cook on high for 2.5–4 hours or low for 4–6 hours until chicken reaches 165°F.
Remove chicken and chop it into bite-sized pieces. Blend sauce until smooth using an immersion blender.
Return blended sauce to slow cooker and stir in butter and cream until combined.
Add chopped chicken back into the sauce; garnish with cilantro if desired before serving hot with rice or naan.

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