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Crockpot Butter Chicken

Crockpot butter chicken served over basmati rice with warm naan and fresh cilantro garnish
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Crockpot Butter Chicken delivers tender, flavorful chicken thighs slow-cooked in a rich, creamy spiced tomato sauce. Perfect for spooning over rice or dipping warm naan, and completely kid-approved.

Ingredients

Scale
  • 1 tablespoon melted coconut oil or olive oil
  • 1 large yellow onion, finely diced (about 1–1/2 cups)
  • 1 tablespoon ginger paste
  • 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
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (optional)
  • 1 (14.5-ounce) can diced or crushed tomatoes, fire-roasted recommended
  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter, sliced into tablespoons
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped cilantro (optional)
  • Warm naan, for serving
  • Cooked rice, for serving

Instructions

  1. Heat a large nonstick pan over medium-high heat. Add oil and once hot, cook the onion, garlic, and ginger, stirring occasionally, until golden, about 3 to 6 minutes.
  2. Add all spices and stir constantly for 1 to 3 minutes until very fragrant. Stir in the tomatoes, scrape the bottom of the pan, and let the mixture cool 5 minutes. Transfer to the slow cooker.
  3. Trim large tough fat pieces from chicken thighs. Add to the slow cooker, stir to coat in sauce, and arrange in a single layer smooth side down.
  4. Cover and cook on HIGH for 2-1/2 to 4 hours or LOW for 4 to 6 hours, until chicken reaches 165 degrees F internally. Do not lift the lid during cooking.
  5. Remove chicken to a cutting board. Using an immersion blender, puree the sauce directly in the slow cooker until smooth. If using a standard blender, cool the sauce 10 minutes first and secure the lid firmly with a towel.
  6. Stir in butter and heavy cream until fully melted and smooth. Taste and adjust salt if needed.
  7. Chop chicken into bite-sized pieces and stir back into the sauce. Fold in cilantro if using. Serve hot over rice with warm naan.

Notes

  • Do not skip the saute step. Blooming the spices in oil before slow cooking builds significantly deeper flavor than dumping everything raw into the crockpot.
  • Chicken thighs are strongly preferred over breasts. They stay moist and tender through the full cook time while breasts can dry out and turn stringy.
  • Fire-roasted tomatoes add a smoky depth that regular diced tomatoes cannot match. Worth seeking out.
  • The sauce can be made the night before through the saute step. Refrigerate and add to slow cooker with raw chicken in the morning.
  • Sauce may separate slightly after freezing but will come back together with gentle stirring over low heat while reheating.

Nutrition

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