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–+ servings
Crockpot Butter Chicken

Crockpot Butter Chicken - Easy Creamy Comfort for Busy Nights

Crockpot Butter Chicken is a creamy, gluten-free dish bursting with rich flavors and spices, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 tablespoon Melted Coconut Oil or Olive Oil Fat for sautéing; can substitute with any cooking oil.
  • 1.5 cups Large Yellow Onion, finely diced Base flavor; adds sweetness and depth.
  • 1 tablespoon Ginger Paste Aromatic spice; can substitute with freshly grated ginger.
  • 1 tablespoon Minced Garlic Enhances flavor; fresh garlic is preferred.
  • 1.25 teaspoons Smoked Paprika Adds mild smokiness; regular paprika can be used.
  • 1.25 teaspoons Ground Cumin Provides warmth; leave out if sensitive to flavors.
  • 1.25 teaspoons Ground Turmeric Adds color; optional if unavailable.
  • 1.25 teaspoons Salt Enhances all flavors; adjust to taste.
  • 2.25 teaspoons Garam Masala Essential spice blend for authentic flavor.
  • 1/8 teaspoon Red Pepper Flakes For heat; adjust to taste.
  • 1 teaspoon Sugar Balances flavors; omit if desired.
  • 1 can (14.5 ounces) Diced Tomatoes Provides acidity; fire-roasted are recommended.
For the Chicken
  • 2 pounds Boneless Skinless Chicken Thighs Main protein; thighs keep moisture better than breasts.
For the Creamy Finish
  • 8 tablespoons Unsalted Butter Adds richness; can use ghee.
  • 1/2 cup Heavy Cream Creaminess; can substitute with coconut cream.
  • 1/3 cup Finely Chopped Cilantro Fresh herb garnish; can substitute with parsley.
For Serving
  • Naan Traditional accompaniment; can serve with any flatbread.
  • Cooked Rice Complements the dish; any rice can be used.

Equipment

  • Slow Cooker
  • Nonstick Pan
  • Immersion Blender

Method
 

Step-by-Step Instructions for Crockpot Butter Chicken
  1. Begin by heating a large nonstick pan over medium-high heat. Add the melted coconut oil or olive oil, then sauté the finely diced onion, minced garlic, and ginger paste until they turn golden and fragrant, about 3 to 6 minutes.
  2. Stir in the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes, and sugar into the onion mixture. Cook for an additional 1 to 3 minutes.
  3. Add the diced tomatoes to the spice mixture, making sure to scrape the bottom of the pan. Transfer it into the slow cooker.
  4. Take the boneless skinless chicken thighs and trim any excess fat. Place them into the slow cooker, ensuring they are coated in the sauce.
  5. Cover the slow cooker and set it to cook on high for 2.5 to 4 hours or on low for 4 to 6 hours.
  6. Once the chicken is cooked, remove it from the slow cooker and shred it into bite-sized pieces. Use an immersion blender to purée the sauce.
  7. Return the blended sauce to the slow cooker along with the unsalted butter and heavy cream. Stir together until smooth.
  8. Serve your Crockpot Butter Chicken hot, garnished with finely chopped cilantro if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 10gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 5mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in an airtight container for 3-5 days. Reheat gently, adding a splash of cream to restore consistency.

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