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Crockpot Butter Chicken

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Comforting butter chicken made in a slow cooker with tender chicken thighs and a rich tomato-cream sauce.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 2 tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Place the chopped onion, minced garlic, and grated ginger into the crockpot.
  2. Add crushed tomatoes, garam masala, cumin, paprika, and season with salt and pepper. Stir to combine.
  3. Arrange the chicken thighs on top of the tomato-spice mixture in a single layer where possible.
  4. Cover and cook on low for 360 to 420 minutes or on high for 180 to 240 minutes.
  5. Remove the chicken to a plate and shred with two forks.
  6. Return the shredded chicken to the crockpot and stir it into the sauce.
  7. Stir in the heavy cream and butter until the sauce is smooth and glossy.
  8. Let it cook an additional 10 to 15 minutes on low to meld flavors. Taste and adjust salt and pepper before serving.
  9. Serve over hot rice or with warm naan and sprinkle with chopped fresh cilantro.

Notes

For a dairy-free version, swap heavy cream and butter for full-fat coconut milk and a neutral oil or vegan butter.

Nutrition

Find it online: https://www.simplefamilydishes.com/crockpot-butter-chicken-2/