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Crockpot Butter Chicken

Crockpot Butter Chicken
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If you’re craving a dish that embodies comfort and warmth, look no further than this Crockpot Butter Chicken. This easy slow-cooked recipe combines tender chicken with a rich and creamy sauce infused with aromatic spices, making it an ideal choice for busy weeknights or cozy family dinners. The delightful aroma will greet you as you come home, promising a satisfying meal that is sure to please even the pickiest of eaters. Perfect for meal prep, this dish tastes even better the next day, making it a go-to favorite that will warm your heart and fill your belly.

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 1 (14.5-ounce) can diced tomatoes
  • 8 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 tablespoon melted coconut oil (or olive oil)
  • 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)
  • 1/3 cup finely chopped cilantro (optional)
  • Naan (warmed, for serving)
  • Cooked rice (for serving)

Instructions

  1. Prepare the sauce by sautéing onions, garlic, and ginger in coconut or olive oil until fragrant. Stir in spices and tomatoes.
  2. Add chicken thighs to the crockpot and coat them with the sauce. Cook on high for 2½ to 4 hours or low for 4 to 6 hours until chicken reaches 165°F.
  3. Remove chicken and blend the sauce until smooth. Return sauce to the crockpot along with butter and cream; stir until combined.
  4. Add chopped chicken back into the sauce and serve hot with naan or rice.

Nutrition

Find it online: https://recipeswithrachel.com/crockpot-butter-chicken/