Easy Crockpot Butter Chicken

A creamy, mildly spiced butter chicken made effortlessly in the slow cooker, perfect for busy nights and great for leftovers.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 430

Main Ingredients

2 pounds Boneless skinless chicken thighs Thighs are preferred for tenderness.
1 tablespoon Butter For sautéing the onion.
1 medium Onion, chopped Can be added straight to the cooker if skipping sauté.
3 cloves Garlic, minced
1 tablespoon Fresh ginger, minced Jar ginger is a good substitute.
15 ounces Tomato sauce Can use crushed tomatoes for a chunkier sauce.
2 tablespoons Tomato paste Enhances the sauce's depth of flavor.
1 tablespoon Garam masala Main spice for flavor.
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Turmeric
1 teaspoon Salt Adjust to taste.
1 teaspoon Black pepper Adjust to taste.
1 cup Heavy cream Can substitute with full fat coconut milk for a dairy-free version.
1 teaspoon Sugar or honey Optional, to balance acidity.

Preparation

If time allows, begin by sautéing the chopped onion in butter for 3 to 4 minutes for better flavor.
Add garlic, ginger, and spices to the sautéed onion. Stir until fragrant.
In the slow cooker, add the tomato sauce and tomato paste, stirring until combined.
Add chicken thighs to the mixture and ensure they are coated with the sauce.
Cover and cook on low for 4 to 6 hours until chicken is tender.

Finishing Touches

Remove the chicken and either chop or shred it before returning it to the sauce.
Stir in the heavy cream, and adjust salt to taste.
If the sauce is too thin, remove the lid for 15 to 25 minutes of cooking to thicken.

Serve with rice, naan, or cauliflower rice. Perfect for meal prep and leftovers.