Flavorful Crockpot Butter Chicken
Enjoy a restaurant-quality, creamy, and flavorful butter chicken made effortlessly in your slow cooker. This family-friendly recipe delivers tender, juicy chicken in a rich, aromatic sauce perfect for weeknight dinners.
Equipment
- Crockpot
- Mixing bowl
- Forks
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
Spices
- 2 tbsp garam masala divided
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 0.5 tsp chili powder adjust to taste
- 0.5 tsp salt adjust to taste
- 0.25 tsp cayenne pepper optional, for extra heat
Vegetables & Aromatics
- 1 large onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
Tomatoes & Sauces
- 14.5 oz can crushed tomatoes
- 10 oz can tomato sauce
Dairy & Fats
- 1 cup heavy cream or coconut cream for dairy-free option
- 0.5 cup butter melted, or ghee for authentic flavor
Garnish
- fresh cilantro chopped, for garnish
Instructions
- In a large bowl, toss chicken pieces with 1 tbsp garam masala, turmeric, cumin, chili powder, salt, and optional cayenne pepper until evenly coated.
- Layer chopped onion, minced garlic, and grated ginger evenly across the bottom of the crockpot.
- Pour crushed tomatoes, tomato sauce, and melted butter (or ghee) into the crockpot, and stir gently to combine.
- Place the spiced chicken pieces on top of the tomato mixture in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and can be shredded easily.
- Shred the cooked chicken directly in the crockpot using two forks.
- Stir in the heavy cream (or coconut cream) and remaining 1 tbsp garam masala until sauce is creamy and well mixed.
- Optional: Remove the lid and simmer on low for 30-60 minutes for a thicker sauce.
- Garnish with freshly chopped cilantro and serve hot with rice, naan, or your preferred sides.
Notes
For extra flavor, brown the chicken in a skillet before adding to the crockpot. Adjust spice levels or try vegan substitutions with chickpeas or cauliflower and vegan butter.