why make this recipe
Crockpot Butter Chicken is an easy and delicious dish that brings the flavors of Indian cuisine into your home. Cooking it in a slow cooker allows the chicken to become super tender and soak in all the rich spices. It’s great for busy weeknights or meal prep, as it requires minimal hands-on time. Plus, it’s a family-friendly recipe that pairs perfectly with rice or naan.
how to make Crockpot Butter Chicken
Ingredients:
- 2 lbs boneless skinless chicken thighs
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 can (15 oz) tomato puree
- 1 cup coconut milk
- 1/2 cup unsalted butter
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon red chili powder (optional for heat)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked basmati rice or naan bread, for serving
Directions:
- Begin by placing the chicken thighs at the bottom of the crockpot.
- In a medium mixing bowl, combine the chopped onions, minced garlic, and grated ginger. Mix well and spread this mixture evenly over the chicken in the crockpot.
- Pour the tomato puree over the chicken and onion mixture, ensuring that the chicken is well covered.
- In another bowl, whisk together the coconut milk, butter, garam masala, cumin, coriander, paprika, turmeric, red chili powder (if using), and salt and pepper. Mix until well combined.
- Pour the coconut milk mixture over the chicken and onion layer in the crockpot, ensuring even distribution.
- Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooking time is complete, shred the chicken using two forks and stir it back into the sauce. This will help to incorporate the flavors.
- Serve the butter chicken over cooked basmati rice or with warm naan bread. Garnish with freshly chopped cilantro.
how to serve Crockpot Butter Chicken
Crockpot Butter Chicken is best served hot, layered over fluffy basmati rice or with soft naan bread. The sauce is rich and creamy, making it perfect for soaking up with the naan. Don’t forget to sprinkle some fresh cilantro on top for a burst of color and flavor.
how to store Crockpot Butter Chicken
Any leftover Crockpot Butter Chicken can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze it for up to three months—just make sure to let it cool completely before saving it in freezer-safe containers.
tips to make Crockpot Butter Chicken
- Use chicken thighs: They stay juicy and tender, unlike chicken breasts that can dry out.
- Adjust spices to taste: If you prefer a milder flavor, reduce the amount of garam masala or omit the red chili powder.
- Make it creamy: For an extra rich sauce, you can add a little more coconut milk or butter.
- Vegetarian option: Substitute the chicken with chickpeas or paneer for a vegetarian version.
variation
You can customize this dish by adding vegetables like spinach, bell peppers, or peas. These can be added towards the end of cooking to keep them bright and fresh.
FAQs
-
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more easily. Make sure not to overcook them. -
Can I make this recipe dairy-free?
Yes, simply replace the butter with a dairy-free alternative, or use more coconut milk for creaminess. -
What can I serve with Crockpot Butter Chicken?
This dish goes great with basmati rice, naan bread, or even cauliflower rice for a low-carb option.
Crockpot Butter Chicken
A delicious and easy slow-cooked dish that brings the flavors of Indian cuisine to your home.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten-free
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 can (15 oz) tomato puree
- 1 cup coconut milk
- 1/2 cup unsalted butter
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon red chili powder (optional for heat)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked basmati rice or naan bread, for serving
Instructions
- Begin by placing the chicken thighs at the bottom of the crockpot.
- In a medium mixing bowl, combine the chopped onions, minced garlic, and grated ginger. Mix well and spread this mixture evenly over the chicken in the crockpot.
- Pour the tomato puree over the chicken and onion mixture, ensuring that the chicken is well covered.
- In another bowl, whisk together the coconut milk, butter, garam masala, cumin, coriander, paprika, turmeric, red chili powder (if using), and salt and pepper. Mix until well combined.
- Pour the coconut milk mixture over the chicken and onion layer in the crockpot, ensuring even distribution.
- Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooking time is complete, shred the chicken using two forks and stir it back into the sauce to incorporate the flavors.
- Serve the butter chicken over cooked basmati rice or with warm naan bread. Garnish with freshly chopped cilantro.
Notes
For a vegetarian version, substitute chicken with chickpeas or paneer. Adjust spices to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
