Crockpot Butter Chicken 

Crockpot Butter Chicken delivers tender, flavorful chicken in a rich, creamy sauce ideal for dipping naan or serving over rice, and a big hit with kids. It simplifies classic butter chicken, so the slow cooker does the work while you handle day to day tasks. Walking into a home filled with its aroma? Pure comfort. 

Full Recipe:

Ingredients 

• 1 tablespoon melted coconut oil or olive oil

• 1 large yellow onion, finely diced (~1½ cups)

• 1 tablespoon ginger paste

• 1 tablespoon minced garlic

• 1¼ teaspoons smoked paprika

• 1¼ teaspoons ground cumin

• 1¼ teaspoons ground turmeric

• 1¼ teaspoons salt

• 2¼ teaspoons garam masala

• ⅛ teaspoon red pepper flakes (optional)

• 1 teaspoon sugar (optional)

• 1 (14.5-oz) can diced or crushed tomatoes (fire roasted adds smoky depth)

• 2 pounds boneless, skinless chicken thighs

• 8 tablespoons unsalted butter, sliced into tablespoons

• ½ cup heavy cream

• ⅓ cup chopped cilantro (optional fresh finish)

• Warmed naan and cooked rice, for serving 

Directions

1. Sauté aromatics & spices
   In a large nonstick pan over medium-high heat, warm the oil. Sauté the onion, garlic, and ginger until golden (3–6 minutes). Add smoked paprika, cumin, turmeric, salt, and garam masala; stir constantly for 1–3 minutes until fragrant.

2. Add tomatoes & transfer
   Stir in the diced (or crushed) tomatoes, scraping up any browned bits. Let the mixture cool slightly, then transfer to the slow cooker.

3. Add chicken
   Trim any excess fat or gristle from chicken thighs (keep some for flavor). Nestle them into the sauce in a single layer, smooth side down.

4. Cook
   Cover and cook on High for 2½–4 hours, or Low for 4–6 hours, until chicken reaches 165 °F. 

5. Finish sauce & shred chicken
   Remove the chicken and chop into bite-sized pieces. Blend the sauce until smooth using an immersion blender or regular blender taking care if the sauce is hot. 

6. Stir in butter & cream
   Add the butter (sliced) and heavy cream to the smooth sauce in the slow cooker. Stir until melted and creamy.

7. Combine & serve
   Return the chopped chicken to the sauce, stir gently, and sprinkle with cilantro if desired. Serve warm with rice and naan.

8. Storage
   Refrigerate leftovers (sealed container) for 3–5 days. Reheat on the stove; add a splash of cream if sauce is too thick. To freeze, thaw in fridge and reheat gently on low. 

Nutrients

• Calories: 501 kcal

• Total Fat: 37 g

• Saturated Fat: 20 g

• Protein: 30 g

• Carbs: 19 g

• Sodium: 320 mg