Name: Crockpot Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon melted coconut oil (or olive oil); 1 large yellow onion (finely diced (1-1/2 cups)); 1 tablespoon ginger paste (see note 1); 1 tablespoon minced garlic; 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 (see note 2); 1/8 teaspoon red pepper flakes (optional); 1 teaspoon sugar (optional); 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted is delicious); 2 pounds boneless skinless chicken thighs (see note 3); 8 tablespoons unsalted butter (sliced into tablespoons); 1/2 cup heavy cream; 1/3 cup finely chopped cilantro (optional); Naan (warmed, for serving, see note 4); Cooked rice (for serving)

Description

Discover how to make delicious Crockpot Butter Chicken with this easy recipe. Enjoy a flavorful meal with minimal effort.

Ingredients

Scale

1 tablespoon melted coconut oil (or olive oil)
1 large yellow onion (finely diced (1–1/2 cups))
1 tablespoon ginger paste (see note 1)
1 tablespoon minced garlic
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 (see note 2)
1/8 teaspoon red pepper flakes (optional)
1 teaspoon sugar (optional)
1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted is delicious)
2 pounds boneless skinless chicken thighs (see note 3)
8 tablespoons unsalted butter (sliced into tablespoons)
1/2 cup heavy cream
1/3 cup finely chopped cilantro (optional)
Naan (warmed, for serving, see note 4)
Cooked rice (for serving)

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Instructions

Step 1: Heat a large nonstick pan over medium-high heat. Add the oil, and once hot, sauté onion, garlic, and ginger, stirring occasionally, until golden (3–6 minutes). Add all the spices and stir constantly for 1–3 minutes until fragrant. Stir in the tomatoes, scraping the bottom of the pan, and let the mixture cool slightly. Transfer to the slow cooker.
Step 2: Trim large pieces of fat and gristle from chicken thighs but leave some fat for added flavor. Add the chicken to the slow cooker and stir to coat in the sauce. Arrange thighs in a single layer, smooth side down. Cover and cook on high for 2-1/2–4 hours or low for 4–6 hours, until the chicken reaches 165°F.
Step 3: Remove the chicken and chop it into bite-sized pieces. Use an immersion blender (or transfer sauce to a regular blender) to purée the sauce until smooth (see Note 5).
Step 4: Return blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined and smooth.
Step 5: Add chopped chicken back into the sauce. Stir in cilantro (if using) and adjust seasoning as needed. Serve hot with rice and naan.

Notes

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Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg