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Crockpot Butter Chicken

Rich, creamy slow cooker butter chicken with warm Indian spices, an easy hands-off dinner with over 40 grams of protein per serving.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz tomato sauce
  • 5 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 tbsp smoked paprika
  • 1 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1 tsp honey
  • 2 lbs chicken thighs
  • 3 tbsp unsalted butter cold and chopped
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Crockpot or slow cooker
  • whisk
  • cutting board
  • sharp knife

Method
 

  1. Add the tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey to the crockpot. Stir until the sauce is evenly mixed.
  2. Add the chicken thighs and turn them until they are coated in the sauce.
  3. Scatter the cold, chopped butter over the top of the chicken. Cook on low for 4 to 6 hours or on high for 2 hours, until the chicken is cooked through and tender.
  4. Remove the chicken from the crockpot and place it on a cutting board to cool a little.
  5. Add the heavy cream to the crockpot and whisk until the sauce is smooth and creamy.
  6. When the chicken is cool enough to handle, cut it into bite-sized pieces and return it to the crockpot. Stir to coat the chicken in the sauce.
  7. Serve with basmati rice and garnish with the chopped fresh parsley.

Notes

Storage: Keep leftovers in an airtight container in the fridge for 4 to 5 days, or freeze for up to 3 months. Reheat on the stove over low heat for 15 to 20 minutes, adding a splash of water or broth if the sauce is too thick. Substitutions: Use Greek yogurt or coconut cream for the heavy cream, and olive oil, coconut oil, or vegan butter for the butter. Curry powder can replace garam masala. Serving: Serve with basmati rice, naan, cauliflower rice, cucumber raita, roasted vegetables, or an arugula salad. Tip: Let the chicken sit in the sauce on the warm setting for 10 to 15 minutes before serving.