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Crockpot Butter Chicken

This comforting crockpot butter chicken combines tender chicken thighs with a rich, spiced tomato sauce, making it an easy yet indulgent meal perfect for busy weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the sauce
  • 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
For the chicken
  • 2 lbs chicken thighs
  • 3 tbsp unsalted butter, cold and chopped
  • 1/2 cup heavy cream
  • 2 tbsp chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Add the tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey into the crockpot. Stir everything together until well combined.
  2. Add the chicken thighs, ensuring they are fully coated in the flavorful sauce.
  3. Scatter the chopped cold unsalted butter over the top of the chicken thighs.
Cooking
  1. Cover the crockpot and cook on low for 4-6 hours, or on high for 2 hours, until the chicken is fully cooked and tender.
  2. Once cooked, remove the chicken from the crockpot and let it rest on a cutting board to cool slightly.
  3. Add the heavy cream to the remaining sauce in the crockpot and whisk until integrated and creamy.
  4. Once the chicken has cooled a bit, chop it into bite-sized pieces and return it to the crockpot. Stir everything together.
  5. Serve the butter chicken with basmati rice, garnished with fresh parsley for a colorful finish.

Notes

For a richer sauce, consider adding more heavy cream or coconut milk towards the end of cooking. Adjust spice levels to your preference, and feel free to use chickpeas for a vegetarian option.