Crockpot Butter Chicken
A comforting Indian-inspired dish featuring tender chicken in a rich, creamy sauce with aromatic spices, perfect for easy weeknight dinners.
Equipment
- Crockpot
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Thighs
- 1 medium Onion Diced
- 4 cloves Garlic Minced
- 1 inch Ginger Grated
- 1 can Crushed Tomatoes 14 oz
- 1 cup Heavy Cream
- 0.5 cup Butter
- 2 tablespoons Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- Salt and Pepper to taste
- Fresh Cilantro for garnish
- Cooked Naan or Rice for serving
Instructions
- Place chicken thighs in the crockpot.
- Add diced onion, minced garlic, and grated ginger on top.
- Pour in crushed tomatoes and sprinkle garam masala, turmeric, cumin, salt, and pepper.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Shred the chicken in the pot using two forks.
- Stir in heavy cream and butter until well blended.
- Let it warm through for an additional 15-20 minutes.
- Serve hot with naan or rice, garnished with fresh cilantro.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.