This Creamy Crockpot Butter Chicken is rich, deeply flavorful, and practically cooks itself. Just toss the ingredients into your slow cooker and come home to a warm, comforting meal the whole family will love!
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The Best Creamy Crockpot Butter Chicken
There is absolutely nothing quite like coming home after a long day to the incredible, warm aroma of this Creamy Crockpot Butter Chicken simmering away in your kitchen. If you are a fan of rich, spiced, and comforting meals, then learning how to make this Creamy Crockpot Butter Chicken is going to completely change your weeknight dinner routine.
Honestly, I used to rely heavily on takeout whenever the craving hit, but once I realized how effortless it is to whip up this Creamy Crockpot Butter Chicken right in my slow cooker, I never looked back. The slow, gentle heat of the crockpot makes the chicken fall-apart tender, while the spices beautifully meld together into a velvety, luxurious sauce. The secret to the perfect Creamy Crockpot Butter Chicken is letting it cook low and slow, and then stirring in that rich touch of cream right at the very end.
Here is exactly how to make it!
What You Need (Ingredients)
1.5 lbs Boneless, Skinless Chicken: Chicken thighs work best for tenderness, but breasts work perfectly fine too! Cut them into bite-sized chunks.
1/2 cup Yellow Onion: Finely diced.
3 cloves Garlic: Minced.
1 tbsp Fresh Ginger: Grated (or ginger paste).
1 can (14 oz) Tomato Sauce: Or crushed tomatoes.
Spices: 1 tbsp Garam Masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp chili powder (adjust for heat), and 1 tsp salt.
1/4 cup Butter: Cut into small cubes.
1/2 cup Heavy Cream: To give it that signature richness (you can also use full-fat coconut milk).
Fresh Cilantro: For garnish.
How to Make It (Instructions)
Prep the Base: In your slow cooker, combine the diced chicken, onion, minced garlic, grated ginger, tomato sauce, and all of your spices (Garam Masala, turmeric, cumin, chili powder, and salt).
Mix It Up: Give everything a really good stir to make sure the chicken is completely coated in the sauce and spices.
Set It and Forget It: Place the cubes of butter right on top of the mixture. Place the lid on your slow cooker and cook on LOW for 4 to 6 hours (or HIGH for 3 hours) until the chicken is tender and cooked all the way through.
Make It Creamy: About 15 minutes before you are ready to serve, stir in the heavy cream. Let it heat through so the sauce becomes beautifully thick and a gorgeous orange color.
Serve and Enjoy: Spoon your amazing Creamy Crockpot Butter Chicken over a warm bed of basmati rice, garnish with a sprinkle of fresh cilantro, and don't forget the warm garlic naan for dipping!
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