Crockpot Butter Chicken

 Crockpot Butter Chicken

This hands-off slow cooker meal features incredibly tender chicken simmered in a rich, creamy, and deeply spiced tomato sauce. It is the perfect cozy dinner for busy weeknights!

If you love Indian takeout, you are going to fall head over heels for this Crockpot Butter Chicken. There is nothing quite like coming home after a long day to the incredible aroma of spices simmering in your kitchen. Making butter chicken in the crockpot takes all the active fuss out of this classic, restaurant-quality dish. You just toss the chicken in, let the slow cooker work its magic for a few hours, and stir in that signature velvety, butter-infused cream sauce right at the very end. Whether you serve this Crockpot Butter Chicken piled high over fluffy basmati rice or scoop it up with warm, buttery naan bread, it is absolutely guaranteed to become your new favorite weeknight dinner.

Ingredients

For the Slow Cooker:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks

• 1 yellow onion, finely diced

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 can (14 oz) tomato sauce or crushed tomatoes

• 1 tablespoon garam masala

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder (adjust to your spice preference)

• 1 teaspoon salt (plus more to taste)

For the Creamy Finish:

• 1/2 cup heavy cream (or full-fat coconut milk)

• 3 tablespoons unsalted butter, cubed

• Fresh cilantro, chopped (for garnish)

• Cooked basmati rice and naan bread (for serving)

Instructions

1. Load the Crockpot: Add the cubed chicken, diced onion, minced garlic, and grated ginger into the bottom of your slow cooker.

2. Add the Spices and Tomato: Sprinkle the garam masala, turmeric, cumin, chili powder, and salt evenly over the chicken. Pour the tomato sauce over everything and give it a really good stir until the chicken is completely coated in the sauce and spices.

3. Cook: Cover the crockpot with its lid. Cook on LOW for 4 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.

4. The Magic Finish: About 15 minutes before you are ready to eat, uncover the slow cooker and stir in the heavy cream and cubed butter. Put the lid back on and let it cook for just a few more minutes until the butter is completely melted and the sauce is rich and velvety.

5. Serve and Enjoy: Give the butter chicken one final stir. Taste the sauce and add a pinch more salt if needed. Serve hot over a bed of cooked basmati rice, sprinkle generously with fresh cilantro, and enjoy!