Tender Crockpot Butter Chicken: Flavorful Weeknight (Print Version)

Make tender Crockpot Butter Chicken with rich, creamy sauce. An easy weeknight dinner, perfect for busy evenings. My simple recipe makes it so flavorful!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Indian-Inspired
Dietary: Contains Dairy, Gluten-Free (check broth)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 large yellow onion, diced
03 - 4 cloves garlic, minced (about 1 tbsp)
04 - 1-inch piece fresh ginger, grated or minced (about 1 tbsp)
05 - 1 (28-ounce) can crushed tomatoes
06 - 1/2 cup chicken broth (low-sodium)

→ Flavor Boosters & Spices

07 - 2 tsp garam masala
08 - 1 tsp ground turmeric
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1/2 tsp smoked paprika
12 - 1 tsp salt (or to taste)
13 - 1/2 tsp black pepper (or to taste)

→ Sauce Essentials

14 - 4 tbsp unsalted butter, divided (2 tbsp for sautéing, 2 tbsp cubed for end)
15 - 2 tbsp tomato paste
16 - 1/2 cup heavy cream

→ Garnish & Serving

17 - Fresh cilantro, chopped (for garnish)
18 - Basmati rice (for serving)
19 - Naan bread (for serving)

# Instructions:

01 - First things first, get that chicken cut into bite-sized pieces. I usually go for about 1-inch cubes. Then, dice your onion, and mince that garlic and ginger. This is the part where my kitchen always gets a little messy, but the smell of fresh ginger and garlic is just *chefs kiss*. Sometimes I even chop a few extra cloves, just because! It's all about getting everything ready so the cooking part is smooth sailing. Don't worry if your cuts aren't perfectly even; it's homemade, not a Michelin star restaurant!
02 - Okay, this step is optional but honestly, it makes a world of difference for flavor. In a skillet over medium heat, melt a tablespoon of butter (or oil). Toss in your diced onion, garlic, and ginger. Sauté them until they're softened and fragrant, about 5-7 minutes. You'll smell it, that wonderful earthy aroma! This step develops so much depth for your Crockpot Butter Chicken. I've skipped it when I was really pressed for time, and while it was still good, it didn't have that same 'wow' factor. Don't make my mistake!
03 - Now for the easy part! Transfer your sautéed aromatics (if you did that step!) into your slow cooker. Add the chicken pieces, crushed tomatoes, chicken broth, tomato paste, garam masala, turmeric, cumin, coriander, paprika, salt, and pepper. Give everything a good stir until the chicken is coated and the spices are well distributed. It's going to look a little rustic right now, but trust the process! This is where all those incredible flavors start to mingle and get to know each other.
04 - Cover your slow cooker and let it do its thing. Cook on low for 6-8 hours, or on high for 3-4 hours. I usually opt for low if I'm leaving it all day, but high works great for a quicker dinner. You'll know it's ready when the chicken is super tender and practically falling apart. The sauce will have deepened in color and thickened slightly. Oh, the smell that fills your kitchen during this stage is just heavenly! It's the best kind of kitchen automation, honestly.
05 - Once the chicken is cooked, open up that slow cooker. Stir in the heavy cream and the remaining cubed butter until they're fully incorporated and melted. The sauce will transform into this rich, creamy, and velvety dream. This is where the magic happens, making it true Crockpot Butter Chicken! I sometimes give the chicken a little gentle shred with two forks at this point if I want it extra saucy. Taste and adjust seasonings if needed; maybe a little more salt or a pinch of garam masala.
06 - And there you have it! Ladle your gorgeous Crockpot Butter Chicken over fluffy basmati rice or with warm naan bread. A sprinkle of fresh chopped cilantro on top adds a lovely burst of color and freshness. The chicken should be incredibly tender, melting in your mouth, and that sauce... oh, that sauce is pure comfort. I usually make a double batch of rice because everyone always wants more of that incredible sauce!

# Notes:

01 - Don't skip sautéing the aromatics; it makes a huge flavor difference for this Crockpot Butter Chicken.
02 - Leftovers are amazing, maybe even better the next day! Store in airtight containers for up to 3 days.
03 - Greek yogurt can sub for heavy cream in a pinch, but the texture will be thinner and tangier.
04 - Serve with warm naan to soak up every drop of that incredible sauce!

# Equipment Needed:

01 - Slow cooker (Crockpot)
02 - large skillet
03 - knife
04 - cutting board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 25g
Protein: 35g

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