Why Make This Recipe
Crockpot Butter Chicken is a fantastic choice for busy families looking for a hearty, comforting meal without the fuss. This dish is rich, creamy, and full of flavor, making it a sure hit with kids and adults alike. Using the slow cooker allows you to set it and forget it; just throw everything in, and let it work its magic while you tackle chores, help with homework, or catch up on your favorite show. Plus, the leftovers—if there are any—are just as delicious the next day!
How to Make Crockpot Butter Chicken
Making Crockpot Butter Chicken is straightforward and requires minimal prep, which is perfect for a weeknight dinner. Here’s what you’ll need:
Ingredients:
- 1.5 lbs boneless chicken thighs
- 1 cup butter
- 1 cup heavy cream
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 can (15 oz) tomato sauce
- 2 tablespoons garam masala
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Directions:
- Place the chicken thighs in the crockpot.
- In a bowl, mix together the butter, heavy cream, chopped onion, minced garlic, minced ginger, tomato sauce, garam masala, chili powder, and salt.
- Pour the sauce over the chicken in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Before serving, shred the chicken in the sauce using two forks.
- Serve hot with naan or rice, and garnish with fresh cilantro.
How to Serve Crockpot Butter Chicken
This dish pairs beautifully with warm naan or steamed rice, making it a filling and satisfying meal. You can also serve it with a side of simple sautéed vegetables or a fresh salad to round it all out. The creamy sauce is so good that you’ll want something to soak it all up!
How to Store Crockpot Butter Chicken
If you happen to have leftovers (which is rare in our house!), you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or stovetop until heated through. If you want to freeze it, store it in freezer-safe containers for up to 6 months.
Tips to Make Crockpot Butter Chicken
Busy Night Cooking: This recipe is excellent for meal prep. You can assemble everything the night before, store it in the fridge, and then cook it the next day. Just switch the crockpot on in the morning, and dinner will be ready when you get home!
Spice Level: Adjust the chili powder to control the heat. If your kiddos prefer milder flavors, reduce the amount or omit it altogether.
Creaminess Optional: If heavy cream feels too rich for your family, substitute with coconut milk or use half-and-half for a lighter version.
Garnish Fun: Involve the kids in garnishing! Fresh cilantro adds flavor and a pop of color. Let them sprinkle it on before serving.
Variation
If you want to switch things up, consider using chicken breast instead of thighs for a leaner option. You can also add vegetables like bell peppers or spinach to the sauce for extra nutrition. If you want to make it vegetarian, substitute the chicken with chickpeas or tofu—just adjust cooking time accordingly.
FAQs
Can I use frozen chicken thighs?
Yes! You can use frozen chicken thighs, but cooking times may vary. Make sure they reach an internal temperature of 165°F.
What if I don’t have garam masala?
If you don’t have garam masala, you can substitute it with a mix of cumin, coriander, and a pinch of cinnamon.
Can I use low-fat alternatives?
Absolutely! You can use lower-fat butter and cream, though keep in mind it may alter the creaminess of the sauce. You can also use Greek yogurt for a tangy twist—just stir it in at the end.
Enjoy making this delightful, family-friendly meal! With a little prep, you’ll have a comforting dish that everyone will love.
Print
Crockpot Butter Chicken
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A rich and creamy butter chicken made easily in a slow cooker, perfect for busy families.
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 cup butter
- 1 cup heavy cream
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 can (15 oz) tomato sauce
- 2 tablespoons garam masala
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Place the chicken thighs in the crockpot.
- In a bowl, mix together the butter, heavy cream, chopped onion, minced garlic, minced ginger, tomato sauce, garam masala, chili powder, and salt.
- Pour the sauce over the chicken in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Before serving, shred the chicken in the sauce using two forks.
- Serve hot with naan or rice, and garnish with fresh cilantro.
Notes
Adjust the chili powder for spice level. Substitute heavy cream with coconut milk for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 140mg
Keywords: butter chicken, crockpot, slow cooker, Indian, family meal