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Delicious crockpot butter chicken served with rice and garnished with cilantro.

Crockpot Butter Chicken

This creamy and comforting crockpot butter chicken features a rich, tomato-ey sauce, tender shredded chicken, and warm spices, making it a go-to comfort food option that requires minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs (boneless or bone-in) Bone-in adds flavor; boneless shreds more quickly.
  • 1 count onion, finely chopped
  • 4 cloves garlic, minced
  • 2 inches fresh ginger, grated
  • 1 can (14 oz) coconut milk (full fat for richness)
  • 1 cup tomato puree
  • 0.5 cup unsalted butter
  • 2 teaspoons garam masala Use fresh for best aroma.
  • 1 teaspoon ground cumin
  • 0.5 teaspoon turmeric
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Preparation
  1. Place the chicken thighs in a single layer in the crockpot. Spread them so they cook evenly.
  2. In a medium bowl, whisk together the chopped onion, minced garlic, grated ginger, coconut milk, tomato puree, butter, garam masala, cumin, turmeric, salt, and pepper until smooth.
Cooking
  1. Pour the sauce over the chicken, making sure most pieces are covered. Gently nudge any uncovered pieces under the sauce.
  2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be very tender and easy to shred.
  3. Use two forks to shred the chicken directly in the crockpot. Stir so the shredded meat soaks up the sauce.
  4. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if you like brightness.
  5. Spoon over rice or serve with bread, and top with chopped cilantro.

Nutrition

Serving: 1Calories: 600kcalCarbohydrates: 15gProtein: 30gFat: 50gSaturated Fat: 30gSodium: 500mgFiber: 2gSugar: 4g

Notes

For variations, consider using seared chicken thighs for added flavor, or substitute half the coconut milk with plain yogurt for creaminess. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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