Description
Crockpot Butter Chicken: An Incredible Ultimate Recipe for 5-Star Flavor
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk or heavy cream
- 1/2 cup unsalted butter
- 2 tablespoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Place the boneless chicken thighs in the bottom of the slow cooker.
- Add the diced onion, minced garlic, and minced ginger over the chicken.
- In a separate bowl, combine the crushed tomatoes, coconut milk or heavy cream, butter, garam masala, cumin, paprika, turmeric, salt, black pepper, and cayenne pepper. Stir until well mixed.
- Pour the sauce mixture over the chicken and vegetables in the slow cooker. Ensure the chicken is well-coated.
- Cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Once cooked, remove the chicken thighs from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.
- Place the shredded chicken back into the slow cooker and stir to combine with the sauce.
- Serve the butter chicken hot, garnished with fresh cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg