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Crockpot Butter Chicken

A creamy, flavorful dish that turns mundane chicken into a delightful masterpiece, all made in one pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken thighs You can substitute with chicken breasts.
  • 1 cup tomato sauce
  • 1 cup coconut milk Can be substituted with heavy cream for a richer taste.
  • 1/2 cup butter Use vegan butter for a vegan version.
Flavorings
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoons garam masala
  • 1 tablespoon curry powder
  • to taste salt and pepper
For Serving
  • Naan or rice For serving alongside the chicken.

Method
 

Preparation
  1. In a crockpot, add the chicken thighs, chopped onion, minced garlic, and ginger.
  2. Pour in the tomato sauce and coconut milk, then add the butter, garam masala, curry powder, salt, and pepper.
  3. Stir everything to combine, then cover and cook on high for 4 hours or low for 6-7 hours, until the chicken is tender.
  4. Once cooked, shred the chicken in the sauce using two forks.
  5. Serve with naan or over rice.

Notes

Don’t skip the minced ginger; it adds a warm kick. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. For a thicker sauce, add a cornstarch slurry and simmer.