Crockpot Butter Chicken

The Comfort of Creamy Butter Chicken Awaits

If your taste buds are ready for a flavor explosion, look no further than Crockpot Butter Chicken! This dish combines tender chicken simmered in a creamy sauce spiced to perfection. Imagine the rich aroma floating through your home as it cooks — it’s a hug in a bowl. Plus, you can whip it up with minimal effort. What’s not to love?

Why Make This Recipe

You’re probably wondering, “What makes this so special?” Well, for starters, it’s a set-it-and-forget-it dish that practically cooks itself. No one wants to be tied to the kitchen, right? This recipe also boasts easy cleanup—just your Crockpot to wash and maybe a spoon. And trust me, family members will actually fight for seconds. 🙌

Ingredients

You don’t need fancy stuff — just these basics!

• 2 lbs boneless, skinless chicken
• 1 cup butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (14 oz) tomato sauce
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions

Follow this simple guide to deliciousness:

1. In a Crockpot, add the chopped onion, minced garlic, and grated ginger.
2. Place the chicken on top.
3. In a separate bowl, mix the garam masala, turmeric, cumin, tomato sauce, and salt and pepper. Pour this mixture over the chicken.
4. Place the butter on top of the chicken.
5. Cover and cook on low for 6-8 hours or until the chicken is tender.
6. Before serving, stir in the heavy cream and let it warm through.
7. Serve with naan or rice and garnish with fresh cilantro.

How to Make Crockpot Butter Chicken (Overview)

Let’s break it down! Start by layering your aromatic trio of onion, garlic, and ginger in the Crockpot. Then, plop the chicken right on top – it’s going to soak up all those flavors. For the magic sauce, mix the spices and tomato sauce together, and pour it over the chicken like a warm hug. Finally, the butter tops it off—seriously, don’t skip it! After hours of cooking, stir in the cream for divine creaminess.

How to Serve Crockpot Butter Chicken

You’ll want to serve Butter Chicken hot, where the rich, orange-red sauce contrasts beautifully against a white platter. Pair it with warm naan that’ll soak up all the delicious sauce or fluffy rice that’s just begging for a generous spoonful. The enticing aromas will have everyone gathering around the table, ready to dive in. Just garnish with some fresh cilantro for that pop of color and flavor!

How to Store Crockpot Butter Chicken

Have leftovers? Lucky you! This dish stays fresh in the fridge for about 3–4 days. Want to save it for later? Store it in a freezer-safe container, and it’ll last for about 3 months. When you’re ready to feast, simply reheat in the microwave or on the stove until it’s warmed through. Easy peasy!

Tips to Make Crockpot Butter Chicken

Here are a few insider tricks:

• Don’t rush the cooking time! The longer, the better for flavor and tenderness.
• If you want a little kick, toss in some red pepper flakes for heat.
• Swap out the heavy cream for coconut milk if you’re going dairy-free — it’s equally delicious!

Variations

Feel like changing it up? You can make this dish vegan by substituting chicken with cauliflower or chickpeas and using plant-based butter. You might also mix in some spinach for added nutrition and a lovely color.

FAQs

• Can I use frozen chicken? Yes, but it may require a longer cooking time. Make sure it’s fully cooked before serving.
• How can I make this dish ahead of time? Prep all the ingredients the night before, store them in the fridge, then throw everything in the Crockpot in the morning.
• Can I freeze leftovers? Absolutely! Just cool them down first, then store them in airtight containers for up to three months.

Crockpot Butter Chicken is calling your name! Trust me, you don’t want to miss out on this comfort food classic. Happy cooking! 📌 Pin this recipe for your next cozy dinner night!

Crockpot Butter Chicken

A comforting dish featuring tender chicken simmered in a creamy, spiced sauce that cooks conveniently in a Crockpot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs boneless, skinless chicken Cut into pieces if desired.
• 1 cup butter Use unsalted for better control over seasoning.
• 1 onion, chopped Yellow or white onion works best.
• 4 cloves garlic, minced Fresh garlic enhances flavor.
• 1 tablespoon ginger, grated Fresh ginger adds a zing.
• 1 tablespoon garam masala A blend of spices typical in Indian cuisine.
• 1 teaspoon turmeric For color and flavor.
• 1 teaspoon cumin Enhances the dish's flavor profile.
• 1 can (14 oz) tomato sauce Use pure tomato sauce for best results.
• 1 cup heavy cream Alternatively, can use coconut milk for a dairy-free version.
• to taste Salt and pepper Adjust to your liking.
• Fresh cilantro for garnish Adds freshness and color.

Method

 

Preparation

1. In a Crockpot, add the chopped onion, minced garlic, and grated ginger.
2. Place the chicken on top.
3. In a separate bowl, mix the garam masala, turmeric, cumin, tomato sauce, and salt and pepper. Pour this mixture over the chicken.
4. Place the butter on top of the chicken.
5. Cover and cook on low for 6-8 hours or until the chicken is tender.
6. Before serving, stir in the heavy cream and let it warm through.

Notes

This dish can be served with naan or rice. It stores well in the fridge for 3-4 days, or can be frozen for up to 3 months. For added kick, include red pepper flakes in the spice mixture.