Crockpot Butter Chicken
A rich and creamy chicken dish cooked in a crockpot, perfect for busy weeknights. Packed with flavor and easy to make, this butter chicken will leave your taste buds wanting more!
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts Thighs are recommended for extra juiciness.
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) tomato sauce
- 1 can (14 oz) coconut milk
- 1/2 cup butter Can be substituted with plant-based butter for vegan option.
- 2 tablespoons garam masala
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper (optional) Adjust for heat preference.
- to taste cilantro for garnish Brightens up the dish.
- as needed cooked naan or rice for serving Serving suggestion.
Instructions
Preparation
- In a crockpot, place the chicken, chopped onion, minced garlic, and ginger.
- Add the tomato sauce, coconut milk, butter, garam masala, salt, and pepper, including cayenne if using.
- Stir everything together until well combined.
Cooking
- Cover and cook on low for 6-8 hours or high for 4 hours until the chicken is tender.
- Before serving, shred the chicken with two forks and stir to combine with the sauce.
Serving
- Serve hot over rice or with naan, garnished with fresh cilantro.
Notes
Storing in an airtight container, leftovers will last 3-4 days in the fridge. Can be frozen for up to 3 months. Reheat on stove or microwave, add splash of coconut milk to maintain creaminess. Pro tip: Toast spices in butter before adding other ingredients for enhanced flavor.