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Crockpot Butter Chicken

Crockpot Butter Chicken: A Creamy Dream for Dinner!

Experience the comfort of Crockpot Butter Chicken, a creamy dish with aromatic Indian flavors that's easy to prepare and packed with protein.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 16 oz Tomato Sauce Substitute with canned crushed tomatoes or pureed fresh tomatoes for a richer taste.
  • 5 cloves Garlic, minced Can swap with 1½ tsp of ground garlic if fresh is unavailable.
  • 2 tbsp Fresh Ginger, grated Replace with 1 tsp of ground ginger for convenience.
  • 1 tsp Ground Cumin Substitue with coriander powder or a mix of caraway seeds and chili powder.
  • 2 tsp Garam Masala Can use curry powder or a mixture of cinnamon, cloves, and nutmeg.
  • 1 tbsp Smoked Paprika Replace with regular paprika plus a dash of liquid smoke.
  • 1 tsp Ground Turmeric Substitute with saffron or curry powder if needed.
  • ½ tsp Chili Powder Use cayenne pepper or red pepper flakes for an alternative kick.
  • 1 tsp Salt Essential for enhancing flavors.
  • 1 tsp Honey Substitute with maple syrup, agave nectar, or sugar-free sweeteners.
For the Chicken
  • 2 lbs Chicken Thighs Tender and juicy; can swap with chicken breasts or tofu.
  • 3 tbsp Unsalted Butter, cold and chopped Can replace with olive oil or vegan butter for dairy-free.
For the Creamy Finish
  • ½ cup Heavy Cream Substitute with coconut cream, Greek yogurt, or cashew cream.
  • 2 tbsp Chopped Fresh Parsley Can be swapped with cilantro, mint, or chives.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In your crockpot, combine 16 oz of tomato sauce, 5 minced garlic cloves, 2 tbsp of grated fresh ginger, 1 tsp of ground cumin, 2 tsp of garam masala, 1 tbsp of smoked paprika, 1 tsp of ground turmeric, ½ tsp of chili powder, 1 tsp of salt, and 1 tsp of honey. Stir the mixture thoroughly until all ingredients are well incorporated.
  2. Next, place 2 lbs of chicken thighs into the crockpot, ensuring they are fully coated with the sauce. Gently press them down to immerse them in the flavorful mixture.
  3. Take 3 tbsp of cold, chopped unsalted butter and scatter it evenly over the chicken thighs.
  4. Cover the crockpot and set it to cook on low for 4-6 hours or high for approximately 2 hours.
  5. Once the cooking time is up, carefully remove the chicken thighs from the crockpot and allow them to cool slightly. Shred the chicken into bite-sized pieces.
  6. After shredding the chicken, stir ½ cup of heavy cream into the sauce remaining in the crockpot.
  7. Return the shredded chicken to the crockpot and gently mix it with the creamy sauce.
  8. Before serving, sprinkle 2 tbsp of chopped fresh parsley over the top for a pop of color and freshness.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 8gProtein: 42gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4-5 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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