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Creamy Crockpot Butter Chicken Recipe for Comforting Flavor

Creamy Crockpot Butter Chicken made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 inch ginger grated
  • 1 cup canned crushed tomatoes
  • 1 cup coconut milk
  • 1/4 cup plain yogurt
  • 2 tablespoons butter
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  • Prepare the ingredients by dicing the onion, mincing the garlic, and grating the ginger.
  • In the slow cooker, combine the diced onion, minced garlic, and grated ginger.
  • Add the chicken thighs on top of the aromatics.
  • Mix in the crushed tomatoes, coconut milk, yogurt, and butter.
  • Add the garam masala, ground cumin, turmeric, salt, and pepper to the slow cooker; stir to combine.
  • Cover and cook on low for 6-8 hours or high for 4 hours until chicken is tender and cooked through.
  • Once cooked, remove the chicken and shred it with two forks; return to the sauce.
  • Taste and adjust the seasoning if necessary before serving.
  • Serve hot over steamed rice or with naan, garnished with fresh cilantro.