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Crockpot Butter Chicken

A bowl of tender crockpot butter chicken served with fluffy white rice and garnished with fresh cilantro.
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A simple slow cooker butter chicken recipe with tender chicken thighs in a creamy tomato and garam masala sauce. This dump-and-go meal is perfect for weeknights or meal prep.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chicken broth
  • 1 cup crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup plain yogurt
  • 2 tablespoons garam masala
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons butter
  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice or naan, for serving

Instructions

  1. Place chicken thighs in the bottom of your slow cooker.
  2. In a bowl, whisk together chicken broth, crushed tomatoes, heavy cream, yogurt, garam masala, ginger, garlic, salt, paprika, cumin, and cayenne pepper (if using).
  3. Pour the sauce mixture over the chicken in the slow cooker.
  4. Add the butter on top of the chicken and sauce.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  6. Shred the chicken with two forks directly in the slow cooker.
  7. Stir to combine the shredded chicken with the sauce.
  8. Serve hot over basmati rice or with naan bread. Garnish with fresh cilantro.

Notes

  • For a thicker sauce, you can remove the lid for the last 30 minutes of cooking on high.
  • If you don’t have garam masala, you can make your own by combining equal parts cumin, coriander, cinnamon, and cardamom, with smaller amounts of black pepper and cloves.
  • This recipe is naturally gluten-free.
  • This is a great meal prep option. Portion into containers with rice for easy lunches.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-butter-chicken/