Why Make This Recipe
Crockpot Butter Chicken is a delicious and comforting dish that is perfect for busy weeknights. It’s simple to prepare and allows the flavors to meld beautifully while you go about your day. This recipe can be made with minimal effort, giving you a rich and creamy meal that everyone will love. Best of all, it’s a one-pot meal, making cleanup a breeze!
How to Make Crockpot Butter Chicken
Ingredients:
- 2 lbs boneless (skinless chicken breast)
- 1 small yellow onion (chopped)
- 15 oz can of tomato sauce
- 2 cloves garlic (minced)
- 1 ½ tbsp ginger paste
- 1 tsp cumin
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp salt
- 1 tbsp tomato paste
- 3 tbsp butter
- ½ cup heavy whipping cream
Directions:
- In your crockpot, whisk together the tomato sauce, garlic, ginger paste, cumin, garam masala, turmeric, curry powder, salt, and tomato paste.
- Place the chicken and chopped onions into the sauce. Flip the chicken around so it’s coated well.
- Slice the butter into thin pieces and place them on top of the chicken.
- Cook on low for 4–6 hours or high for 3–5 hours, until the chicken is tender.
- Remove the chicken and chop it into large chunks. Stir the heavy whipping cream into the sauce, then add the chicken back in.
- Spoon the butter chicken over warm rice or with naan bread.
How to Serve Crockpot Butter Chicken
Crockpot Butter Chicken is best served warm. You can serve it over fluffy white rice or with naan bread for dipping. You can also add a side of steamed vegetables or a fresh salad to complete your meal.
How to Store Crockpot Butter Chicken
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the butter chicken for up to 2 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Crockpot Butter Chicken
- For extra flavor, marinate the chicken in the sauce for a couple of hours before cooking.
- Adjust the spices according to your taste; add more or less curry powder for a milder or spicier dish.
- If you prefer a thicker sauce, after cooking, you can blend a small amount of the sauce before mixing it back with the chicken.
Variation
You can easily customize this recipe by adding vegetables like bell peppers or peas during the last hour of cooking for extra nutrition. You can also use chicken thighs instead of breasts for a different flavor and texture.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but make sure to cook on high for a longer time to ensure they are cooked through.
2. Is this recipe spicy?
No, it’s not very spicy, but you can add chili powder or fresh chilies if you prefer a spicier taste.
3. Can I use coconut milk instead of heavy cream?
Yes, you can substitute coconut milk for heavy cream for a dairy-free version. It will also add a nice coconut flavor to the dish.
Crockpot Butter Chicken
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breast Can substitute with chicken thighs for a different texture.
- 1 small yellow onion, chopped
- 15 oz can of tomato sauce
- 2 cloves garlic, minced
- 1.5 tbsp ginger paste
- 1 tsp cumin
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp salt
- 1 tbsp tomato paste
- 3 tbsp butter Slice this into thin pieces.
- 0.5 cup heavy whipping cream Can substitute with coconut milk for dairy-free.
Instructions
Preparation
- In your crockpot, whisk together the tomato sauce, garlic, ginger paste, cumin, garam masala, turmeric, curry powder, salt, and tomato paste.
- Place the chicken and chopped onions into the sauce, flipping the chicken to ensure it's coated well.
- Slice the butter into thin pieces and place them on top of the chicken.
Cooking
- Cook on low for 4–6 hours or high for 3–5 hours, until the chicken is tender.
- Remove the chicken, chop it into large chunks, and return it to the crockpot after stirring in the heavy whipping cream.