Slow Cooker Butter Chicken
A cozy and filling dish with rich, creamy, lightly spiced sauce and tender chicken, perfect for busy nights.
Ingredients
Main Ingredients
- 2 lbs Boneless skinless chicken thighs Chicken thighs are preferred for tenderness.
- 4 tbsp Butter
- 1 medium Onion, finely chopped Optional to soften in pan first.
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced or grated
- 15 oz Tomato sauce or crushed tomatoes
- 2 tbsp Tomato paste Helps make the sauce richer.
Spices
- 2 tbsp Garam masala
- 1 tbsp Curry powder or turmeric plus a little cumin
- 1 tsp Paprika or chili powder Optional for heat.
- 1 tsp Salt
- 1 tsp Black pepper
Finishing Touches
- 1 cup Heavy cream or coconut milk Add at the end for creaminess.
- 1 tbsp Sugar or honey Optional to balance the tomatoes.
Instructions
Preparation
- If you have extra time, soften the onion in a pan with butter for a deeper taste.
- Combine onion, garlic, ginger, tomato sauce, tomato paste, and spices in the slow cooker. Stir to combine.
- Add chicken to the slow cooker and coat it well with the mixture.
Cooking
- Cook on low for 5 to 6 hours or on high for 3 to 4 hours until chicken is tender.
Finishing
- Shred or chunk the chicken in the slow cooker.
- Stir in cream or coconut milk and allow to warm through for another 10 to 15 minutes.
- Taste and adjust seasonings as needed.
Notes
Leftovers taste even better the next day. Store in the fridge for 3 to 4 days or freeze for 2 to 3 months. Reheat gently to maintain creaminess.