Slow Cooker Butter Chicken
A rich, creamy slow cooker butter chicken that transforms ordinary dinners into special occasions with authentic Indian flavors and maximum convenience.
Ingredients
Main Ingredients
- 2 lbs boneless and skinless chicken thighs
- 1 cup butter
- 15 oz crushed tomatoes 1 can
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 cup heavy cream Coconut cream can be used as a substitute.
- Salt and pepper to taste
- Fresh cilantro for garnish Use generously for presentation.
Instructions
Preparation
- Place the boneless, skinless chicken thighs in the slow cooker.
- Add the butter, crushed tomatoes, diced onion, minced garlic, and minced ginger into the mix.
- Sprinkle in the garam masala, cumin, turmeric, salt, and pepper, stirring gently to combine everything well.
- Cover the slow cooker and choose to cook either on low for 6-8 hours or on high for 3-4 hours, until the chicken is totally tender and easily shreddable.
- Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream, mixing to incorporate it into the sauce. Give it a minute or two to meld together.
- Serve hot, garnished with plenty of fresh cilantro, alongside fluffy rice or warm naan.
Notes
For best results, brown the chicken thighs before adding them to the slow cooker for enhanced flavor. Use fresh spices for a more vibrant aroma. Leftovers can be stored in an airtight container for 3-4 days, or frozen for up to three months.