Crockpot Butter Chicken (Printable Version)
Tender chicken in a creamy, spiced tomato-butter sauce, slow-cooked to perfection in your crockpot.
# What You'll Need:
→ Protein
01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
→ Marinade
02 - 1 cup plain whole-milk yogurt
03 - 2 tbsp fresh lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp garam masala
06 - 1 tsp ground turmeric
07 - 1 ½ tsp kosher salt
08 - 2 tsp ground coriander
→ Sauce
09 - 2 tbsp unsalted butter, divided
10 - 1 large yellow onion, finely chopped
11 - 4 cloves garlic, minced
12 - 2 tbsp fresh ginger, minced
13 - 1 (14 oz) can crushed tomatoes
14 - 1 cup heavy cream
15 - 2 tsp paprika
16 - 1 tsp cayenne pepper, adjusted to taste
17 - 1 tsp granulated sugar
18 - Fresh cilantro, chopped, for garnish
# Directions:
01 - In a large mixing bowl, whisk together the yogurt, lemon juice, ground cumin, garam masala, turmeric, kosher salt, and ground coriander until smooth and well combined.
02 - Add the chicken thigh pieces to the marinade, tossing thoroughly to coat every piece evenly. Cover and let rest at room temperature for at least 15 minutes, or refrigerate overnight for more pronounced flavor.
03 - Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until golden and softened, about 4 minutes. Stir in the minced garlic and ginger, cooking for 1 additional minute until fragrant. Transfer the entire mixture to the slow cooker.
04 - Add the marinated chicken along with all of the marinade to the slow cooker. Pour in the crushed tomatoes, then add the paprika, cayenne pepper, sugar, and the remaining 1 tablespoon of butter. Stir everything together until evenly combined.
05 - Secure the lid and cook on the LOW setting for 6 hours (or on HIGH for 3 to 4 hours), until the chicken is fork-tender and cooked through.
06 - Stir the heavy cream into the sauce, then taste and adjust salt and spice levels as needed. Leave the lid off and continue cooking for 10 minutes to allow the sauce to thicken slightly. Ladle into bowls, garnish with fresh chopped cilantro, and serve alongside steamed basmati rice or warm naan.
# Expert Hints:
01 -
- The crockpot does almost all the work while you go about your day, and the sauce develops a depth that surprises people every time.
- Chicken thighs stay incredibly juicy after hours of slow cooking, so you never end up with the dry, stringy texture that ruins so many chicken dishes.
02 -
- Skipping the skillet step and dumping raw onions straight into the crockpot will give you a sauce that tastes flat and slightly raw at the edges.
- Adding the cream at the beginning instead of the end causes it to separate during the long cook and leaves you with a grainy, broken sauce.
03 -
- Marinate the chicken overnight and you will be amazed at how much more flavorful and tender the meat becomes after soaking in those spices for a full day.
- Pat the chicken pieces dry before adding them to the marinade so the yogurt adheres properly instead of sliding off wet skin.