Name: Crockpot Butter Chicken Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Indian
Ingredients: 2 lbs chicken breast; 1 tablespoon garam masala; 1 teaspoon paprika; Salt and pepper to taste; 1/2 cup butter; 1 onion, diced; 4 cloves garlic, minced; 1 tablespoon ginger, minced; 1 cup tomato sauce; 1 cup heavy cream; Fresh cilantro for garnish; Naan or rice for serving

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Introduction

Enjoy the rich, comforting flavors of homemade butter chicken with minimal effort using a crockpot. This slow-cooked dish combines tender chicken with creamy tomato sauce and fragrant spices, perfect for a cozy meal any day of the week.

The image shows a close-up of a rich curry in a black pot, filled with tender chunks of meat in a thick, smooth orange-brown sauce. The curry is dotted with small green herb pieces on top, adding a fresh contrast to the warm color of the sauce. A wooden spoon is resting in the pot, partially covered with the curry, showing its creamy texture. The pot is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken breast
1/2 cup butter
1 onion, diced
4 cloves garlic, minced
1 tablespoon ginger, minced
1 cup tomato sauce
1 cup heavy cream
1 tablespoon garam masala
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro for garnish
Naan or rice for serving

Instructions

Step 1: Place the butter, diced onion, minced garlic, and minced ginger in the crockpot.
Step 2: Lay the chicken breasts on top and season evenly with garam masala, paprika, salt, and pepper.
Step 3: Pour the tomato sauce over the chicken, making sure it is fully covered.
Step 4: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fork-tender.
Step 5: Shred the chicken directly in the slow cooker, then stir in the heavy cream until well combined.
Step 6: Serve hot over rice or with naan, garnished with fresh cilantro.

Tips & Variations

For a plant-based version, substitute chicken with chickpeas or tofu, use coconut oil instead of butter, and coconut milk instead of heavy cream for a delicious dairy-free option.
Adjust the spice levels by adding cayenne pepper or chili powder if you prefer more heat.
To deepen flavor, sauté the onion, garlic, and ginger in butter before adding them to the crockpot.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

A white bowl filled with creamy orange curry with small chunks of meat evenly spread on top, sprinkled with green herbs for contrast. A wooden spoon with a smooth light brown handle is partially dipped into the curry from the right side. The surface beneath the bowl shows a white marbled texture, adding a clean and bright background. The curry looks thick and rich, with swirls of cream mixed in, giving it a smooth and glossy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well in this recipe and tend to stay even more tender during slow cooking.

Is it necessary to shred the chicken after cooking?

Shredding helps distribute the flavors and makes the dish easier to serve, but you can leave the chicken breasts whole if you prefer.