Crockpot Butter Chicken: Rich, Creamy, and Effortless

Introduction
This Crockpot Butter Chicken delivers warm, aromatic flavors with almost no effort. Tender chicken thighs simmer in a creamy tomato sauce infused with garlic, ginger, and classic Indian spices. Serve it over fluffy rice or warm naan for a comforting, family-friendly dinner that tastes restaurant-quality.

Ingredients

Meat

• 2 lbs boneless skinless chicken thighs

Produce

• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• Fresh cilantro, for garnish

Condiments

• 1 1/2 cups tomato sauce

Baking & Spices

• 2 tbsp garam masala
• Salt and pepper, to taste

Dairy

• 1/2 cup heavy cream

Instructions

Step 1: Prepare the Ingredients
Dice the onion and mince the garlic. Grate the fresh ginger. Cut chicken thighs into large chunks.

Step 2: Add Everything to the Crockpot
Place chicken, onion, garlic, ginger, garam masala, tomato sauce, salt, and pepper into the crockpot. Stir gently to coat the chicken.

Step 3: Slow Cook
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken becomes tender.

Step 4: Add the Cream
Pour in the heavy cream and stir. Let the sauce warm through for 10 minutes.

Step 5: Serve
Serve over rice or with naan. Top with fresh cilantro for added flavor.

Tips for the Best Butter Chicken

• Use chicken thighs for juicier, more flavorful results.
• Add a bit of cayenne if you prefer heat.
• Stir in a tablespoon of butter at the end for extra richness.

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