Description
crockpot butter chicken is a creamy, slow‑cooker Indian‑inspired dish that combines tender chicken thighs with aromatic ginger, garlic, and a rich tomato‑coconut sauce seasoned with curry powder and paprika. This easy, hands‑free recipe delivers bold flavor and comforting texture, perfect for busy weeknights. Serve over rice or with naan, and garnish with fresh cilantro for a bright finish that makes every bite unforgettable. Add roasted cauliflower or a simple cucumber raita for extra freshness
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 can (15 oz) tomato sauce
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken, onion, garlic, ginger, tomato sauce, coconut milk, curry powder, paprika, salt, and pepper into the crockpot.
- Cover and cook on low for 6‑8 hours or on high for 3‑4 hours.
- When cooking is complete, shred the chicken with two forks and stir to combine with the sauce.
- Taste and adjust seasoning if needed, then garnish with fresh cilantro before serving.
Notes
- For a richer sauce
- use full‑fat coconut milk. Adjust spice level with cayenne or a dash of beef beef beef beef chorizo. Leftovers reheat well and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Chicken
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
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