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Easy Crockpot Butter Chicken

Succulent chicken thighs simmered in a spiced, buttery sauce, perfect for busy weeknights or family meals.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken thighs (boneless, skinless) Cut into bite-sized pieces.
  • 1 cup tomato sauce
  • 1 cup coconut milk
  • 1/2 cup butter Divided for cooking.
  • 1 each onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Cooked rice or naan for serving For serving.

Method
 

Preparation
  1. Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
  2. In a skillet over medium heat, melt a tablespoon of butter. Add diced onion and minced garlic, sautéing until they are translucent and fragrant (about 3-4 minutes).
Cooking
  1. In your crockpot, combine tomato sauce, coconut milk, curry powder, and paprika. Stir until well blended.
  2. Add the sautéed onion and garlic mixture to the crockpot. Gently fold in the seasoned chicken pieces, ensuring they are evenly coated in the sauce.
  3. Cover and set your crockpot on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and infused with flavors when done.
  4. About 30 minutes before serving, stir in the remaining butter until melted and well incorporated.
  5. Serve warm with fluffy rice or naan, and top with fresh cilantro if desired.

Notes

You can substitute chicken thighs for boneless chicken breast for a leaner option. Be mindful not to over-season during cooking; add more spices before serving if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.