Description
This Slow Cooker Butter Chicken recipe delivers a rich, creamy, and flavorful Indian-inspired classic with minimal effort. Tender chicken breasts simmer in a spiced tomato and cream sauce, resulting in a comforting dish perfect for weeknight dinners or meal prep. Served over fragrant jasmine rice and garnished with fresh cilantro, this crockpot butter chicken balances aromatic spices with indulgent creaminess.
Ingredients
Scale
For the Butter Chicken:
- 1 cup diced onion (about 1 small onion)
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2½ teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 cup tomato sauce
- 6 tablespoons tomato paste
- 1¼ cups heavy cream, divided and at room temperature
- 2 tablespoons cornstarch
- 3 pounds large boneless, skinless chicken breasts (about 5 to 6 breasts)
For Serving:
- Fresh cilantro, for garnish
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Sauté Aromatics: In a sauté pan over medium-high heat, melt the butter and sauté the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Cook until the mixture is fragrant and the onions are softened, about 3-5 minutes.
- Blend Sauce: Transfer the cooked aromatic mixture to a blender. Add tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend everything until you achieve a smooth, creamy sauce.
- Cook Chicken in Slow Cooker: Place the raw boneless, skinless chicken breasts in the slow cooker. Pour the blended sauce over the chicken, ensuring it is fully covered. Cook on high heat for 2½ to 3 hours until the chicken is tender and cooked through.
- Thicken the Sauce: In a small bowl, mix the remaining ½ cup of heavy cream with cornstarch to form a slurry. Stir this mixture into the sauce in the slow cooker until it thickens and becomes creamy.
- Serve: Cut the cooked chicken into bite-sized pieces and return them to the slow cooker to coat well with the thickened sauce. Warm everything through for a few minutes. Serve the butter chicken over prepared jasmine rice and garnish with fresh cilantro.
Notes
- For best results, use boneless, skinless chicken breasts of similar size to ensure even cooking.
- If you prefer more heat, increase the chili powder or add a pinch of cayenne pepper to the sauté step.
- You can substitute heavy cream with coconut milk for a dairy-free version, keeping in mind this will slightly alter the flavor.
- The sauce can be made ahead of time and refrigerated for up to 2 days before adding the chicken and cooking.
- Serve with naan or additional vegetables for a fuller meal.
