Description
Tender chicken slow-cooked in a rich tomato sauce with garlic, ginger, butter, and cream. This easy Crockpot Butter Chicken delivers a creamy, comforting meal with minimal effort.
Ingredients
3 lb chicken breasts
1 cup onion, diced
4 tbsp unsalted butter
1 cup tomato sauce
1 1/4 cups heavy cream
6 tbsp tomato paste
1 tbsp minced garlic
1 tbsp grated ginger
Instructions
- Add the chicken breasts, diced onion, minced garlic, grated ginger, tomato sauce, and tomato paste to the crockpot.
- Stir gently to coat the chicken evenly with the sauce mixture.
- Place the butter on top in small pieces.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Lightly shred the chicken directly in the sauce.
- Stir in the heavy cream and continue cooking for 15–20 minutes until the sauce becomes rich and creamy.
- Serve warm with rice, naan, cauliflower rice, or roasted vegetables.
Notes
Add garam masala, cumin, coriander, paprika, or turmeric for a more traditional flavor.
For extra heat, add cayenne pepper or red chili flakes.
Boneless, skinless chicken thighs can be substituted for chicken breasts.
For a lighter version, replace part of the heavy cream with half-and-half.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 190 mg
