Slow Cooker Indian Butter Chicken

Simple prep with zero fuss! Restaurant-quality butter chicken made so easily in the crockpot. Serve with rice and naan.

I’m sure some of you have already put away your crockpot for the season. Up in one of those high cupboards so you don’t have to see your slow cooker until the Fall hits.

But seeing as to how we moved to Chiberia and it’s still the dead of winter here, my slow cooker has been on full blast, especially with this butter chicken.

I mean, I have seriously made this at least four times in the last 6 weeks.

Mainly because it’s so stinking easy.

Prep work is minimal and you can throw everything right into the crockpot. And while your chicken cooks low and slow to that tender, melt-in-your-mouth goodness, you can cook your basmati rice and warm your garlic naan.

And here’s a big secret I’ll let you in on: be sure to hoard all the sauce you possibly can for naan dipping purposes.

Slow Cooker Indian Butter Chicken

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 4 hours hours

Total: 4 hours hours 20 minutes minutes

Simple prep, zero fuss! Restaurant-quality chicken made easily in the crockpot. Serve with rice + naan.

4.8 stars (131 ratings)

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Ingredients

• 1 cup basmati rice
• ½ cup chicken stock
• 1 (6-ounce) can tomato paste
• 2 teaspoons yellow curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
• ½ sweet onion, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• ½ cup heavy cream
• 2 tablespoons freshly squeezed lime juice
• 1 ½ teaspoons brown sugar

Equipment

• Slow Cooker

Instructions

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
• In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
• Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
• Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
• Serve immediately with rice.

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