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Crockpot Butter Chicken

This Crockpot Butter Chicken delivers tender chicken in a creamy, aromatic sauce with minimal effort. Perfect for cozy weeknight dinners or meal prep that tastes like a restaurant.
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Ingredients
  

2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1 can (14 oz.) tomato sauce or crushed tomatoes

1/2 cup heavy cream

1/4 cup unsalted butter

2 tsp garam masala

1 tsp ground cumin

1 tsp turmeric

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

2 tbsp vegetable oil or ghee

Fresh cilantro, chopped, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

  • Chop onions, garlic, and ginger, and cut chicken into bite-sized pieces.
    Sear chicken in 2 tbsp oil or ghee until golden brown, 2–3 minutes per side (optional).
    Add onions, garlic, and ginger to the bottom of the crockpot. Layer seared chicken on top.
    Sprinkle spices (garam masala, cumin, turmeric, smoked paprika, chili powder, salt, pepper) evenly over chicken.
    Pour tomato sauce over the chicken and lightly stir.
    Cover and cook on low for 6–7 hours or high for 3–4 hours.
    Stir in heavy cream and butter 15–20 minutes before serving. Adjust seasoning as needed.
    Serve over basmati rice or with naan. Garnish with chopped cilantro.