Description
Crockpot Butter Chicken is a rich and flavorful slow-cooker recipe that combines tender chicken in a creamy butter curry sauce. Perfect for busy weeknights, this easy healthy meal prep dish offers a delicious comfort food experience with minimal effort, ideal for serving over rice or with naan bread.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1/2 cup unsalted butter
- 1 can (14 oz) diced tomatoes or tomato sauce
- 3 cloves garlic, minced
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving (optional)
Instructions
- Cube the chicken into bite-sized pieces. In a skillet, melt 2 tablespoons of butter and lightly sear the chicken until lightly browned, then transfer to the crockpot.
- Combine diced tomatoes, garlic, garam masala, cumin, turmeric, paprika, salt, pepper, and remaining butter in the crockpot. Pour in the heavy cream or coconut cream and stir to combine.
- Set your crockpot on low for 6 hours or high for about 3 hours. The chicken will absorb the flavors and create a rich, creamy sauce.
- Taste and adjust seasoning if needed. Garnish with freshly chopped cilantro. Serve over steamed rice or with naan bread.
Notes
- Use light cream or coconut milk for a healthier version.
- For vegan or dairy-free options, substitute with plant-based creams and butters.
- Adding vegetables like bell peppers can increase nutrient content.
- Store leftovers in airtight containers for up to 3 days in the refrigerator; reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg