The Good Book

Crockpot Butter Chicken

Name: Crockpot Butter Chicken
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 servings
Cuisine: Chicken
Ingredients: 1 tablespoon melted coconut oil (or olive oil); 1 large yellow onion (finely diced (1-1/2 cups); 1 tablespoon ginger paste (see note 1); 1 tablespoon minced garlic; 1-1/4 teaspoons smoked paprika; 1-1/4 teaspoons ground cumin; 1-1/4 teaspoons ground turmeric; 1-1/4 teaspoons salt; 2-1/4 teaspoons garam masala (see note 2); 1/8 teaspoon red pepper flakes (optional); 1 teaspoon sugar (optional); 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted is delicious); 2 pounds boneless skinless chicken thighs (see note 3); 8 tablespoons unsalted butter (sliced into tablespoons); 1/2 cup heavy cream; 1/3 cup finely chopped cilantro (optional); Naan (warmed, for serving, see note 4); Cooked rice (for serving)

Chelsea’s Messy Apron

Chicken

Crockpot

Dinner

6 servings

portionen

25 minutes

aktive zeit

4 hours 25 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 tablespoon melted coconut oil (or olive oil)

1 large yellow onion (finely diced (1-1/2 cups)

1 tablespoon ginger paste (see note 1)

1 tablespoon minced garlic

1-1/4 teaspoons smoked paprika

1-1/4 teaspoons ground cumin

1-1/4 teaspoons ground turmeric

1-1/4 teaspoons salt

2-1/4 teaspoons garam masala (see note 2)

1/8 teaspoon red pepper flakes (optional)

1 teaspoon sugar (optional)

1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted is delicious)

2 pounds boneless skinless chicken thighs (see note 3)

8 tablespoons unsalted butter (sliced into tablespoons)

1/2 cup heavy cream

1/3 cup finely chopped cilantro (optional)

Naan (warmed, for serving, see note 4)

Cooked rice (for serving)

Anweisungen

Sauté Aromatics

Heat a large nonstick pan over medium-high heat. Add the oil, and once hot, sauté onion, garlic, and ginger, stirring occasionally, until golden (3–6 minutes). Add all the spices and stir constantly for 1–3 minutes until fragrant. Stir in the tomatoes, scraping the bottom of the pan, and let the mixture cool slightly. Transfer to the slow cooker.

Cook Chicken

Trim large pieces of fat and gristle from chicken thighs but leave some fat for added flavor. Add the chicken to the slow cooker and stir to coat in the sauce. Arrange thighs in a single layer, smooth side down. Cover and cook on high for 2-1/2–4 hours or low for 4–6 hours, until the chicken reaches 165°F.

Blend Sauce

Remove the chicken and chop it into bite-sized pieces. Use an immersion blender (or transfer sauce to a regular blender) to purée the sauce until smooth (see Note 5).

Add Butter and Cream

Return blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined and smooth.

Finish

Add chopped chicken back into the sauce. Stir in cilantro (if using) and adjust seasoning as needed. Serve hot with rice and naan.

Nährwertangaben

Portionsgröße

Kalorien

640 kcal

Gesamtfett

39 g

Gesättigtes Fett

20 g

Ungesättigtes Fett

18 g

Transfett

Cholesterin

423 mg

Natrium

3329 mg

Gesamtkohlenhydrate

10.83 g

Ballaststoffe

2 g

Zucker insgesamt

2 g

Eiweiß

32 g