Crockpot Butter Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 45 minutes

Ingredients

Chicken: 2 lbs (900g) chicken thighs

Creaminess & Richness: ½ cup (120ml) heavy whipping cream, 3 tbsp unsalted butter (cubed)

Aromatics & Flavor Base: 5 cloves garlic (minced), 2 tbsp fresh ginger (grated)

Spices: 1 tsp ground turmeric, ½ tsp chili powder, 1 tsp salt, 2 tsp garam masala, 1 tsp smoked paprika, 1 tsp ground cumin

Tomato Base & Sweetness: 16 oz (450g) tomato sauce, ½ tsp sugar or honey

Garnish: Fresh parsley, mint, or cilantro

Directions

Start with the Sauce: In your slow cooker, mix together garlic, ginger, tomato sauce, all the spices, salt, and sugar. Stir well!

Add the Chicken: Place the chicken thighs in and coat thoroughly in the sauce. Scatter butter cubes on top for that rich flavor.

Cook: Cover and cook on HIGH for 1.5-2 hours, or LOW for 4-6 hours, until the chicken reaches 165°F internally.

Finish the Sauce: Remove the chicken, let it cool slightly, and stir in the heavy cream to make the sauce beautifully creamy.

Slice & Serve: Cut the chicken into bite-sized pieces, return to the sauce, and serve warm with basmati rice and naan. Garnish with parsley, mint, or cilantro for a fresh finish.

Nutrition

• Serving Size: 1
• Calories: 538
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Cholesterol: 121 mg
• Sodium: 3020 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 11 g
• Total Sugars: 32 g
• Protein: 24 g