Slow Cooker Butter Chicken is a rich, creamy Indian dish that’s simplified for easy preparation. Succulent chicken is cooked slowly in a fragrant tomato-based sauce, resulting in a flavorful meal with minimal effort. This comforting dish is perfect for dinner.

This recipe transforms traditional butter chicken into a convenient slow-cooker meal, bringing out deep flavors with tender chicken in a mildly spiced sauce. It pairs beautifully with jasmine rice for a complete, satisfying meal that’s sure to become a household favorite.

Essential Ingredients for Slow Cooker Butter Chicken

Chicken breasts – Boneless and skinless, they become incredibly tender when slow-cooked.
Unsalted butter – Provides a rich base for sautéing the aromatic spices.
Tomato paste and sauce – Adds depth and tanginess, balancing the creaminess of the dish.
Ginger & garlic – The heart of the aromatic base, these add bold flavor.
Spices (curry powder, garam masala, chili powder, cumin) – Create the warm, layered flavor signature to butter chicken.
Heavy cream – Makes the sauce indulgently creamy, adding richness to the dish.
Cornstarch – Thickens the sauce to a perfect, velvety consistency.

How to Prepare This Dish in Your Slow Cooker

Start by sautéing the diced onions, garlic, ginger, and spices in melted butter until the onions soften and the mixture becomes fragrant. This enhances the depth of flavor. Blend the sautéed ingredients with tomato sauce and ¾ cup of the heavy cream into a smooth sauce.

Pour the sauce over the chicken breasts in the slow cooker, ensuring the meat is well coated. Let the chicken cook on high for 2½ to 3 hours, until it’s tender and fully cooked. Once the chicken is ready, slice it into bite-sized pieces and return it to the slow cooker.

To thicken the sauce, whisk together the remaining heavy cream with cornstarch and stir it into the sauce. Allow the sauce to simmer until thickened, making sure the chicken is coated with the luxurious, creamy sauce before serving.

Pro Tips for Perfect Butter Chicken

To prevent the cream from curdling in the sauce, ensure it reaches room temperature before adding it to the slow cooker. This will keep the sauce silky smooth.

For extra depth of flavor, consider browning the chicken before placing it in the slow cooker, though this step is optional. If you prefer a spicier dish, increase the amount of chili powder or add a pinch of cayenne pepper.

Storing Your Leftover Butter Chicken

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use low heat to maintain the creaminess of the sauce. Butter chicken also freezes well. To freeze, transfer cooled portions into freezer-safe containers for up to 3 months. Defrost in the fridge overnight and reheat gently in a pan or microwave to enjoy again.

Crock pot Butter Chicken Recipe

This rich and creamy Butter Chicken is an authentic Indian dish, simplified for preparation in a slow cooker. Succulent chicken is enveloped in a mildly spiced tomato-based sauce, delivering a flavorful meal with minimal effort.

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Gericht: Main Course

Land: Indian

Keyword: Crock pot Butter Chicken Recipe

Vorbereitung: 10

Zubereitung: 3

Gesamtzeit: 3 10

Zutaten

1 small onion diced (1 cup)
2 tablespoons cornstarch
3 pounds boneless skinless chicken breasts (5-6 large)
4 tablespoons unsalted butter
1 tablespoon grated ginger
1 tablespoon minced garlic
6 tablespoons tomato paste
1 cup tomato sauce
2½ teaspoons curry powder
2 teaspoons chili powder
2 teaspoons garam masala
½ teaspoon cumin
½ teaspoon salt
1¼ cups heavy cream divided and at room temperature
4 cups cooked jasmine rice prepared according to package directions
Fresh cilantro for garnish

Anleitungen

In a skillet over medium-high heat, melt the butter. Add diced onions, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2-3 minutes until the onions soften and the spices become aromatic.
Transfer the sautéed onions and spices into a blender, adding tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend the mixture until it reaches a smooth consistency.
Place the chicken breasts into the slow cooker. Pour the blended sauce over the chicken, ensuring they are well coated. Cook on high for 2½ to 3 hours.
Once the chicken is thoroughly cooked, remove it from the slow cooker and slice into 1-inch bite-sized pieces.
In a separate small bowl, whisk together the remaining ½ cup heavy cream and cornstarch to form a slurry. Stir this mixture into the sauce in the slow cooker to thicken it.
Return the chicken pieces to the slow cooker, stirring gently to coat them with the sauce. Be cautious not to break the chicken apart. Turn off the slow cooker once everything is well-mixed and the sauce is thickened.
Serve the butter chicken alongside jasmine rice, placing about ¾ cup of rice to one side of the bowl. Spoon the chicken and sauce next to the rice, and garnish with freshly chopped cilantro.

Notes

For best results, let the heavy cream sit at room temperature before adding it to the sauce to prevent curdling.