Crockpot Butter Chicken
Rich, creamy slow cooker butter chicken with aromatic Indian spices. High in protein and gluten-free, this hands-off recipe requires minimal effort, just add ingredients and let the crockpot do the work!
Servings: 4 bowls
Ingredients
- 16 oz tomato sauce
- 5 cloves garlic minced
- 2 tbsp fresh ginger grated
- 1 tsp ground cumin
- 2 tsp garam masala
- 1 tbsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp chili powder
- 1 tsp salt
- 1 tsp honey
- 2 lbs chicken thighs
- 3 tbsp unsalted butter cold and chopped
- ½ cup heavy cream
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Add tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey into the crockpot. Give the sauce a stir.
- Add the chicken thighs and coat them in the sauce.
- Scatter chopped cold unsalted butter all over the top of the chicken. Cook on low for 4-6 hours or high for 2 hours until the chicken is done.
- Remove the chicken from the crockpot and let it cool down a little bit on a chopping board.
- Add the heavy cream to the crockpot and whisk to create a creamy sauce.
- Once the chicken had cooled down enough, cut it into bite-sized pieces and return it to the crockpot. Give everything a stir and serve the chicken with basmati rice and garnish with fresh parsley.
Nutrition
Serving: 1 bowl (14 oz) | Calories: 545kcal | Carbohydrates: 15.4g | Protein: 41.8g | Fat: 35.6g | Saturated Fat: 17.8g | Trans Fat: 0.6g | Cholesterol: 185mg | Sodium: 820mg | Potassium: 1050mg | Fiber: 3.4g | Sugar: 8.6g | Vitamin A: 2950IU | Vitamin C: 22mg | Calcium: 128mg | Iron: 4.1mg