Description

This Butter Chicken Crockpot recipe offers a rich and creamy Indian-inspired dish perfect for a comforting meal. Tender chicken breasts are slow-cooked in a flavorful sauce made from a blend of spices, tomato sauce, and cream, resulting in a deliciously smooth and aromatic curry that pairs beautifully with jasmine rice.

Ingredients

For the Aromatics

1 cup diced onion (1 small onion)
4 tablespoons unsalted butter
1 tablespoon minced garlic
1 tablespoon grated ginger
2½ teaspoons curry powder
2 teaspoons chili powder
2 teaspoons garam masala
½ teaspoon cumin
½ teaspoon salt

For the Sauce

1 cup tomato sauce
6 tablespoons tomato paste
1¼ cups heavy cream, divided and at room temperature
2 tablespoons cornstarch

Protein

3 pounds large boneless, skinless chicken breasts (5 to 6 breasts)

Garnish & Serving

Fresh cilantro, for garnish
4 cups cooked jasmine rice, prepared according to package directions

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Instructions

Sauté Aromatics: In a sauté pan over medium-high heat, melt the butter and sauté the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt until fragrant and the onions are softened, about 5 minutes.
Blend Sauce: Transfer the cooked aromatics to a blender. Add the tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend the mixture until smooth and creamy.
Slow Cook Chicken: Place the boneless, skinless chicken breasts in the slow cooker. Pour the blended sauce over the chicken, ensuring they are well covered. Cook on high for 2½ to 3 hours, until the chicken is tender and cooked through.
Thicken Sauce: In a small bowl, mix the remaining ½ cup of heavy cream with the cornstarch to create a slurry. Add this mixture to the slow cooker, stirring well into the sauce. Continue to cook and stir until the sauce has thickened, about 5 to 10 minutes.
Serve: Remove the chicken breasts and cut them into bite-sized pieces. Return the chicken to the slow cooker, stirring gently to coat in the sauce and warm through. Serve the butter chicken over cooked jasmine rice and garnish with fresh cilantro.

Notes

For a spicier dish, increase the chili powder to 3 teaspoons or add a pinch of cayenne pepper.
Use full-fat heavy cream for the best creamy texture and flavor.
You can substitute boneless skinless chicken thighs for a juicier alternative.
Cooking times may vary depending on your slow cooker model; ensure chicken reaches an internal temperature of 165°F (75°C).
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.