why make this recipe
Crockpot Butter Chicken is a fantastic choice for anyone looking for a simple, flavorful meal. It’s easy to prepare, letting you enjoy time with family or friends while it cooks slowly to perfection. The tender chicken combined with creamy coconut milk and aromatic spices creates a dish that is both comforting and delicious. Plus, it’s a great way to introduce the flavors of Indian cuisine into your home cooking.
how to make Crockpot Butter Chicken
Ingredients:
- 2 lbs chicken breasts
- 1 cup butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) coconut milk
- 2 tablespoons garam masala
- 1 tablespoon turmeric
- 1 tablespoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or rice for serving
Directions:
- Place the chopped onion, garlic, and ginger in the bottom of the crockpot.
- Add the chicken breasts on top.
- In a separate bowl, mix together the tomato sauce, coconut milk, garam masala, turmeric, cumin, salt, and pepper. Pour this mixture over the chicken.
- Cook on low for 6-8 hours or high for 4 hours, until the chicken is tender.
- Once cooked, shred the chicken in the pot and stir to combine with the sauce.
- Serve over rice or with naan, garnished with fresh cilantro.
how to serve Crockpot Butter Chicken
Crockpot Butter Chicken is best served hot, over a bed of fluffy rice or with soft naan. The creamy sauce blends beautifully with the grains, making each bite a delightful experience. Be sure to add a sprinkle of fresh cilantro on top for an extra burst of flavor.
how to store Crockpot Butter Chicken
To store leftover Crockpot Butter Chicken, let it cool to room temperature. Transfer it to an airtight container and place it in the refrigerator. It will last for up to 4 days. If you want to store it longer, you can freeze it in a freezer-safe container for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
tips to make Crockpot Butter Chicken
- Make sure to use boneless, skinless chicken breasts for easier shredding.
- If you want a thicker sauce, you can remove the lid of the crockpot during the last hour of cooking to let some steam escape.
- Adjust the spices to your taste. If you prefer it spicier, add some red pepper flakes or use a spicier garam masala.
variation
For a vegetarian version, replace the chicken with chickpeas or paneer. You can follow the same recipe and cooking time, adjusting as needed for the vegetarian ingredients.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time to ensure they are fully cooked.
2. Is this dish spicy?
Crockpot Butter Chicken is not typically spicy. However, you can add more spices or chili flakes if you like it more on the spicy side.
3. Can I make this ahead of time?
Yes! You can prepare the ingredients in the crockpot the night before and store it in the fridge. Just turn it on in the morning for a delicious dinner ready when you are.
Crockpot Butter Chicken
Ingredients
Main Ingredients
- 2 lbs chicken breasts Boneless and skinless for easier shredding.
- 1 cup butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) coconut milk
- 2 tablespoons garam masala
- 1 tablespoon turmeric
- 1 tablespoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or rice for serving
Instructions
Preparation
- Place the chopped onion, garlic, and ginger in the bottom of the crockpot.
- Add the chicken breasts on top.
- In a separate bowl, mix together the tomato sauce, coconut milk, garam masala, turmeric, cumin, salt, and pepper. Pour this mixture over the chicken.
Cooking
- Cook on low for 6-8 hours or high for 4 hours, until the chicken is tender.
- Once cooked, shred the chicken in the pot and stir to combine with the sauce.
Serving
- Serve over rice or with naan, garnished with fresh cilantro.
