Crockpot Butter Chicken
A flavorful and easy Crockpot Butter Chicken recipe with tender chicken, creamy coconut milk, and aromatic spices.
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.
Notes
For a vegetarian version, replace the chicken with chickpeas or paneer. You can follow the same recipe and cooking time, adjusting as needed for vegetarian ingredients. To store leftover Crockpot Butter Chicken, let it cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 3 months.