Crockpot Butter Chicken
Back-to-school season can be hectic, but dinner doesn’t have to be stressful! This Crockpot Butter Chicken is the ultimate easy dinner solution that’s both comforting and packed with flavor. With minimal prep and the magic of your slow cooker, you can set it and forget it while you focus on other things. Tender chicken simmered in a rich, creamy sauce with just the right amount of spice makes this dish a family favorite that’s as delicious as it is convenient. Perfect for busy school nights, it pairs wonderfully with rice or naan and can even be made ahead for those crazy nights when time is tight. Simple, satisfying, and made with ingredients you probably already have—this Butter Chicken will quickly become your go-to dinner for back-to-school chaos!
Servings: 8
Ingredients
- 4 Chicken Breast, boneless and skinless
- 15 oz Tomatoes, crushed
- 15 oz Tomatoes, diced
- 1 Yellow Onion
- 6 cloves Garlic
- 1 TBSP Ginger Paste
- 1 TBSP Sugar
- 1 TBSP Brown Sugar
- 1 TBSP Garam Masala
- 1 1/2 tsp Salt
- 1 tsp Chili Powder
- 1 tsp Ground Turmeric
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 4 TBSP Butter
- 1 C Heavy Cream
Instructions
- This recipe does take 6-7 hours to cook on low. I do not suggest cooking it on high for 3-4 hours, it may make the chicken tougher. Take your large crockpot and spray it with cooking spray. Slice the chicken breast into bite-sized pieces and place in the Crockpot. Next, take your food processor and puree until smooth the crushed tomatoes, diced tomatoes, onion, garlic, ginger, sugar, brown sugar, garam masala, salt, chili powder, turmeric, cumin, and coriander. If you do not have a food processor, a blender will also work for this step. Pour the mixture over the chicken.Place the lid on your Crockpot and cook on low for 6-7 hours.When the chicken is cooked through stir in the butter and heavy whipping cream. Cover and let cook for an additional 15-30 minutes. This will let the sauce thicken.Stir well and serve over rice with a side of naan bread.