Description
This comforting Butter Chicken Crockpot recipe combines tender chicken breasts simmered in a rich, creamy tomato-based sauce infused with classic Indian spices. Prepared with a simple slow cooker method, it delivers deep flavors without hours of active cooking, perfect for a satisfying weeknight meal served over jasmine rice and garnished with fresh cilantro.
Ingredients
Scale
Aromatics & Spices
- 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
Sauces & Cream
- 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)
To Serve
- Fresh cilantro, for garnish
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Saute Aromatics: In a sauté pan over medium-high heat, melt the unsalted butter. Add the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté the mixture until fragrant and the onions become translucent, releasing the rich blend of spices into the butter.
- Blend Sauce: Transfer the cooked aromatic mixture to a blender. Add tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend until the sauce is completely smooth to create a creamy, flavorful base.
- Cook Chicken: Place the boneless skinless chicken breasts in the slow cooker. Pour the blended sauce over the chicken, ensuring it’s fully covered. Cover and cook on the high setting for 2½ to 3 hours, allowing the chicken to become tender and infused with the sauce flavors.
- Thicken Sauce: In a small bowl, combine the remaining ½ cup of heavy cream with the cornstarch to form a slurry. Add this mixture back into the slow cooker and stir well. Continue cooking until the sauce thickens to a luscious, creamy consistency.
- Finish Dish: Remove the cooked chicken from the slow cooker and cut it into bite-sized pieces. Return the chicken to the slow cooker and toss to coat evenly with the thickened sauce. Warm through briefly. Serve the butter chicken over jasmine rice and garnish with fresh cilantro for a fragrant finish.
Notes
- For extra heat, adjust the chili powder according to your spice preference.
- To make the dish lighter, you can substitute half-and-half or a lower-fat cream alternative, but it may slightly alter the richness of the sauce.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.
- For a gluten-free meal, ensure the tomato sauce and paste do not contain any additives with gluten.
- If you prefer more sauce, add an extra ½ cup of tomato sauce when blending.
