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slow cooker butter chicken

Slow Cooker Butter Chicken Recipe

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 (14 oz) can tomato passata
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional)

Method
 

  1. In the slow cooker, whisk the passata with garam masala, cumin, coriander, turmeric, chili powder, salt, and sugar. Stir in the onion, garlic, and ginger. Add the chicken, spoon sauce over, cover, and cook on low for 4 to 6 hours or on high for 2 to 3 hours until fork tender.
  2. Remove the chicken to a cutting board and shred it with two forks.
  3. Set the slow cooker to high if needed. Stir in the heavy cream and butter. For a thicker sauce, whisk in the cornstarch slurry and cook 5 minutes. Taste and adjust seasoning.
  4. Return the shredded chicken to the sauce and toss well. Spoon over rice, garnish with cilantro, and serve.

Notes

If you skip the cornstarch slurry, the sauce will be a little thinner but still delicious. It thickens as it sits, and leftovers reheat beautifully. For a truly hands off meal, you can even leave the chicken whole and serve the thighs over rice instead of shredding.