Description
This Crockpot Butter Chicken recipe is a delicious and creamy dish that is perfect for a cozy night in. Tender chicken cooked in a flavorful sauce, served over jasmine rice, and garnished with fresh cilantro.
Ingredients
Units
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For the Butter Chicken:
- 1 cup onion, diced (1 small onion)
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 1/2 teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 cup tomato sauce
- 1 1/4 cups heavy cream, room temperature and divided
- 6 tablespoons tomato paste
- 2 tablespoon cornstarch
- 3 pounds large boneless-skinless chicken breasts (5 to 6)
For Serving:
- 4 cups cooked jasmine rice, according to package directions
- Fresh cilantro, for garnish
Instructions
- Saute Aromatics: In a saute pan, melt butter and saute onions, garlic, ginger, and spices until fragrant.
- Blend Sauce: Blend cooked aromatics with tomato sauce, tomato paste, and ¾ cup heavy cream until smooth.
- Cook Chicken: Place chicken in slow cooker, cover with sauce, and cook on high for 2½ to 3 hours.
- Cut Chicken: Remove cooked chicken, cut into bite-sized pieces.
- Thicken Sauce: Mix ½ cup heavy cream with cornstarch, add to sauce in slow cooker, and stir until thickened.
- Combine: Return chicken to slow cooker, coat with sauce.
- Serve: Spoon chicken over rice, garnish with cilantro.
Notes
- Use full-fat ingredients for the creamiest sauce.
- Cut chicken after cooking to maintain texture.
- Serve warm and keep in slow cooker for up to an hour.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 710mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 185mg
