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Slow Cooker

Slow Cooker Butter Chicken

Browning the chicken and sautéing the aromatics before everything goes into the crock pot is key to building the flavors in our version of this popular curry.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2¼ pounds boneless, skinless chicken thighs, trimmed
  • 1 cup chopped yellow onion
  • 1 tablespoon grated garlic
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons garam masala
  • 1½ teaspoons ground cardamom
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground pepper
  • 1 (6-ounce) can no-salt-added tomato paste
  • ½ cup unsalted chicken broth
  • 1 (14-ounce) can light coconut milk
  • ¼ cup plus 6 teaspoons heavy cream
  • 1¾ cups water
  • 1 cup long-grain brown rice
  • lime wedges & sliced scallions for garnish (optional)

Directions

  1. Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add trimmed chicken thighs; cook until golden brown, 4 to 5 minutes per side. Transfer to a 6-quart slow cooker. Do not wipe the skillet clean.
  2. Add 1 cup onion to the pan; cook, stirring occasionally, until translucent, about 4 minutes. Stir in 1 tablespoon garlic and 2 teaspoons ginger; cook, stirring, until fragrant, about 1 minute. Stir in 2 teaspoons garam masala, 1½ teaspoons cardamom, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon cumin and ¼ teaspoon pepper; cook, stirring constantly, until fragrant, 1 minute. Stir in 1 (6-ounce) can tomato paste; cook, stirring constantly, until it deepens in color, about 2 minutes. Stir in ½ cup broth, scraping up browned bits on the bottom of the pan. Transfer the mixture to the slow cooker.
  3. Add 1 (14-ounce) can coconut milk to the slow cooker; stir until well combined. Cover and cook on High for 1 hour 50 minutes or on Low for 3 hours 50 minutes, or until the chicken is tender and cooked through (an instant-read thermometer inserted in the thickest portion should register 165°F). Stir in ¼ cup cream; cook, uncovered, until thickened, about 10 minutes.
  4. About 40 minutes before serving, combine 1¾ cups water and 1 cup rice in a medium saucepan; bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
  5. Serve the chicken and sauce over the rice. Drizzle each serving with 1 teaspoon cream. Garnish with lime wedges and scallions, if desired.