Slow Cooker Butter Chicken

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4 servings


  • ¼ cup butter
  • 2 packages (20 ounces each) boneless skinless chicken thighs, cut into 2-inch pieces
  • ½ cup chopped onion
  • 2 cloves garlic, finely chopped
  • 2 tablespoons garam masala
  • ¼ cup organic tomato paste (from 6 ounce can)
  • ¾ teaspoon salt
  • ½ cup chicken broth (from 32 ounce carton)
  • ½ cup heavy whipping cream


Spray 3½ to 4-quart slow cooker with cooking spray.
In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken, onion and garlic; cook 8 to 10 minutes, turning once, until browned. Spoon chicken mixture into slow cooker.
Stir in remaining ingredients except whipping cream until well blended. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F).
Stir in whipping cream. Cover; cook about 30 minutes longer or until slightly thickened.