Easy Crockpot Butter Chicken

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 can (14 ounces) crushed tomatoes
• 1 cup coconut milk or heavy cream
• 2 tablespoons butter
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or naan (for serving)

Instructions

1. Begin by placing the boneless chicken thighs in the slow cooker. Ensure they are spread out evenly.
2. In a small bowl, mix together the garam masala, cumin, coriander, turmeric, cayenne pepper, and salt.
3. Sprinkle the spice mixture evenly over the chicken, rubbing the spices into the chicken.
4. Add the chopped onion, minced garlic, grated ginger, and crushed tomatoes to the slow cooker.
5. Pour the coconut milk or heavy cream over the top, adding the butter in small pieces.
6. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 4-5 hours.
7. Once cooked, shred the chicken into bite-sized pieces in the slow cooker.
8. Taste and adjust the seasoning if necessary, and if you prefer a thicker sauce, cook uncovered on high for an additional 30 minutes.
9. Serve hot, garnished with freshly chopped cilantro, alongside basmati rice or naan.

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