Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup heavy cream
- 1/2 cup butter, unsalted
- 1 packet (about 1.5 oz) butter chicken seasoning mix
- 1/4 cup chopped cilantro, for garnish
- Cooked rice, for serving
Instructions
- Step 1: Place the chicken pieces in the slow cooker.
- Step 2: Pour the diced tomatoes, tomato sauce, heavy cream, melted butter, and butter chicken seasoning mix over the chicken.
- Step 3: Stir well to combine all ingredients, ensuring the chicken is coated.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Step 5: Shred the chicken with two forks directly in the slow cooker. Stir to combine with the sauce.
- Step 6: Garnish with fresh cilantro and serve hot over cooked rice.
Notes
- For longer storage, cool completely then freeze in an airtight container for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to loosen the sauce.
- Serve your butter chicken with warm naan bread for dipping alongside the traditional rice.
- For extra depth of flavor, briefly sear the chicken in a hot pan before adding it to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American