Crockpot BBQ Butter Chicken

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Crockpot BBQ Butter Chicken

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 7-8 hours (Low)

  • Servings: 6 people

Ingredients

  • 2 lbs Boneless, skinless chicken thighs (trimmed of excess fat)

  • 1 cup Your favorite BBQ sauce (Hickory or Honey BBQ works best)

  • 1/2 cup Heavy cream (or full-fat coconut milk for a twist)

  • 4 tbsp Unsalted butter, cubed

  • 1 small Yellow onion, finely diced

  • 3 cloves Garlic, minced

  • 1 tbsp Fresh ginger, grated

  • 1 tbsp Garam masala

  • 1 tsp Smoked paprika

  • 1/2 tsp Salt (adjust to taste)

  • Fresh cilantro For garnish

Instructions

  1. Layer the Aromatics: Place the diced onions, garlic, and ginger at the bottom of the slow cooker.

  2. Add Chicken: Lay the chicken thighs over the aromatics. Season them evenly with garam masala, smoked paprika, and salt.

  3. Sauce it Up: Pour the BBQ sauce over the chicken, ensuring it’s well-coated. Drop the cubes of butter on top.

  4. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours.

  5. Finish with Cream: About 20 minutes before serving, stir in the heavy cream. If you prefer shredded chicken, use two forks to pull the meat apart directly in the pot.

  6. Garnish and Serve: Serve over basmati rice or with warm naan bread, topped with fresh cilantro.

Notes & Tips

  • The Meat: I highly recommend chicken thighs over breasts. They stay juicy during long cook times, whereas breasts can become “stringy” in a crockpot.

  • The “Butter” in Butter Chicken: Don’t skip the butter! It mellows out the acidity of the BBQ sauce and gives the dish that signature restaurant-style mouthfeel.

  • Thickening: If the sauce is too thin, whisk 1 tsp of cornstarch with a splash of water and stir it in during the last 15 minutes.

Nutritional Info (Per Serving)

Values are estimates based on standard ingredients.

Metric Amount
Calories 420 kcal
Total Fat 24g
Protein 32g
Carbohydrates 18g
Sodium 850mg

Benefits

  • High Protein: Excellent for muscle repair and satiety.

  • Anti-Inflammatory: Contains fresh ginger and garlic, known for boosting the immune system.

  • Meal-Prep Friendly: This dish actually tastes better the next day once the spices have fully permeated the meat.

Q&A

Q: Can I make this dairy-free? A: Absolutely. Swap the butter for a vegan buttery spread and the heavy cream for full-fat canned coconut milk. It adds a lovely tropical undertone that pairs well with BBQ.

Q: Is this dish spicy? A: As written, it’s very mild. The BBQ sauce provides sweetness, and the garam masala provides warmth, not heat. If you want a kick, add 1/2 tsp of cayenne pepper or diced jalapeños.

Q: What should I serve this with? A: While rice and naan are traditional, this specific BBQ version is incredible served over mashed potatoes or inside a toasted brioche bun for a “Butter Chicken Slider.”

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