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No-Prep Crockpot Butter Chicken with Naan
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 (15-ounce) can tomato sauce
  • 3 tablespoons butter chicken spice blend
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 4 to 6 pieces store-bought naan bread
  • Chopped fresh cilantro for garnish (optional)

Instructions
 

  • Add the chicken thighs to the bottom of your slow cooker.
  • Pour the tomato sauce over the chicken.
  • Sprinkle in the butter chicken spice blend and salt, then stir everything together.
  • Cover and cook on low for 6 to 8 hours until the chicken is very tender.
  • Stir in the heavy cream during the final 30 minutes of cooking.
  • Warm the naan bread and serve it alongside the butter chicken. Add chopped cilantro on top if you like.

Notes

For a dairy-free version, swap the heavy cream for full-fat coconut milk added at the same point in cooking. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the sauce. Warm the naan in a dry skillet or microwave right before serving so it stays soft for scooping.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker