CrockPot Butter Chicken with Butternut Squash and Spices
- Prep
- 20 min
- Cook
- 4 hr
- Yield
- 8 servings
- Level
- medium
- Cuisine
- Indian
This aromatic slow cooker butter chicken combines tender chicken thighs with warm Indian spices, butternut squash, and golden raisins for a comforting meal. The rich tomato-based sauce gets its depth from garam masala, turmeric, and fresh ginger, while half and half creates the signature creamy finish. Perfect for busy weeknights when you want restaurant-quality flavors with minimal effort. The addition of butternut squash and spinach makes this version heartier than traditional recipes, while serrano peppers add just the right amount of heat.
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Ingredients
- 1 tablespoon olive oil
- 3 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 4 tablespoons cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 ½ cups onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- ½ tablespoon cayenne pepper
- 8 ounces canned tomato sauce
- 3 tablespoons fresh ginger, peeled and grated or finely minced
- 1 ½ cups butternut squash, cubed
- ¾ cup golden raisins
- 3 serrano or jalapeno peppers, seeded and diced
- 2 cups chicken stock
- 1 cinnamon stick
- 1 ½ cups half and half
- 1 ½ cups fresh baby spinach, lightly packed
- fresh cilantro, chopped(optional)
Method
12 steps- 1
Heat oil in large skillet over medium heat
- 2
Toss chicken with cornstarch, salt and pepper in large bowl until completely coated
- 3
Brown chicken in batches on all sides, transfer to plate
- 4
Drain fat leaving 1 tablespoon, add onion to pan and cook until softened
- 5
Stir in garlic and cook for one minute longer
- 6
Transfer chicken and onion mixture to slow cooker
- 7
Whisk together turmeric, garam masala, cumin, cayenne, tomato sauce and ginger in small bowl
- 8
Pour spice mixture over chicken
- 9
Add butternut squash, raisins, chicken stock, cinnamon stick and peppers to slow cooker and stir to combine
- 10
Cover and cook on low for 6 hours or high for 4 hours
- 11
Ten minutes before serving, stir in half and half and spinach
- 12
Serve with rice and garnish with chopped cilantro if desired
Tips
Brown chicken in batches to avoid overcrowding and ensure even browning for better flavor
Add the half and half in the final 10 minutes to prevent curdling from long cooking
Remove cinnamon stick before serving to avoid accidentally biting into it
Good to Know
Refrigerate leftovers up to 4 days in airtight container
Can assemble ingredients night before and refrigerate, then cook next day
Best served immediately over rice with naan bread
Common Mistakes
Don't skip browning chicken or you'll miss deep flavor
Don't add dairy too early or it may curdle from long cooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of thighs?
Yes, but thighs stay more tender during long cooking. If using breasts, check at 4 hours on low to avoid overcooking.
Can I make this dairy-free?
Replace half and half with full-fat coconut milk for similar richness. Add it in the final 10 minutes just like the dairy version.
How long will leftovers keep?
Store covered in refrigerator up to 4 days. Reheat gently on stovetop or microwave, adding splash of stock if needed to thin sauce.