Slow-cooked chicken thighs simmer for hours in a richly spiced tomato base built on toasted garam masala, cumin, coriander, and a hit of fresh ginger and garlic, so every bite is deeply seasoned and fall-apart tender. The sauce gets blended silky-smooth before the shredded chicken goes back in to soak up all that flavor, giving you the same velvety, restaurant-style texture without any fuss. A touch of sugar rounds out the warmth of the spices, and a cornstarch slurry helps the sauce cling to the rice just right. Spoon it over basmati and finish with a scatter of fresh cilantro for a weeknight dinner that tastes like it took way more effort than it did. This one's a great pick for a dairy free dinner rotation, delivering all the comfort of classic butter chicken with zero last-minute scrambling. Let the slow cooker do the work while your kitchen fills with all that toasted-spice aroma.
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Melt 1 tbsp of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper and stir for 30 seconds, until the spices are toasted and coat the onion mixture.
Transfer the onion-spice mixture to the insert of a 6-quart slow cooker. Pour in the crushed tomatoes and stir to combine. Nestle the chicken thighs into the sauce in a single layer, pressing them down so they are mostly submerged.
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