Add trimmed chicken thighs; cook until golden brown, 4 to 5 minutes per side.

Transfer to a 6-quart slow cooker.

Do not wipe the skillet clean.

an image of the Slow-Cooker Butter Chicken

Photo:Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Add 1 cup onion to the pan; cook, stirring occasionally, until translucent, about 4 minutes.

Stir in 12 cup broth, scraping up browned bits on the bottom of the pan.

Transfer the mixture to the slow cooker.

an image of the ingredients to make the Slow-Cooker Butter Chicken

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Add 1 (14-ounce) can coconut milk to the slow cooker; stir until well combined.

Stir in 14 cup cream; cook, uncovered, until thickened, about 10 minutes.

Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes.

an image of the chicken thighs cooking in the skillet

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Remove from heat and let stand, covered, for 10 minutes.

Fluff with a fork.

Serve the chicken and sauce over the rice.

an image of the sauce being poured into the slow cooker

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila

Drizzle each serving with 1 teaspoon cream.

Garnish with lime wedges and scallions, if desired.

an image of the cream being added

Photographer: Jacob Fox, Prop Stylist: Gabriel Greco, Food Stylist: Sammy Mila