Name: Crockpot Butter Chicken Recipe
Prep time: 15 min
Cook time: PT-488166H32M40S
Total time: PT-488166H32M40S
Cuisine: Indian
Ingredients: 1 tablespoon melted coconut oil (or olive oil); 1 large yellow onion, finely diced (about 1-1/2 cups); 1 tablespoon ginger paste; 1 tablespoon minced garlic; 1-1/4 teaspoons smoked paprika; 1-1/4 teaspoons ground cumin; 1-1/4 teaspoons ground turmeric; 1-1/4 teaspoons salt; 2-1/4 teaspoons garam masala; 1/8 teaspoon red pepper flakes (optional); 1 teaspoon sugar (optional); 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted recommended); 2 pounds boneless skinless chicken thighs; 8 tablespoons unsalted butter (sliced into tablespoons); 1/2 cup heavy cream; 1/3 cup finely chopped cilantro (optional); Naan bread, warmed; Cooked rice

Jump to Recipe

If there’s one cozy, soul-satisfying meal you need to make this week, it’s this Crockpot Butter Chicken. Rich, creamy, and packed with layers of warming spices, this dish takes the classic Indian favorite to a whole new level of comfort thanks to slow-cooker magic. Imagine tender chicken thighs gently simmered all day, soaking up a velvety, buttery tomato sauce that’s bursting with flavor. Crockpot Butter Chicken is the perfect recipe for busy days when you want an impressive homemade meal without standing over the stove, and trust me, it will quickly become one of your favorite go-to dinners.

Crockpot Butter Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Crockpot Butter Chicken is in its simplicity and thoughtful selection of ingredients, each playing a crucial role in building incredible flavor and texture. From the sweetness of golden onions to the aromatic punch of garam masala, every element is essential for that signature richness and warmth.

1 tablespoon melted coconut oil (or olive oil): Provides a subtle richness and is perfect for sautéing the aromatics to unlock their flavors.
1 large yellow onion (finely diced, about 1-1/2 cups): Adds sweetness and depth once caramelized.
1 tablespoon ginger paste: Gives a fresh, peppery zing that brightens the entire dish.
1 tablespoon minced garlic: Brings warmth and depth with its savory punch.
1-1/4 teaspoons smoked paprika: Adds smoky undertones and vibrant red color.
1-1/4 teaspoons ground cumin: Contributes an earthy, nutty flavor.
1-1/4 teaspoons ground turmeric: Offers a mild bitterness and beautiful golden hue.
1-1/4 teaspoons salt: Essential for balancing and enhancing all the spices.
2-1/4 teaspoons garam masala: A fragrant blend of spices that makes this Crockpot Butter Chicken truly authentic.
1/8 teaspoon red pepper flakes (optional): Adds a touch of heat if you like it spicy.
1 teaspoon sugar (optional): Balances acidity from the tomatoes with a hint of sweetness.
1 (14.5-ounce) can diced tomatoes (or crushed, fire-roasted preferred): Forms the rich, tangy tomato base of the sauce.
2 pounds boneless, skinless chicken thighs: Perfect for slow cooking – tender, juicy, and full of flavor.
8 tablespoons unsalted butter (sliced into tablespoons): Adds incredible richness and that signature buttery finish.
1/2 cup heavy cream: Makes the sauce luxuriously creamy and smooth.
1/3 cup finely chopped cilantro (optional): For a fresh, herbal garnish that brightens the dish.
Naan (warmed, for serving): Ideal for soaking up all the luscious sauce.
Cooked rice (for serving): The perfect comforting side to complete the meal.

How to Make Crockpot Butter Chicken

Step 1: Sauté Aromatics

Start by heating melted coconut or olive oil in a large nonstick pan over medium-high heat. Toss in the finely diced onion, minced garlic, and ginger paste, then sauté until golden and fragrant—around 3 to 6 minutes. This step really builds a flavorful base that will elevate your slow cooker sauce. Once these aromatics are perfectly softened, stir in the smoked paprika, cumin, turmeric, salt, garam masala, and red pepper flakes if using. Keep stirring for a couple of minutes to toast the spices just enough to release their fragrant oils. Finally, stir in the diced tomatoes, scraping up any little delicious bits clinging to the pan, and let the mixture cool slightly before transferring it to the slow cooker. This method ensures your Crockpot Butter Chicken starts with a burst of deep, layered flavor.

Step 2: Cook Chicken in the Slow Cooker

Next, prepare your chicken thighs by trimming large chunks of excess fat or gristle, but don’t remove all fat—it’s key for richness and flavor. Add the chicken directly into the slow cooker over your aromatic tomato and spice mixture. Stir everything gently to coat the chicken nicely, then arrange the pieces in a single, smooth side-down layer. Cover and set your cooker to high for 2 and a half to 4 hours or low for 4 to 6 hours. The goal is tender, juicy chicken that has absorbed all the warm spices without falling apart. You’ll know it’s ready once the chicken hits an internal temperature of 165°F. The slow, gentle cooking tenderizes the meat beautifully while infusing it with the incredible sauce.

Step 3: Blend the Sauce

When the chicken is cooked through, carefully remove the pieces and chop into bite-sized chunks. Now comes a fun part—using an immersion blender or transferring the sauce to a regular blender, puree the cooking liquid until it’s perfectly smooth and creamy. This blending step transforms the chunky sauce into the luscious, silky base that defines sumptuous Butter Chicken. Plus, it helps marry all the spice flavors seamlessly together. If you’re looking for extra smoothness, you can strain the sauce as well, but pureeing is usually enough to get that rich, velvety texture.

Step 4: Add Butter and Cream

Return your blended sauce to the slow cooker, making sure it’s warm and inviting. Stir in the sliced butter slowly so it melts evenly, bringing that dreamy richness to every spoonful. Follow up by pouring in the heavy cream and combine it thoroughly until your sauce turns beautifully smooth and creamy, with a slight glossy sheen. This finishing touch is exactly what sets this recipe apart—it’s pure indulgence in a bowl, transforming the sauce into the classic creamy consistency that makes Crockpot Butter Chicken so beloved.

Step 5: Combine Chicken and Season

Add your chopped chicken back into the slow cooker, folding it gently into the luxurious sauce. If you like, sprinkle in that fresh chopped cilantro for an herbal brightness that cuts through the richness. Now’s the moment to taste and adjust any seasoning—maybe a pinch more salt or a dash of sugar if you prefer a touch sweeter. Serve your Crockpot Butter Chicken piping hot, and get ready to enjoy a dish full of heartwarming flavors and velvety comfort. It’s the perfect comforting meal for any day of the week!

How to Serve Crockpot Butter Chicken

Garnishes

Adding garnishes to your Crockpot Butter Chicken elevates the presentation and layers of flavor. Fresh cilantro adds a burst of color and herbaceous brightness that contrasts gorgeously with the creamy sauce. For a touch of extra indulgence, you can also sprinkle some toasted cashews or a drizzle of extra cream right before serving—delightful little details that will wow your guests or family.

Side Dishes

The classic trio with Crockpot Butter Chicken has to be warm naan bread and fluffy cooked rice. Naan is perfect for scooping up every last bit of sauce, while rice soaks up excess richness and balances each spicy, buttery bite. For a fresh side, a crisp cucumber salad or simple roasted veggies also work beautifully to lighten the plate and add contrasting textures and flavors.

Creative Ways to Present

If you want to mix things up, try layering the Crockpot Butter Chicken over cauliflower rice or stuffed into warm wraps with fresh greens for a fusion twist. Serving it alongside a dollop of cooling yogurt or a squeeze of lemon juice can also add a fresh zing that complements the creamy sauce. For dinner parties, consider plating the chicken with garnished microgreens and edible flowers to impress guests with a restaurant-quality look and feel.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Butter Chicken is a dream to store and enjoy later. Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making your second meal even more delicious. Just be sure to cool it down before sealing to preserve freshness.

Freezing

This dish freezes wonderfully, which means you can batch-cook and save time on busy days. Portion the chicken and sauce into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible, and freeze for up to 3 months. To thaw, place it overnight in the fridge, then reheat gently.

Reheating

Reheat your Crockpot Butter Chicken on the stove over low heat, stirring frequently to prevent sticking and ensure even warming. If the sauce seems too thick after refrigeration, add a splash of water or cream to bring it back to that perfect creamy consistency. Microwaving works well too for quick meals, just stir halfway through to heat evenly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can! However, chicken thighs are preferred because they stay juicier and more tender during slow cooking, while chicken breasts can dry out more easily. If using breasts, keep a close eye on cooking times to avoid overcooking.

Do I need to sauté the onions and spices first?

While not mandatory, sautéing the onions, garlic, and spices beforehand really amplifies the flavor depth and aroma of the dish. It’s worth the extra step for a richer, more complex sauce.

Is this recipe spicy?

The recipe has a balanced warmth and spice from the garam masala and optional red pepper flakes. You can easily adjust the heat level by adding or omitting the red pepper flakes, making it suitable for all palates.

Can I make this dish vegan or vegetarian?

For a vegan version, swap chicken thighs for hearty vegetables like cauliflower or chickpeas, use vegan butter, and substitute heavy cream with coconut cream. Adjust cooking times accordingly to keep veggies tender but not mushy.

What can I serve with Crockpot Butter Chicken besides rice and naan?

Besides rice and naan, roasted vegetables, quinoa, or even steamed greens like spinach make fantastic sides. A simple cucumber raita or yogurt salad also complements the richness of the dish beautifully.

Final Thoughts

Crockpot Butter Chicken is truly a comfort food superstar—trust me, once you try this recipe, it’ll become a cherished staple in your kitchen. It’s easy to prepare, hands-off in the slow cooker, and yields that indulgent, restaurant-quality flavor effortlessly at home. Whether you’re feeding family, friends, or meal-prepping, this dish is guaranteed to fill your home with amazing aromas and satisfy your taste buds with every luscious bite. So go ahead and give this Crockpot Butter Chicken a whirl—you won’t regret it!

Crockpot Butter Chicken Recipe

★★★★★

4.7 from 9 reviews

Author: Zoe
Total Time: 3 hours 15 minutes to 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

This Crockpot Butter Chicken recipe delivers a rich and creamy Indian classic with minimal effort. Tender chicken thighs are slow-cooked in a flavorful blend of aromatic spices, garlic, ginger, and tomatoes, then finished with butter and cream for a luscious sauce. Perfectly paired with naan bread and rice, this comforting dish is ideal for busy weeknights or weekend gatherings alike.

Instructions

Sauté Aromatics: Heat a large nonstick pan over medium-high heat and add the melted coconut or olive oil. Once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally, until the onions turn golden and translucent over 3 to 6 minutes. Add the smoked paprika, ground cumin, turmeric, salt, garam masala, optional red pepper flakes, and sugar. Stir constantly for 1 to 3 minutes until the spices become fragrant. Then, stir in the canned diced tomatoes, scraping the bottom of the pan to combine all the browned bits. Allow the mixture to cool slightly before transferring it to the slow cooker.
Cook Chicken: Trim excess fat and gristle from the boneless, skinless chicken thighs but leave some fat for flavor. Add the chicken thighs to the slow cooker and stir them gently to coat with the tomato-spice mixture. Arrange the thighs in a single layer with the smooth side facing down for even cooking. Cover and cook on high for 2 and 1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is tender.
Blend Sauce: Carefully remove the cooked chicken from the slow cooker and chop into bite-sized pieces. Using an immersion blender directly in the slow cooker, purée the sauce until smooth and creamy. Alternatively, transfer the sauce to a regular blender in batches if necessary. This step creates the signature silky butter chicken sauce.
Add Butter and Cream: Return the blended sauce to the slow cooker if it was removed. Stir in the sliced unsalted butter and heavy cream until fully melted and incorporated, resulting in a rich, smooth sauce.
Finish: Add the chopped chicken pieces back into the creamy sauce and gently stir to combine. If desired, fold in the finely chopped cilantro for a fresh, herbaceous note. Taste and adjust seasoning with additional salt or spices as needed. Serve the butter chicken hot with warm naan bread and cooked rice for a classic, hearty meal.

Notes

Note 1: Ginger paste can be made fresh by grating ginger or purchased pre-made for convenience.
Note 2: Garam masala blends vary; use good quality for authentic flavor.
Note 3: Chicken thighs are preferred over breasts for juiciness and tenderness.
Note 4: Warm naan bread enhances the meal but can be substituted with roti or paratha.
Note 5: Blending the sauce ensures a smooth, restaurant-style texture that melds all the spices and tomatoes beautifully.

Prep Time: 15 minutes
Cook Time: 3 hours (slow cooker on high) to 6 hours (slow cooker on low)
Category: Main Dish
Method: Slow Cooker
Cuisine: Indian