Name: Crockpot Butter Chicken Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Indian
Ingredients: 1 tablespoon melted coconut oil (or olive oil); 1 large yellow onion, finely diced (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 can (14.5-ounce) diced tomatoes or crushed tomatoes; 2 pounds boneless skinless chicken thighs; 8 tablespoons unsalted butter, sliced; 1/2 cup heavy cream; 1/3 cup finely chopped cilantro (optional); Naan (warmed, for serving); Cooked rice (for serving)

Jump to Recipe

If you’re searching for a dish that’s just as comforting as it is crave-worthy, let me introduce you to Crockpot Butter Chicken. This creamy, deeply flavorful Indian-inspired classic melts in your mouth, with irresistible notes of ginger, garlic, and garam masala enveloping juicy chicken thighs. The best part? Your slow cooker does almost all the heavy lifting for you, filling your kitchen with the most enticing aromas while you carry on with your day. Even if you’ve never tried making Indian food at home before, I promise this Crockpot Butter Chicken recipe will win a permanent spot in your regular meal rotation!

Crockpot Butter Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Crockpot Butter Chicken lies in its simple line-up of ingredients—every one plays a starring role, from the warm spices to the luscious cream and butter. Pull these pantry staples together, and you’re set for a meal that’s anything but ordinary.

Melted coconut oil (or olive oil): Adds depth and richness to the sautéed aromatics and forms the flavorful base.
Large yellow onion: Provides a sweet, mellow backbone and irresistible caramelized flavor.
Ginger paste: Brings a distinctive zing and warmth that makes every bite pop.
Minced garlic: Infuses the sauce with a robust savory aroma—don’t skimp here!
Smoked paprika: Delivers mild heat plus a subtle smokiness that’s simply addictive.
Ground cumin: Adds earthiness and classic South Asian depth.
Ground turmeric: Gives gorgeous color and gentle bitterness for balance.
Salt: Essential for bringing out all the nuanced flavors in the dish.
Garam masala: Infuses complex warmth with a mixture of cinnamon, cardamom, and clove.
Red pepper flakes (optional): A pinch will give your Crockpot Butter Chicken just the right hint of heat.
Sugar (optional): Ever so slightly rounds out the tomatoes’ acidity—add if you prefer a mellow finish.
Canned diced or crushed tomatoes: Fire-roasted is especially nice, bringing smoky depth and vibrant color.
Boneless, skinless chicken thighs: Stay juicy and tender throughout the slow simmer, soaking up all that sauce.
Unsalted butter: Makes everything silken and sumptuous—this is butter chicken, after all!
Heavy cream: Takes the sauce over the top, making it rich and impossibly creamy.
Finely chopped cilantro (optional): Adds a bright, fresh finish to each bowl.
Naan (for serving): The best tool for scooping up every last bit of sauce.
Cooked rice (for serving): Fluffy grains that soak up the creamy, spiced butter sauce beautifully.

How to Make Crockpot Butter Chicken

Step 1: Sauté Aromatics

Start by bringing a nonstick pan to medium-high heat, then swirl in the oil. Once shimmering, add the onion, garlic, and ginger. Stir occasionally as the mixture caramelizes and softens, releasing a mouthwatering aroma—this only takes about 3 to 6 minutes. Next, heap in all your spices and give everything a good stir, toasting them for just a minute or two until fragrant. This blooming process unlocks their full potential! Finish by stirring in the tomatoes and use your spoon to scrape up any browned bits—they’re pure flavor. Let the mixture cool a touch before carefully transferring to your slow cooker.

Step 2: Cook Chicken

Give your chicken thighs a quick trim, removing excess fat and gristle, but save some fat for flavor—it will melt into the sauce as it cooks. Nestle the chicken into your slow cooker, stir to coat in that jewel-toned tomato mixture, and arrange the pieces in a single layer, smooth side down. Pop the lid on and let the slow cooker do its thing: 2 and 1/2 to 4 hours on high, or 4 to 6 hours on low, until the chicken is perfectly cooked and tender.

Step 3: Blend Sauce

Once the chicken is ready, carefully remove it to a plate and chop or shred into bite-sized pieces. Now, for that signature smooth and silky butter chicken sauce, use an immersion blender right in the slow cooker—or transfer the sauce to a countertop blender, if you prefer. Blend until velvety smooth and rich.

Step 4: Add Butter and Cream

With your sauce silky smooth, stir in the sliced butter and heavy cream. The butter melts into the sauce, adding a glorious finish, while the cream transforms everything into a rich, dreamy consisitency that coats every morsel of chicken you’re about to add back in.

Step 5: Finish

Gently stir the chopped chicken back into the golden sauce, letting it warm through and soak up all those incredible flavors. Toss in some fresh cilantro if you like a herbaceous lift, then taste and adjust the seasoning. Now, serve piping hot with naan and rice—you officially have Crockpot Butter Chicken magic!

How to Serve Crockpot Butter Chicken

Garnishes

Let your Crockpot Butter Chicken shine with a flourish of garnishes. Sprinkle with freshly chopped cilantro for a pop of color and brightness, or dot with a swirl of extra cream for a decadent look. A pinch of red pepper flakes on top adds both vibrance and heat, perfect for those who crave a little extra oomph. If you’re feeling playful, try a dusting of garam masala just before serving for a burst of fragrance.

Side Dishes

Classic pairings are absolute musts here—think fluffy basmati rice to soak up all that velvety sauce, and warm, pillowy naan to scoop up every bite. Feel free to add a simple cucumber raita or cool yogurt on the side to balance the spices. A crisp green salad or quick-pickled onions bring extra freshness, rounding out your meal beautifully.

Creative Ways to Present

Why not try a Crockpot Butter Chicken rice bowl layered with grains and a tangle of crisp veggies for a fun weeknight twist? For casual gatherings, arrange everything buffet-style so everyone can customize their plates—naan, rice, a ladle of butter chicken, plus toppings galore! Or, if you’re packing lunch, stuff the creamy chicken into soft wraps or pitas for a flavor-packed midday treat.

Make Ahead and Storage

Storing Leftovers

Any extra Crockpot Butter Chicken stores like a dream. Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to four days. The flavors get even better as they mingle, making lunch the next day something to look forward to. Just remember to keep the sauce and chicken together for best results.

Freezing

Butter chicken is one of those dishes that freezes like a champ! Allow it to cool, then portion into freezer-safe containers or zip-top bags. It’ll keep perfectly for up to three months. For even easier reheating, freeze in individual servings. When a curry craving hits, you’re just a thaw and a reheat away from homemade comfort!

Reheating

To reheat, simply transfer your Crockpot Butter Chicken to a saucepan or microwave-safe dish and warm gently over medium-low heat, stirring occasionally. Add a splash of water or cream if the sauce seems a little thick. For microwave reheating, cover and heat in short bursts, stirring in between, until piping hot all the way through.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will still work well in this recipe, though they may not be quite as succulent as thighs. Just be sure not to overcook, as breasts are a bit leaner and can dry out more easily in the slow cooker.

Is Crockpot Butter Chicken spicy?

It’s beautifully balanced! The core recipe is mild with lots of warm spice but very little actual heat. If you like things spicy, definitely add the red pepper flakes, or even toss in a chopped fresh chili when sautéing the onion.

Can I make Crockpot Butter Chicken dairy-free?

Yes, you can! Swap in full-fat coconut milk or your favorite non-dairy creamer for the heavy cream, and use a plant-based butter substitute. The dish will still be rich and flavorful, just with a slight coconut note.

Do I really need to blend the sauce?

Blending is what gives Crockpot Butter Chicken its famous creamy texture. If you prefer a chunkier sauce, you can skip blending, but I always recommend it for the best, silkiest results.

What’s the best way to reheat leftovers?

Gently reheat on the stove over medium-low heat, stirring often to maintain that creamy sauce. Add a splash of water or cream if needed. Microwaving works too—just cover loosely and stir a few times for even heating.

Final Thoughts

If you’ve never made Crockpot Butter Chicken at home, this recipe is the perfect place to start. It’s rewarding, deeply delicious, and incredibly easy—plus, your kitchen will smell spectacular. Give it a try and prepare to fall in love with every velvety, saucy, spice-laden spoonful!

Crockpot Butter Chicken Recipe

★★★★★

5.2 from 6 reviews

Author: Olivia
Total Time: 4 hours 20 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A flavorful and creamy butter chicken made in a crockpot, perfect for a comforting meal with minimal effort. This recipe yields tender chicken in a rich, aromatic sauce that pairs beautifully with rice and naan.

Instructions

Sauté Aromatics: Heat oil in a pan, sauté onion, garlic, and ginger until golden. Add spices, cook until fragrant, then add tomatoes. Transfer to slow cooker.
Cook Chicken: Trim excess fat from chicken thighs, add to slow cooker, cook on high for 2.5-4 hours or low for 4-6 hours until cooked.
Blend Sauce: Remove chicken, chop, blend sauce until smooth.
Add Butter and Cream: Return sauce to cooker, add butter and cream, stir until smooth.
Finish: Add chicken back to sauce, stir in cilantro, adjust seasoning. Serve hot with rice and naan.