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 (14.5-ounce) can diced tomatoes or crushed; 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, warmed, for serving; Cooked rice, for serving

Jump to Recipe

If there’s one dish that I always find myself craving after a busy day, it’s Crockpot Butter Chicken. This recipe delivers all the rich, comforting flavors of traditional Indian butter chicken but with the sheer ease of slow cooking. Imagine impossibly tender chicken thighs mingling in a silky, spiced tomato sauce—all made with minimal effort and maximum payoff. It’s the kind of dish that not only tastes better than takeout but fills your home with an aroma that signals something special is simmering away. Trust me, once you try this version, you’ll want to put Crockpot Butter Chicken on repeat for comforting weeknight dinners and weekend gatherings alike.

Crockpot Butter Chicken Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is that the ingredient list is straightforward, yet each item packs a punch, building depth and nuance in our final Crockpot Butter Chicken. Every spice, every splash, and each herb is essential for taste, color, and that irresistible creamy texture!

Coconut oil or olive oil: A tablespoon adds just enough richness and helps sauté the aromatics to golden perfection.
Yellow onion: One large onion, finely diced, serves as the sweet and savory backbone of the sauce.
Ginger paste: Fresh and zingy, a tablespoon brings an unmistakable warmth.
Minced garlic: Nothing beats the pungent, savory punch that only garlic can deliver.
Smoked paprika: Adds a beautiful deep color and just a hint of smoky intrigue.
Ground cumin: Its earthiness complements the rest of the spices and rounds out the flavor.
Ground turmeric: For golden hue and a subtle, slightly peppery note.
Salt: Essential for bringing all the flavors into balance—don’t skimp!
Garam masala: The backbone of Butter Chicken flavor; make sure it’s fresh for the best results.
Red pepper flakes (optional): A pinch if you like your sauce with a bit of a kick.
Sugar (optional): Just a teaspoon to smooth out the acidity of the tomatoes if desired.
Canned diced tomatoes: I love fire-roasted for extra depth, but any 14.5-ounce can works beautifully.
Boneless, skinless chicken thighs: Two pounds trimmed—chicken thighs guarantee juicy, melt-in-your-mouth bites.
Unsalted butter: Sliced into tablespoons, this is key for the sauce’s creamy, classic finish.
Heavy cream: Makes the sauce luxuriously smooth and rich, tying everything together.
Cilantro (optional): A fresh, herby sprinkle to brighten up each serving.
Naan: Serve warm for maximum utensil-mopping potential!
Cooked rice: The perfect canvas for soaking up all that luscious sauce.

How to Make Crockpot Butter Chicken

Step 1: Sauté the Aromatics

Heat a large nonstick pan over medium-high heat, then drizzle in your coconut or olive oil. When the oil shimmers, add the diced onion, garlic, and ginger. Cook, stirring occasionally, until the onions are deeply golden and fragrant—about 3 to 6 minutes. This step is where the flavor magic starts, so take your time and let those aromatics get really sweet and savory!

Step 2: Bloom the Spices

Once the onions are ready, sprinkle in the smoked paprika, cumin, turmeric, salt, garam masala, and (if using) red pepper flakes. Stir this mixture constantly for 1 to 3 minutes, allowing the spices to toast slightly and open up their flavors. You’ll know it’s ready when your kitchen smells absolutely amazing.

Step 3: Add the Tomatoes

Stir in the canned diced tomatoes, be sure to scrape up any bits stuck to the bottom of the pan—those are pure flavor! Let the tomato and onion mixture simmer for another minute, then remove from the heat to cool slightly. This forms the deeply savory and tangy base of our Crockpot Butter Chicken.

Step 4: Combine Aromatics and Chicken in Crockpot

Transfer the cooled tomato and spice mixture into your slow cooker. Trim any large pieces of fat and gristle from the chicken thighs (leave a little for flavor), then nestle the meat in the sauce, tossing to coat every piece. Arrange the chicken in a single layer, smooth side down, to ensure even cooking. Cover and set to high for 2 and a half to 4 hours, or low for 4 to 6 hours—until the chicken is ultra-tender and cooked through.

Step 5: Chop and Blend

Once the chicken is done, use tongs to remove it from the slow cooker and chop it into generous bite-sized pieces. Now, take an immersion blender right into the slow cooker (or carefully transfer the sauce to a regular blender), and blend everything until velvety-smooth. This is the secret to that beautifully silky Crockpot Butter Chicken sauce.

Step 6: Finish with Butter and Cream

Swirl in the butter and heavy cream while the sauce is hot and watch it transform from good to utterly irresistible. Once smooth, return the chopped chicken to the sauce, give everything a good stir, and adjust seasonings if needed. Add a generous sprinkle of chopped cilantro for a final flourish—now it’s time to eat!

How to Serve Crockpot Butter Chicken

Garnishes

To make every bowl of Crockpot Butter Chicken extra inviting, a shower of fresh cilantro, a sprinkle of additional garam masala, or even a few toasted cashews can totally elevate each serving. If you’re feeling fancy, a swirl of extra cream over the top looks as good as it tastes.

Side Dishes

This dish just begs for something to scoop up all that luscious sauce! Warm naan is a classic, but fluffy basmati rice is equally dreamy. If you want to round things out with vegetables, a simple cucumber salad or quick sautéed spinach makes a bright, cooling pairing.

Creative Ways to Present

For a fun twist, serve your Crockpot Butter Chicken family-style—right out of the slow cooker for a laid-back vibe, or pile it into individual bowls with rice, naan wedges tucked in, and a drizzle of yogurt or raita. You can even spoon the chicken and sauce onto small slider rolls for irresistibly spiced butter chicken sandwiches!

Make Ahead and Storage

Storing Leftovers

Crockpot Butter Chicken actually gets better as it sits, so stash any leftovers in a tight-lidded container and pop them in the fridge for up to four days. The flavors will deepen, making tomorrow’s lunch or dinner just as exciting as the first taste!

Freezing

If you want to freeze some for later, let the butter chicken cool completely first. Transfer portions to freezer-safe bags or containers, leaving a bit of space for expansion. Frozen, it’ll keep beautifully for up to three months—just label with the date so you remember when you made your next batch of Crockpot Butter Chicken.

Reheating

Bring leftovers to life by reheating gently on the stovetop over medium-low heat, stirring occasionally until hot. For a quick option, use the microwave (loosely covered) in short bursts, giving a stir between each interval. If the sauce seems a little thick, stir in a splash of water or cream to bring back that velvety consistency.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs are my favorite for tenderness and richness, chicken breasts work well too. Just monitor the cooking time and check for doneness so they stay juicy.

Is Crockpot Butter Chicken very spicy?

Nope—this version is mild and family-friendly, with just gentle warmth from the spices. If you like it spicy, simply add more red pepper flakes or a chopped chili pepper.

Can I make this recipe dairy-free?

You can! Substitute coconut cream for heavy cream and a good-quality vegan butter for the real thing. The result is still creamy, rich, and totally delicious.

What’s the best way to blend the sauce?

I love using an immersion blender right in the slow cooker—it’s fast, simple, and less mess. If you use a regular blender, let the sauce cool a bit before blending and work in batches for safety.

Can I prep everything the night before?

Definitely—sauté the aromatics and spices, then combine everything in your slow cooker insert. Store it in the fridge overnight, then pop it into the cooker the next morning to start your Crockpot Butter Chicken before work!

Final Thoughts

This Crockpot Butter Chicken truly combines the comfort of home-cooked goodness with the adventure of global flavor. I can’t wait for you to dig in, savor every tender bite, and maybe even add your own personal twist to this crowd-pleaser. Your slow cooker is about to make your kitchen the coziest, most fragrant spot on the block!