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 (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 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 there’s one comfort food I could eat all year long, it’s Crockpot Butter Chicken. This rich, velvety dish takes everything you love about Indian-inspired flavors and bundles it up in a lusciously spiced sauce, all made hands-off in your slow cooker. With tender chicken thighs, creamy tomato gravy, and a blizzard of aromatic spices, every bite is absolutely dreamy. Whether you’re craving something cozy for a weeknight or feeding a crowd with something impressive yet simple, Crockpot Butter Chicken nails it every single time.

Crockpot Butter Chicken Recipe - Recipe Image

Ingredients You’ll Need

This recipe is a gorgeous dance of pantry staples and fresh ingredients, each one earning its keep with vibrant flavor, savory depth, or that irresistible touch of creaminess. Here’s exactly what you need for Crockpot Butter Chicken, and why each item truly matters.

Melted coconut oil (or olive oil): Gives the aromatics a lush, buttery start and builds the foundation of flavor.
Large yellow onion (finely diced): The sweet, mellow backbone that melts right into the sauce as it cooks.
Ginger paste: Packs a bright, zesty punch and balances the richness beautifully.
Minced garlic: No flavorful Indian-style sauce is complete without a good hit of garlic!
Smoked paprika: Brings sultry smokiness and eye-catching color.
Ground cumin: Delivers earthiness with a warm, nutty aroma that’s essential to this dish’s base.
Ground turmeric: Gives lovely golden hues and gentle, earthy bitterness.
Salt: Not just for seasoning, but for tying all those flavors together.
Garam masala: The magical spice blend that adds signature warmth and complexity. Don’t skip it!
Red pepper flakes (optional): For a subtle touch of heat; adjust to taste.
Sugar (optional): Just a hint to smooth out the sauce’s acidity.
Can diced (or crushed) tomatoes: Fire-roasted is fantastic here for even more depth and subtle smokiness.
Boneless skinless chicken thighs: Stay juicy and tender throughout their slow simmering bath in the Crockpot Butter Chicken sauce.
Unsalted butter: The star ingredient that gives this dish its glorious name and decadent finish.
Heavy cream: Rounds everything out into velvety, restaurant-style perfection.
Finely chopped cilantro (optional): Adds a pop of color and freshness at the very end.
Naan (warmed): For scooping, dunking, and savoring every last drop of sauce.
Cooked rice: The perfect bed for soaking up all that buttery golden goodness.

How to Make Crockpot Butter Chicken

Step 1: Sauté Aromatics

Start by heating a generous drizzle of coconut or olive oil in a large nonstick pan over medium-high heat. The first few minutes are all about layering flavor, so toss in your diced onion, ginger paste, and minced garlic. Cook these, stirring every so often, until they’re golden and fragrant. A hint: this is where your kitchen will start to smell absolutely amazing! Once everything looks soft and golden, sprinkle in your paprika, cumin, turmeric, salt, garam masala, and a pinch of red pepper flakes, stirring constantly for another couple of minutes. The spices will bloom beautifully and create a rich base. Finally, stir in the tomatoes, scraping up anything stuck to the bottom, then set aside to cool just a bit before transferring to your slow cooker.

Step 2: Cook Chicken

Trim the chicken thighs, leaving a little bit of fat for flavor but removing the large pieces. Add the chicken directly to the slow cooker, nestling them in the aromatic sauce you just made. Make sure every piece is coated well, then arrange them in a single layer with the smooth sides facing down. Pop the lid on and set to high for 2 and a half to 4 hours, or low for 4 to 6 hours. You’ll know the Crockpot Butter Chicken is ready for the next step when the chicken reaches 165°F and is wonderfully tender.

Step 3: Blend Sauce

Once the chicken is cooked through, take it out and chop into generous bite-sized pieces. For the signature velvety texture of Crockpot Butter Chicken, use an immersion blender to puree the sauce right in the slow cooker, or transfer it to a regular blender in batches if needed. You’re aiming for ultra-smooth, restaurant-quality sauce—totally worth the extra step!

Step 4: Add Butter and Cream

Pour the blended sauce back into the slow cooker (if you removed it to blend), and now comes the buttery magic. Stir in all the sliced butter and the rich heavy cream, mixing until everything is melted and the sauce looks glossy and inviting. This is when that unmistakable buttery aroma fills the kitchen and creamy swirls form on top. Give it a taste and adjust the seasoning as you like.

Step 5: Finish

Return the chopped chicken pieces to the slow cooker sauce, and if you like, toss in the chopped cilantro for a fresh, herbal note. Stir everything together so the chicken is completely enveloped in luscious sauce. Serve piping hot, and get ready for swoons at the table—it’s time to enjoy your truly irresistible Crockpot Butter Chicken!

How to Serve Crockpot Butter Chicken

Garnishes

A handful of chopped cilantro or a quick swirl of extra cream right before serving makes Crockpot Butter Chicken pop both visually and flavor-wise. If you want to go even fancier, sprinkle with toasted cashews or a dusting of garam masala for extra aroma and a pretty finishing touch.

Side Dishes

Fluffy basmati rice and warm naan are must-haves for soaking up every drop of this amazing sauce. For a little crunch and freshness, add a simple cucumber salad or some pickled onions on the side. The mild heat and layers of spice in Crockpot Butter Chicken pair perfectly with cooling accompaniments, balancing out the richness.

Creative Ways to Present

If you love a showstopper, try ladling Crockpot Butter Chicken into individual bowls and topping each with a swirl of yogurt and a sprinkle of fresh herbs. Serve as sliders in buttery rolls for a fun appetizer, or spoon into lettuce cups for a lighter bite. This is one dish that’s as flexible as it is delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Butter Chicken keeps beautifully in an airtight container in the fridge for up to four days. The flavors become even deeper and more complex as they hang out together—honestly, you might love it even more the next day for lunch!

Freezing

This is a wonderful freezer-friendly meal. Once fully cooled, pack portions into freezer-safe containers or bags, squeezing out extra air. Crocokpot Butter Chicken will stay fresh for up to three months, making it a lifesaver on busy nights. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, simply warm gently in a saucepan over medium-low heat, stirring occasionally until hot and the sauce is creamy again. If needed, add a splash more cream or water to loosen it up. The microwave works, too—just use medium power and stir a couple times for even heating.

FAQs

Can I make Crockpot Butter Chicken with chicken breasts instead of thighs?

Yes, you definitely can! Chicken breasts will be a bit leaner and may cook a little more quickly, so keep an eye on doneness to avoid drying them out. Chicken thighs are more forgiving and stay extra juicy, but use what you prefer.

Is Crockpot Butter Chicken very spicy?

Crockpot Butter Chicken is mild enough to be family friendly, but you can always bump up the heat by adding more red pepper flakes or a pinch of cayenne. It’s easy to adjust the spice level to suit your taste buds.

Can I use coconut milk or a non-dairy substitute for the cream?

Absolutely! Full-fat coconut milk or a rich plant-based cream substitute will work beautifully and give a slightly different flavor profile. The sauce will still be luscious, just with a little coconut aroma.

Does this recipe work in an Instant Pot?

Yes—while the instructions are for a slow cooker, you can adapt Crockpot Butter Chicken to the Instant Pot using sauté mode for your aromatics, then pressure cooking the chicken and sauce together. Just reduce the cooking time accordingly (about 10 minutes on high pressure).

Can I make Crockpot Butter Chicken ahead for a party?

It’s a fantastic make-ahead dish! Prepare everything a day or two in advance, chill overnight, and warm gently before serving. You can even keep it on the warm setting in your slow cooker for easy party hosting.

Final Thoughts

If you crave warm, rich, and impossibly flavorful dinners, Crockpot Butter Chicken is about to become your new best friend. Trust me, every spoonful is a treat, whether you’re feeding your family or wowing guests—it’s the kind of meal that draws people to the table and keeps them coming back for more. Give it a go and watch how easily this recipe becomes a staple in your kitchen!

Crockpot Butter Chicken Recipe

★★★★★

4.8 from 23 reviews

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

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Description

This Crockpot Butter Chicken recipe is a delicious and creamy Indian-inspired dish that is perfect for a cozy night in. Tender chicken thighs are cooked in a flavorful tomato-based sauce with a blend of aromatic spices and finished with butter and cream. Serve this comforting dish with rice and naan for a satisfying meal.

Instructions

Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Sauté onion, garlic, and ginger until golden. Add spices and cook until fragrant. Stir in tomatoes and transfer to the slow cooker.
Cook Chicken: Trim excess fat from chicken thighs. Add chicken to the slow cooker and cook on high for 2-1/2–4 hours or low for 4–6 hours.
Blend Sauce: Remove chicken, chop it, then blend the sauce until smooth.
Add Butter and Cream: Return sauce to the slow cooker, add butter and cream, and stir until smooth.
Finish: Add chopped chicken back into the sauce. Stir in cilantro and adjust seasoning. Serve hot with rice and naan.

Notes

You can find ginger paste in the international aisle of most grocery stores.
Garam masala is a blend of ground spices commonly used in Indian cuisine.
For a spicy kick, add the red pepper flakes.
Warm naan in the oven or on a stovetop for a few seconds on each side.
An immersion blender is ideal for blending the sauce directly in the slow cooker.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Crockpot
Cuisine: Indian