I’m super excited to share this Crockpot Butter Chicken Recipe with you because it truly transforms simple ingredients into a rich, flavorful feast that feels like a warm hug on a plate. What I love most is how effortlessly the slow cooker does the heavy lifting, making it perfect for busy weeknights or when you just want dinner ready when you walk in the door. The spices melt into the chicken, creating tender bites swimming in a buttery, creamy sauce that’s just irresistible.
When I first tried this recipe, I was amazed at how the slow cooker brought out deeper flavors than I ever got on the stovetop. Plus, the convenience of prepping everything in advance and walking away is a game-changer. If you’ve been hunting for a hands-off comfort food that still wows at the dinner table, this Crockpot Butter Chicken Recipe is one you’ll return to again and again.
Why You’ll Love This Recipe
- Set-It-And-Forget-It Convenience: The slow cooker does all the work so you can focus on other things without compromising flavor.
- Comforting, Rich Sauce: The buttery tomato base with spices is creamy without being heavy, perfect over rice or naan.
- Tender, Juicy Chicken: Slow cooking keeps the chicken thighs melt-in-your-mouth tender and full of flavor.
- Family-Friendly Flavors: Mild heat with warming spices that even picky eaters tend to love.
Ingredients You’ll Need
The magic of this Crockpot Butter Chicken Recipe comes from combining pantry staples with fresh aromatics for a balanced, flavorful dish. Here’s what you’ll want to have on hand, plus a few tips so your shopping is a breeze.
- Coconut oil (or olive oil): I prefer coconut oil here for a subtle hint of sweetness, but olive oil works great too.
- Yellow onion: Finely diced — it softens to blend beautifully into the sauce.
- Ginger paste: If you can’t find this, fresh grated ginger works well; it adds that signature warmth.
- Minced garlic: Fresh garlic amps up the flavor and pairs perfectly with the ginger.
- Smoked paprika: Gives a lovely smoky depth without overpowering the other spices.
- Ground cumin: Earthy and aromatic, it’s a cornerstone of butter chicken’s flavor profile.
- Ground turmeric: Not just for color, but also a gentle, warm undertone.
- Salt: Essential to balance and bring out the flavors.
- Garam masala: I always look for fresh garam masala; it’s the heart of the dish’s spice blend.
- Red pepper flakes (optional): Adds mild heat if you like it a bit spicy.
- Sugar (optional): Just a touch to cut the acidity from tomatoes.
- Canned diced tomatoes: I love using fire-roasted for an extra smoky note, but regular canned tomatoes work just fine.
- Boneless skinless chicken thighs: I recommend thighs over breasts because they stay juicy and flavorful.
- Unsalted butter: Adds rich creaminess; slicing it into tablespoons helps it melt evenly in the sauce.
- Heavy cream: For that silky finish that’s signature to butter chicken.
- Fresh cilantro (optional): Chopped and stirred in for brightness and color.
- Naan: Warmed up — perfect for sopping up every bit of that sauce.
- Cooked rice: Basmati rice is my go-to for texture and fragrance alongside the curry.
Variations
Feel free to put your own spin on this Crockpot Butter Chicken Recipe; that’s what makes it so fun. I often tweak the creaminess or spice level depending on who’s joining for dinner or what I have in the pantry.
- Dairy-Free Version: Swap heavy cream with coconut cream and use coconut oil to keep it creamy without dairy—my cousin who’s lactose-intolerant loves this twist!
- Adding Vegetables: I sometimes toss in cauliflower florets or peas in the last hour to sneak some veggies in without messing with the timing.
- Spice Level Adjustment: Increase red pepper flakes or add fresh chopped green chilies if you crave more heat—just be cautious, the slow cooker intensifies those flavors.
- Protein Swap: Chicken breasts work if you prefer leaner meat, but watch the cooking time so they don’t dry out.
How to Make Crockpot Butter Chicken Recipe
Step 1: Sauté Your Aromatics and Spices
Start by heating your oil in a large nonstick pan over medium-high heat. Once shimmering, add the diced onion, ginger paste, and minced garlic. Stir occasionally for about 3 to 6 minutes until the onion is golden and fragrant—this step unlocks the foundational flavors. Next, toss in all your spices: smoked paprika, cumin, turmeric, salt, garam masala, and the optional red pepper flakes and sugar. Stir constantly for 1 to 3 minutes until the spices bloom—this is where the magic begins. After that, stir in the canned tomatoes, scraping up any browned bits from the pan’s bottom for extra flavor. Let it cool briefly before transferring the mixture to your slow cooker.
Step 2: Prepare and Add the Chicken Thighs
Trim away large pieces of fat and gristle from your chicken thighs but leave a bit of fat for richness. Add the thighs to the slow cooker and stir gently to coat them all with the tomato-spice mixture. Arrange them in a single layer, smooth side down, so they cook evenly. Pop the lid on your slow cooker and set it to high for 2½ to 4 hours or low for 4 to 6 hours, depending on your schedule. You’re aiming for the chicken to reach an internal temperature of 165°F, and when it’s done, it should be tender enough to chop easily.
Step 3: Blend the Sauce and Finish the Dish
Once the chicken is cooked, remove it from the slow cooker and chop it into bite-sized pieces—it should shred apart pretty easily. Use an immersion blender directly in the slow cooker to purée the sauce until smooth. If you don’t have one, carefully transfer the sauce to a blender in batches. Stir the blended sauce back into the slow cooker, then add the sliced butter and heavy cream. Mix everything until the sauce is creamy and smooth. Finally, stir in the chopped chicken and cilantro (if using), taste, and adjust seasoning as needed. Serve it hot over rice with warm naan for the ultimate comfort meal.
Pro Tips for Making Crockpot Butter Chicken Recipe
- Use Thighs for Juiciness: They stand up to slow cooking better than breasts and stay tender and flavorful.
- Bloom Your Spices First: Sautéing your spices in oil releases their full aroma and depth—don’t skip this step!
- Blend for Creamy Texture: Puréeing the sauce makes it velvety and brings all the flavors together beautifully.
- Avoid Overcooking Chicken: Keep an eye on time; too long and the chicken can dry out even in a sauce.
How to Serve Crockpot Butter Chicken Recipe
Garnishes
I love finishing this butter chicken with a sprinkle of fresh cilantro right before serving. It adds a lovely fresh pop that cuts through the richness nicely. Sometimes I add a little drizzle of extra cream or a squeeze of lemon if I want a bit of brightness. Toasted cashews on top also elevate the texture and flavor, especially when serving for guests.
Side Dishes
Serving this Crockpot Butter Chicken Recipe with fluffy basmati rice is my go-to combo because the grains soak up that incredible sauce so well. Warm naan or garlic naan on the side is an absolute must for me—perfect for scooping every last bit from the bowl. For something green, I like a simple cucumber raita or sautéed spinach to balance out the richness.
Creative Ways to Present
For special occasions, I like to serve the butter chicken in mini cast iron skillets right at the table to keep it warm and add rustic charm. Another fun presentation is using the sauce as a base for naan pizzas topped with cheese and chopped cilantro. For family-style dinners, a large serving bowl surrounded by fresh naan and bowls of rice makes it feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so I often find it tastes even better the next day. Just make sure to cool it before refrigerating to keep everything fresh.
Freezing
You can freeze this butter chicken in portions — I use freezer-safe containers or bags. Before freezing, I let it cool completely, then portion it out. It freezes beautifully for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge for best results.
Reheating
I reheat leftovers gently on the stove over low-medium heat, stirring occasionally to prevent sticking and to warm it evenly. Adding a splash of water or cream helps loosen the sauce if it’s thickened too much. Microwaving works in a pinch, but I find stovetop reheating keeps the texture better.
FAQs
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Can I use chicken breasts instead of thighs in this Crockpot Butter Chicken Recipe?
Yes, you can substitute chicken breasts, but they tend to dry out more easily during slow cooking. To avoid this, reduce the cooking time and check regularly to ensure the meat stays tender and juicy.
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Is it necessary to blend the sauce in this recipe?
Blending the sauce isn’t mandatory, but it really transforms the texture, making it silky and luxurious. If you prefer chunkier sauce, you can skip this step, but I highly recommend giving it a try for an authentic butter chicken feel.
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Can I prepare this Crockpot Butter Chicken Recipe ahead of time?
Absolutely! You can prep all the ingredients and sauté the aromatics and spices ahead of time, then refrigerate overnight before slow cooking the next day. This makes weekday dinners even easier and helps flavors meld beautifully.
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How spicy is this Crockpot Butter Chicken Recipe?
The spice level is mild to moderate, perfect for most palates. You can easily adjust the heat by adding more red pepper flakes or fresh chilies according to your preference.
Final Thoughts
This Crockpot Butter Chicken Recipe holds a special place in my kitchen because it combines the convenience of slow cooking with truly comforting, deeply satisfying flavors. I love sharing it with friends and family, especially when we want something impressive but not fussy. If you’re looking for a recipe that’s delicious, dependable, and downright cozy, I promise you’ll want to keep this one in your regular rotation.
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Crockpot Butter Chicken Recipe
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian
Description
This Crockpot Butter Chicken recipe delivers tender, juicy chicken thighs simmered in a rich and creamy tomato-based sauce infused with aromatic spices. Made effortlessly in a slow cooker, it’s perfect for a comforting and flavorful meal served with rice and warm naan.
Ingredients
Spices and Seasonings
- 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)
Fresh Ingredients
- 1 large yellow onion, finely diced (1-1/2 cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1/3 cup finely chopped cilantro (optional)
- 2 pounds boneless skinless chicken thighs
Other Ingredients
- 1 tablespoon melted coconut oil (or olive oil)
- 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted recommended)
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- Naan (warmed, for serving)
- Cooked rice (for serving)
Instructions
- Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the melted coconut or olive oil, and once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally, until golden and fragrant, about 3 to 6 minutes.
- Add Spices: Stir in the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Keep stirring constantly for 1 to 3 minutes until the spices release their aroma.
- Add Tomatoes and Cool Mixture: Stir in the canned diced tomatoes, scraping the bottom of the pan to lift any browned bits. Allow the mixture to cool slightly before transferring.
- Transfer to Slow Cooker: Pour the sautéed mixture into the slow cooker.
- Prepare Chicken: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir to coat them fully in the sauce. Arrange them in a single layer, smooth side down.
- Slow Cook: Cover the slow cooker and cook on high for 2 1/2 to 4 hours, or low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- Chop Chicken and Puree Sauce: Remove the chicken thighs and chop them into bite-sized pieces. Use an immersion blender (or a regular blender) to purée the sauce until smooth.
- Finish Sauce: Return the blended sauce to the slow cooker. Stir in the sliced unsalted butter and heavy cream until fully combined and smooth.
- Combine and Serve: Add the chopped chicken back into the sauce. Stir in chopped cilantro if using. Adjust seasoning to taste. Serve hot with cooked rice and warmed naan bread.
Notes
- Crockpot Butter Chicken offers bold, rich flavors with tender chicken and a creamy sauce that’s perfect for comfort food lovers.
- If preferred, use fire-roasted diced tomatoes for a deeper smoky flavor.
- Ginger paste can be replaced with freshly grated ginger if available.
- To make this recipe gluten-free, ensure the naan bread served is gluten-free or substitute with rice only.
- Blend the sauce carefully to avoid splattering as it will be hot.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 2 g
- Sodium: 3329 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10.83 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 423 mg
