Name: Crockpot Butter Chicken Recipe
Prep time: 15 min
Cook time: 4 h 10 min
Total time: 4 h 25 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; fire-roasted is delicious); 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); Cooked rice

Jump to Recipe· 4.2 from 46 reviews

If you’re craving a dish that effortlessly combines rich, creamy textures with a vibrant mix of spices, I have just the thing for you. This Crockpot Butter Chicken Recipe is an absolute game-changer, perfect for anyone who loves diving into classic Indian flavors without the fuss. The slow cooker does all the heavy lifting, melding tender chicken thighs with a luscious tomato-based sauce infused with butter, cream, and a beautiful blend of spices. The result is a comforting, flavorful meal that feels like a warm hug on a plate every time.

Ingredients You’ll Need

The image shows many small pieces of cooked chicken with a golden-brown color mixed with spicy red bits, spread all over a black square board. The chicken pieces have a textured surface with some parts showing white inside, and the seasoning gives a warm orange and yellow hue varying across the pieces. The pieces are irregular in shape with crispy edges and some softer parts. The board is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

What’s wonderful about this Crockpot Butter Chicken Recipe is how simple yet essential each ingredient is, playing its own part in creating that complex, mouthwatering flavor and silky sauce. From aromatic spices to creamy butter and fresh herbs, every component shines through beautifully.

Melted coconut oil (1 tablespoon): Adds a subtle richness and helps sauté the aromatics without overpowering the dish.
Large yellow onion, finely diced (1-1/2 cups): The base for sweetness and depth in the sauce.
Ginger paste (1 tablespoon): Brings warmth and a slight zing to brighten the flavors.
Minced garlic (1 tablespoon): Infuses the sauce with that unmistakable savory punch.
Smoked paprika (1-1/4 teaspoons): Adds a smoky depth and vibrant color.
Ground cumin (1-1/4 teaspoons): Gives the sauce an earthy, warm undertone.
Ground turmeric (1-1/4 teaspoons): Imparts a beautiful golden hue and subtle bitterness.
Salt (1-1/4 teaspoons): Enhances all the spiced flavors.
Garam masala (2-1/4 teaspoons): The star spice blend that brings everything together perfectly.
Red pepper flakes (1/8 teaspoon, optional): Adds a gentle heat if you like a touch of spice.
Sugar (1 teaspoon, optional): Balances the acidity of the tomatoes with a bit of sweetness.
Can of diced tomatoes (14.5 ounces): Forms the hearty, tangy base of the sauce—fire-roasted varieties work wonders.
Boneless skinless chicken thighs (2 pounds): Juicy, tender, and perfect for slow cooking.
Unsalted butter (8 tablespoons, sliced): Gives the sauce a silky richness and that signature buttery flavor.
Heavy cream (1/2 cup): Smooths out the sauce and adds luscious creaminess.
Finely chopped cilantro (1/3 cup, optional): Freshens the dish with a burst of herbal brightness.
Warm naan and cooked rice: Essential for soaking up every bit of the divine sauce.

How to Make Crockpot Butter Chicken Recipe

Step 1: Sauté Aromatics

Start by heating your oil in a large, nonstick pan over medium-high heat. Toss in the finely diced onion, garlic, and ginger paste, stirring occasionally, until the mixture turns golden and invites you in with its aroma—this takes about 3 to 6 minutes. Then, add in all those fantastic spices: smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes, and sugar if using. Stir constantly for 1 to 3 minutes so the spices toast gently and release their fragrant oils. While still warm, mix in the diced tomatoes and scrape any flavorful bits off the pan’s bottom. After it cools slightly, transfer this magical mixture to your slow cooker.

Step 2: Cook Chicken

Trim excess fat and any gristle from your chicken thighs, but don’t remove all the fat—that little bit adds so much flavor and succulent moisture. Place the chicken in the slow cooker and gently stir to coat those tender pieces with the sauce. Arrange the thighs in a single layer, smoothing them side down for even cooking. Cover and set to cook on high for 2-1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches a perfect 165°F and is incredibly tender.

Step 3: Blend Sauce

Once the chicken is cooked, remove the thighs and chop them into bite-sized pieces. Now for the secret to that velvety sauce—use an immersion blender right in the crockpot or transfer the sauce to a regular blender, and purée until smooth. This step takes your Crockpot Butter Chicken Recipe to the next level, giving it that silky texture we all crave.

Step 4: Add Butter and Cream

Return your beautifully blended sauce back to the slow cooker. Stir in the sliced butter and heavy cream, letting them melt and combine fully to create that classic buttery richness and luscious creaminess that makes this dish unforgettable.

Step 5: Finish and Serve

Finally, add the chopped chicken back into the creamy sauce and give it a good stir to ensure every piece is coated. Toss in the fresh cilantro if you’re using it for a bright herbal note. Taste and adjust any seasonings if needed. Serve your Crockpot Butter Chicken hot, alongside warm naan and fluffy cooked rice—these are the perfect companions to soak up every last drop of the sauce.

How to Serve Crockpot Butter Chicken Recipe

The image shows a black slow cooker filled with a creamy orange curry that has a smooth texture. Inside the curry, there are small pieces of cooked chicken scattered all over. In the middle, there is a mound of finely chopped bright green herbs, likely cilantro, adding a fresh touch to the dish. The slow cooker sits on a white marbled surface, and the rich colors of the curry and herbs contrast well with the dark pot. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous sprinkle of finely chopped cilantro is a beautiful finishing touch, adding freshness and a burst of green color that contrasts perfectly with the creamy sauce. If you enjoy a bit of tanginess, a light drizzle of fresh lemon juice right before serving can elevate those spices even more, making the dish lively and bright.

Side Dishes

Pair this rich butter chicken with fluffy basmati rice to soak up all those wonderful flavors. Naan, preferably warm and soft, is an absolute must—it’s both a utensil and a side, perfect for scooping up tender chicken and luscious sauce. You could also offer a simple cucumber raita to balance the richness with cool creaminess, making the meal even more enjoyable.

Creative Ways to Present

For a relaxed dinner, serve everything family-style in a big bowl with sides of naan and rice on the side. If you’re entertaining, try plating individual portions with a swirl of fresh cream over the top and a few sprigs of cilantro for an elevated look. You can even stuff warmed naan with this luscious butter chicken for an easy and delicious sandwich twist!

Make Ahead and Storage

Storing Leftovers

One of the joys of this Crockpot Butter Chicken Recipe is how well it keeps in the fridge. Store leftovers in an airtight container and enjoy within 3 to 4 days. The flavors actually deepen over time, so leftovers taste even better the next day.

Freezing

This butter chicken freezes beautifully. Let the dish cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Be sure to seal tightly and label with the date. It should keep well for up to 3 months. When you’re ready for a quick meal, just thaw it overnight in the fridge.

Reheating

To reheat, gently warm the butter chicken on the stovetop over low heat, stirring occasionally. You can add a splash of water or cream if the sauce seems too thick. Microwaving is fine too—just cover and heat in short bursts, stirring in between to keep the sauce creamy and the chicken tender.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind that thighs stay juicier and more tender in slow cooking. If you use breasts, watch cooking times so they don’t dry out.

Is this recipe very spicy?

The spice level is quite moderate and can be adjusted easily by omitting or adding red pepper flakes. It’s full of flavor without being overpowering, perfect for most tastes.

Do I need heavy cream, or can I use a substitute?

Heavy cream adds a luscious richness that’s hard to replicate, but you can use coconut cream or full-fat yogurt as alternatives for a dairy-free or lighter version. Just add them at the end to avoid curdling.

Can I prepare the sauce ahead of time?

Absolutely! You can sauté the aromatics and prepare the tomato-spice sauce ahead, storing it in the fridge for up to 24 hours before adding the chicken and cooking it in the slow cooker.

What’s the best way to serve leftovers?

Leftovers are fantastic over rice, or try reheating and serving them with toasted naan or even as a filling in wraps or sandwiches for a quick meal.

Final Thoughts

This Crockpot Butter Chicken Recipe truly brings together convenience and incredible flavor in a way that makes meal prep a joy rather than a chore. It’s perfect for busy weekdays or relaxed weekends when you want something comforting and special without spending hours in the kitchen. I promise, once you try it, this will become one of your go-to recipes for sharing warmth and deliciousness around the table.