If you’ve ever craved the rich, velvety goodness of Indian restaurant-style butter chicken but wanted something effortless, I can’t wait to share this Crockpot Butter Chicken Recipe with you. It’s hands-off, packed with bold flavors, and results in tender chicken swimming in a luscious, spiced tomato sauce that’s nothing short of magical. Trust me, once you try this, it will be your go-to comfort meal on busy days!
Why You’ll Love This Recipe
- Effortless Slow Cooking: Simply prep your ingredients, let the crockpot do its magic, and come back to a fragrant, cozy meal ready to enjoy.
- Deep, Authentic Flavors: The blend of spices cooked with garlic, ginger, and onions creates a sauce bursting with warmth and richness.
- Perfectly Tender Chicken: Slow cooking chicken thighs keeps them juicy, tender, and downright melt-in-your-mouth.
- Family-Friendly Favorite: My whole family goes crazy for this dish, and I bet yours will too!
Ingredients You’ll Need
Every ingredient in this Crockpot Butter Chicken Recipe plays a key role in building its layered flavors, from the earthy spices to the creamy butter finish. Don’t worry if some spices are new to you — they’re common in many kitchens and easy to find. Here’s a quick rundown of what you’ll want to have on hand and why.
- Coconut oil or olive oil: I usually go with coconut oil for that subtle tropical touch and high smoke point, but olive oil works well too.
- Yellow onion: Finely diced for a soft, sweet base that blends beautifully into the sauce.
- Ginger paste: This is a game-changer and much easier than grating fresh ginger every time. It adds a wonderful zing.
- Garlic: Fresh minced garlic adds bold aroma and flavor, essential for authentic taste.
- Smoked paprika: Gives a gentle smokiness and vibrant color to your sauce.
- Ground cumin: Warm, earthy notes that deeply enrich the curry base.
- Ground turmeric: Adds that classic golden hue and subtle bitterness.
- Salt: Enhances all the flavors — don’t skimp!
- Garam masala: This spice blend is central to pulling all the flavors together — I always keep it stocked in my spice cabinet.
- Red pepper flakes (optional): For a touch of heat if you like it spicy.
- Sugar (optional): Just a pinch to balance the acidity of the tomatoes.
- Canned diced tomatoes: I love using fire-roasted for extra depth, but plain diced works fine too.
- Boneless skinless chicken thighs: Thighs stay juicy and tender during slow cooking unlike breasts, which can dry out.
- Unsalted butter: Adds richness and that signature silky finish.
- Heavy cream: Blends with the butter for a luscious, creamy sauce.
- Cilantro (optional): Freshly chopped adds brightness and a hit of herbal freshness at the end.
- Naan and cooked rice: Perfect for soaking up every last bit of sauce — my family can’t get enough!
Variations
I love how versatile this Crockpot Butter Chicken Recipe is, and honestly, it suits so many taste preferences. Over time, I’ve tweaked it based on what ingredients I have or the mood I’m in. Feel free to make it your own!
- Vegetarian twist: Swap chicken for cauliflower florets or paneer cubes — they soak up the sauce beautifully and make a great meat-free meal.
- Low dairy version: Use coconut milk in place of heavy cream and butter for a dairy-free creamy sauce. I’ve tried this and still loved the results.
- Spice level: Add extra red pepper flakes or a diced fresh chili if you crave some heat — just be cautious and add little by little!
- Herb swap: Instead of cilantro, try fresh mint or parsley for a different but delightful fresh finish.
How to Make Crockpot Butter Chicken Recipe
Step 1: Sauté Aromatics for Deep Flavor
Start by heating your oil in a large nonstick pan over medium-high heat. When it shimmers, toss in the finely diced onion, minced garlic, and ginger paste. Stir occasionally until they turn soft and golden—this usually takes about 3 to 6 minutes. This step builds the essential flavor base, so don’t rush it. I once skipped the sauté and the sauce tasted flat, so trust me—it makes a real difference!
Step 2: Toast Spices & Add Tomatoes
Next, sprinkle in all your spices: smoked paprika, cumin, turmeric, salt, garam masala, and if you’re using, red pepper flakes and sugar. Stir constantly for 1 to 3 minutes until fragrant—the kitchen will smell amazing at this point. Then pour in your diced tomatoes, scraping up any browned bits stuck to the pan; this little bit of fond packs in flavor. Let this mixture cool slightly before adding it to your slow cooker.
Step 3: Prepare Chicken and Begin Slow Cooking
Trim away any large chunks of fat or gristle from your chicken thighs but leave some fat for flavor. Add them to the slow cooker and stir well to coat each piece in that spiced tomato mixture. Arrange the thighs in a single layer, smooth side down if you notice a difference—that way, they cook evenly. Cover and cook on high for about 2½ to 4 hours, or low for 4 to 6 hours, until the chicken’s internal temperature hits 165°F.
Step 4: Purée Sauce and Finish with Butter & Cream
When the chicken’s done, remove the pieces and chop them into bite-sized chunks. Then, using an immersion blender directly in the crockpot—or transferring the sauce to a blender—purée the sauce until silky smooth. This step creates that iconic butter chicken texture. Stir the butter and heavy cream into the sauce until fully melted and combined. The sauce will become rich, creamy, and totally irresistible.
Step 5: Combine Chicken and Final Touches
Return your chopped chicken to the crockpot and stir everything together gently. If you’re using cilantro, fold it in now for a fresh burst of flavor. Taste the sauce and adjust salt or seasoning as needed—you’ll find the flavors to be well-rounded and just the right balance. Now it’s ready to serve!
Pro Tips for Making Crockpot Butter Chicken Recipe
- Sauté Spices First: Toasting your spices upfront releases their aroma and intensifies flavor, warming the whole dish beautifully.
- Use Thighs for Moisture: Chicken thighs stay juicy in slow cookers—breasts tend to dry out fast, so thighs are your best friend here.
- Don’t Skip Blending: Puréeing the sauce is what gives butter chicken its signature smooth, rich texture that feels indulgent.
- Gentle Stirring: After adding butter and cream, stir gently to emulsify without breaking down the chicken pieces.
How to Serve Crockpot Butter Chicken Recipe
Garnishes
I’m a big fan of fresh cilantro sprinkled on top just before serving—it brings a refreshing brightness that cuts through the richness. Sometimes I’ll add a little extra swirl of cream or a squeeze of fresh lemon to brighten the dish even more. If you like, a few toasted cashews or slivered almonds add a lovely crunch and nuttiness that’s unexpected but so good.
Side Dishes
Warm naan bread is a must in my house for mopping up the sauce—you can heat store-bought naan right on the skillet or in the oven. Steamed basmati rice pairs beautifully, soaking up every savory drop. For veggies, I go with lightly sautéed spinach or a cucumber raita to balance the warmth and provide a cooling contrast.
Creative Ways to Present
For a festive dinner, I like serving the butter chicken in a beautiful bowl with a garnish of edible flowers and a side of colorful roasted vegetable medley. Another fun way is to make mini butter chicken sliders using pita pockets—so fun for parties or casual meals. It always amazes me how such a simple crockpot recipe can shine at special occasions!
Make Ahead and Storage
Storing Leftovers
I usually cool leftovers quickly and transfer them to airtight containers in the fridge. This butter chicken keeps really well for up to 4 days, and the flavors actually deepen overnight. Just make sure to store chicken separate from rice or naan to avoid sogginess.
Freezing
Freezing butter chicken works great! I portion it out into freezer bags or containers and freeze for up to 3 months. When I’m ready to enjoy, I thaw overnight in the fridge and reheat gently on the stove or microwave. The texture stays surprisingly good, and it’s a lifesaver for busy weeks.
Reheating
When reheating, I prefer warming it slowly in a pan over medium-low heat, stirring occasionally to prevent separation. If the sauce thickens too much, I add a splash of water or cream to loosen it back up. This keeps it creamy and luscious, just like freshly made.
FAQs
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Can I use chicken breasts instead of thighs in this Crockpot Butter Chicken Recipe?
You can, but chicken breasts tend to dry out during slow cooking. If you prefer breasts, cook on low for less time and check frequently, or consider cutting them into larger chunks to retain moisture. Personally, I recommend thighs for best juiciness and flavor.
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Is it necessary to purée the sauce in butter chicken?
While optional, puréeing the sauce is what creates that signature smooth and creamy texture that elevates butter chicken. It helps blend the spices and tomatoes into one harmonious flavor — definitely worth the extra step!
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Can I prepare this Crockpot Butter Chicken Recipe ahead of time?
Absolutely! This recipe actually tastes better the next day after the flavors meld even more. You can prep the aromatics and spices a day ahead, or cook it fully and reheat gently when ready to serve.
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What can I serve with butter chicken to keep it authentic?
Naan and basmati rice are the classic sides and perfectly complement the creamy sauce. You might also enjoy a cucumber raita or lightly spiced vegetable sides like sautéed spinach or roasted cauliflower for a balanced meal.
Final Thoughts
This Crockpot Butter Chicken Recipe has truly become a favorite in my kitchen because it combines ease with restaurant-quality flavor. I love how it fills my home with comforting aromas all day while I go about my tasks, and how everyone gathers excitedly when it’s time to eat. If you’ve been wanting to try your hand at butter chicken but felt intimidated by the process, this slow cooker version is your perfect solution. Give it a shot—you’ll be so glad you did!
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Crockpot Butter Chicken Recipe
- Prep Time: 25 min
- Cook Time: 4 hr
- Total Time: 4 hr 25 min
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Crockpot Butter Chicken recipe delivers rich, bold flavors with tender chicken simmered in a creamy, spiced tomato sauce. The slow cooker method ensures juicy chicken thighs infused with aromatic spices, finished with a luscious blend of butter and cream for an irresistible dish served best with warm naan and rice.
Ingredients
Main 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 preferred)
- 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)
Instructions
- Sauté aromatics and spices: Heat a large nonstick pan over medium-high heat. Add the melted coconut or olive oil and, once hot, sauté the finely diced yellow onion, minced garlic, and ginger paste, stirring occasionally, until golden, about 3 to 6 minutes. Stir in the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes until the spices become fragrant and well combined.
- Add tomatoes and cool: Mix in the diced or crushed tomatoes, scraping the bottom of the pan to incorporate any browned bits. Allow the mixture to cool slightly before transferring it to the slow cooker.
- Prepare and add chicken: Trim excess fat and gristle from the boneless skinless chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir to coat them thoroughly in the sauce. Arrange the thighs in a single layer with the smooth side down for even cooking. Cover and cook on high for 2 1/2 to 4 hours, or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F.
- Blend sauce and prepare finish: Remove the chicken thighs from the slow cooker and chop into bite-sized pieces. Using an immersion blender or transferring the sauce to a regular blender, purée the sauce until smooth. Return the blended sauce to the slow cooker, then stir in the sliced butter and heavy cream until fully combined and creamy.
- Combine and serve: Add the chopped chicken back into the sauce, stir in the chopped cilantro if using, and adjust seasoning to taste. Serve the butter chicken hot with cooked rice and warmed naan bread.
Notes
- This recipe uses fire-roasted diced tomatoes for extra flavor, but regular canned diced or crushed tomatoes work well too.
- The seasoning is adjustable: omit sugar or red pepper flakes to modify sweetness or heat.
- Chicken thighs are preferred because they remain juicy and tender with slow cooking.
- Use an immersion blender to puree the sauce directly in the slow cooker for convenience and fewer dishes.
- Serving with naan and rice enhances the dish and helps soak up the delicious sauce.
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
