Crockpot Butter Chicken Recipe
If you’re searching for a crowd-pleasing, hands-off weeknight hero, Crockpot Butter Chicken will quickly become your go-to recipe. This dish transforms juicy chicken thighs into velvet-soft morsels swimming in a creamy, spiced tomato sauce, radiating warmth and comfort in every bite. It’s a slow cooker classic that gently coaxes every bit of flavor out of a handful of simple pantry ingredients, offering up big taste with absolutely minimal effort. Set it, forget it, and let your kitchen fill with the irresistible aroma of Indian-inspired spices — your taste buds will thank you!
Ingredients You’ll Need
With Crockpot Butter Chicken, every ingredient counts — even though they’re all easy to find, they each play an important role in building vibrant flavor, deep color, or luscious texture. Here’s what makes this dish shine:
- 1 tablespoon melted coconut oil (or olive oil): Adds richness and a subtle undertone that carries the spices beautifully.
- 1 large yellow onion, finely diced (1-1/2 cups): Brings sweetness, depth, and body to the sauce.
- 1 tablespoon ginger paste: Offers a bright zing and warmth; use fresh for best results.
- 1 tablespoon minced garlic: An essential flavor base that lifts and balances all the spices.
- 1-1/4 teaspoons smoked paprika: Adds a gentle smokiness and vibrant color.
- 1-1/4 teaspoons ground cumin: Gives the sauce its earthy, aromatic undertones.
- 1-1/4 teaspoons ground turmeric: Adds sunny golden color and subtle bitterness.
- 1-1/4 teaspoons salt: Brings all the flavors to life, so don’t skimp here.
- 2-1/4 teaspoons garam masala: The heart of that classic Indian flavor blend — deep, warm, and spiced.
- 1/8 teaspoon red pepper flakes (optional): A hint of heat, easily adjusted to your preference.
- 1 teaspoon sugar (optional): Rounds out the acidity of the tomatoes and spices.
- 1 (14.5-ounce) can diced or crushed tomatoes: Fire-roasted if possible, for extra depth and sweetness.
- 2 pounds boneless skinless chicken thighs: The star of Crockpot Butter Chicken — tender, juicy, and full of flavor.
- 8 tablespoons unsalted butter (sliced): The magic that makes the sauce outrageously creamy.
- 1/2 cup heavy cream: Finishes the sauce with a decadent, silky texture.
- 1/3 cup finely chopped cilantro (optional): Adds freshness and a burst of color right before serving.
- Naan (warmed, for serving): Sopping up every drop of that glorious sauce is basically mandatory!
- Cooked rice (for serving): The classic, comforting base that soaks up all the flavors.
How to Make Crockpot Butter Chicken
Step 1: Sauté Aromatics
Start by heating your coconut or olive oil in a large nonstick pan over medium-high heat. Add the diced onion, ginger paste, and minced garlic. Sauté, stirring occasionally, until the onions are golden and everything smells amazing — usually between 3 and 6 minutes. This quick stovetop step unlocks maximum sweetness from the onions and gives your sauce a deliciously layered base.
Step 2: Toast the Spices
Add the smoked paprika, cumin, turmeric, salt, garam masala, and (if you like) a pinch of red pepper flakes to the pan. Stir constantly for 1 to 3 minutes, letting the spices bloom and become fragrant. This toasting process is pure magic: it wakes up every spice and infuses the oil and onions with flavor.
Step 3: Add Tomatoes and Transfer Mixture
Stir in the diced (or crushed) tomatoes, scraping up any flavorful bits from the bottom of the pan. Let the mixture bubble for a minute, then remove from the heat and allow it to cool slightly. Carefully transfer this delicious mixture to your slow cooker insert. This sauce is your flavor powerhouse!
Step 4: Cook the Chicken
Trim your chicken thighs if needed, leaving just a little fat for flavor. Nestle the chicken into the tomato-spice mixture, turning to coat each piece. Arrange them in a single layer, smooth side down for even cooking. Pop on the lid, set your Crockpot to high for 2 1/2 to 4 hours or low for 4 to 6 hours. Now go relax — the slow cooker does all the work here while you look forward to the magic unfolding.
Step 5: Blend the Sauce
Once the chicken is beautifully tender and cooked through, remove it from the Crockpot. Chop the chicken into bite-sized pieces and set aside. It’s time to create that signature silky sauce: use an immersion blender right in the slow cooker, or carefully transfer everything to a blender, and puree until totally smooth. This step transforms your sauce into a velvety blanket for the chicken.
Step 6: Add Butter and Cream
Return the gorgeous blended sauce to the slow cooker if needed. Drop in all that glorious butter and pour in the heavy cream. Stir until the butter completely melts and the sauce takes on its signature glossy, creamy look. This is what makes Crockpot Butter Chicken so irresistible!
Step 7: Finish and Serve
Add the chopped chicken back into the sauce, along with chopped cilantro if you’re using it. Give everything a gentle stir and taste for seasoning. You’re now at the finish line — serve hot, ladled over fluffy rice, with warm naan on the side to scoop up every last bite.
How to Serve Crockpot Butter Chicken
Garnishes
Don’t underestimate the power of a simple garnish! A handful of fresh cilantro, a swirl of extra cream, or even a sprinkle of toasted cashews can bring your Crockpot Butter Chicken to life visually and add bright flavors that perfectly balance the rich sauce.
Side Dishes
This dish positively begs for a side of warm, pillowy naan — it’s basically an edible spoon for scooping up that lush sauce. Fluffy basmati rice is the classic companion, but feel free to switch it up with cauliflower rice for something lighter. A simple cucumber salad or crisp vegetable slaw adds cool, crunchy contrast to the cozy, buttery chicken.
Creative Ways to Present
For special occasions, present your Crockpot Butter Chicken in a wide, shallow serving bowl with a crown of cilantro and lemon wedges on the side. Hosting a casual dinner? Serve it family-style with rice and warm naan stacked high. Turning leftovers into lunch? Spoon the saucy chicken into wraps or use it as a topping for baked potatoes — trust me, the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Crockpot Butter Chicken stores like a dream! Once cooled, keep leftovers in an airtight container in the fridge for up to four days. The flavors only get deeper and more complex after a night or two, making tomorrow’s dinner even easier and more delicious.
Freezing
Need dinner in a pinch? This recipe freezes beautifully. Spoon cooled portions into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to three months. Thaw overnight in the refrigerator before reheating for best results — your future self will thank you!
Reheating
Warm your Crockpot Butter Chicken gently on the stove over medium-low heat, stirring occasionally until hot. You can also reheat individual portions in the microwave, pausing to stir halfway through. If the sauce thickens, loosen it up with a splash of cream or milk — it’ll taste as fresh as the day you made it.
FAQs
Can I make Crockpot Butter Chicken with chicken breast instead of thighs?
Absolutely! While thighs provide extra juiciness, boneless skinless chicken breasts work just fine. Just be careful not to overcook the breasts—check them at the lower end of the cooking time to keep things tender and juicy.
Is this Crockpot Butter Chicken spicy?
It’s mild as written, with the option to increase the heat by adding red pepper flakes. That’s one of the beauties of this recipe — you can easily adjust the spice level to what suits you and your family best.
Can I make this dairy-free?
Yes! Swap the butter for vegan butter or coconut oil, and trade the heavy cream for full-fat coconut milk. The dish stays rich and creamy, just with a subtle coconut twist.
Do I have to blend the sauce?
For the classic, ultra-creamy texture associated with restaurant-style Crockpot Butter Chicken, blending is recommended. But if you love a chunkier, rustic sauce, you can absolutely skip it — it’ll still taste delicious!
What makes garam masala special in this dish?
Garam masala is a blend of warming spices that gives Crockpot Butter Chicken its signature flavor: think cinnamon, cloves, cumin, and more. It’s the secret to that deeply aromatic, comforting, restaurant-quality aroma and taste you crave.
Final Thoughts
If you’ve been craving something cozy, comforting, and absolutely effortless, Crockpot Butter Chicken is calling your name. There’s nothing quite like coming home to a bubbling pot of creamy, spiced chicken that tastes like you spent hours in the kitchen (even though your Crockpot did all the work!). Give it a try, share it with friends and family, and get ready for rave reviews — you just might find yourself making it on repeat!
Print
Crockpot Butter Chicken Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
A flavorful and creamy butter chicken made easy in the crockpot. This classic Indian dish is rich in spices and tender chicken, perfect for a comforting meal.
Ingredients
Aromatics:
- 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 can (14.5 ounces) diced tomatoes
Chicken:
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan (warmed, for serving)
- Cooked rice (for serving)
Instructions
- Sauté Aromatics: Heat oil in a pan, sauté onion, garlic, and ginger until golden. Add spices, cook until fragrant, then add tomatoes. Transfer to slow cooker.
- Cook Chicken: Trim excess fat from chicken thighs, add to slow cooker, and cook until tender.
- Blend Sauce: Remove chicken, blend sauce until smooth.
- Add Butter and Cream: Return sauce to slow cooker, stir in butter and cream until smooth.
- Finish: Add chopped chicken back into the sauce, stir in cilantro, adjust seasoning, and serve hot with rice and naan.
Notes
- Ginger paste can be made by blending fresh ginger with a bit of water.
- Garam masala is a blend of ground spices commonly used in Indian cooking.
- For best results, use boneless, skinless chicken thighs for tenderness.
- Naan bread is a great accompaniment to soak up the flavorful sauce.
- Use caution when blending hot liquids; allow to cool slightly before blending.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 200mg
Keywords: Crockpot Butter Chicken, Slow Cooker Butter Chicken, Indian Butter Chicken Recipe
