If you’re craving something creamy, rich, and deeply satisfying, you don’t need to order takeout — this Crockpot Butter Chicken is the answer.
This slow cooker version of the classic Indian dish delivers tender chicken simmered in a buttery, spiced tomato sauce that’s perfectly balanced — not too spicy, not too mild. It’s cozy, aromatic, and comes together with almost no effort.
Just toss everything in your crockpot, let it work its slow-cooking magic, and by dinner time, you’ll have a restaurant-quality meal ready to serve.
Why You’ll Love This Crockpot Butter Chicken
- Easy and hands-off: Minimal prep, maximum flavor.
- Restaurant-quality taste: Rich, creamy, and authentic.
- Family-approved: Mild enough for kids, flavorful enough for adults.
- Freezer-friendly: Makes a perfect make-ahead meal.
- Customizable: Easily adjust spice levels or make it dairy-free.
Ingredients You’ll Need
Main Ingredients:
- 1 ½ lbs boneless skinless chicken thighs (cut into chunks)
- 1 cup tomato puree (or crushed tomatoes)
- 1 cup heavy cream (or coconut cream for dairy-free)
- ¼ cup plain Greek yogurt
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon chili powder (optional)
- Salt and pepper to taste
For serving:
- Basmati rice or naan bread
- Fresh cilantro for garnish
Slow Cooker Butter Chicken
Equipment
- 4-quart slow cooker or larger
- cutting board
- knife
- whisk for stirring cream
- measuring spoons
- instant-read thermometer to check chicken doneness
Ingredients
- 5 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 16 oz tomato sauce or passata
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar or honey
- 2 lb chicken thighs
- 3 tablespoons unsalted butter, cut into small cubes
- 1/2 cup heavy whipping cream (double cream in the UK)
- 2 tablespoons fresh parsley, mint, or cilantro for garnish
Instructions
- To the slow cooker, add ginger, garlic, tomato sauce, spices, salt, and sugar. Stir to combine, then add the chicken thighs and coat well in the sauce.
- Scatter the butter cubes over the top, cover, and cook on HIGH for 1.5–2 hours or on LOW for 4–6 hours. The chicken is done when it reaches 165°F internally.
- Remove the chicken and let it cool slightly on a cutting board.
- Stir the heavy cream into the sauce and whisk until creamy.
- Cut the chicken into bite-sized pieces and return it to the sauce.
- Serve with basmati rice and naan bread. Garnish with parsley, mint, or cilantro before serving.
Notes
Step-by-Step Instructions
Step 1: Prepare the Base
In a bowl, mix together tomato puree, yogurt, cream, melted butter, garlic, ginger, and all spices. Stir until smooth and creamy.
Step 2: Add to Crockpot
Place the chopped onion and chicken pieces into the slow cooker. Pour the sauce mixture over them and stir to coat evenly.
Step 3: Slow Cook It
Cover and cook on Low for 6 hours or High for 3 hours, until the chicken is tender and the sauce is rich and fragrant.
Step 4: Adjust and Serve
Taste and season with additional salt or spices as needed. For extra creaminess, stir in a little more butter before serving.
Serve hot over steamed basmati rice or with warm naan bread. Garnish with chopped cilantro.
Pro Tips for Perfect Butter Chicken
- Chicken thighs work best for tenderness and flavor.
- Toast your spices: Lightly heat them before adding for deeper aroma (optional but worth it).
- Coconut cream substitute: Perfect for a dairy-free option.
- Control the heat: Add more or less chili powder based on your spice preference.
- Double the sauce: It’s great for spooning over rice or naan.
Serving Suggestions
- Classic Style: Serve over fluffy basmati rice.
- With Naan: Perfect for dipping into the rich sauce.
- With Veggies: Pair with roasted cauliflower or sautéed spinach.
- Meal Prep Boxes: Portion chicken and rice for easy grab-and-go lunches.
Storage, Freezing & Reheating
Store: Refrigerate in an airtight container for up to 4 days.
Freeze: Freeze cooked butter chicken for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently in a pan or microwave with a splash of cream to revive the sauce.
Recipe Variations
Spicy Butter Chicken
Add extra chili powder or diced jalapeño for a kick.
Coconut Butter Chicken
Swap heavy cream with coconut cream for a dairy-free, tropical twist.
Lemon Butter Chicken
Add a squeeze of fresh lemon juice at the end for brightness.
Nutrition (Approximate Per Serving)
- Calories: 370
- Protein: 32 g
- Carbohydrates: 12 g
- Fat: 22 g
FAQs
Can I use chicken breasts instead of thighs?
Yes — but thighs stay juicier. If using breasts, reduce cooking time slightly.
Can I prep this ahead?
Yes! Combine everything in a freezer bag and freeze. Thaw overnight and cook as directed.
Can I make this vegetarian?
Absolutely! Replace chicken with chickpeas or paneer cubes.
Final Thoughts
This Crockpot Butter Chicken is pure comfort in a bowl — creamy, rich, and irresistibly flavorful. It’s the kind of meal that fills your kitchen with delicious aromas and makes everyone ask, “When’s dinner ready?”
Whether you’re new to Indian flavors or already a fan, this easy slow cooker version makes it accessible to anyone. Just toss, cook, and enjoy a dish that’s worthy of any restaurant menu — but made right in your kitchen.