If you have ever dreamed of savoring a rich and silky Indian classic with minimal effort, this Crockpot Butter Chicken Recipe is your new best friend. Imagine tender chicken thighs bathed in a luscious, buttery tomato sauce infused with warming spices and finished with cream, all coming together beautifully in your slow cooker. This recipe transforms everyday ingredients into a comforting, crave-worthy dish that fills your home with tantalizing aromas and makes dinner feel like a special occasion any night of the week.
Ingredients You’ll Need
The beauty of this Crockpot Butter Chicken Recipe lies in its simplicity and the magic each ingredient brings to the table. From spices that create the signature warmth to butter and cream that lend an indulgent richness, every element plays a crucial role in flavor, texture, and color.
- 2 lbs boneless skinless chicken thighs: The star protein choice, juicy and flavorful, perfect for slow cooking.
- 1 large yellow onion, finely diced: Adds sweetness and depth once sautéed.
- 1 tablespoon ginger paste: Offers a bright, fresh zing that wakes up the sauce.
- 1 tablespoon minced garlic: Essential for a savory backbone and aroma.
- 1 (14.5-ounce) can diced tomatoes: Provides acidity and body to the sauce.
- 8 tablespoons unsalted butter: Key to that creamy, luxurious texture everyone loves.
- ½ cup heavy cream: Gives the sauce its velvety finish and mild sweetness.
- 1 tablespoon melted coconut oil (or olive oil): Used to sauté aromatics and add subtle flavor nuances.
- 1-1/4 teaspoons smoked paprika: Contributes smoky warmth and beautiful color.
- 1-1/4 teaspoons ground cumin: Brings earthiness and complexity.
- 1-1/4 teaspoons ground turmeric: Imparts golden color and mild bitterness.
- 1-1/4 teaspoons salt: Balances flavors and enhances all ingredients.
- 2-1/4 teaspoons garam masala: The signature spice blend that makes butter chicken unforgettable.
- 1/8 teaspoon red pepper flakes (optional): Adds a gentle kick for those who like a bit of heat.
- 1 teaspoon sugar (optional): Helps to balance acidity if needed.
- 1/3 cup finely chopped cilantro (optional): Fresh herbaceous notes for garnish.
- Naan (warmed, for serving): The perfect fluffy companion for soaking up sauce.
- Cooked rice (for serving): A comforting starch that pairs beautifully.
How to Make Crockpot Butter Chicken Recipe
Step 1: Prepare the Flavorful Sauce Base
Start by sautéing your finely diced onions in a tablespoon of melted coconut or olive oil until soft and fragrant—a process that builds the foundation of flavor. Add the ginger paste and minced garlic and cook just until their aromas bloom. Next, stir in your spices including smoked paprika, cumin, turmeric, salt, garam masala, and optional red pepper flakes, coating the onions evenly. The final touch in this step is adding the canned diced tomatoes, which bring acidity and a lively freshness, melding all the spices into a vibrant sauce.
Step 2: Add Chicken Thighs to the Crockpot
Transfer the raw boneless skinless chicken thighs to the crockpot and pour your homemade spiced tomato sauce over them, ensuring each piece is well coated. This is where the slow cooking magic begins. Cook on a high setting for between 2½ to 4 hours, or low for 4 to 6 hours, until the chicken is perfectly tender and reaches a safe internal temperature of 165°F. Slow cooking allows the flavors to penetrate deeply while keeping the chicken irresistibly juicy.
Step 3: Blend and Enrich the Sauce
Once the chicken is cooked, remove the pieces from the crockpot carefully and set aside. Use an immersion blender or transfer the sauce to a blender to achieve a smooth, velvety texture—this step makes all the difference in authenticity and richness. Return the sauce to the crockpot, then stir in the generous amount of unsalted butter and heavy cream until beautifully combined. This luxurious finish is the signature of the Crockpot Butter Chicken Recipe’s creamy, mellow flavor.
Step 4: Combine Chicken and Sauce
Chop the cooked chicken thighs into bite-sized pieces or leave them whole if you prefer, then add them back into the smooth sauce in the crockpot. Give everything a gentle stir to coat each piece with the luscious sauce. Keep everything warm just until you are ready to serve for optimal taste and texture.
How to Serve Crockpot Butter Chicken Recipe
Garnishes
A sprinkle of freshly chopped cilantro adds a burst of herbal brightness that perfectly cuts through the richness of the Butter Chicken. You can also add a drizzle of cream on top or a few toasted cashews for extra texture and indulgence. These small touches make serving feel special and inviting every time.
Side Dishes
Nothing completes this meal better than soft, warm naan to scoop up all that buttery goodness or a bed of fluffy basmati rice to soak up the sauce. For a lighter side, a fresh cucumber raita or simple green salad balances the richness wonderfully, bringing a cool crunch that delights the palate.
Creative Ways to Present
Elevate your presentation by serving this Crockpot Butter Chicken Recipe in individual rustic bowls with a garnish of cilantro and a wedge of lemon on the side for a zesty pop. For gatherings, arrange the chicken in a large decorative dish with naan baskets around it, inviting everyone to dig in family-style. Making it visually appealing turns dinner into a warm, festive experience.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Butter Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making your second-day meal just as delicious if not better. Store the sauce and chicken together to maintain the perfect balance of moisture and flavor.
Freezing
This dish freezes wonderfully, making it a great option for meal prep. Cool the butter chicken completely before transferring to freezer-safe containers or heavy-duty freezer bags. It stays well frozen for up to 3 months. Thaw overnight in the refrigerator for the best texture upon reheating.
Reheating
When reheating, warm gently on the stovetop over low heat or in the microwave to preserve the creamy texture and tender chicken. Stir occasionally and add a splash of water or cream if the sauce has thickened too much during storage. Enjoy your Crockpot Butter Chicken Recipe as if it was freshly made.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and more forgiving in slow cooking, chicken breasts can work too. Just be careful not to overcook as breasts tend to dry out faster. Adjust cooking time as needed to keep chicken tender.
Is it possible to make this recipe spicy?
Definitely! The recipe already includes optional red pepper flakes for a mild kick, but you can add more chili powder, fresh green chilies, or hot sauce to taste. Adjust the spice level based on what you enjoy.
Can this be made dairy-free?
Yes, you can swap out the butter for a dairy-free margarine or extra coconut oil, and substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. It will still be rich and delicious.
What is the best way to thicken the sauce if it’s too thin?
If your sauce turns out a bit watery, simmer it uncovered on the stove for a few minutes after blending to reduce and thicken. Alternatively, stir in a small slurry of cornstarch and water for quicker thickening.
Can I prepare this recipe without a crockpot?
Yes! You can make the entire recipe on the stovetop over low heat. After sautéing the aromatics and spices, add the chicken and simmer covered until cooked through, then blend and finish with butter and cream as usual.
Final Thoughts
There is something truly special about coming home to a Crockpot Butter Chicken Recipe that feels like a warm hug on a plate. The combination of rich spices, creamy sauce, and tender chicken makes it a timeless dish you’ll want to make again and again. I wholeheartedly encourage you to try this recipe and share it with your loved ones—the smiles and satisfaction it brings are simply priceless.
Print
Crockpot Butter Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Crockpot Butter Chicken recipe offers a rich and creamy Indian-inspired dish that’s effortlessly prepared in a slow cooker. Tender chicken thighs simmered in a fragrant sauce made with aromatic spices, garlic, ginger, tomatoes, butter, and cream, making it perfect for a comforting family meal served alongside naan or rice.
Ingredients
Chicken
- 2 lbs boneless skinless chicken thighs
Sauce
- 1 large yellow onion, finely diced
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon melted coconut oil (or olive oil)
- 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)
- 8 tablespoons unsalted butter
- ½ cup heavy cream
Garnish & Serving
- 1/3 cup finely chopped cilantro (optional)
- Naan (warmed, for serving)
- Cooked rice (for serving)
Instructions
- Prepare the sauce: In a pan, sauté the finely diced onions, minced garlic, and ginger paste in the melted coconut or olive oil over medium heat until fragrant and the onions are translucent, about 5-7 minutes. Then, stir in the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and diced tomatoes. Cook the mixture for another 3-5 minutes to allow the spices to bloom and the sauce to thicken slightly.
- Add chicken to crockpot: Transfer the prepared sauce to the crockpot and add the boneless skinless chicken thighs, coating them well in the sauce. Cover and cook on high for 2½ to 4 hours or on low for 4 to 6 hours until the chicken reaches an internal temperature of 165°F and is tender.
- Blend the sauce: Remove the cooked chicken pieces temporarily from the crockpot. Using an immersion blender or transferring to a blender, purée the sauce until smooth, creating a creamy base for the butter chicken.
- Finish the sauce and combine: Return the blended sauce to the crockpot and stir in the unsalted butter and heavy cream until fully combined and silky. Add the chicken pieces back into the sauce and stir gently to coat. Heat through for about 10 minutes on low.
- Serve: Garnish with finely chopped cilantro if desired. Serve the butter chicken hot alongside warm naan bread or cooked rice for a complete meal.
Notes
- For a spicier version, increase the red pepper flakes or add fresh chili.
- Heavy cream can be substituted with coconut cream for a dairy-free option, but this will alter the flavor slightly.
- Make sure the chicken reaches an internal temperature of 165°F for safety.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
- Warming the naan before serving enhances the meal experience.
