Crockpot Butter Chicken delivers tender, flavorful chicken in a delicious, creamy sauce. Perfect for dipping naan or spooning over rice, and totally kid-approved!
Crockpot Butter Chicken
A new Indian spot opened nearby, and my family is obsessed. The kids’ favorite? Butter chicken—no contest. They can’t get enough!
My classic butter chicken is a forever favorite, but I needed a quicker option for busy days. This Crockpot Butter Chicken takes care of itself while I’m out running errands (or cheering at yet another basketball game!).
Walking into a home filled with the smell of this slow-cooked meal? The best feeling ever!
Ingredients
Here’s what you’ll need to make Crockpot Butter Chicken:
- Oil: Or use ghee for a rich flavor. I use this to sauté the veggies first.
- Yellow onion: Dice small for even cooking and sweet, mellow flavor.
- Ginger and garlic paste: Easy—perfect for a crockpot meal.
- Spices: Smoked paprika, cumin, turmeric, and salt add those bold curry flavors.
- Garam masala: The must-have spice for that classic butter chicken flavor.
- Diced or crushed tomatoes: Fire-roasted adds a great smoky flavor.
- Chicken thighs: Juicy and tender—perfect for slow cooking. Breasts can dry out here.
- Unsalted butter and cream: Makes the sauce rich, smooth, and creamy.
- Optional ingredients: Red pepper flakes for heat, sugar to balance, and cilantro for a fresh finish.
Crockpot Butter Chicken Serving Ideas:
- Rice: Serve over white or basmati rice to soak up the creamy sauce.
- Naan: Perfect for dipping and scooping up extra sauce.
- Quinoa: A hearty option to use instead of rice.
- Roasted veggies: Serve with roasted cauliflower or carrots.
- Salad: Pair with a simple cucumber or garden salad to balance the rich flavors.
- Raita: A cooling yogurt-based dip adds such an amazing contrast. See “quick tip” box below.
Quick Tip
For a cool, creamy contrast, try this sauce. Mix 1/2 cup plain Greek yogurt, 1/2 cup diced English cucumber, 2 tablespoons cilantro, 2 tablespoons green onions, and 1/4 teaspoon each cumin, coriander, and salt. Serve with the butter chicken.
Crockpot Butter Chicken Recipe Tips
- Sauté first: Cooking onion, garlic, and spices adds a ton of flavor. It might feel like too much extra work for a crockpot meal, but it’s so worth it! You can even prep this step the night before.
- Use chicken thighs: They stay tender, perfect for crockpot cooking.
- Blend carefully: Let the sauce cool a little to avoid spills or burns. Blend carefully!
- Warm naan: Warm naan tastes better. Char it on the stovetop, heat in the microwave, or toast naan minis. For charred naan, spray with oil and grill for 10–15 seconds per side.
Storage
Keep leftovers in a sealed container in the fridge for 3–5 days. Reheat on the stove and add a splash of cream if the sauce is too thick.
Freeze for longer storage, thaw in the fridge, and reheat on low to keep the sauce smooth.
More Crockpot Favorites:
- Crockpot Cowboy Casserole with sausage and potatoes
- Crockpot Chili award-winning recipe
- Crack Chicken Chili with a delicious seasoning blend
- Crockpot Chicken Stew with potatoes and carrots
- Crockpot Chicken Tacos with an amazing seasoning blend
Crockpot Butter Chicken
Crockpot Butter Chicken brings bold flavors, tender chicken, and a sauce so good you'll want to lick the bowl!
Equipment
- CrockPot 6-quart
- Blender
Ingredients
- 1 tablespoon melted coconut oil or olive oil
- 1 large yellow onion finely diced (1-1/2 cups)
- 1 tablespoon ginger paste see note 1
- 1 tablespoon minced garlic
- 1-1/4 teaspoons smoked paprika
- 1-1/4 teaspoons ground cumin
- 1-1/4 teaspoons turmeric
- 1-1/4 teaspoons salt
- 2-1/4 teaspoons garam masala see note 2
- 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 see note 3
- 8 tablespoons unsalted butter sliced into tablespoons
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro optional
- Warmed naan for serving see note 4
- Cooked rice for serving
Instructions
- Heat a large nonstick pan over medium-high heat. Add the oil, and once hot, sauté onion, garlic, and ginger, stirring occasionally, until golden (3–6 minutes). Add all the spices and stir constantly for 1–3 minutes until fragrant. Stir in the tomatoes, scraping the bottom of the pan, and let the mixture cool slightly. Transfer to the slow cooker.
- Trim large pieces of fat and gristle from chicken thighs but leave some fat for added flavor. Add the chicken to the slow cooker and stir to coat in the sauce. Arrange thighs in a single layer, smooth side down. Cover and cook on high for 2-1/2–4 hours or low for 4–6 hours, until the chicken reaches 165°F.
- Remove the chicken and chop it into bite-sized pieces. Use an immersion blender (or transfer sauce to a regular blender) to purée the sauce until smooth (see Note 5).
- Return blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined and smooth.
- Add chopped chicken back into the sauce. Stir in cilantro (if using) and adjust seasoning as needed. Serve hot with rice and naan.
Video
Recipe Notes
Note 1: Pre-prepared ginger and garlic paste from the refrigerated section saves time.
Note 2: Garam masala is critical for flavor—don’t skip it!
Note 3: Chicken thighs are ideal for this dish. They stay juicy and tender, unlike chicken breasts, which can become tough.
Note 4: Serving Suggestions: Use any type of rice, even microwaveable, for ease. Warm naan by spraying with cooking oil and lightly grilling over medium heat until charred, flipping once. Keep warm wrapped in a towel. You can also warm naan in a skillet, toaster, or microwave under a damp towel.
Note 5: Blending Tip: Let the sauce cool slightly before blending to avoid overflow or burns. If using a blender not designed for hot liquids, secure the lid with a towel to contain steam.
Storage: Store in an airtight container for up to 3–5 days. Reheat gently on the stove, adding water or cream to adjust the sauce thickness.
Nutrition
Serving: 1serving | Calories: 640kcal | Carbohydrates: 10.83g | Protein: 32g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 423mg | Sodium: 3329mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2409IU | Vitamin C: 55mg | Calcium: 688mg | Iron: 36mg
Nutrition information is automatically calculated, so should only be used as an approximation.
