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There’s nothing quite like the comforting embrace of a rich, creamy dish that feels both luxurious and incredibly easy to prepare. This Crockpot Butter Chicken delivers just that, offering tender chicken bathed in a velvety, spiced tomato sauce that’s deeply satisfying. It’s the perfect way to bring a taste of authentic Indian-inspired flavor into your busy week with minimal fuss.
This recipe has become a go-to in my kitchen for those evenings when time is short but the craving for something special is high. It’s a meal that consistently impresses, and the best part is how wonderfully it reheats, making leftovers a delightful treat.
Why I Love This Recipe
This Crockpot Butter Chicken is a weeknight warrior! I love it because:
- Effortless Flavor: All the magic happens in the slow cooker. Less active cooking time for you.
- Incredible Tenderness: The slow cooking process makes the chicken unbelievably tender and juicy.
- Crowd-Pleaser: It’s a dish that’s always a hit. Offers exotic taste without the stress.
- Make-Ahead Friendly: Perfect for prepping ahead. Enjoy a delicious meal later.
Crockpot Butter Chicken Ingredients
The beauty of this Crockpot Butter Chicken lies in its simple yet powerful combination of spices and creamy textures. We’re bringing together everyday pantry staples to create something truly special. You’ll find the exact amounts in the printable recipe card below.
Here’s a look at the stars of our Crockpot Butter Chicken:
- Coconut Oil or Olive Oil: Our cooking fat, providing a smooth base for sautéing aromatics.
- Yellow Onion, Ginger Paste, Minced Garlic: The essential aromatic foundation that builds depth of flavor.
- Smoked Paprika, Cumin, Turmeric, Garam Masala, Red Pepper Flakes (optional): This spice blend is the heart of the dish, offering warmth, earthiness, and a hint of gentle heat.
- Salt and Sugar (optional): To enhance and balance all the wonderful flavors.
- Diced Tomatoes: These add a touch of acidity and body to the sauce. Fire-roasted varieties offer an extra layer of smoky complexity.
- Boneless, Skinless Chicken Thighs: Chosen for their incredible tenderness and ability to absorb flavor, ensuring a succulent result.
- Unsalted Butter: The key to that signature rich, creamy, and luxurious sauce.
- Heavy Cream: For ultimate creaminess and a velvety finish.
- Cilantro (optional): A fresh, herbaceous garnish to brighten the finished dish.
Substitutions and Tips:
If you can’t find ginger paste, you can easily make your own by blending fresh ginger with a tablespoon of water until smooth. Garam masala, a fragrant blend of ground spices, is readily available in most grocery store spice aisles. For a slightly different flavor profile, feel free to use chicken breast, but keep an eye on the cooking time as it can become dry if overcooked. Naan bread is the traditional accompaniment, perfect for scooping up every last bit of sauce.
How to Make Crockpot Butter Chicken
Now that we have all our beautiful ingredients ready, let’s get cooking this incredible Crockpot Butter Chicken. It’s a really straightforward process. Following these simple steps will lead you to a wonderfully flavorful meal.
Sauté the Aromatics and Spices
First, heat your large nonstick pan over medium-high heat. Add the oil. Once hot, add diced onion, garlic, and ginger paste. Sauté them, stirring now and then. You want them to turn golden brown. This takes about 3 to 6 minutes. This step builds a deep flavor base for your easy butter chicken. Now, add all your spices. These include smoked paprika, cumin, turmeric, garam masala, and optional red pepper flakes. Stir these constantly for 1 to 3 minutes. They should become wonderfully fragrant. Blooming spices unlocks their essential oils and kicks up their aroma.
Combine with Tomatoes and Prepare the Slow Cooker
Next, stir the diced tomatoes into the pan. Mix them with the sautéed aromatics and spices. Use your spoon to scrape the bottom of the pan. You want all those flavorful bits included. Let this mixture cool slightly. This only takes a few minutes. Then, carefully transfer the entire mixture into your slow cooker. This creates the flavorful sauce base for your Crockpot Butter Chicken.
Add and Cook the Chicken
Prepare your chicken thighs now. Trim away large fat or gristle pieces. Don’t remove all the fat, though. It adds richness and moisture. Add the prepared chicken thighs to the slow cooker. Nestle them into the sauce. Stir gently. Make sure the chicken is well-coated. Arrange the chicken thighs in a single layer. Do this smooth side down for even cooking. Cover the slow cooker. Cook on high for 2.5 to 4 hours. Or cook on low for 4 to 6 hours. The chicken is ready when it shows 165°F internally.
Finish the Creamy Sauce
Once the chicken cooks through, remove it. Set the chicken thighs on a plate. Now, let’s make the creamy sauce. Use an immersion blender right in the slow cooker. Purée the sauce until smooth. It should be velvety. No immersion blender? A regular blender works fine. Blend hot liquids with care. Fill the blender only halfway. Remove the center cap. Cover the opening with a folded kitchen towel. This lets steam escape safely. Return the blended sauce to the slow cooker. Stir in the sliced butter and heavy cream. Mix until combined and the sauce is smooth.
Combine and Serve Your Crockpot Butter Chicken
Add the chopped chicken back into the sauce. Stir gently. Ensure the chicken is fully coated. If using fresh cilantro, stir it in for freshness. Taste the sauce. Adjust seasonings as needed. Add more salt or garam masala if you like. Serve your delicious Crockpot Butter Chicken hot. Warm naan bread is ideal. Fluffy rice also works perfectly. These sides soak up the incredible sauce.
Print
Crockpot Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 2.5 – 6 hours
- Total Time: 2 hours 45 minutes – 6 hours 15 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
A simple and flavorful Crockpot Butter Chicken recipe that is easy to prepare and perfect for a weeknight meal. This recipe uses common pantry ingredients and results in tender chicken and a rich, creamy sauce.
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 is delicious
- 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
- 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.
- 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.
Notes
- Note 1: Ginger paste can be found in the international aisle of most supermarkets. You can also make your own by blending fresh ginger with a little water.
- Note 2: Garam masala is a blend of ground spices common in Indian cuisine.
- Note 3: Chicken thighs are recommended for their flavor and moisture retention, but chicken breast can be used if preferred, though it may cook faster.
- Note 4: Naan is a leavened, oven-baked flatbread.
- Note 5: If using a regular blender, be cautious when blending hot liquids. Fill the blender only halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel to allow steam to escape.
How to Store Crockpot Butter Chicken
Properly storing your Crockpot Butter Chicken makes enjoying its taste easy later. After it cools a bit, put leftovers in an airtight container. Refrigerate it for 3 to 4 days. To reheat, warm it gently on the stovetop. Stir often. Or, microwave it in short bursts until hot. For longer storage, freeze the butter chicken! Use a freezer-safe container. It stays good for 2 to 3 months. Thaw it overnight in the fridge first.
Tips for Success
Here are some quick tips for making your Crockpot Butter Chicken perfect every time:
- Don’t skip sautéing. Sautéing the aromatics and spices first is key to developing deep flavor for this easy Crockpot Butter Chicken.
- Chicken Thighs are Best. They stay moist and tender, even with longer cooking times, ensuring incredible results.
- Blend for Smoothness. An immersion blender makes creating a silky sauce super easy.
- Taste and Adjust. Always taste your sauce before serving. Adjust seasonings as needed for your preference.
- Low and Slow. For the most tender chicken, opt for the low setting if you have the time.
Gathering the right tools makes preparing this delicious Crockpot Butter Chicken a breeze. Having these on hand ensures a smooth cooking experience from start to finish.
- Slow Cooker: A 6-quart or larger model is ideal for this recipe.
- Large Nonstick Pan: For sautéing aromatics and spices.
- Measuring Spoons and Cups: Essential for accurate ingredient ratios.
- Knife and Cutting Board: For chopping onions and chicken.
- Spoon or Spatula: Handy for stirring and transferring ingredients.
- Immersion Blender: Creates a silky smooth sauce. A regular blender also works well.
- Airtight Containers: Perfect for storing any delightful leftovers.
Serving Suggestions
To complete your delicious Crockpot Butter Chicken experience, consider these delightful accompaniments:
- Serve this flavorful dish over fluffy basmati rice or fragrant jasmine rice.
- Warm naan bread is absolutely perfect for dipping into the rich sauce.
- Garnish with fresh cilantro for a bright pop of color and fresh flavor.
- A cool cucumber raita or simple steamed green beans nicely cuts through the richness.
Frequently Asked Questions
Can I make Crockpot Butter Chicken ahead of time?
Yes, you absolutely can prep this Crockpot Butter Chicken in advance. Cook the chicken and sauce, then refrigerate for up to two days. Reheat gently on the stove or in the slow cooker. Add the butter and cream just before serving for the best creamy texture.
What if I don’t have an immersion blender for the sauce?
No immersion blender? No problem! A regular blender works great for a smooth sauce. Blend in batches, filling the blender only halfway. Remove the center cap from the lid. Cover the opening with a kitchen towel. This lets steam escape safely.
Can I use chicken breast instead of thighs for this recipe?
Sure, chicken breast works too. Thighs are best, though. They stay tender and moist longer. If using breast, cook on high for less time (about 2-3 hours). Check it often so it doesn’t dry out.
How can I make this Crockpot Butter Chicken spicier?
Want more heat? Add more red pepper flakes when sautéing. A pinch of cayenne pepper works too. You could also add a minced jalapeño with the onions, garlic, and ginger for an extra kick.
