Crockpot Butter Chicken is one of those recipes that turns a regular weeknight into something worth sitting down for. I still remember the first time I made it on a cold February Tuesday, the garam masala hitting the hot pan and suddenly filling the whole house with something that smelled like it had been simmering all day in someone’s grandmother’s kitchen. It had, in a way. Mine.
My grandmother on the farm never made butter chicken. She was a pot roast and biscuits woman through and through, and I adore her for it. But when I started playing around with warming, spiced sauces in the slow cooker years later, I recognized the spirit immediately. The same idea she had every Sunday: get something into the pot early, let it do its work, and call everyone to the table when the smell gets too good to ignore. This crockpot butter chicken operates exactly like that. A short burst of work at the stove, then the slow cooker handles everything else while you go about your afternoon. What you get at the end is tender chicken thighs in a sauce so creamy and rich it practically reaches out and hands you a piece of naan.
Why This Crockpot Butter Chicken Belongs in Your Recipe Box
I have made this slow cooker butter chicken more times than I can count now, and every time it disappears from the table fast. There is a reason it has become a weeknight regular around here.
- Hands-off cooking after a quick stovetop step means the slow cooker does all the heavy lifting while you go about your day
- Chicken thighs stay tender and juicy through a long slow cook in a way that chicken breasts simply cannot match
- Blooming the spices in a hot pan before the slow cooker makes a noticeable difference in how deep and layered the final sauce tastes
- The sauce is warming and aromatic rather than spicy, so even the pickiest kids at the table usually come back for seconds
- It stores beautifully in the fridge for days and freezes without any loss of quality, making it a reliable meal prep option
- Serve it over rice, scoop it up with naan, spoon it over quinoa, or pair it with roasted vegetables for a complete, satisfying dinner
What Goes Into This Crockpot Butter Chicken
Chicken thighs are the right call here. I always use boneless, skinless thighs because they stay moist and tender through the full slow cook. Leave a little fat on for flavor and do not be tempted to swap in chicken breasts, which tend to go dry over long cooking times.
Garam masala is the soul of this dish. Do not skip it and do not substitute it with curry powder. I keep a fresh jar that has been opened within the last six months for the best fragrance.
Smoked paprika gives the sauce a subtle smokiness and a gorgeous deep color that makes the finished dish look as good as it tastes.
Ground cumin and turmeric work together to build the warm, earthy foundation you expect from a proper butter chicken. The turmeric also gives the sauce its golden hue.
Ginger paste is my go-to time-saver. The refrigerated pre-made paste from the grocery store works just as well as fresh grated ginger and takes seconds to measure out.
Fire-roasted canned tomatoes are the one ingredient I will not substitute in this recipe. I always choose fire-roasted over plain diced tomatoes because the smoky, caramelized edge adds real complexity to the sauce base.
Unsalted butter is stirred in at the very end, giving this crockpot butter chicken its signature richness and a glossy, restaurant-style finish.
Heavy cream is what makes the sauce truly silky. Do not swap it for something lighter if you want the full effect.
Yellow onion builds the savory foundation. I dice it finely so it melts completely into the sauce after blending, with no stringy bits left behind.
Coconut oil or olive oil starts the saute. Both work well. Coconut oil adds the faintest tropical undertone that is a nice nod to the dish’s origins.
How to Make Crockpot Butter Chicken Step by Step
Step 1. Heat your large nonstick pan over medium-high heat. Add the oil and once it is shimmering, add the diced onion, ginger paste, and minced garlic. Stir occasionally and give it the full 3 to 6 minutes to turn golden, not just softened. That color means flavor has built.
Step 2. Add all the spices directly to the pan and stir constantly for 1 to 3 minutes until the garam masala blooms into a heady, deep fragrance. Do not rush this step.
Step 3. Stir in the canned tomatoes and scrape the bottom of the pan to lift up all the flavor stuck there. Let the mixture cool for a few minutes, then transfer it to the slow cooker.
Step 4. Trim large pieces of fat and gristle from the chicken thighs, but leave some fat on. Add the chicken to the slow cooker, stir to coat it well in the sauce, then arrange the thighs smooth side down in a single layer. This helps them cook evenly.
Step 5. Cover and cook on HIGH for 2.5 to 4 hours or LOW for 4 to 6 hours, until the chicken reaches an internal temperature of 165 degrees F. I prefer the low and slow method when I have the time because the sauce deepens further.
Step 6. Remove the cooked chicken and chop it into bite-sized pieces. Let the sauce cool for about 5 minutes, then use an immersion blender to puree it directly in the slow cooker until completely smooth. If using a standard blender, fill it no more than halfway, hold the lid down firmly with a folded kitchen towel, and blend in short bursts to release steam safely.
Step 7. Return the blended sauce to the slow cooker on the warm setting. Stir in the sliced butter and heavy cream until the sauce is glossy and smooth.
Step 8. Add the chopped chicken back into the sauce and stir to combine. Taste and adjust seasoning. Sometimes I add a small pinch more salt or a tiny bit of sugar to balance the tomato acidity. Stir in fresh cilantro if you like it.
Step 9. Serve hot over rice or with warm naan on the side. To warm naan, spray it lightly with oil and set it over medium heat on a grill pan or skillet until lightly charred, about 1 minute per side.
Keeping This Butter Chicken Fresh
Leftovers are genuinely one of the best parts of this recipe. The sauce deepens overnight and tastes even better the next day. I store leftover crockpot butter chicken in an airtight container in the refrigerator, where it keeps well for 3 to 5 days. The butter and cream in the sauce may solidify slightly when cold, but it comes back together perfectly when reheated gently.
For longer storage, this recipe freezes exceptionally well. Let the chicken and sauce cool completely, then portion into airtight containers or zip-lock freezer bags with as much air pressed out as possible. Stored flat in the freezer, it keeps for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, I always use the stovetop over low heat, stirring gently and adding a splash of water or a drizzle of cream to bring the sauce back to its original consistency. The microwave works in a pinch. Reheat in 60-second intervals, stir between each, and add a little liquid if needed to loosen the sauce.
Perfect Partners for Crockpot Butter Chicken
- Basmati or white rice is the classic choice for a reason. Fluffy grains soak up that rich sauce beautifully and make every bite satisfying.
- Warm naan bread is for tearing, dipping, and scooping up every last bit of sauce from the bowl. Do not skip it if you can find it.
- Quinoa is a great higher-protein alternative to rice that pairs well with the bold Indian-inspired spices.
- Roasted cauliflower or carrots bring caramelized edges and a slight sweetness that plays nicely against the rich, creamy sauce. Try this Maple Glazed Carrots and Brussels Sprouts alongside for an easy, colorful side.
- Simple cucumber salad or garden salad adds a cool, crisp contrast to the warm, spiced butter chicken.
- Raita is a cooling yogurt sauce made with diced cucumber, fresh cilantro, green onion, cumin, coriander, and salt. It is the perfect finishing touch and takes just a few minutes to stir together.
- Coconut Chicken Brothy Rice makes a lovely companion dish when you want to stretch the meal further or need a lighter side with similar warming spice notes.
If you love this kind of low-effort slow cooker dinner, my Crockpot Marry Me Chicken uses the same hands-off method with a completely different creamy sauce that is just as crowd-pleasing. My Sweet Hawaiian Crockpot Chicken is another family favorite that comes together the same way. And if you want another weeknight chicken winner, Garlic Parmesan Chicken Crockpot is worth having in your back pocket
FAQs
I recommend sticking with thighs. Chicken breasts tend to dry out over a long slow cook, while thighs stay juicy and tender all the way through.
Do not skip it. Blooming the spices in a hot pan before the slow cooker builds a depth of flavor you cannot achieve by adding everything raw.
Yes, and it actually improves. You can prep the entire saute step the night before, refrigerate the sauce, and add it to the slow cooker with the chicken the next morning.
Crockpot Butter Chicken
Ingredients
Equipment
Method
- Heat a large nonstick pan over medium-high heat. Add the oil and once shimmering, add the diced onion, ginger paste, and minced garlic. Stir occasionally and cook until golden, about 3 to 6 minutes.
- Add all the spices to the pan and stir constantly for 1 to 3 minutes until the spices bloom and smell deeply fragrant.
- Stir in the canned tomatoes and scrape the bottom of the pan. Let the mixture cool slightly, then transfer to the slow cooker.
- Trim large pieces of fat and gristle from the chicken thighs, leaving some fat for flavor. Add chicken to the slow cooker, stir to coat in the sauce, then arrange smooth side down in a single layer.
- Cover and cook on HIGH for 2.5 to 4 hours or LOW for 4 to 6 hours until chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken and chop into bite-sized pieces. Let the sauce cool 5 minutes, then puree it smooth using an immersion blender. If using a standard blender, hold the lid down with a folded towel and blend in short bursts.
- Return the blended sauce to the slow cooker on the warm setting. Stir in the sliced butter and heavy cream until fully combined and silky.
- Add the chopped chicken back into the sauce. Stir in cilantro if using. Taste and adjust seasoning as needed.
- Serve hot over cooked rice with warm naan on the side.
