Crockpot Butter Chicken Recipe

Introduction

This Crockpot Butter Chicken is a rich, flavorful dish that’s perfect for busy days. Tender chicken thighs simmer in a fragrant, spiced tomato sauce and finish with creamy butter and cream for a comforting meal.

Ingredients

• 1 tablespoon melted coconut oil (or olive oil)
• 1 large yellow onion, finely diced (about 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

1. Step 1: Heat a large nonstick pan over medium-high heat. Add the melted oil, then sauté the finely diced onion, garlic, and ginger, stirring occasionally until golden, about 3 to 6 minutes.
2. Step 2: Add smoked paprika, ground cumin, turmeric, salt, garam masala, red pepper flakes, and sugar if using. Stir constantly for 1 to 3 minutes until the spices are fragrant.
3. Step 3: Stir in the canned tomatoes, scraping any browned bits from the bottom of the pan. Let the mixture cool slightly, then transfer it to the slow cooker.
4. Step 4: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken to the slow cooker and stir to coat it in the sauce. Arrange the thighs in a single layer with the smooth side down.
5. Step 5: Cover and cook on high for 2-1/2 to 4 hours or low for 4 to 6 hours, until the chicken reaches 165°F and is tender.
6. Step 6: Remove the chicken from the slow cooker and chop it into bite-sized pieces. Use an immersion blender or transfer the sauce to a blender to purée it until smooth.
7. Step 7: Return the blended sauce to the slow cooker. Stir in the sliced butter and heavy cream until fully combined and smooth.
8. Step 8: Add the chopped chicken back into the sauce. Stir in chopped cilantro if using, and adjust seasoning as needed.
9. Step 9: Serve the butter chicken hot with cooked rice and warmed naan bread.

Tips & Variations

• For a dairy-free version, substitute coconut cream for heavy cream and use coconut oil for the butter.
• Fire-roasted diced tomatoes add a smoky depth of flavor to the sauce.
• Add a pinch of cayenne pepper if you prefer more heat.
• Use bone-in chicken thighs for extra richness, but increase cooking time accordingly.
• Garam masala can be found in most grocery stores or made at home by mixing spices like cardamom, cinnamon, and cloves.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally until heated through. The sauce may thicken when chilled; add a splash of water or cream when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts are leaner and can dry out more easily. Reduce cooking time and check frequently to ensure they stay tender.

Do I need to brown the onion and spices before adding to the slow cooker?

Sautéing the onion, garlic, and spices beforehand enhances the flavor by developing their aromas. While you can skip this step, the dish will taste more vibrant if you do not.

Crockpot Butter Chicken Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

This Crockpot Butter Chicken recipe combines tender chicken thighs slow-cooked in a rich, creamy, and flavorful tomato-based sauce infused with a blend of aromatic spices. Perfectly suited for a comforting meal, it is served traditionally with warm naan and cooked rice for soaking up the luscious sauce.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 3 hours (high) to 6 hours (low)
• Total Time: 3 hours 15 minutes (high) to 6 hours 15 minutes (low)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian

Ingredients

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Spices and Aromatics

• 1 tablespoon melted coconut oil (or olive oil)
• 1 large yellow onion, finely diced (about 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)

Main Ingredients

• 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted recommended)
• 2 pounds boneless skinless chicken thighs
• 8 tablespoons unsalted butter (sliced into tablespoons)
• 1/2 cup heavy cream

Garnish and Serving

• 1/3 cup finely chopped cilantro (optional)
• Naan (warmed, for serving)
• Cooked rice (for serving)

Instructions

1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat and add the melted coconut or olive oil. Once hot, add the finely diced onion, minced garlic, and ginger paste. Sauté, stirring occasionally, until the onions turn golden, about 3 to 6 minutes. Add the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes until the spices become fragrant. Then stir in the diced tomatoes, scraping any browned bits from the bottom of the pan. Allow the mixture to cool slightly before transferring it to the slow cooker.
2. Cook Chicken: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir gently to coat them evenly with the sautéed tomato and spice mixture. Arrange the thighs in a single layer with the smooth side down. Cover and cook on high for 2-1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F.
3. Blend Sauce: Remove the cooked chicken from the slow cooker and chop it into bite-sized pieces. Using an immersion blender, purée the sauce until smooth directly in the slow cooker, or transfer the sauce to a standard blender for pureeing, then return it to the slow cooker.
4. Add Butter and Cream: Stir the sliced unsalted butter and heavy cream into the blended sauce inside the slow cooker until fully combined and the sauce is smooth and creamy.
5. Finish: Add the chopped chicken back into the creamy sauce and stir to combine. If desired, stir in the finely chopped cilantro. Adjust seasoning to taste and serve the butter chicken hot alongside warm naan bread and cooked rice.

Notes

• Ginger paste can be substituted with freshly grated ginger if preferred.
• Use garam masala from a trusted source for authentic flavor; it is a key spice blend in this dish.
• Chicken thighs are preferred over breasts for their juiciness and flavor in slow cooking.
• Warming naan bread before serving enhances the experience of dipping into the sauce.
• Using an immersion blender allows for easy sauce purée without transferring hot liquids; alternatively, a countertop blender can be used in batches.

Keywords: Butter Chicken, Crockpot Butter Chicken, Indian Slow Cooker Recipe, Creamy Chicken Curry, Easy Butter Chicken