Crockpot Butter Chicken

Crockpot Butter Chicken is one of those weeknight wins that makes the whole house smell like your favorite Indian restaurant with almost zero hands-on effort. This slow cooker version delivers incredibly tender chicken thighs in a rich, spiced tomato cream sauce that the whole family goes back for seconds on. I started making this on chaotic weeknights when I needed something warm and satisfying but had no desire to babysit a stovetop.

The first time I made this, I could not believe how deeply flavored it tasted after just a few hours in the slow cooker. A quick sauté before everything goes in is the secret step that sets this apart from other dump-and-go versions. This Crockpot Butter Chicken builds real layers of flavor from bloomed spices, golden onion, and fire-roasted tomatoes, then finishes with butter and cream for that signature silky sauce. Serve it over basmati rice or with warm naan and dinner is done.

Everything You Need for This Crockpot Butter Chicken

I always use fire-roasted tomatoes in this recipe because the subtle smokiness they bring to the sauce is hard to replicate any other way. Ginger paste from the refrigerated section is a real time-saver here and works just as well as fresh grated ginger. Here is everything you need:

• 1 tablespoon melted coconut oil or olive oil
• 1 large yellow onion, finely diced (about 1-1/2 cups)
• 1 tablespoon ginger paste (look for it in the refrigerated produce section near herbs)
• 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 (this is non-negotiable for authentic flavor, do not skip it)
• 1/8 teaspoon red pepper flakes (optional, adds a gentle background heat)
• 1 teaspoon sugar (optional, balances the acidity of the tomatoes)
• 1 (14.5-ounce) can diced or crushed tomatoes, fire-roasted recommended
• 2 pounds boneless skinless chicken thighs (thighs stay far juicier than breasts in the slow cooker)
• 8 tablespoons unsalted butter, sliced into tablespoons
• 1/2 cup heavy cream
• 1/3 cup finely chopped cilantro (optional)
• Warm naan, for serving
• Cooked rice, for serving

Step-by-Step Instructions for the Best Slow Cooker Butter Chicken

I always recommend doing the sauté step even when you are short on time. It takes under 10 minutes and it is the single biggest difference between a flat-tasting slow cooker dish and one that tastes like it simmered all day.

Step 1: Heat a large nonstick pan over medium-high heat. Add the oil and once it shimmers, add the onion, garlic, and ginger. Cook, stirring occasionally, until the onion is soft and golden at the edges, about 3 to 6 minutes.

Step 2: Add all the spices directly to the pan and stir constantly for 1 to 3 minutes. The mixture will become very fragrant and darken slightly. This blooming step is what makes the sauce taste complex and layered.

Step 3: Stir in the tomatoes and scrape up any bits from the bottom of the pan. Let the mixture cool for 5 minutes, then transfer it to the slow cooker.

Step 4: Trim any large tough pieces of fat and gristle from the chicken thighs but leave some fat on for flavor. Add the chicken to the slow cooker and stir to coat each piece in the sauce. Arrange in a single layer, smooth side down.

Step 5: Cover and cook on HIGH for 2-1/2 to 4 hours or LOW for 4 to 6 hours, until chicken reaches 165°F internally. Resist lifting the lid during cooking as this releases heat and extends the total cook time significantly.

Step 6: Remove the chicken to a cutting board and chop into bite-sized pieces. Using an immersion blender, puree the sauce directly in the slow cooker until smooth. If using a standard blender, let the sauce cool for 10 minutes first and press a folded towel firmly over the lid before blending to contain steam. Never fill a standard blender more than halfway with hot liquid.

Step 7: Stir the butter and heavy cream into the pureed sauce until fully melted and smooth. Taste and adjust salt as needed.

Step 8: Add the chopped chicken back into the sauce and stir to combine. Fold in cilantro if using. Serve hot over rice with warm naan on the side.

What to Serve with Crockpot Butter Chicken

The creamy, warmly spiced sauce in this slow cooker butter chicken pairs best with sides that are mild, fresh, or slightly sweet. Here are the best sides for butter chicken to build a complete meal:

Basmati rice: The long-grain, slightly nutty rice is the most traditional pairing and does the best job of soaking up every drop of sauce.

Warm naan: Spray lightly with oil and cook over medium heat in a dry skillet or grill pan until charred in spots, about 1 to 2 minutes per side. Perfect for scooping.

Quinoa: A higher-protein alternative to rice with a mild flavor that works well with the richness of the sauce.

Roasted cauliflower or carrots: The natural sweetness and caramelized edges of roasted vegetables balance the richness of the butter chicken beautifully.

Simple cucumber salad: Crisp and cool, a basic salad with lemon dressing cuts through the creaminess and refreshes the palate between bites.

Raita: A simple mix of Greek yogurt, diced cucumber, cilantro, green onion, and a pinch of cumin. It acts as a cooling counterpoint to the warm spices and is especially helpful if you added the red pepper flakes.

More Easy Slow Cooker and Chicken Dinners to Try

If this Crockpot Butter Chicken hits the spot, there are plenty of other comforting slow cooker dinners worth adding to the weekly lineup. The Crockpot Creamy Coconut Chicken Tikka Masala is a natural next step with similar warm spices and a coconut-based sauce, while the Slow Cooker Peanut Chicken brings a bold, nutty twist that works beautifully over rice as well.

For more hearty crockpot chicken dinners the whole family will enjoy, the Crockpot Chicken Pot Pie is pure comfort food with minimal effort, and the Dump and Go Crockpot Teriyaki Chicken is another weeknight favorite that pairs perfectly with steamed rice just like this butter chicken does.

Storing and Reheating Your Butter Chicken

Leftovers keep well in an airtight container in the refrigerator for 3 to 5 days. The sauce actually thickens overnight as it chills, which makes it taste even richer the next day. Store rice separately so it does not absorb all of the sauce while sitting.

To reheat, warm the butter chicken gently on the stovetop over low heat, adding a splash of water or a small pour of heavy cream to loosen the sauce back to its original consistency. Avoid medium or high heat as it can cause the cream to separate. Microwave reheating works in a pinch but stir every 60 seconds to heat evenly.

For freezing, let the butter chicken cool completely and portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may look slightly separated after thawing but will come back together with gentle stirring over low heat.

Crockpot Butter Chicken FAQs

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