Name: Crockpot Butter Chicken Recipe
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Cuisine: Indian
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 preferred; 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 bread, warmed; Cooked rice

Jump to Recipe· 4.4 from 5 reviews

I am absolutely thrilled to share my Crockpot Butter Chicken Recipe with you because it’s comfort food at its finest, blending rich, buttery tomato sauce with tender chicken that melts in your mouth. This dish is a beautiful marriage of aromatic spices and creamy texture that the slow cooker gently melds into perfection while you go about your day. Getting such deep flavors with minimal hands-on cooking feels like a win every single time, and I promise this will become a staple in your meal rotation just like it is in mine.

Why You’ll Love This Crockpot Butter Chicken Recipe

What really stands out to me about this Crockpot Butter Chicken Recipe is the incredible flavor profile. The spices—like garam masala, turmeric, and smoked paprika—create a warm, inviting, and slightly smoky backdrop that makes every bite exciting. Then there’s the buttery richness and velvety heavy cream that balance the spices with a luscious smoothness. The chicken thighs stay juicy and tender, which makes the dish feel utterly indulgent without being complicated.

Another reason I adore making this is how easy it is to prepare. The slow cooker does most of the work, letting those spices infuse while I handle other things around the house. It’s perfect for dinners when I want something comforting but don’t want to spend hours slaving over the stove. Plus, it’s so versatile—great for weeknight meals or even serving guests when you want to impress without stress. Honestly, the combination of ease and incredible flavor keeps me coming back to this recipe again and again.

Ingredients You’ll Need

The image shows a close-up of many pieces of light orange cooked chicken covered in a creamy orange sauce with small green herb bits scattered on top. A wooden spoon is lifting some chicken pieces, showing thick, smooth sauce all over the chunks. The sauce looks rich and has a slightly shiny texture. The background is dark, creating focus on the bright orange chicken and sauce. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Crockpot Butter Chicken Recipe are simple but thoughtfully selected to create the perfect balance of flavor, color, and texture. Each one plays a crucial role, from the warmth of the garam masala to the creaminess of the butter and heavy cream that finish the dish beautifully.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Coconut or olive oil: Adds a subtle richness and helps to soften the onions and spices early on.
Yellow onion: Gives sweetness and depth as the perfect base for the sauce.
Ginger paste: Injects fresh aromatic warmth that brightens the flavors.
Minced garlic: Lends a pungent, savory background essential for that authentic taste.
Smoked paprika: Offers a mild smokiness that deepens the flavor profile.
Ground cumin: Brings earthiness and a slightly nutty taste.
Ground turmeric: Infuses a vibrant golden color and subtle bitterness.
Salt: Enhances all the flavors beautifully.
Garam masala: This signature spice blend is what transforms the dish into classic butter chicken.
Red pepper flakes (optional): Adds just a touch of heat if desired.
Sugar (optional): Balances acidity in the tomatoes for a rounded flavor.
Diced tomatoes: Provides tang and moisture to the sauce; fire-roasted adds a smoky edge.
Boneless skinless chicken thighs: Juicy and tender, they soak up the sauce better than breasts.
Unsalted butter: The star of this dish, melting smoothly to create richness.
Heavy cream: Makes the sauce luxuriously creamy and velvety.
Fresh cilantro (optional): A bright herbaceous contrast to the rich sauce.
Warm naan and cooked rice: Ideal for scooping up every last delicious bite.

Directions

Step 1: Heat a large nonstick pan over medium-high heat and add your coconut or olive oil. Once hot, toss in the finely diced onion, minced garlic, and ginger paste. Sauté, stirring occasionally, until everything softens and turns golden brown, about 3 to 6 minutes. This step unlocks the onion’s sweetness and aromas, so don’t rush it.

Step 2: Sprinkle in the smoked paprika, ground cumin, turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes until the spices are fragrant—this toasting really wakes them up and layers the flavor.

Step 3: Pour in the canned diced or crushed tomatoes, scraping the bottom of the pan to capture all those caramelized bits. Let the mixture cool slightly, then transfer it to your slow cooker.

Step 4: Trim excess fat and gristle from your chicken thighs but leave a bit of fat. Add the chicken to the crockpot, stirring gently to coat the thighs evenly with the sauce. Arrange the thighs in a single layer with the smooth side down for even cooking.

Step 5: Cover and cook on high for 2 ½ to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is wonderfully tender.

Step 6: Remove the chicken thighs and chop them into bite-sized pieces. Use an immersion blender to purée the sauce directly in the pot until it’s smooth, or transfer to a regular blender carefully. Be sure to let the sauce cool a bit before blending to avoid splatter.

Step 7: Stir the butter and heavy cream into the pureed sauce in the crockpot until fully combined and smooth.

Step 8: Return the chopped chicken to the sauce, stir in fresh cilantro if you like, and taste to adjust seasoning if needed. Serve this rich, comforting butter chicken hot with warm naan and fluffy rice.

Servings and Timing

This Crockpot Butter Chicken Recipe comfortably serves 6 people, making it perfect for family dinners or meal prepping for the week ahead. The prep time is only about 25 minutes since most of the cooking happens in the slow cooker. You’ll want to plan for 4 hours of cooking on high or 4 to 6 hours on low, depending on your schedule. Altogether, from start to finish, it’s roughly 4 hours and 25 minutes, but your hands-on time is minimal. There’s no resting time needed—just dive in once it’s cooked!

How to Serve This Crockpot Butter Chicken Recipe

A white bowl on a white marbled background holds a dish with two main layers: on the left, a pile of fluffy, white basmati rice with visible long grains, sprinkled lightly with green herb pieces; on the right, a creamy orange curry sauce filled with medium-sized chunks of tender chicken, coated evenly and garnished with small bits of fresh green herbs. The sauce looks smooth and slightly thick, spreading gently under the chicken pieces. At the top right corner, part of a round bowl with dark brown liquid is visible. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Crockpot Butter Chicken, I love pairing it with warm, fluffy basmati rice to soak up the luscious sauce perfectly. Naan bread heated and lightly charred adds a fun, interactive element to the meal, letting everyone scoop and savor each bite. If I want to elevate things, I sprinkle a little extra chopped cilantro on top for a fresh vibrant contrast that also looks gorgeous on the plate.

For beverages, this dish pairs wonderfully with a chilled glass of off-dry Riesling or a light lager beer if you enjoy alcohol. If you prefer non-alcoholic choices, I recommend a sparkling water with a splash of lime or a lightly spiced chai to complement the warm spices. It’s equally fantastic as a cozy weeknight dinner or a weekend gathering where you want to impress with minimal effort but maximum flavor.

I always recommend serving butter chicken hot so the creaminess and spices shine. For plating, generous portions with a side of rice, a piece of naan, and a small garnish create an inviting and hearty presentation. The leftovers reheat beautifully, too, so you can make it once and savor the deliciousness again.

Variations

I love experimenting with this Crockpot Butter Chicken Recipe to suit different tastes and dietary needs. For example, if you want to keep it leaner, you can swap chicken thighs for boneless skinless chicken breasts—but be aware they cook faster and can dry out, so watch your cook times closely. For a plant-based twist, try using cubed cauliflower or tofu and adjust cooking times accordingly, keeping the sauce rich and creamy with coconut milk instead of heavy cream.

If you want to pump up the heat, you can add fresh chopped chili peppers or increase the red pepper flakes to your liking. On the flip side, for milder palates, leave out the chili flakes entirely and add a little more cream or butter to balance the spices. You could also experiment with cooking this on the stovetop in a heavy-bottomed pot to get a slight char on the chicken before simmering for a deeper flavor, though slow cooking is so hands-off and convenient.

Finally, feel free to customize the herbs—cilantro is classic, but mint or parsley can add a refreshing tweak. Trying different brands or blends of garam masala also alters the complexity of the spices, giving you endless ways to make this recipe your own.

Storage and Reheating

Storing Leftovers

When I have leftovers of this Crockpot Butter Chicken, I store them in airtight containers to keep the flavors fresh and the sauce from drying out. In the refrigerator, it stays delicious for up to 3 to 5 days. Using glass containers with tight-fitting lids is my favorite because they don’t retain odors and are easy to reheat from. Always cool the chicken completely before sealing to avoid condensation.

Freezing

This butter chicken freezes beautifully, making it perfect for meal prep. I recommend portioning it into freezer-safe containers or heavy-duty freezer bags, squeezing out as much air as possible to protect it from freezer burn. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator for best results before reheating gently.

Reheating

I find the best way to reheat butter chicken is on the stove over low to medium heat, stirring occasionally to prevent sticking and breaking the sauce. Adding a splash of water or cream helps loosen the sauce back to that gorgeous creamy consistency. While microwaving works in a pinch, it can sometimes cause uneven heating or a slight change in texture, so I prefer stovetop reheating for preserving that freshly-made taste and velvety feel.

FAQs

Can I use chicken breasts instead of thighs in this Crockpot Butter Chicken Recipe?

You can substitute chicken breasts if you prefer, but keep in mind they tend to dry out more easily during slow cooking. I recommend reducing the cook time and checking frequently to keep the chicken tender and juicy. Thighs are my go-to because they maintain moisture and flavor better in this recipe.

Is this Crockpot Butter Chicken Recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free spices and check your canned tomatoes are free from gluten-containing additives. It’s a great option for anyone avoiding gluten without sacrificing any of the delicious flavor.

Can I make this recipe vegan or dairy-free?

Absolutely! To make it vegan or dairy-free, swap out the butter for a plant-based alternative like vegan margarine or coconut oil, and replace heavy cream with full-fat coconut milk or a creamy nut milk. Using tofu or cauliflower instead of chicken completes the transformation while still enjoying the rich, spiced sauce.

Do I have to blend the sauce?

Blending the sauce smooth really enhances the texture and creates that signature butter chicken creaminess. However, if you prefer a chunkier sauce with tomato and onion pieces, you can skip this step. Just give the sauce a good stir before serving.

What is the best way to warm naan bread for serving?

I love warming naan by spraying it lightly with cooking oil and grilling it in a skillet over medium heat until it gets those lovely charred spots. You can flip once to heat both sides evenly. Alternatively, a quick microwave with a damp towel over the naan works in a pinch. Keeping it warm wrapped in a towel until serving helps maintain softness.

Conclusion

I hope you’re as excited as I am to try this Crockpot Butter Chicken Recipe because it truly is one of those dishes that feels like a warm hug after a long day. The rich, creamy sauce infused with fragrant spices combined with tender chicken makes every mealtime special and satisfying. With so little effort and such rewarding results, I know this recipe will become a beloved favorite in your kitchen too. Enjoy every bite!