Crockpot Butter Chicken
I’ve been making this Crockpot Butter Chicken for years when I need a hands-off dinner that still tastes like I spent hours in the kitchen. Tender chicken thighs braised in a buttery, spiced tomato sauce, finished with cream — it’s cozy, family-friendly, and perfect over rice or with warm naan.
Why you’ll love this dish
This slow-cooker butter chicken gives you rich, restaurant-style flavor with minimal effort. The long, gentle cooking breaks down dark meat chicken thighs so the meat practically melts into the sauce. It’s ideal for busy weeknights, potlucks, or any time you want comfort food that reheats beautifully. You can also make it dairy-free by swapping coconut milk for the cream, making it flexible for different diets.
“A weeknight lifesaver — deep, buttery flavor without the fuss. My kids asked for seconds.” — a regular at my dinner table
One quick note: if you want a nearly identical stovetop/oven version for faster results, check this recipe I sometimes compare it to: slow-cooker butter chicken.
How this recipe comes together
This recipe is straightforward and forgiving. First, you season the thighs and layer them in the crockpot. Separately you brown butter, sauté onions, and bloom the spices in garlic and ginger to release aroma and depth. Add canned tomatoes, simmer briefly to marry flavors, then pour the mixture over the chicken and slow-cook. Finish with cream (or coconut milk) toward the end so the sauce stays bright and silky. Expect 6–8 hours on low or 3–4 hours on high.
Prep time: ~15–20 minutes. Active cooking: ~10 minutes. Slow cook time: 3–8 hours depending on setting.
Gather these items
- 2 lbs boneless chicken thighs (skinless preferred) — thighs stay juicy during long cooking
- 1/2 cup butter — provides the signature richness; use ghee for nuttier flavor
- 1 can (14 oz) diced tomatoes (with juices) — the acid balances the cream
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional) — adjust for heat
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- Salt and pepper to taste
- Rice or naan for serving
Substitutions and notes:
- Chicken breasts will work but can dry out if overcooked.
- For a lighter finish, stir in half-and-half instead of heavy cream, but the sauce will be less silky.
- If you prefer a smoother sauce, blitz with an immersion blender before adding cream.
How to prepare it
- Season the chicken: Place the thighs in the crockpot and sprinkle with salt and pepper.
- Melt butter: Warm a skillet over medium heat and add butter until it foams.
- Sauté onion: Add the chopped onion and cook 5–7 minutes until soft and translucent.
- Bloom the spices: Stir in garlic, ginger, garam masala, cumin, paprika, and cayenne. Cook 1–2 minutes until fragrant.
- Add tomatoes: Pour in the diced tomatoes with juices and simmer a minute to combine flavors.
- Combine: Pour the tomato-spice mixture over the seasoned chicken in the slow cooker.
- Slow cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender and shreds easily.
- Finish with cream: About 30 minutes before serving, stir in the heavy cream (or coconut milk). Taste and adjust salt, pepper, or cayenne.
- Serve: Shred the thighs with two forks or leave whole. Spoon sauce over rice or serve with warm naan.
Short, clear steps make this easy to follow while you go about your day.
Best ways to enjoy it
- Classic: Serve spooned over steamed basmati rice with a sprinkling of chopped cilantro.
- Bread-forward: Tear open warm naan and dunk into the sauce for a hands-on meal.
- Veggie boost: Add roasted cauliflower or sautéed spinach on the side to stretch the meal and add color.
- Make bowls: Layer rice, butter chicken, pickled red onion, and a dollop of yogurt for texture contrast.
- Garnish ideas: Fresh cilantro, a squeeze of lemon, or a drizzle of extra cream balances spice.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Cool to room temperature no longer than 2 hours before refrigerating.
- Freezer: Freeze cooled butter chicken in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently rewarm on the stove over low heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened. Avoid boiling after adding cream to prevent separation.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Browning the butter and sautéing the onions first adds depth — don’t skip it.
- Use thighs for the most forgiving texture; they stand up to long cooking without drying.
- If your tomatoes are very acidic, add a pinch of sugar to balance the sauce.
- For an ultra-smooth finish, blend the tomato mixture before adding cream.
- If you’re short on time, cook on high for 3–4 hours, but check earlier — every slow cooker heats differently. Also consider this faster variant I reference sometimes: air-fryer honey butter garlic chicken tenders for quick weeknights.
Creative twists
- Smoky butter chicken: Use smoked paprika and finish with a small knob of ghee.
- Coconut curry twist: Replace cream with full-fat coconut milk and add a squeeze of lime for tang.
- Tomato-free: Roast red peppers and blend with yogurt or coconut milk for a different base.
- Vegetarian: Swap chicken for roasted cauliflower and chickpeas; reduce cook time and finish with cream or coconut milk.
- Spicy regional spin: Add fenugreek (kasuri methi) at the end for a more authentic North Indian aroma.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts can dry out if left too long. Cook on low for less time and check for doneness; remove as soon as they shred easily.
Q: Is this recipe gluten-free?
A: Yes—ingredients listed are naturally gluten-free. Confirm your garam masala and other spice blends don’t contain additives with gluten if you’re strictly avoiding it.
Q: Can I make this dairy-free?
A: Absolutely. Swap heavy cream for full-fat coconut milk and use coconut oil or ghee alternative if avoiding butter.
Q: Do I need to brown the chicken first?
A: No — browning the butter and aromatics is sufficient for flavor. Browning chicken adds more color but is optional for this slow-cooker method.
Q: How can I thicken the sauce if it’s too thin?
A: Simmer on high with the lid off for 15–20 minutes to reduce, or stir in a small slurry of cornstarch and water (mix 1 tsp cornstarch with 1 tbsp cold water first).
Conclusion
If you want a dependable, hands-off dinner that still tastes like a treat, this Crockpot Butter Chicken delivers every time. For a similar slow-cooker approach with slightly different seasoning and technique, compare this version from Slow Cooker Butter Chicken Recipe | Little Sunny Kitchen. For another well-tested slow-cooker take and helpful photos, see Slow Cooker Butter Chicken (Well Plated).
Crockpot Butter Chicken
Ingredients
Main Ingredients
- 2 lbs boneless chicken thighs (skinless preferred) Thighs stay juicy during long cooking
- 1/2 cup butter Provides the signature richness; use ghee for nuttier flavor
- 1 can (14 oz) diced tomatoes (with juices) The acid balances the cream
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional) Adjust for heat
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- Salt and pepper to taste
- Rice or naan for serving
Instructions
Preparation
- Season the chicken: Place the thighs in the crockpot and sprinkle with salt and pepper.
- Melt butter: Warm a skillet over medium heat and add butter until it foams.
- Sauté onion: Add the chopped onion and cook 5–7 minutes until soft and translucent.
- Bloom the spices: Stir in garlic, ginger, garam masala, cumin, paprika, and cayenne. Cook 1–2 minutes until fragrant.
- Add tomatoes: Pour in the diced tomatoes with juices and simmer a minute to combine flavors.
- Combine: Pour the tomato-spice mixture over the seasoned chicken in the slow cooker.
- Slow cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender and shreds easily.
- Finish with cream: About 30 minutes before serving, stir in the heavy cream (or coconut milk). Taste and adjust salt, pepper, or cayenne.
- Serve: Shred the thighs with two forks or leave whole. Spoon sauce over rice or serve with warm naan.
