Crockpot Butter Chicken

I remember the first time I set the slow cooker and walked away, only to come back to a kitchen filled with warm, buttery spices and the smell of tender chicken falling apart. Crockpot butter chicken is comfort food that doubles as an impressive weeknight dinner and a fuss-free meal for guests. It’s rich without being fussy, and the slow-cook method deepens flavor while keeping hands-off cooking time minimal — perfect when you want something cozy after a long day. If you enjoy easy crowd-pleasers, you might also like this creamy buffalo chicken dip with cottage cheese that’s reliably simple to pull together.

What makes this recipe special

Crockpot butter chicken stands out because it concentrates classic Indian-inspired spices without hours of active work. The low-and-slow cooking lets the garam masala, turmeric, and cumin bloom into a rounded sauce while the chicken thighs stay juicy. It’s a great recipe for:

• Busy weeknights when you want dinner ready with minimal babysitting.
• Meal prep — it reheats beautifully for lunches.
• Serving a crowd — scale the ingredients up and keep the pot warm for easy buffet-style serving.
  Plus, using the crockpot reduces the need for stirring and careful temperature control, so even home cooks new to curry-style sauces can get consistent results.

How this recipe comes together

Overview — quick walk-through before you gather ingredients:

1. Layer raw chicken thighs plus aromatics and spices in the crockpot.
2. Let the slow cooker do the heavy lifting: low for several hours until the meat is tender.
3. Shred the cooked chicken, then finish the sauce with butter and heavy cream for silkiness.
4. Warm briefly so everything melds, then serve over rice or with warm naan.

This sequence keeps the workflow simple and highlights why the crockpot method yields such forgiving, flavorful results.

What you’ll need

• 1.5 lbs boneless, skinless chicken thighs
• 1 onion, chopped (yellow or sweet onion both work)
• 4 cloves garlic, minced
• 2 inches ginger, grated (or 2 teaspoons ginger paste)
• 1 can (14 oz) diced tomatoes (undrained)
• 1 cup heavy cream
• 1/2 cup butter
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Naan or rice for serving

Notes and substitutions: use light cream for a slightly lighter sauce (texture will be a touch less rich); swap boneless, skinless chicken breasts only if you’re careful not to overcook — thighs are more forgiving. Canned crushed tomatoes can replace diced for a smoother base.

Directions to follow

1. Place the chicken thighs at the bottom of the crockpot. Arrange them in a single layer if possible.
2. Add the chopped onion, minced garlic, grated ginger, and the can of diced tomatoes (with juices). Sprinkle the garam masala, turmeric, cumin, and season with salt and pepper. Stir gently to combine so the spices coat the chicken and aromatics.
3. Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is cooked through and very tender.
4. Remove the chicken pieces to a cutting board or large bowl. Shred the meat with two forks. Discard any large pieces of cartilage if present.
5. Return the shredded chicken to the crockpot. Add the butter and heavy cream. Stir until the butter melts and the sauce becomes smooth and creamy. Taste and adjust salt and pepper.
6. Let everything cook together for an additional 20–30 minutes on low so the sauce thickens a little and the flavors meld.
7. Serve hot over steamed rice or with warm naan. Garnish with chopped fresh cilantro.

Best ways to enjoy it

Serve this butter chicken over fluffy basmati or jasmine rice to soak up the sauce. For a restaurant-style spread, add:

• Warm naan or garlic naan to scoop the sauce.
• A side of cucumber raita (yogurt with cucumber and mint) to cool the palate.
• A simple salad of sliced red onion, lemon, and cucumber for brightness.

If you want party-friendly plating, place the crockpot on a trivet at the table and provide bowls of chopped cilantro, extra butter, and lime wedges so guests can customize. For another cozy dip to pair with a snack board, check out this creamy buffalo chicken dip with cottage cheese.

How to store & freeze

• Refrigerator: Cool leftovers to room temperature and transfer to airtight containers. Store up to 4 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring and adding a splash of water or cream to loosen the sauce if it has thickened. Microwaving in short bursts works too; stir between intervals for even heating.
• Freezing: Portion into freezer-safe containers and freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
  Food safety tip: Do not leave the cooked butter chicken at room temperature for more than 2 hours. Reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Brown the onions briefly in a skillet before adding them to the crockpot for extra depth — not required, but it gives a nuttier, sweeter base.
• If your sauce feels thin at the end, whisk 1 tablespoon of cornstarch with 2 tablespoons cold water and stir into the crockpot; simmer on low until thickened.
• Taste and adjust seasonings after adding cream and butter; dairy can mute spices, so you may want a bit more garam masala or salt.
• Use bone-free thighs for ease, but if you prefer bone-in for flavor, increase cook time slightly and remove bones when shredding.

Flavor swaps and variations

• Make it smoky: Stir in 1/2 teaspoon smoked paprika at the end for a subtle smokiness.
• Veggie-forward: Add cauliflower florets or cubed potatoes in the first hour of cooking so they finish tender with the chicken.
• Lighter version: Replace heavy cream with full-fat coconut milk for a dairy-free alternative and a slight coconut aroma.
• Spicier kick: Add 1–2 teaspoons crushed red pepper flakes or a diced green chile with the onions.

Common questions

Q: How long does this take from start to finish?
A: Hands-on time is about 10–15 minutes to chop and combine ingredients. Cook time is 6–7 hours on low or 3–4 hours on high, plus 20–30 minutes for finishing with butter and cream.

Q: Can I use chicken breasts instead of thighs?
A: Yes, but watch cook time carefully. Breasts can dry out if overcooked in the crockpot. Cook until just done and shred promptly, or consider using the low setting and checking earlier.

Q: Is it safe to freeze the butter chicken?
A: Absolutely. Freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently.

Q: How do I make the sauce thicker?
A: Simmer with the lid off for 20–30 minutes or whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the sauce and cook until it thickens.

Q: Can I make this dairy-free?
A: Replace heavy cream with canned coconut milk and swap butter for a dairy-free butter or neutral oil. The flavor profile will shift slightly but remain delicious.

Conclusion

If you want another slow-cooker version to compare methods or get more ideas for spice blends, see this Little Sunny Kitchen slow cooker butter chicken recipe for a helpful reference and variations on finishing techniques.

Crockpot Butter Chicken

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• Author: amir_hassan
• Total Time: 435 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A rich and creamy butter chicken made with classic Indian spices, cooked effortlessly in a slow cooker for tender and flavorful results.

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Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 inches ginger, grated (or 2 teaspoons ginger paste)
• 1 can (14 oz) diced tomatoes (undrained)
• 1 cup heavy cream
• 1/2 cup butter
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Naan or rice for serving

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Instructions

1. Place the chicken thighs at the bottom of the crockpot in a single layer.
2. Add the chopped onion, minced garlic, grated ginger, and canned diced tomatoes with their juices.
3. Sprinkle garam masala, turmeric, cumin, and season with salt and pepper. Stir gently to coat the chicken and aromatics.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked and tender.
5. Remove the chicken and shred it with two forks, discarding large cartilage pieces.
6. Return the shredded chicken to the crockpot, add butter and heavy cream, and stir until melted and smooth.
7. Let cook for an additional 20–30 minutes on low to thicken the sauce and meld flavors.
8. Serve hot over rice or with naan, garnished with cilantro.

Notes

Use light cream for a lighter sauce. Substitute with crushed tomatoes for a smoother base. Leftovers can be stored for up to 4 days in the refrigerator or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 420 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian