Crockpot Butter Chicken
There’s something magical about coming home to the warm aroma of slow-cooked butter chicken. This crockpot version gives you the same rich, spiced creaminess of the restaurant favorite without standing over the stove. The chicken turns melt-in-your-mouth tender, the sauce is silky and bold, and your kitchen smells incredible all day.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 large yellow onion finely diced
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1¼ teaspoons smoked paprika
- 1¼ teaspoons ground cumin
- 1¼ teaspoons ground turmeric
- 1¼ teaspoons salt
- 2¼ teaspoons garam masala
- ⅛ teaspoon red pepper flakes optional
- 1 teaspoon sugar optional
- 1 can diced or crushed tomatoes 14.5 ounces, fire roasted if possible
- 2 pounds boneless skinless chicken thighs, trimmed
- 8 tablespoons unsalted butter sliced
- ½ cup heavy cream
- ⅓ cup chopped cilantro optional
- Cooked rice or warm naan for serving
Instructions
- Heat oil in a pan over medium-high. Sauté onion, garlic, and ginger until golden and fragrant.
- Stir in the spices and toast for 1 minute. Add tomatoes, scrape the pan, and let cool slightly before transferring to the crockpot.
- Place chicken thighs in the crockpot and stir into the sauce. Arrange in a single layer.
- Cook on high 2½–4 hours or on low 4–6 hours until chicken is fully cooked.
- Remove chicken and chop into bite-sized pieces. Blend the sauce until smooth with an immersion blender or carefully in a stand blender.
- Return sauce to crockpot. Stir in butter and cream until smooth, then add chicken back. Sprinkle with cilantro if using.
- Serve hot with rice or naan.
Notes
Use chicken thighs for juicy results—breasts can dry out. Always sauté onions, garlic, and spices first to build flavor. Blend the sauce carefully and let it cool slightly to avoid splatters. Don’t forget to warm your naan before serving!