Crockpot Butter Chicken – A Creamy Comfort Food Classic Made Easy
This Crockpot Butter Chicken is rich, creamy, and full of warm Indian spices. Made with tender chicken thighs, tomatoes, butter, and cream, this slow cooker version is easy, hands-off, and perfect for serving with rice or naan for a comforting weeknight dinner.
Ingredients
- 1 tablespoon melted coconut oil or olive oil
- 1 large yellow onion finely diced (about 1 1/2 cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 ¼ teaspoons smoked paprika
- 1 ¼ teaspoons ground cumin
- 1 ¼ teaspoons ground turmeric
- 1 ¼ teaspoons salt
- 2 ¼ teaspoons garam masala
- ⅛ teaspoon red pepper flakes optional
- 1 teaspoon sugar optional
- 1 14.5-ounce can diced or crushed tomatoes (fire-roasted recommended)
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter sliced into tablespoons
- ½ cup heavy cream
- ⅓ cup finely chopped cilantro optional
- Warm naan for serving
- Cooked rice for serving
Instructions
- Prepare base: In a slow cooker, add onion, ginger paste, garlic, smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes (if using), sugar, and tomatoes. Stir to combine.
- Add chicken: Nestle chicken thighs into the sauce mixture. Top with butter slices.
- Cook: Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and fully cooked.
- Finish: Stir in heavy cream and chopped cilantro (if using). Taste and adjust seasoning as needed.
- Serve: Spoon over cooked rice and serve with warm naan.
Notes
- Ginger paste: You can substitute with freshly grated ginger if preferred.
- Garam masala: Adjust to taste depending on spice blend strength.
- Chicken: Boneless chicken breasts may be used but thighs give the best flavor and tenderness.
- Serving: Best enjoyed with naan and basmati rice for a traditional touch.