Crockpot Butter Chicken
This easy crockpot butter chicken is creamy, rich, and loaded with flavor, yet light enough for a weeknight dinner. With minimal prep and pantry-friendly ingredients, it delivers restaurant-quality results right at home.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (or breasts), cut into 2-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 (15-ounce) can tomato sauce (or passata)
- 2 tablespoons tomato paste
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/4 cup unsalted butter, cubed (or vegan butter for dairy-free)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon brown sugar
- 1 1/2 teaspoons kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/4 cup plain yogurt (Greek or regular, optional for tanginess)
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or warm naan, for serving
Instructions
- Pat chicken thighs dry with paper towels. Season all over with salt and pepper. Cut into large, bite-sized pieces (about 2-inch chunks).
- Add chopped onion, minced garlic, and grated ginger to the bottom of the slow cooker.
- Pour in tomato sauce, tomato paste, garam masala, cumin, coriander, smoked paprika, turmeric, cayenne, brown sugar, salt, and black pepper. Mix well.
- Place the seasoned chicken pieces on top of the sauce mixture. Toss gently to coat.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is fork-tender and sauce is thickened.
- Optional: For a smooth sauce, use an immersion blender directly in the crockpot or transfer to a blender. Blend until silky, then return to the slow cooker.
- Stir in heavy cream and butter until fully melted and glossy. Taste and adjust salt if needed.
- For extra tang, swirl in plain yogurt just before serving.
- Serve hot over basmati rice or with naan. Garnish with chopped fresh cilantro.
Notes
For dairy-free, use coconut milk and vegan butter. Chicken breasts can be substituted but check for doneness 30 minutes early. Blend the sauce for a restaurant-style texture. Add spinach or peas at the end for extra veggies. Leftovers taste even better the next day and freeze well.
Nutrition
- Serving Size: About 1/6th of recipe (approx. 1 cup chicken with sauce)
- Calories: 370
- Sugar: 5
- Sodium: 700
- Fat: 21
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 32
Keywords: crockpot butter chicken, slow cooker, Indian, easy dinner, creamy chicken, gluten-free, dairy-free option, meal prep, family dinner