Crockpot Butter Chicken Recipe for Busy Families (Set It & Forget It!)

There’s something downright magical about Crockpot Butter Chicken. Maybe it’s the warm spices that fill your kitchen and make the whole house smell like a cozy Indian restaurant. Or maybe it’s how the slow cooker turns everyday chicken thighs into tender, sauce-soaked bites of joy. Either way, this dish is a dinner winner—especially for busy moms, multitasking grandmas, or anyone who’s ever forgotten to defrost dinner (guilty!).

Why You’ll Love This Crockpot Butter Chicken

Here’s the thing: this isn’t one of those watered-down versions of butter chicken that tastes like tomato soup with a dash of curry powder. Nope! This one’s rich, creamy, and bold—with layers of spice that develop beautifully in your slow cooker. The butter? Real. The cream? Luxurious. The flavor? Big.

And the best part? You get all that deliciousness without standing over a hot stove for an hour. Just a little prep, then let your Crockpot Butter Chicken do its thing while you do yours—laundry, carpool, Zoom meetings, or just putting your feet up.

What Does Crockpot Butter Chicken Taste Like?

Imagine this: smoky paprika, earthy cumin, fragrant garam masala, and a whisper of ginger—all mingling in a tomato-based sauce that’s finished with butter and cream. It’s a little sweet, a little spicy (if you want it to be), and totally addictive. This sauce is so good, you’ll want to mop up every last drop with warm naan.

My kids literally race to the table when they smell this cooking. And yes, it’s the kind of dish that makes you sneak back to the kitchen after dinner for just “one more bite.”

Ingredients You’ll Need for Crockpot Butter Chicken

One of the best things about Crockpot Butter Chicken is that it uses pantry staples and a few flavorful spices to deliver restaurant-quality results right in your slow cooker. Here’s exactly what you’ll need—and why each ingredient matters. This isn’t just a recipe; it’s a lesson in slow-cooked comfort.

Aromatics & Oils

These are the foundation of your flavor. Don’t skip this step—it’s what gives the sauce its irresistible depth.

• 1 tablespoon melted coconut oil or olive oil – Either oil works great. Coconut oil adds a slightly nutty note that pairs beautifully with Indian spices, while olive oil keeps it more neutral. Use what you’ve got on hand!
• 1 large yellow onion, finely diced (about 1½ cups) – Onion is the base of nearly every slow cooker curry. Cooked until golden, it brings natural sweetness and body to the sauce.
• 1 tablespoon ginger paste – Ginger adds a warm zing that cuts through the richness. Freshly grated or paste both work fine here.
• 1 tablespoon minced garlic – Butter chicken without garlic? That’s a no from me. It adds bold flavor and balances the sweet tomatoes.

Spices & Seasoning

This is where the magic happens. These spices bloom in the sauté step and infuse your Crockpot Butter Chicken with cozy, authentic flavor.

• 1¼ teaspoons smoked paprika – Adds a touch of smokiness and subtle heat. Regular paprika works in a pinch, but smoked is chef’s kiss.
• 1¼ teaspoons ground cumin – Earthy and grounding, cumin is a signature Indian spice that makes the sauce unforgettable.
• 1¼ teaspoons ground turmeric – Bright, golden, and anti-inflammatory to boot. It’s not just for color—it adds complexity.
• 1¼ teaspoons salt – Don’t skimp here. This dish needs salt to bring out all those gorgeous spices.
• 2¼ teaspoons garam masala – The soul of butter chicken. Garam masala is a blend of warm spices like cinnamon, cloves, and cardamom. If you’ve never used it before, now’s the time.
  👉 You can also check out how I used it in this Slow Cooker Chicken Paprikash recipe.
• ⅛ teaspoon red pepper flakes (optional) – Just enough to give the sauce a gentle kick. If you’re spice-shy or cooking for kids, feel free to skip it.
• 1 teaspoon sugar (optional) – A tiny bit of sugar smooths out the acidity from the tomatoes and makes the sauce sing.

Tomato Base

• 1 (14.5 oz) can diced or crushed tomatoes – This forms the heart of your sauce. I highly recommend using fire-roasted if you can find them—they add a subtle charred sweetness that takes this Crockpot Butter Chicken to the next level.

Chicken & Sauce Enrichment

This is where the slow cooker does its work—transforming humble ingredients into something melt-in-your-mouth amazing.

• 2 pounds boneless, skinless chicken thighs – Chicken thighs are the go-to for this dish. They stay juicy during the long cook time and absorb all that saucy goodness. Trim excess fat but leave a little—it adds flavor!
• 8 tablespoons unsalted butter (cut into pieces) – This is butter chicken, after all. The butter melts into the sauce at the end, making it rich, velvety, and comforting.
• ½ cup heavy cream – Adds luxurious body and smooths out the spice. If you’re dairy-sensitive, you can sub with full-fat coconut milk.

Finishing Touches & Serving

You’ve done the hard part—now let’s make it beautiful and satisfying.

• ⅓ cup finely chopped fresh cilantro (optional) – A sprinkle of green on top makes everything pop. I know cilantro’s a love-it-or-hate-it herb, so skip it if it’s not your thing.
• Warm naan or flatbread, for serving – Perfect for scooping, dipping, and cleaning the plate.
• Cooked basmati or jasmine rice – Soaks up that luscious sauce like a dream. I usually make a big pot and hope for leftovers (they freeze beautifully).

How to Make Crockpot Butter Chicken (Step-by-Step Instructions)

If you’ve never made Crockpot Butter Chicken before, don’t worry—you’re in good hands. This is the kind of recipe that rewards you for letting it sit and simmer while you handle life. With just a bit of stovetop prep and a push of a button, you’ll have a rich, velvety, flavor-packed dish ready for dinner.

Let’s take it step by step:

Step 1: Sauté the Aromatics

Grab your largest nonstick skillet or sauté pan. Heat 1 tablespoon of coconut oil or olive oil over medium-high heat. Once the oil shimmers, toss in:

• 1 finely diced yellow onion
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic

Sauté everything together for about 3–6 minutes, stirring occasionally, until the onions turn golden and fragrant. You’re not just softening the onions—you’re building the savory base that will infuse your Crockpot Butter Chicken with deep flavor.

Step 2: Add the Spices and Toast

Now it’s time to wake up the spices. Sprinkle in:

• 1¼ tsp smoked paprika
• 1¼ tsp cumin
• 1¼ tsp turmeric
• 2¼ tsp garam masala
• 1¼ tsp salt
• (Optional: ⅛ tsp red pepper flakes for heat)
• (Optional: 1 tsp sugar to balance the tomatoes)

Stir continuously for 1–2 minutes—don’t walk away! Toasting spices in hot oil intensifies their flavor and gives your butter chicken that signature aroma that makes people wander into the kitchen asking, “What are you cooking?”

Step 3: Add the Tomatoes and Simmer Briefly

Pour in one 14.5-ounce can of diced or crushed tomatoes (fire-roasted if you’ve got them). Stir well, scraping up any flavorful bits from the bottom of the pan.

Let it bubble for 1–2 minutes—this helps mellow the acidity and blend the spices into a saucy base.

👉 Tip: I used this same tomato technique in my Slow Cooker Gumbo Recipe, and it makes all the difference.

Remove the pan from the heat and let it cool for a minute while you prep the chicken.

Step 4: Add Chicken and Sauce to Your Crockpot

Now it’s time for the slow cooker to shine.

• Trim any large fat pieces from 2 pounds of boneless, skinless chicken thighs (but leave some fat—it adds flavor).
• Place them directly into your 6-quart Crockpot, smooth side down.

Pour your aromatic tomato mixture over the chicken and stir gently to coat everything in that fragrant goodness.

Cover and set your Crockpot to:

• High for 2½ to 4 hours, or
• Low for 4 to 6 hours

The chicken is done when it’s fork-tender and reaches 165°F internally.

Step 5: Blend the Sauce

Once your chicken is fully cooked, carefully remove it from the Crockpot and set it on a cutting board to rest.

Now let’s make that sauce silky smooth. You have two options:

• Use an immersion blender directly in the Crockpot, or
• Transfer the sauce to a stand blender and blend until smooth (let it cool slightly first to avoid blender volcanoes—been there, done that).

Return the blended sauce back to your slow cooker.

Step 6: Stir in Butter and Cream

Add:

• 8 tablespoons of unsalted butter, cut into pieces
• ½ cup of heavy cream

Stir gently until the butter melts completely and everything combines into a velvety, golden-orange sauce. This is the soul-soothing richness that defines Crockpot Butter Chicken.

At this point, your kitchen will smell like an Indian restaurant in all the best ways.

Step 7: Chop the Chicken and Finish the Dish

Dice the cooked chicken into bite-sized pieces and return it to the sauce. Stir to coat every piece.

Now’s a great time to:

• Taste and adjust the salt
• Stir in ⅓ cup of chopped fresh cilantro if using
• Let everything warm together for 10–15 minutes on low

Step 8: Serve and Savor

Spoon generous portions of your Crockpot Butter Chicken over fluffy basmati rice or jasmine rice. Add warm naan bread on the side to mop up every last drop of sauce.

Sprinkle extra cilantro if you’re feeling fancy, and serve it hot.

Tips and Tricks for Perfect Crockpot Butter Chicken

• Want it spicy? Toss in a full teaspoon of red pepper flakes. 🔥
• No immersion blender? A regular one works fine. Just let the sauce cool a few minutes first—hot sauce and blenders do not mix well.
• Chicken breast? You can use it, but thighs really do stay juicier.
• Make it ahead: This sauce tastes even better the next day.
• Freeze it: Leftovers freeze like a dream! Great for batch cooking.

Storage

Let leftovers cool completely, then refrigerate in an airtight container for up to 4 days. Or freeze in meal-size portions for up to 2 months. Reheat gently on the stove or in the microwave.

FAQs

Can I make this dairy-free?
Sure! Swap the butter for a vegan butter and use full-fat coconut milk instead of cream. It won’t be exactly the same—but still delish.

Can I double the recipe?
Absolutely. Use a 6-quart or larger slow cooker, and just make sure the chicken is mostly submerged in sauce.

Is this kid-friendly?
It’s been tested by my three (very opinionated) kids and passed with flying colors. Just skip the red pepper flakes if yours are sensitive to spice.

Conclusion

Whether you’re juggling after-school schedules or just want something comforting on a rainy day, Crockpot Butter Chicken delivers big flavor with barely any hands-on time. It’s warm, rich, and totally satisfying. Give it a try—and don’t be surprised if it becomes a weekly favorite.

If you do make it, I’d love to hear how it turned out! Tag me on Instagram or drop a comment below. 🧡

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.

Crockpot Butter Chicken Recipe

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• Author: Veronica Taylor
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x

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Description

A rich, creamy, and aromatic slow-cooked Indian classic made easy in your Crockpot with pantry staples, warm spices, and juicy chicken thighs.

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Ingredients

Scale 1x2x3x

1 tablespoon melted coconut oil or olive oil

1 large yellow onion, finely diced (about 1½ cups)

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 (14.5 oz) can diced or crushed tomatoes (fire-roasted recommended)

2 pounds boneless, skinless chicken thighs, trimmed

8 tablespoons unsalted butter, cut into pieces

½ cup heavy cream

⅓ cup finely chopped fresh cilantro (optional)

Warm naan or flatbread, for serving

Cooked basmati or jasmine rice, for serving

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Instructions

1. Heat 1 tablespoon of coconut or olive oil in a large skillet over medium-high heat. Add diced onion, ginger paste, and minced garlic. Sauté for 3–6 minutes until onions are golden and fragrant.

2. Add smoked paprika, cumin, turmeric, garam masala, salt, and optional red pepper flakes and sugar. Toast spices for 1–2 minutes, stirring constantly.

3. Add the canned tomatoes to the skillet. Stir well and simmer for 1–2 minutes. Remove from heat and let cool briefly.

4. Place trimmed chicken thighs in a 6-quart Crockpot. Pour the tomato-spice mixture over the chicken and stir to coat.

5. Cover and cook on High for 2½ to 4 hours or Low for 4 to 6 hours, until chicken is fork-tender and reaches 165°F internally.

6. Remove chicken and set aside. Blend the sauce in the Crockpot using an immersion blender or transfer to a stand blender until smooth. Return blended sauce to Crockpot.

7. Stir in butter and heavy cream until melted and fully combined into a velvety sauce.

8. Chop the cooked chicken into bite-sized pieces and return to the sauce. Stir in chopped cilantro if using. Let everything warm together for 10–15 minutes on Low.

9. Serve hot over basmati or jasmine rice with warm naan. Garnish with additional cilantro if desired.

Notes

Fire-roasted tomatoes add a smoky depth to the sauce—use them if available.

Chicken thighs are preferred for their juiciness and ability to hold up during long cooking.

You can substitute coconut milk for the cream if dairy-free.

Leftovers freeze beautifully—store in an airtight container for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Indian

Nutrition

• Serving Size: 1.5 cups
• Calories: 420
• Sugar: 5g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 145mg

Keywords: butter chicken, crockpot butter chicken, slow cooker chicken curry