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The Best Crockpot Butter Chicken
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The Best Crockpot Butter Chicken

This Slow Cooker Butter Chicken is rich, creamy, and full of warm spices without being too hot. Juicy chicken thighs are slow-cooked in a flavorful tomato-based sauce and finished with butter and cream for a classic, comforting Indian-inspired dish the whole family will love.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Fusion, Indian
Keyword: creamy chicken curry, crockpot butter chicken, Indian curry, slow cooker butter chicken
Servings: 4 people
Calories: 580kcal
Cost: 15

Equipment

  • 4-quart slow cooker
  • knife and cutting board
  • mixing spoon or whisk
  • instant-read thermometer
  • serving bowl

Ingredients

  • 5 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 16 oz tomato sauce or passata
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar or honey
  • 2 lb chicken thighs
  • 3 tablespoons unsalted butter, cut into small cubes
  • 1/2 cup heavy whipping cream (or double cream)
  • 2 tablespoons fresh parsley, mint, or cilantro, for garnish

Instructions

  • To the slow cooker, add garlic, ginger, tomato sauce, cumin, garam masala, paprika, turmeric, chili powder, salt, and sugar. Stir well to combine.
  • Add chicken thighs and coat them evenly with the sauce mixture.
  • Scatter butter cubes over the top. Cover and cook on HIGH for 1.5–2 hours or LOW for 4–6 hours, until the chicken reaches 165°F internally.
  • Remove chicken from the slow cooker and let cool slightly before cutting into bite-sized pieces.
  • Stir heavy cream into the sauce and whisk until creamy and smooth.
  • Return chicken pieces to the slow cooker and stir to coat in sauce. Garnish with fresh herbs before serving.
  • Serve hot with basmati rice and naan bread.

Notes

Tips: Use tomato sauce, passata, or blended canned tomatoes. Don’t add water — the chicken releases enough liquid for a thick, flavorful sauce. Add sugar if your tomato base is too acidic. For a lighter option, substitute half and half or coconut milk for heavy cream. Make ahead: Cook and refrigerate for up to 4 days or freeze up to 2 months. Serving suggestion: Serve with basmati rice and naan bread, garnished with fresh cilantro, mint, or parsley.