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The Best Crockpot Butter Chicken

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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Fusion, Indian
Calories: 580
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. To the slow cooker, add garlic, ginger, tomato sauce, cumin, garam masala, paprika, turmeric, chili powder, salt, and sugar. Stir well to combine.
  2. Add chicken thighs and coat them evenly with the sauce mixture.
  3. 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.
  4. Remove chicken from the slow cooker and let cool slightly before cutting into bite-sized pieces.
  5. Stir heavy cream into the sauce and whisk until creamy and smooth.
  6. Return chicken pieces to the slow cooker and stir to coat in sauce. Garnish with fresh herbs before serving.
  7. 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.