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Crockpot Butter Chicken

This creamy Crockpot Butter Chicken is an easy slow cooker dinner made with tender chicken, tomatoes, butter, garlic, ginger, cream, and warm spices. The chicken slowly cooks until tender while the flavorful tomato sauce becomes rich and creamy. Serve this comforting slow cooker butter chicken over basmati rice with warm naan for an easy family dinner.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 2 pounds boneless skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • For the Butter Chicken Sauce
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 can 14 ounces crushed tomatoes
  • 1 tablespoon tomato paste
  • 1½ teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon chili powder optional
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 teaspoon brown sugar optional
  • For Serving
  • Cooked basmati rice
  • Warm naan
  • Fresh cilantro
  • Lime wedges
  • Plain yogurt optional

Method
 

  1. Pat the chicken thighs dry with paper towels.
  2. Season the chicken with salt, black pepper, paprika, and cumin.
  3. Melt the butter in a skillet over medium heat.
  4. Add the chopped onion and cook for 4–5 minutes, until softened.
  5. Add the garlic and fresh ginger and cook for another 30–60 seconds.
  6. Add garam masala, cumin, coriander, paprika, turmeric, and chili powder if using.
  7. Stir the spices for about 30 seconds to release their aromas.
  8. Add the crushed tomatoes and tomato paste.
  9. Stir in the chicken broth and optional brown sugar.
  10. Place the seasoned chicken in the slow cooker.
  11. Pour the tomato sauce over the chicken and stir gently to coat.
  12. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
  13. Check that the chicken is fully cooked and tender.
  14. About 20–30 minutes before serving, stir in the heavy cream.
  15. Taste the sauce and adjust salt and spices as needed.
  16. Add an extra tablespoon of butter for a richer sauce if desired.
  17. Allow the sauce to heat through without bringing it to a vigorous boil.
  18. Remove the chicken and serve over basmati rice.
  19. Spoon plenty of creamy sauce over the chicken.
  20. Garnish with fresh cilantro and lime wedges.
  21. Serve with warm naan.

Notes

  • Boneless, skinless chicken thighs are recommended because they stay tender during slow cooking.
  • Chicken breast can be used, but avoid overcooking it.
  • Add the heavy cream near the end of cooking for the smoothest sauce.
  • Adjust the chili powder according to your preferred spice level.
  • Fresh garlic and ginger provide the best flavor.
  • If the tomato sauce tastes too acidic, add a small amount of brown sugar.
  • For a richer finish, stir in an extra tablespoon of butter before serving.
  • The sauce can be thinned with a little chicken broth if needed.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months.