Go Back
–+ servings
Crockpot Butter Chicken

Creamy Crockpot Butter Chicken That Everyone Will Love

This easy Crockpot Butter Chicken recipe is a kid-approved, gluten-free delight that transforms simple ingredients into a comforting feast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut oil or Olive oil Provides a flavor base for sautéing.
  • 1 medium Yellow onion Finely diced for even cooking.
  • 1 tablespoon Ginger paste Can be substituted with freshly grated ginger.
  • 2 cloves Minced garlic Fresh is preferred but prepared garlic can be used.
For the Seasoning
  • 1 teaspoon Smoked paprika Regular paprika can be substituted.
  • 1 teaspoon Ground cumin Essential for flavor.
  • 1 teaspoon Ground turmeric Optional but recommended.
  • to taste Salt Balances flavors.
  • 2 teaspoons Garam masala Crucial for authenticity.
  • optional Red pepper flakes Adjust based on spice preference.
  • 1 teaspoon Sugar Can be omitted for less sweetness.
For the Sauce
  • 1 can Canned diced tomatoes Fire-roasted recommended for added flavor.
  • 4 tablespoons Unsalted butter Very important for creaminess.
  • 1 cup Heavy cream Can substitute with full-fat coconut milk for dairy-free.
For the Chicken
  • 2 pounds Boneless skinless chicken thighs Ideal for maintaining moisture.
For Serving
  • Finely chopped cilantro Optional for garnish.
  • Naan Serve with this for a complete meal.
  • Cooked rice Serve with this for a complete meal.

Equipment

  • Slow Cooker
  • skillet
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium-high heat, add coconut oil or olive oil. Once shimmering, toss in onion, garlic, and ginger paste. Sauté for 4–6 minutes until golden and fragrant.
  2. Stir in smoked paprika, ground cumin, and ground turmeric, along with salt. Cook for an additional 1–3 minutes until fragrant.
  3. Carefully add fire-roasted diced tomatoes to the skillet, mix well, then transfer to the slow cooker.
  4. Trim excess fat from chicken thighs, place directly into slow cooker, ensuring well-coated.
  5. Set the slow cooker to high for 2.5–4 hours or low for 4–6 hours, until chicken is tender and shreds easily.
  6. Remove chicken, purée sauce in slow cooker until smooth. Stir in butter and heavy cream.
  7. Return shredded chicken to slow cooker, mix well with sauce, taste and adjust seasoning. Serve warm over rice or with naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be stored for 3-5 days in an airtight container. Can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!