Crockpot Butter Chicken – Creamy Slow Cooker Indian Comfort Food

There’s something magical about coming home to the aroma of slow-cooked spices filling the kitchen. My love for Crockpot Butter Chicken began during a trip to Jaipur, where I learned that patience—and a good masala—make all the difference. This dish takes those same fragrant Indian flavors and transforms them into a cozy, modern slow-cooker recipe. Creamy, tomato-rich sauce wraps around tender chicken, making it an irresistible comfort meal that’s secretly simple to prepare. Whether it’s a busy weekday or a lazy Sunday, this Crockpot Butter Chicken brings restaurant-level flavor to your table with minimal effort.

How to Make Crockpot Butter Chicken

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream or coconut cream
• 3 tbsp butter
• 2 tbsp tomato paste
• 1 tbsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp cinnamon
• ¼ tsp cayenne pepper (optional)
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or naan, for serving

Instructions

1. Place the chicken, onion, garlic, ginger, crushed tomatoes, tomato paste, and all spices into the crockpot. Stir to coat the chicken evenly.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
3. Stir in the butter and cream (or coconut cream) during the last 20 minutes of cooking.
4. Taste and adjust seasoning as needed—add more salt or spice to preference.
5. Serve warm, garnished with cilantro, alongside fluffy basmati rice or warm naan bread.

Tips for Success

• Use chicken thighs for tenderness—they hold up best to slow cooking.
• Coconut cream adds a dairy-free twist with tropical flavor.
• Bloom the spices briefly in a pan before adding for deeper aroma.
• Make it ahead: Butter chicken tastes even better the next day!
• Freeze leftovers up to 3 months for quick future meals.

Why This Crockpot Butter Chicken Works

Butter chicken—also known as murgh makhani—is traditionally simmered in a tandoor or skillet, but the crockpot captures those same rich, layered flavors with almost no hands-on time. The slow heat melds spices into a silky, velvety sauce while keeping the chicken juicy.
This version balances warmth and creaminess: garam masala gives depth, cumin adds earthiness, and butter softens every bite. With its moderate spice and luscious texture, it’s both family-friendly and comforting. Pair it with basmati rice for a complete, protein-rich meal that’s naturally gluten-free and adaptable to low-carb diets by serving over cauliflower rice.

Nutrition & Storage Table

The Creamiest Slow Cooker Butter Chicken Recipe

This slow cooker butter chicken is ideal for cozy nights when you crave something flavorful yet fuss-free. The crockpot does the work while you go about your day. As it simmers, the spices mellow beautifully, turning the sauce into a creamy, golden hug for your taste buds. Serve it with a squeeze of lime and a sprinkle of cilantro for that fresh finish.

Easy Crockpot Butter Chicken Meal Prep

For busy families, this dish is a meal-prep dream. Simply assemble ingredients the night before, refrigerate, then start the crockpot in the morning. By dinner, you’ll have a tender, aromatic curry ready to serve. Portion leftovers into containers for easy lunches—this recipe reheats beautifully without losing flavor.

FAQs About Crockpot Butter Chicken

If you make this Crockpot Butter Chicken, leave a comment below and tell me how it turned out! I love hearing your kitchen stories and seeing your delicious recreations on Pinterest and Instagram.

Creamy Crockpot Butter Chicken

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• Author: Chef Sofia
• Total Time: 6 hrs 10 mins
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Slow-cooked chicken in a creamy, spiced tomato sauce—comfort food perfection.

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Ingredients

Scale 1x2x3x

2 lbs chicken thighs

1 onion

4 garlic cloves

1 tbsp ginger

14 oz crushed tomatoes

1 cup heavy cream or coconut cream

3 tbsp butter

2 tbsp tomato paste

1 tbsp garam masala

1 tsp cumin

1 tsp turmeric

1 tsp chili powder

1 tsp salt

½ tsp cinnamon

¼ tsp cayenne

Cilantro, rice or naan

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Instructions

1. Place all ingredients except cream and butter in crockpot.

2. Cook on LOW 6–7 hrs or HIGH 3–4 hrs.

3. Stir in butter and cream.

4. Adjust seasoning.

5. Serve warm with rice or naan.

Notes

Use chicken thighs for best flavor.

Coconut cream makes it dairy-free.

Freezes beautifully up to 3 months.

• Prep Time: 10 mins
• Cook Time: 6 hrs
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Indian-Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 430
• Sugar: 6g
• Sodium: 720mg
• Fat: 27g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 130mg

Final Tip

For a lighter version, use Greek yogurt instead of cream and pair with steamed veggies. It’s the perfect comfort food that still fits a balanced lifestyle.