Can I use chicken breasts instead of thighs?

You can, but they may dry out in the slow cooker. If you must, try adding them later in the cooking process or use a meat thermometer to avoid overcooking.

How can I make this dairy-free?

Use coconut cream instead of heavy cream and vegan butter or coconut oil in place of butter. The flavor will change slightly but still be delicious.

Can I freeze Crockpot Butter Chicken?

Yes! This freezes beautifully. Store in an airtight container for up to 3 months. Just reheat gently to avoid curdling the cream.

What can I serve with this dish?

Steamed basmati rice, garlic naan, or even roasted veggies. It’s a flexible meal that plays well with many sides.

Crockpot Butter Chicken: 10-Min Prep, Huge Flavor

Description

This Crockpot Butter Chicken is rich, creamy, and full of bold, comforting flavors. It’s an easy, hands-off slow cooker recipe perfect for busy weeknights or cozy weekends. Serve it with fluffy rice or warm naan for the ultimate comfort food experience.

Ingredients

Scale

1 tbsp oil (or ghee for richer flavor)
1 yellow onion, finely diced
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp smoked paprika
1 tsp ground cumin
½ tsp turmeric
1 tsp salt
1 tbsp garam masala
1 can (14 oz) diced or crushed fire-roasted tomatoes
2 lbs boneless, skinless chicken thighs, trimmed
2 tbsp unsalted butter
¾ cup heavy cream

Optional:
- Red pepper flakes (to taste)
- 1 tsp sugar (to balance flavors)
- Fresh cilantro for garnish

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Instructions

Sauté the base: In a large nonstick skillet over medium-high heat, heat oil. Add diced onion, garlic, and ginger paste. Cook for 3–6 minutes until golden and fragrant.
Add spices: Stir in paprika, cumin, turmeric, salt, and garam masala. Cook for 1–2 minutes until the spices bloom.
Add tomatoes: Stir in crushed tomatoes and scrape the bottom of the pan to deglaze. Let it simmer for a few minutes, then remove from heat.
Transfer to slow cooker: Pour mixture into your crockpot. Add chicken thighs and stir to coat in the sauce. Arrange in a single layer.
Cook: Cover and cook on high for 2½–4 hours or low for 4–6 hours, until chicken reaches 165°F.
Blend sauce: Remove chicken and chop into bite-sized pieces. Use an immersion blender to purée the sauce until smooth.
Finish the sauce: Stir in butter and heavy cream until creamy and well combined.
Combine and serve: Return chopped chicken to the crockpot. Stir, garnish with cilantro, and serve hot over rice or with naan.

Notes

Chicken thighs work best for slow cooking—they stay tender and juicy.
Add sugar if your tomatoes are too acidic.
Coconut cream can be used for a dairy-free version.
Make a double batch and freeze leftovers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main course
Method: Slow Cooking
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 serving
Calories: 415 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 29 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 145 mg