Crockpot Butter Chicken: Easy Creamy Curry

Crockpot Butter Chicken simmers tender chicken thighs in a creamy, spiced tomato sauce with garlic, ginger, and garam masala for authentic Indian restaurant flavor. This hands-off 15-minute prep meal cooks low 6 hours, serves 6 with rice or naan, and freezes beautifully.

Why This Recipe Works

Chicken thighs stay juicy during long slow cook. Blended onion-garlic base builds deep flavor foundation. Heavy cream and butter added at end prevent separation. Balanced spices deliver warmth without overwhelming heat. Tomato paste concentrates richness efficiently.

Ingredients & Prep

• 2 lbs boneless chicken thighs, cut into chunks
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 14 oz can tomato sauce or crushed tomatoes
• 1 cup heavy cream
• ½ cup unsalted butter
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp salt
• ½ tsp cayenne (optional)
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Sauté onion, garlic, and ginger in 1 tbsp oil 5 minutes until soft; add spices and cook 1 minute.
2. Transfer to 6-quart crockpot; stir in tomato sauce and chicken chunks.
3. Cook low 6 hours or high 3 hours until chicken shreds easily.
4. Shred chicken in sauce; stir in butter and cream until melted smooth.
5. Simmer 10–15 minutes uncovered to thicken. Garnish with cilantro.

Flavor Variations

Storage Tips

Refrigerate 5 days; freeze 3 months. Thaw overnight before reheating.

FAQs

Sauce separated?
Stir vigorously or blend smooth before adding dairy.

Too thin?
Cook uncovered final 30 minutes.

Bland?
Add lemon juice and extra garam masala.

Conclusion

Crockpot Butter Chicken delivers effortless Indian comfort creamy spiced perfection.

Crockpot Butter Chicken: Easy Creamy Curry

Print Recipe

An easy, rich, and creamy Crockpot Butter Chicken made with tender chicken simmered in a spiced tomato-butter sauce. This slow cooker version delivers classic Indian-inspired flavor with minimal effort perfect for busy weeknights.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 6 hrs
• Total Time: 6 hrs 10 mins
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Indian-Inspired

Ingredients

Scale 1x2x3x

• 2 lbs boneless skinless chicken thighs or breasts
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup tomato sauce or crushed tomatoes
• 1/2 cup tomato paste
• 1 cup heavy cream or coconut milk
• 4 tbsp butter, cubed
• 1 tbsp garam masala
• 1 1/2 tsp curry powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder (optional)
• 1 tbsp sugar or honey
• Fresh cilantro for garnish
• Cooked basmati rice or naan, for serving

Instructions

• 1. Add chicken to the crockpot.
• 2. Top with onion, garlic, ginger, tomato sauce, and tomato paste.
• 3. Sprinkle in garam masala, curry powder, paprika, cumin, salt, pepper, chili powder, and sugar.
• 4. Stir gently to coat the chicken.
• 5. Place butter cubes on top.
• 6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
• 7. Stir in heavy cream and cook an additional 20–30 minutes.
• 8. Shred or cube chicken as desired and mix well.
• 9. Garnish with fresh cilantro and serve over rice or with naan.

Notes

• Chicken thighs stay extra juicy, but breasts work well too.
• For a dairy-free version, use coconut milk instead of cream.
• Adjust spice level by increasing or reducing chili powder.

Nutrition

• Serving Size: 1 bowl
• Calories: 460
• Sugar: 8g
• Sodium: 720mg
• Fat: 30g
• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 135mg

Keywords: crockpot butter chicken, slow cooker butter chicken, Indian chicken curry