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A bowl of Crockpot Butter Chicken with creamy orange curry, tender chicken chunks, white rice, and fresh cilantro garnish.
Daniel

Crockpot Butter Chicken

Creamy, aromatic Indian comfort food made effortlessly in your slow cooker - tender chicken swimming in a rich tomato-butter sauce that's better than takeout.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2.5 lbs boneless skinless chicken thighs cut into 2-inch pieces
  • 1 tbsp garam masala
  • 1.5 tsp kosher salt
For the Sauce
  • 6 tbsp unsalted butter divided
  • 1 large yellow onion diced (about 1.5 cups)
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 6 oz tomato paste
  • 28 oz canned crushed tomatoes
  • 1 cup heavy cream
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika adds subtle smokiness
  • 0.5 tsp cayenne pepper adjust to taste
For Serving
  • 0.25 cup fresh cilantro chopped
  • cooked basmati rice for serving
  • naan bread warmed, for serving

Equipment

  • 6-quart or larger slow cooker
  • Large skillet
  • Blender (optional, for smoother sauce)

Method
 

Prep
  1. Toss chicken thighs with garam masala and salt in a large bowl until evenly coated. Set aside.
  2. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add onion and cook until softened and lightly golden at the edges, about 6 minutes. Add garlic and ginger; cook until fragrant, about 1 minute more.
  3. Stir in tomato paste and cook for 2 minutes until it deepens in color. Add crushed tomatoes, cumin, coriander, smoked paprika, and cayenne. Bring to a simmer and cook for 5 minutes to meld the flavors.
  4. Transfer the tomato mixture to your slow cooker. Nestle seasoned chicken pieces into the sauce, spooning some sauce over the top. Cut remaining 4 tablespoons butter into pieces and scatter over the surface.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until chicken is fall-apart tender. The sauce will look slightly separated - this is normal.
  6. Stir in heavy cream. If you prefer a smoother sauce, use an immersion blender to puree right in the pot, or transfer half to a blender and return it. Taste and adjust salt or cayenne as needed.
  7. Ladle over basmati rice, sprinkle with fresh cilantro, and serve with warm naan for scooping up every last drop of sauce.

Notes

Chicken thighs are essential here - breast meat dries out during long slow cooking. For a dairy-free version, substitute coconut cream for the heavy cream and use coconut oil instead of butter. The sauce base can be sauteed and refrigerated up to 2 days ahead, making morning assembly a breeze.