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Crockpot Butter Chicken

Rich, aromatic, and deeply satisfying — this slow cooker butter chicken builds layers of Indian-inspired spice into a creamy tomato sauce with almost no effort. Add everything to the crockpot in the morning and come home to dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 16 oz tomato sauce
  • 5 garlic cloves minced
  • 2 tablespoons fresh ginger grated
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 2 lbs chicken thighs
  • 3 tablespoons unsalted butter cold and chopped
  • ½ cup heavy cream
  • 2 tablespoons fresh parsley chopped (to garnish)

Method
 

  1. Add tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey to the crockpot. Stir well to combine.
  2. Add the chicken thighs and coat thoroughly in the sauce. Scatter the cold, chopped butter over the top — do not stir in.
  3. Cook on low for 4–6 hours or on high for 2 hours.
  4. Remove chicken and set aside on a chopping board to cool slightly. Whisk the heavy cream into the sauce in the crockpot until fully incorporated.
  5. Cut the chicken into bite-sized pieces and return to the crockpot. Stir through the sauce and leave on the warm setting for 10–15 minutes before serving.
  6. Garnish with fresh parsley and serve over basmati rice, cauliflower rice, or with naan.

Notes

Cold butter matters: Adding it cold allows it to emulsify slowly into the sauce — don't melt it first.
Cream timing: Always add cream after the chicken is removed. Adding it too early can cause separation.
Lighter version: Swap heavy cream for Greek yogurt. Stir in off the heat to prevent curdling.