Crockpot Butter Chicken

This slow-cooker butter chicken turns pantry staples into a silky, cozy meal with almost no hands-on time. It’s a weeknight lifesaver for busy cooks, a make-ahead winner for guests, and a comforting dinner that still tastes rich and restaurant-worthy despite the shortcut of using coconut milk and a crockpot. For a more classic stovetop take, compare notes with this classic butter chicken to see how timing and dairy swaps change the final sauce.

Why you’ll love this dish

This recipe gives you that lush, tomato-forward butter chicken flavor without standing over a pan for an hour. It’s forgiving, kid-friendly, and economical because thighs stay tender and juicy in long, slow cooking. It’s also ideal when you want dinner ready when you walk in the door — toss everything in the crockpot in the morning and come home to aromatic comfort food.

“Easy to make, deeply satisfying — the sauce was silky and the chicken shredded perfectly after a slow day at work.”

Makes great weeknight meals, potlucks, or an effortless date-night dinner at home.

How this recipe comes together

Start by layering raw chicken and aromatics in the crockpot. Whisk the sauce separately so spices disperse evenly, then pour it over. The low-and-slow method softens the onions and allows garam masala and turmeric to bloom slowly into the coconut-tomato base. When the chicken is fork-tender, shred it right in the pot to marry the meat with the sauce. No pan-searing is required, though you can brown the thighs first if you want extra depth.

What you’ll need

• 2 lbs boneless, skinless chicken thighs (dark meat stays moist; breasts can be used — see tips)
• 1 cup onion, finely chopped (about 1 small onion)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
• 1 can (14 oz) coconut milk (full fat for richness; light will thin the sauce)
• 1 can (8 oz) tomato sauce
• 2 tablespoons butter (or ghee for a more authentic flavor)
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan, for serving

Ingredient notes and substitutions:

• For a creamier, more traditional butter chicken, swap half the coconut milk for heavy cream or add 2–3 tablespoons cream at the end.
• Garam masala is key for the signature flavor; add a pinch of chili powder or cayenne if you want heat.
• Tomato sauce keeps the sauce smooth; crushed tomatoes work, but you may prefer a quick puree for consistency.

Step-by-step instructions

1. Place the 2 lbs chicken thighs in the crockpot in an even layer. Scatter the chopped onion, minced garlic, and minced ginger over the chicken.
2. In a medium bowl, whisk together the coconut milk, tomato sauce, butter, garam masala, turmeric, cumin, and a pinch of salt and pepper until smooth. Taste and adjust seasoning — remember flavors will mellow as they cook.
3. Pour the sauce mixture evenly over the chicken and aromatics. Cover the crockpot.
4. Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easily shreds with two forks. (Internal temperature should reach 165°F/74°C.)
5. Shred the chicken directly in the crockpot using two forks. Stir to combine the shredded meat with the sauce so every piece is coated.
6. Taste and adjust salt, pepper, or spice levels. Stir in extra butter or a splash of cream if you want a richer finish.
7. Serve spooned over steaming rice or alongside naan. Garnish with chopped cilantro.

Best ways to enjoy it

Serve over basmati rice to soak up every bit of sauce. Warm, buttered naan or roti makes it perfect for sopping and scooping. For a lighter plate, serve with cauliflower rice and a crisp cucumber-raita to balance the spices. For party-style serving, set out bowls of lemon wedges, thinly sliced red onion, and extra cilantro so guests can customize.

You can use this as a filling: fold shredded butter chicken into warmed tortillas or slather into pita for a fusion spin. For inspiration on bold, handheld versions, try adapting flavors from recipes like cowboy butter chicken bites for a snackable party tray.

Storage and reheating tips

• Refrigerator: Cool quickly and store in an airtight container for up to 3–4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove over low heat, stirring occasionally until hot. Add a splash of water, broth, or coconut milk if the sauce has thickened. You can also reheat in the microwave in short bursts, stirring between intervals.
• Safety: Always reheat to at least 165°F (74°C) before serving. Do not refreeze previously frozen, reheated leftovers.

Helpful cooking tips

• Thighs vs. breasts: Thighs are forgiving and remain juicy. If you use breasts, check doneness earlier and avoid overcooking — they dry out faster.
• Bloom the spices: If you prefer, sauté the onions, garlic, and ginger quickly in a skillet with the butter before adding to the crockpot to deepen flavor. It’s optional but adds a caramelized note.
• Sauce thickness: If the sauce looks too thin at the end, remove the lid and cook on high for 20–30 minutes to reduce; stir occasionally. For a silky finish, swirl in an extra tablespoon of butter or a splash of cream at the end.
• Spice balance: Garam masala is aromatic but not spicy. Add chili flakes or cayenne if you like heat. Lemon juice brightens the sauce just before serving.

Creative twists

• Vegan swap: Use firm tofu or cauliflower florets instead of chicken, and replace butter with vegan butter. Simmer until veggies are tender.
• Smoky version: Add 1/2 teaspoon smoked paprika or finish with a drop of liquid smoke for a hint of char.
• Cream-forward: Stir in 1/4 cup heavy cream at the end for a richer, more restaurant-style texture.
• Make-ahead freezer meals: Assemble the sauce and raw chicken in a freezer-safe bag and freeze flat. Thaw overnight and dump into the crockpot in the morning.

Common questions

Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts will work, but they cook faster and can dry out. Check them at the lower end of the cooking time and shred as soon as they reach 165°F (74°C).

Q: Is coconut milk authentic in butter chicken?
A: Traditional North Indian butter chicken uses cream and butter (makhan). Coconut milk is a practical, dairy-free-ish shortcut that still yields a rich, silky sauce. If you want more authentic richness, use cream or a mix of coconut milk and cream.

Q: How long does it take to cook on high vs. low?
A: Cook on low for 6–8 hours for the best tenderness. High works in 3–4 hours but can be slightly less forgiving if left too long.

Q: Can I make this spicy for heat lovers?
A: Absolutely. Add 1/2–1 teaspoon cayenne or a chopped serrano pepper to the sauce. Increase gradually and taste as you go.

Q: What should I serve with it for a complete meal?
A: Basmati rice, naan, a simple cucumber raita, and roasted vegetables make a balanced plate.

If you want more variations and party-sized snack ideas inspired by butter chicken, check out that riff on handheld bites in the recipe collection linked above.

Slow Cooker Butter Chicken

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A silky, cozy butter chicken made in a slow cooker with minimal hands-on time, perfect for busy weeknights.

• Author: ayoboyo021gmail-com
• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Total Time: 255 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian
• Diet: None

Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken thighs
• 1 cup onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) coconut milk
• 1 can (8 oz) tomato sauce
• 2 tablespoons butter
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan, for serving

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Instructions

1. Place the chicken thighs in the crockpot in an even layer.
2. Scatter the chopped onion, minced garlic, and minced ginger over the chicken.
3. In a medium bowl, whisk together coconut milk, tomato sauce, butter, garam masala, turmeric, cumin, and a pinch of salt and pepper until smooth.
4. Pour the sauce mixture evenly over the chicken and aromatics. Cover the crockpot.
5. Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easily shreds with two forks.
6. Shred the chicken directly in the crockpot using two forks. Stir to combine the shredded meat with the sauce.
7. Taste and adjust seasoning before serving over rice or with naan, garnished with cilantro.

Notes

For a creamier sauce, mix in heavy cream or additional butter at the end. Adjust heat by adding chili powder or cayenne. Serve with basmati rice or naan for a complete meal.