Name: Crockpot Butter Chicken
Prep time: 10 min
Cook time: 360 min
Total time: 420 min
Ingredients: 2 pounds boneless, skinless chicken thighs (Thighs stay juicier than breasts); 1 onion finely chopped (sweet or yellow); 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger); 1 can 14 ounces crushed tomatoes; 1 cup skyr or Greek yogurt (Full-fat preferred to reduce curdling); 1 tablespoon curry powder; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1 teaspoon paprika (smoked or sweet); to taste Salt and pepper; to taste Fresh cilantro (For garnish)

I’ve been making this Crockpot Butter Chicken for weeks now—simple prep, warm spices, and a sauce that clings to tender shredded thighs. It’s the kind of slow-cooker dinner that turns hectic weeknights into comfort-food wins and gives you leftovers that taste even better the next day.

Why you’ll love this dish

This slow-cooker butter chicken delivers big flavor with almost no hands-on time. Using boneless chicken thighs keeps the meat moist through long, gentle cooking, while skyr or Greek yogurt and crushed tomatoes build a silky, tangy sauce without the fuss of browning or stove-top simmering. It’s perfect for busy weeknights, meal prep, or feeding a hungry family.

“Comforting, rich, and effortless—this butter chicken is what I make when I want Indian takeout vibes without leaving home.”

Benefits at a glance:

Low-effort: Toss and set the Crockpot.
Budget-friendly: Thighs are affordable and forgiving.
Make-ahead friendly: Flavors deepen overnight.
Family-approved: Mild, creamy, and easy to pair with rice or naan.

Step-by-step overview

You’ll assemble the aromatics and chicken in the slow cooker, whisk yogurt with the spices, stir that mixture into the pot, and let it cook low and slow. Near the end you shred the thighs in the sauce so every bite is saucy and tender. Expect total hands-on time of about 10 minutes and cook time of 3–7 hours depending on the setting.

What you’ll need

2 pounds boneless, skinless chicken thighs (thighs stay juicier than breasts)
1 onion, finely chopped (sweet or yellow)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
1 can (14 ounces) crushed tomatoes
1 cup skyr or Greek yogurt (full-fat preferred to reduce curdling)
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon paprika (smoked or sweet)
Salt and pepper to taste
Fresh cilantro for garnish

Substitutions and notes:

Greek yogurt works exactly the same as skyr. If using low-fat yogurt, temper it (see tips) to avoid splitting.
For a richer sauce, swirl in 1–2 tablespoons of butter or heavy cream at the end.
Add a pinch of cayenne or a diced green chili if you want heat.

Directions to follow

Place the chicken thighs in the Crockpot. Add the chopped onion, garlic, ginger, and crushed tomatoes on top.
In a medium bowl, whisk together the skyr (or Greek yogurt), curry powder, garam masala, cumin, and paprika until smooth.
Pour the yogurt-spice mixture into the Crockpot and stir to combine with the tomatoes and aromatics.
Season with salt and pepper. Cover the lid.
Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and is easily shredded.
Use two forks to shred the chicken directly in the pot. Stir the shredded meat into the sauce until evenly coated.
Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.

Best ways to enjoy it

Over steamed basmati rice with a squeeze of lime and extra cilantro.
With warm naan or roti to mop up the sauce.
Spoon over cauliflower rice for a low-carb plate.
Turn leftovers into a butter chicken bowl with roasted vegetables, or use as a filling for wraps and tacos.

Storage and reheating tips

Refrigerate: Cool the pot contents to room temperature within two hours. Store in airtight containers for 3–4 days.
Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Gently warm on the stovetop over low-medium heat, stirring occasionally. Add a splash of water or broth if the sauce is thick. Microwave in 1-minute bursts, stirring between each burst.
Food safety: Ensure reheated chicken reaches 165°F before serving.

Helpful cooking tips

Prevent yogurt from splitting: Temper the yogurt by adding a few tablespoons of the hot tomato mixture to the yogurt, whisking, then stir it back into the Crockpot. Alternatively, add the yogurt-spice mix in the last 30–60 minutes of cooking.
Thighs vs. breasts: Thighs are more forgiving in long cook times and stay juicy. If using breasts, check earlier and avoid overcooking.
Texture control: If the sauce is too thin after shredding, cook uncovered on high for 15–30 minutes to reduce. If too thick, loosen with water, broth, or coconut milk.
Spice layering: Taste after cooking and finish with a pinch of garam masala or a little butter for depth.

Creative twists

Coconut butter chicken: Replace half the crushed tomatoes with coconut milk for a creamier, slightly sweet sauce.
Vegan version: Use firm tofu or jackfruit and swap yogurt for coconut yogurt; add a tablespoon of cashew butter for richness.
Smoky Tandoori: Marinate the thighs briefly in a teaspoon of smoked paprika and lemon juice before adding to the slow cooker.
Chili-garlic boost: Stir in 1–2 teaspoons chili-garlic paste for a spicier, punchier sauce.

Helpful answers

Q: How long does this take from start to finish?
A: Hands-on time is about 10 minutes. Cook time is 6–7 hours on low or 3–4 hours on high. Plan for cooling and serving, so total time ~3–7.5 hours depending on setting.

Q: Can I add cream or butter?
A: Yes. Stir 1–2 tablespoons of butter or up to 1/4 cup heavy cream at the end for a richer sauce. Add gradually and taste.

Q: Will the yogurt curdle if I cook it the whole time?
A: It can. To reduce curdling, use full-fat yogurt or temper the yogurt by whisking in a few tablespoons of hot tomato mixture before adding. Or add the yogurt mix in the last 30–60 minutes.

Q: Can I use frozen chicken?
A: It’s safer to thaw chicken first for even cooking. If using frozen, increase cooking time and ensure the internal temperature reaches 165°F. Avoid overcrowding the pot.

Q: Is this authentic butter chicken?
A: This is a simplified slow-cooker adaptation inspired by Indian butter chicken (murgh makhani). It captures key flavors—garam masala, tomato, yogurt—but skips some steps used in traditional restaurant preparations like searing and finishing with fenugreek.

Conclusion

If you want another slow-cooker take for comparison or additional tips, check this Slow Cooker Butter Chicken Recipe | Little Sunny Kitchen for a different spice balance and method. For a tested, user-friendly write-up with step photos, this Slow Cooker Butter Chicken post is a great companion resource.