I’ve been making this crockpot butter chicken on slow Sundays for years — it’s hands-off, forgiving, and the kind of dinner that gets requested on repeat. Tender chicken thighs braise in a buttery, spiced tomato sauce and finish with cream for that silky, restaurant-style finish. It’s perfect for weeknights when you want comfort without babysitting the stove, and it’s easy enough to scale for guests.

Why you’ll love this dish

This recipe delivers rich, familiar Indian flavors with minimal effort. Using the crockpot means the spices have time to bloom and the thighs stay juicy; there’s no need to fuss over temperature or timing. It’s budget-friendly (thighs are cheaper than breasts), family-friendly (milder heat if you skip the cayenne), and great for meal prep since it reheats beautifully.

“A cozy, no-fuss weeknight winner — deep flavor, tender chicken, and zero stress.”

If you want more slow-cooker chicken ideas or variations to pair with this, try this helpful roundup: best chicken crockpot recipes.

Step-by-step overview

Before you start: this dish is essentially three stages — build the sauce on the stovetop, pour it over seasoned chicken in the crockpot, then finish with cream near the end. Expect 6–8 hours on low (or 3–4 hours on high). No special equipment is needed beyond a skillet and your slow cooker. The result is a buttery, tomato-spiced gravy and fall-apart chicken that comes together with one simple clean-up.

What you’ll need

Key ingredients

2 lbs boneless chicken thighs (skinless preferred) — thigh meat stays moist in slow cooking.
1/2 cup butter
1 can (14 oz) diced tomatoes (with juices)
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika (use smoked paprika for a smoky note)
1/2 teaspoon cayenne pepper (optional — adjust to taste)
1 cup heavy cream (or full-fat coconut milk for dairy-free)
Salt and pepper to taste
Rice or naan for serving

Substitutions & notes:

Chicken breasts will work but can dry out; reduce cooking time and check for doneness earlier.
For a lighter sauce, use Greek yogurt stirred in off the heat (tempered first to avoid curdling).
Add a pinch of dried fenugreek (kasuri methi) at the end for an authentic aroma.

Step-by-step instructions

Season the chicken: Place the chicken thighs in the crockpot and sprinkle with salt and pepper.
Melt butter: Heat a skillet over medium heat and add the butter until it foams.
Sauté aromatics: Add the chopped onion and cook until soft and translucent, about 5–7 minutes.
Add garlic, ginger, and spices: Stir in the garlic, minced ginger, garam masala, cumin, paprika, and cayenne. Cook for 1–2 minutes until fragrant.
Add tomatoes: Pour in the canned diced tomatoes with their juices and stir to combine. Bring the mixture to a simmer for a minute to marry flavors.
Combine in the crockpot: Pour the tomato-spice mixture over the seasoned chicken in the slow cooker.
Slow cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender and easily shreds.
Finish with cream: About 30 minutes before serving, stir the heavy cream into the crockpot. Taste and adjust salt, pepper, or cayenne.
Serve: Shred or leave the thighs whole and serve the sauce over steamed rice or with warm naan.

Best ways to enjoy it

Serve the butter chicken ladled over basmati rice and garnish with chopped cilantro and a squeeze of lemon. For a restaurant-style spread, add:

Warm naan or garlic naan
A side of cucumber raita to cool the palate
Roasted cauliflower or steamed green beans
Pickled red onions or a simple kachumber (chopped cucumber-tomato salad)

For another southern-inspired butter chicken twist and plating ideas, see this variation: Cowboy Butter Chicken.

Storage and reheating tips

Refrigerate within 2 hours of cooking. Store in airtight containers for 3–4 days.
To reheat: simmer gently on the stovetop over low heat until warmed through, or microwave in 1-minute intervals, stirring between sessions. Heat to an internal temperature of 165°F (74°C).
To freeze: cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Safety tip: don’t leave cooked chicken at room temperature for more than 2 hours to avoid bacterial growth.

Helpful cooking tips

Use thighs for the best texture: they tolerate slow cooking and stay juicy.
Don’t skip browning the onions and spices — that step builds depth you can’t get by tossing everything raw into the crockpot.
If your sauce is thin at the end, remove the lid and cook on high for 20–30 minutes to reduce, or stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water.
Add cream at the end to prevent curdling. For a lighter finish, use full-fat coconut milk.
Make it dairy-free: swap butter for ghee or neutral oil and use coconut milk instead of cream.

Creative twists

Vegetarian option: swap chicken for paneer cubes or chickpeas (canned chickpeas added in last 1–2 hours).
Smoky variation: use smoked paprika and a dash of liquid smoke for barbecue-like depth.
Green butter chicken: finish with a handful of pureed spinach or cilantro-mint chutney for a fresh color change.
Heat adjustments: double the cayenne for a spicier dish, or remove it entirely for kids.
Quick weeknight shortcut: blend the cooked sauce briefly for a smoother texture before adding cream.

Your questions answered

Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts cook faster and can dry out. Reduce cook time and check doneness earlier (breasts can be done in 3–4 hours on low depending on your slow cooker).

Q: Can I make this ahead and reheat?
A: Absolutely. The flavors deepen after a day in the fridge. Reheat gently on the stove or in the microwave, ensuring it reaches 165°F (74°C).

Q: How do I thicken the sauce if it’s too thin?
A: Simmer uncovered for 20–30 minutes to reduce, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until slightly thickened.

Q: Is this recipe authentic?
A: It’s a home-style, Americanized take on butter chicken — it borrows classic spices (garam masala, cumin) and techniques but simplifies steps for the slow cooker. For more authenticity, add kasuri methi and finish with a small knob of butter.

Q: Can I freeze leftovers with the cream?
A: Yes, but cream can separate after freezing. It still tastes good; whisk or stir well while reheating. For best texture, freeze without cream and stir fresh cream in after reheating.

Conclusion

If you enjoyed this set-it-and-forget-it butter chicken, you might like comparing techniques and ingredient tweaks with other trusted slow-cooker recipes like Slow Cooker Butter Chicken Recipe | Little Sunny Kitchen and Slow Cooker Butter Chicken (Well Plated) — both offer useful variations and timing tips to refine your own version.

Internal links used in this article:

Crockpot Butter Chicken (intro)
Best chicken crockpot recipes (why you’ll love)
Cowboy Butter Chicken (serving suggestions)