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Crockpot Butter Chicken

A hands-off, comforting dish with tender chicken thighs braised in a buttery, spiced tomato sauce, finished with cream for a silky texture.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Indian
Calories: 700
Ingredients Method Notes

Ingredients
  

Main 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)
  • to taste Salt and pepper
  • Rice or naan for serving

Method
 

Preparation
  1. Season the chicken: Place the chicken thighs in the crockpot and sprinkle with salt and pepper.
  2. Melt butter: Heat a skillet over medium heat and add the butter until it foams.
  3. Sauté aromatics: Add the chopped onion and cook until soft and translucent, about 5–7 minutes.
  4. Add garlic, ginger, and spices: Stir in the garlic, minced ginger, garam masala, cumin, paprika, and cayenne. Cook for 1–2 minutes until fragrant.
  5. 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.
  6. Combine in the crockpot: Pour the tomato-spice mixture over the seasoned chicken in the slow cooker.
  7. 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.
  8. Finish with cream: About 30 minutes before serving, stir the heavy cream into the crockpot. Taste and adjust salt, pepper, or cayenne.
  9. Serve: Shred or leave the thighs whole and serve the sauce over steamed rice or with warm naan.

Notes

Refrigerate within 2 hours of cooking. Store in airtight containers for 3–4 days. Simmer gently on the stovetop over low heat to reheat.