Crockpot Butter Chicken: Creamy, Slow-Cooked Comfort (Print Version)

Crockpot Butter Chicken brings tender chicken in a rich, spiced tomato cream sauce to your table with minimal effort. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Indian
Dietary: Gluten-Free (verify spices)

# Ingredients:

→ Main Ingredients

01 - 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 (28 ounce) can crushed tomatoes
03 - 1 large yellow onion, finely diced
04 - 4 cloves garlic, minced
05 - 1 (2-inch) piece fresh ginger, grated
06 - 1 cup heavy cream
07 - 4 tablespoons unsalted butter, cut into cubes

→ Flavor Boosters & Spices

08 - 2 tablespoons garam masala
09 - 1 teaspoon ground turmeric
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon chili powder (or more, to taste)
13 - 1 teaspoon salt (or to taste)
14 - 1/2 teaspoon black pepper (or to taste)

→ Optional Extras

15 - 1 teaspoon Kasuri Methi (dried fenugreek leaves), crushed (optional)
16 - 1/4 cup raw cashews, soaked in hot water for 30 minutes and blended with a splash of water (optional, for extra creaminess)
17 - Fresh cilantro, chopped, for garnish

# Instructions:

01 - Okay, first things first! Grab your chicken thighs and give 'em a good pat dry. Then, cut them into bite-sized pieces, about 1-inch chunks. While you're doing that, get your onion diced finely, and mince that garlic and ginger. I usually get a little teary-eyed with the onion, but it's worth it for the flavor, hon. Sometimes I even give the chicken a quick sauté in a pan with a touch of oil to get a little color before it goes into the slow cooker. It adds a deeper flavor, but honestly, if you're short on time, just toss it in! This is where I always forget to salt the chicken a little before browning, oops!
02 - Now for the good stuff! Into your crockpot, add the crushed tomatoes, diced onion, minced garlic, and grated ginger. Next, sprinkle in all your lovely spices: garam masala, turmeric, cumin, coriander, and chili powder. Add a good pinch of salt and pepper here. Give it a really good stir to combine everything. You'll already start to smell those amazing aromas, even before it cooks! I once forgot the chili powder, and the sauce was missing that little kick – learn from my oops moment!
03 - Once your sauce base is looking good, gently fold in your prepared chicken pieces. Make sure every piece is coated in that fragrant mixture. This is where the magic really begins for your Crockpot Butter Chicken. I usually give it another quick stir, just to make sure everything's happy in there. You want that chicken soaking up all those flavors from the get-go. Don't worry if it looks a little thick now; the chicken will release some moisture as it cooks.
04 - Pop the lid on your slow cooker. Now, you've got options! You can cook this on LOW for 6-8 hours, which is what I usually do when I'm out for the day. Or, if you're in a bit more of a hurry, you can cook it on HIGH for 3-4 hours. The chicken should be incredibly tender, falling apart with just a fork. I've definitely been impatient and peeked too many times, which just lets the heat out, so try to resist the urge! The aroma that fills your kitchen while this cooks? Unbeatable.
05 - Once the chicken is fall-apart tender, it's time for the grand finale! Turn off the slow cooker or set it to 'warm.' Stir in the heavy cream and those glorious cubes of butter. Let them melt into the sauce, giving it that signature rich, velvety texture. This is the stage where the sauce transforms from a rustic stew to that dreamy, restaurant-worthy Crockpot Butter Chicken. I sometimes add a little extra butter here, because why not? Kitchen chaos is welcome!
06 - Before serving, taste and adjust any seasonings. Sometimes it needs a little more salt, sometimes a dash more garam masala. If you're using kasuri methi, crush a small amount between your palms and sprinkle it in now for a truly authentic touch. Garnish with fresh cilantro – it adds a beautiful pop of color and freshness. The final result should be a rich, creamy, deeply flavorful sauce with incredibly tender chicken. It always smells absolutely divine, like pure comfort in a bowl.

# Notes:

01 - Don't skip browning the chicken if you have time; it adds a depth of flavor that's truly worth it.
02 - Always taste and adjust your seasonings *before* adding the cream, as cream can mellow the spice.
03 - If your sauce is too thin, a quick cornstarch slurry at the end can thicken it right up, I've done it many times!
04 - Serve with warm naan and fluffy basmati rice for the full, comforting experience.

# Tools You'll Need:

01 - Crockpot/Slow Cooker
02 - large skillet (optional for browning)
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 550 kcal
Total Fat: 35g
Total Carbohydrate: 25g
Protein: 35g

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