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–+ servings
Delicious crockpot butter chicken served with rice and garnished with cilantro

Crockpot Butter Chicken

A creamy and mildly spiced slow-cooked chicken in a rich tomato-coconut-butter sauce, perfect for busy weeknights and comforting family dinners.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs (boneless or bone-in) Bone-in adds flavor; boneless shreds faster.
  • 1 unit onion, finely chopped
  • 4 cloves garlic, minced
  • 2 inches fresh ginger, grated
  • 1 can (14 oz) coconut milk (full-fat recommended for creaminess)
  • 1 cup tomato puree Substitute crushed tomatoes if needed.
  • 1/2 cup unsalted butter
  • 2 teaspoons garam masala Freshly ground if possible.
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Preparation
  1. Arrange the chicken thighs in a single layer in the crockpot, spreading them evenly to cook uniformly.
  2. In a medium bowl, combine the onion, garlic, ginger, coconut milk, tomato puree, butter, garam masala, cumin, turmeric, salt, and pepper. Stir until the mixture looks smooth.
  3. Pour the sauce over the chicken, making sure most pieces are covered. Use a spatula to nudge any uncovered pieces into the sauce.
Cooking
  1. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken is done when it is very tender and easily pulls apart.
  2. Shred the chicken directly in the crockpot using two forks and stir the shredded meat into the sauce.
  3. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon if desired. Serve over rice or with bread, topped with chopped cilantro.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 20gProtein: 36gFat: 38gSaturated Fat: 20gSodium: 600mgFiber: 2gSugar: 5g

Notes

If you prefer less coconut flavor, use light coconut milk mixed with a splash of cream near the end. For a dairy-free version, swap butter for a plant-based buttery spread or extra coconut oil.

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