Crock Pot Butter Chicken

Crock Pot Butter Chicken cooks chicken thighs in a tomato sauce spiced with garam masala, turmeric, and cumin. Butter and double cream make it smooth and rich. It takes about 6 hours and 15 minutes and serves 4.

I scatter the cubed butter across the top rather than stirring it through at the start. As it melts, it bastes the thighs and stops the lean meat drying out. That slow drip is what gives the finished sauce its silky body.

Stir the cream in only after the chicken comes out and the cooker is off. Add it during a long, hot cook and the sauce can turn thin and slightly grainy. Whisking it into the warm, settled sauce keeps it thick and glossy.

Crock Pot Butter Chicken

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

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minutes

Cooking time

6

hours 

Calories

580

kcal

Crock Pot Butter Chicken slowly simmers into a silky, deeply spiced sauce that turns rich and clings to every bite.

Ingredients

• Sauce

• 5 garlic cloves, minced
  

• 2 tablespoons fresh ginger, grated
  

• 450g passata (or tinned tomato sauce)
  

• 1 teaspoon ground cumin
  

• 2 teaspoons garam masala
  

• 1 teaspoon smoked paprika
  

• 1 teaspoon ground turmeric
  

• ½ teaspoon chilli powder
  

• 1 teaspoon salt
  

• ½ teaspoon granulated sugar (or honey)
  

• Chicken

• 900g chicken thighs
  

• 3 tablespoons unsalted butter, cut into small cubes
  

• To finish

• 120ml double cream
  

• 2 tablespoons fresh parsley, mint, or coriander, to garnish
  

Directions

• Add the ginger, garlic, passata, all the spices, salt, and sugar to the slow cooker and stir well. Add the chicken thighs and turn to coat them in the sauce.
  
• Scatter the cubed butter over the top. Cover and cook on HIGH for 1.5–2 hours, or on LOW for 4–6 hours, until the chicken reaches 74°C.
  
• Lift the chicken onto a board and leave until cool enough to handle.
  
• Whisk the double cream into the sauce until smooth and creamy.
  
• Cut the chicken into bite-size pieces, return it to the sauce, and serve with basmati rice and naan, garnished with the fresh herbs.
  

FAQs

Can I use chicken breast instead of thighs?

Yes, though breast cooks faster and dries out more easily in a slow cooker. Thighs stay tender because their fat protects them through the long cook, while breast can turn stringy past the two-hour mark. If you do use breast, check it early and pull it the moment it hits 74°C.

Why did my sauce turn out greasy?

Three tablespoons of butter plus double cream make a famously rich sauce, so a little surface oil is normal. If it pools noticeably, the cooker likely ran hotter than needed and split some of the fat out. Whisk hard as you add the cream, and skim any excess from the top with a spoon before serving.

Can I make it milder or spicier?

Drop the chilli powder to a quarter teaspoon for a mild, family-friendly bowl that still tastes properly spiced. The garam masala and smoked paprika carry warmth without heat, so the dish keeps its character even with less chilli. For more kick, add a pinch of cayenne with the other spices rather than at the end.

Will it overcook if I leave it on low all day?

Low for four to six hours is the sweet spot, and a little beyond that is forgiving with thighs. Past about seven hours the meat starts to shred and the sauce reduces too far. If you need a longer window, set the cooker to its keep-warm setting once the thighs reach 74°C.

Can I freeze the leftovers?

Freezing works well, but the double cream can separate slightly once thawed and reheated. To avoid that, freeze the chicken and tomato base before adding any cream, then stir fresh cream in once it is reheated. Either way, warm it gently on the hob and whisk steadily to bring the sauce back together.