Crockpot Butter Chicken is a simple, hands-off way to enjoy a rich, creamy, and flavorful Indian classic. Tender pieces of chicken slowly cook in a buttery tomato sauce filled with warm spices like garam masala, garlic, and ginger. The slow cooker makes it effortless, letting all those spices blend together perfectly while you go about your day.
I love making this recipe when I want a comforting meal without spending hours in the kitchen. The best part is coming home to the wonderful smell of spices and butter filling the house. I usually serve it over steamed rice or with warm naan bread to soak up all that delicious sauce. It’s one of those meals that everyone seems to enjoy, whether you’re new to Indian food or a long-time fan.
If I have leftovers, they taste even better the next day as the flavors have more time to mix. I sometimes like to add a little fresh cilantro on top to brighten it up. This dish has become a favorite in my home because it’s full of cozy flavors and so easy to throw together in the morning, making dinner a breeze on busy days.
Key Ingredients & Substitutions
Chicken: I prefer chicken thighs as they stay juicy and tender during slow cooking. Breasts work too, but watch for dryness. You can also use boneless skinless turkey for a leaner option.
Butter: Unsalted butter adds richness and creaminess. You can substitute with ghee for a more traditional flavor or use a mild oil for a lighter dish.
Heavy Cream or Coconut Milk: Heavy cream gives a smooth, creamy texture, but coconut milk is a great dairy-free substitute that adds a subtle sweetness.
Garam Masala & Spices: These are essential for classic butter chicken flavor. If you don’t have garam masala, mix equal parts cumin, coriander, and cinnamon as a quick backup.
How Do You Ensure the Chicken Stays Tender and Flavorful in the Crockpot?
Slow cooking can dry out chicken if not done right. Here are my tips to keep it juicy and flavorful:
- Use chicken thighs, which hold up better during long cooking.
- Cut chicken into similar-sized pieces for even cooking.
- Add butter chunks on top to melt slowly, keeping the sauce rich.
- Cook on low heat for longer (6-7 hours) to gently tenderize the meat.
- Add cream or coconut milk near the end to prevent curdling and keep the sauce creamy.
- Stir gently at the end and taste for seasoning balance before serving.
Equipment You’ll Need
- Crockpot/Slow cooker – The star of the recipe, it gently cooks the chicken and spices over hours for tender meat and rich flavor.
- Cutting board and sharp knife – For chopping chicken, onions, garlic, and ginger easily and safely.
- Measuring spoons and cups – To measure spices and liquids accurately for the best taste.
- Spoon or spatula – To stir the sauce and combine ingredients without scratching your crockpot.
- Ladle or serving spoon – Handy for serving the buttery tomato sauce and chicken onto your plate or rice.
Flavor Variations & Add-Ins
- Swap chicken for chickpeas or tofu to make a vegetarian version that soaks up the sauce beautifully.
- Add diced bell peppers or peas to the crockpot for a pop of color and extra veggies.
- Use coconut milk instead of heavy cream for a dairy-free option with a mild sweetness.
- Sprinkle in some crushed red pepper flakes if you like it spicier and more warming.
How to Make Crockpot Butter Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (14 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut milk
- ¼ cup unsalted butter
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp chili powder or cayenne pepper (adjust for spice level)
- 1 tsp salt (more to taste)
- 1 tbsp lemon juice
- ½ cup fresh cilantro, chopped (for garnish)
- Cooked basmati or jasmine rice, for serving
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, plus 6 to 7 hours cooking time on low (or 3 to 4 hours on high) in your crockpot. You’ll also need a few minutes before serving to stir in the cream and let the sauce thicken. It’s a hands-off, easy recipe perfect for busy days.
Step-by-Step Instructions:
1. Prepare the Base:
Put the diced onion, minced garlic, and grated ginger into your slow cooker. Add your chicken pieces on top.
2. Add Spices and Tomato:
Sprinkle the garam masala, ground cumin, paprika, turmeric, chili powder, and salt over the chicken. Stir gently to coat the meat evenly with the spices. Pour in the tomato sauce and lemon juice, and stir everything together.
3. Add Butter and Cook:
Place chunks of butter on top of the mix. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
4. Finish with Cream and Serve:
About 30 minutes before serving, stir in the heavy cream or coconut milk. Cook uncovered on low to allow the sauce to thicken slightly. Taste and adjust seasoning if needed. Serve the butter chicken hot over cooked basmati or jasmine rice, garnished with fresh chopped cilantro.
Enjoy your creamy, flavorful Crockpot Butter Chicken! It’s a comforting meal that’s easy to make and sure to please everyone at the table.
Can I Use Frozen Chicken in This Crockpot Butter Chicken?
Yes, but make sure to fully thaw the chicken before adding it to the slow cooker. Using frozen chicken can increase cooking time and may result in uneven cooking.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute heavy cream with full-fat coconut milk for a creamy, dairy-free version that still tastes delicious.
How Should I Store Leftovers?
Store leftover butter chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Prepare This Butter Chicken Ahead of Time?
Yes! You can assemble all the ingredients in the crockpot insert the night before and refrigerate it. Just add the cream and butter right before cooking the next day for the best texture and flavor.
