Crockpot Butter Chicken Recipe

Is there anything better than walking into a house that smells like a cozy, spice-filled Indian restaurant? I don’t think so. This Crockpot Butter Chicken is my absolute go-to when I crave something deeply flavorful but need my dinner to practically cook itself. It’s the hero of busy weeknights, transforming a few simple ingredients into a creamy, dreamy, and utterly comforting meal that your whole family will beg you to make again.

This dish holds a special place in my heart. It was the first “fancy” meal I ever made for a big family gathering, and let me tell you, the silence that fell over the table (broken only by the sound of happy eating) was all the review I needed. Now, it’s my secret weapon for impressing guests without breaking a sweat.

Table of Contents

Table of Contents

Why You’ll Love This Crockpot Butter Chicken

• Set It and (Almost) Forget It: The slow cooker does 95% of the work for you. It’s the definition of easy cooking.
• Family-Friendly Flavors: The sauce is rich and creamy with a gentle spice level that even the pickiest little eaters adore.
• Meal Prep Magic: It tastes even better as leftovers, making it perfect for make-ahead lunches.
• Incredibly Customizable: Easily adjust the heat level to your liking or use what you have in your pantry.

Gather Your Ingredients

Here’s what you’ll need to create this magic. Don’t be intimidated by the list of spices—they’re what create that incredible, authentic flavor :

Print

• 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (15 oz) can tomato sauce
• 1 cup heavy cream
• 1/2 cup plain yogurt
• 3 tbsp butter
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro, for garnish
• Cooked basmati rice or naan, for serving

How to Make Crockpot Butter Chicken

1. 
   

   Combine the Base: In your slow cooker, add the diced chicken, onion, garlic, ginger, tomato sauce, and all of the spices (garam masala, cumin, turmeric, paprika, cayenne, salt, and pepper). Give everything a good stir to make sure the chicken is evenly coated.

   
   
2. 
   

   Slow Cook to Perfection: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it’s tender and easily shreds with a fork.

   
   
3. 
   

   Finish the Sauce: In a small bowl, whisk together the heavy cream and yogurt. Stir this mixture into the slow cooker along with the butter. Let it cook for another 20-30 minutes on HIGH to allow the sauce to thicken slightly and warm through.

   
   
4. 
   

   Serve and Enjoy: Give it a final taste and adjust seasoning if needed. Serve your glorious butter chicken over a bed of fluffy basmati rice or with warm, pillowy naan bread. Garnish with fresh cilantro.

   
   

My Favorite Tips for the Best Butter Chicken

Here are a few tricks I’ve learned along the way to make your dish foolproof:

• Chicken Choice: I prefer chicken thighs for their incredible juiciness, but breasts work perfectly fine if that’s what you have!
• Spice Control: The cayenne pepper brings the heat. For a mild version that kids will love, use just a pinch. For a spicier kick, feel free to add more.
• No Heavy Cream? You can substitute with full-fat coconut milk for a dairy-free version that’s just as creamy and delicious.
• Avoid Curdling: Whisking the yogurt and cream together before adding them to the hot slow cooker helps prevent them from curdling. It’s a simple step for a perfectly smooth sauce.

What to Serve With Your Butter Chicken

This creamy curry is a complete meal when paired with the right sides. My absolute non-negotiable is a big pile of rice to soak up all that amazing sauce. A simple cucumber salad provides a cool, crunchy contrast that cuts through the richness beautifully. And of course, you can’t go wrong with warm, buttery naan bread for dipping.

Nutrition Information (per serving, estimated): Calories: 450kcal | Carbohydrates: 10g | Protein: 35g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 180mg | Sodium: 900mg

Your Crockpot Butter Chicken Questions, Answered

Can I make this butter chicken ahead of time?

Absolutely! This is a fantastic make-ahead meal. Let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. The flavors meld and get even better. Reheat gently on the stovetop over low heat.

Can I freeze the leftovers?

You sure can. Freeze cooled butter chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop, adding a splash of cream or water if the sauce has separated a bit.

What can I use instead of garam masala?

Garam masala is a key flavor, but in a pinch, you can use a combination of equal parts cumin and coriander with a dash of cinnamon and cloves. For more on building a versatile spice cabinet, check out this guide from Bon Appétit.

My sauce is too thin. How can I thicken it?

If your sauce needs a little help thickening, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir it into the slow cooker and let it cook on HIGH for 15-20 more minutes until thickened.

There you have it! The easiest, most rewarding path to a restaurant-quality meal right from your slow cooker. This Crockpot Butter Chicken is more than just a recipe; it’s a guaranteed way to bring everyone to the table with happy, eager faces. It’s the kind of dish that creates those warm, fuzzy kitchen memories I’m always talking about. If you’re looking for another hands-off winner, you have to try my Slow Cooker Pulled Pork next. Now, go forth and enjoy your well-deserved dinner triumph