Crockpot Butter Chicken

Crockpot Butter Chicken is a wonderfully easy way to enjoy this classic Indian-inspired dish without spending hours in the kitchen. Tender chunks of chicken slowly simmer in a rich, creamy tomato sauce that’s flavored with buttery goodness and just the right mix of spices. The slow cooker does all the work, making the chicken super soft and the sauce thick and flavorful.

I love making this recipe on busy days when I want a comforting meal ready when I get home. The aroma fills the house and always makes me excited for dinner. I usually toss everything into the crockpot in the morning and let it cook all day. It’s such a simple way to get that delicious butter chicken taste without any fuss.

My favorite way to serve this butter chicken is over fluffy basmati rice, with a side of warm naan to soak up all that creamy sauce. Sometimes I add a sprinkle of fresh cilantro on top for a little extra color and brightness. It’s a crowd-pleaser that always brings smiles to the table, and I think you’ll find it becomes a go-to recipe in your kitchen too.

Key Ingredients & Substitutions

Chicken: Chicken thighs are my favorite here because they stay juicy and tender in the slow cooker. You can use breasts too, but they might be less moist if cooked for a long time.

Butter: Butter gives this dish its signature richness. If you want a dairy-free version, try using vegan butter or coconut oil for a lovely flavor twist.

Tomatoes: Crushed tomatoes or tomato sauce work great to form the base. If you prefer a smoother sauce, tomato puree is a good substitute.

Heavy Cream or Coconut Milk: Heavy cream creates that creamy texture but coconut milk is a great non-dairy option, adding a gentle coconut taste.

Spices: Garam masala is key for authentic flavor, but if it’s hard to find, you can blend equal parts ground cumin, coriander, and cinnamon as a quick fix.

How Can You Make Sure the Sauce is Thick and Creamy in a Crockpot?

Slow cookers can make sauces watery, but here are the steps to keep it thick:

• Start with a good tomato base – crushed tomatoes or sauce have less water than fresh tomatoes.
• Add the butter early to help enrich the sauce and give it body.
• Cook on low heat to reduce liquid slowly without drying out the chicken.
• Stir in heavy cream or coconut milk near the end—about 30 minutes before serving—to keep creaminess without breaking down.
• If the sauce is still thin, you can thicken it by mixing 1 tablespoon of cornstarch with a little water and stirring it in, cooking for just a few more minutes.

Equipment You’ll Need

• Crockpot or slow cooker – This is the star of the recipe and makes cooking effortless while keeping the chicken tender.
• Sharp knife – For cutting the chicken and chopping onions and ginger easily.
• Cutting board – A sturdy surface to prep your ingredients safely and tidy.
• Wooden spoon or heatproof spatula – To stir the sauce without scratching your crockpot.
• Measuring spoons and cups – To get your spices and liquids just right for that perfect flavor balance.
• Small bowl – Handy for marinating the chicken if you choose to marinate.

Flavor Variations & Add-Ins

• Use chickpeas instead of chicken to make a vegetarian version that’s hearty and filling.
• Add chopped bell peppers or peas in the last hour of cooking for extra color and sweetness.
• Swap heavy cream with cashew cream for a dairy-free but still creamy sauce.
• Mix in a handful of spinach just before serving for a boost of greens without overpowering the flavors.

Crockpot Butter Chicken

Ingredients You’ll Need:

For the Chicken and Marinade (Optional):

• 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• ½ cup plain yogurt
• 1 ½ cloves garlic, minced (half of 3 cloves)
• ½ tablespoon fresh ginger, minced (half of 1 tablespoon)
• 1 tablespoon garam masala
• Pinch of salt

For the Sauce:

• 1 onion, finely chopped
• 1 ½ cloves garlic, minced
• ½ tablespoon fresh ginger, minced
• 1 can (14 oz) crushed tomatoes or tomato sauce
• ¼ cup butter
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon paprika (smoked or sweet)
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• ½ teaspoon chili powder or cayenne pepper (adjust to your spice preference)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon sugar (optional, balances acidity)
• 1 cup heavy cream or coconut milk
• Fresh cilantro, chopped (for garnish)
• Sesame seeds (optional, for garnish)

To Serve:

• Cooked basmati rice
• Naan bread

How Much Time Will You Need?

This recipe needs about 10 minutes of prep time and then 6 to 8 hours of slow cooking on low (or 3 to 4 hours on high). Stirring in the cream and final seasoning will take just a few minutes before serving.

Step-by-Step Instructions:

1. Marinate the Chicken (Optional):

In a bowl, mix the chicken chunks with yogurt, half the minced garlic and ginger, 1 tablespoon garam masala, and a pinch of salt. Let it sit for at least 30 minutes or as long as overnight to help the chicken get flavorful and tender.

2. Prepare the Sauce Base:

Put the chopped onion, the remaining minced garlic and ginger, crushed tomatoes, butter, the rest of the spices, salt, and sugar into the crockpot. Stir everything together well to build a rich, spiced tomato base.

3. Add the Chicken:

Place the marinated chicken pieces (or plain chunks if you skipped marinating) evenly on top of the sauce mixture in the crockpot.

4. Cook the Butter Chicken:

Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked.

5. Finish the Sauce:

About 30 minutes before serving, pour in the heavy cream or coconut milk. Stir gently to make the sauce creamy and luscious. Taste and adjust seasoning if needed.

6. Serve and Garnish:

Spoon the butter chicken over warm basmati rice. Sprinkle with fresh chopped cilantro and sesame seeds if you like. Serve with soft naan bread to dip into the delicious sauce.

Enjoy your Crockpot Butter Chicken — a creamy, tasty dish that’s easy to make and always a hit!

Can I Use Frozen Chicken in This Recipe?

Yes, you can use frozen chicken, but make sure to thaw it completely before adding it to the crockpot. Thaw overnight in the fridge or use the cold water method. This helps the chicken cook evenly and safely.

How Do 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 keep the sauce creamy.

Can I Make This Dairy-Free?

Absolutely! Use coconut milk instead of heavy cream and replace butter with coconut oil or vegan butter for a delicious dairy-free version.

Can I Add Vegetables to the Crockpot Butter Chicken?

Yes, feel free to add veggies like peas, bell peppers, or spinach during the last hour of cooking to keep them fresh and flavorful without overcooking.