Crockpot Butter Chicken is a wonderfully easy and comforting dish where tender chicken simmers slowly in a creamy, buttery tomato sauce filled with warm spices like garam masala and cumin. The rich sauce and soft chicken pieces make this a perfect meal when you’re craving something hearty and full of flavor without a lot of fuss.
I love making this recipe because once everything is in the crockpot, I can forget about it for a few hours while it works its magic. The slow cooking makes the chicken melt-in-your-mouth tender, and the sauce develops a deep, rich taste that feels like a warm hug on a plate. It’s one of those meals that feels special but is actually super simple.
My favorite way to enjoy Crockpot Butter Chicken is with some fluffy basmati rice and a side of steamed veggies or naan bread to soak up all that delicious sauce. It’s such a crowd-pleaser and perfect for busy weekdays or a cozy weekend dinner. I’ve found that this recipe always brings smiles to the table, and there’s rarely any leftovers because everyone loves it so much!
Key Ingredients & Substitutions
Chicken thighs: They stay juicy and tender in slow cooking. If you prefer white meat, use chicken breasts, but watch the cooking time as they can dry out faster.
Tomato sauce: I like crushed tomatoes for a thicker sauce, but plain tomato sauce or even tomato paste mixed with water works well.
Heavy cream: This adds richness and creaminess. For a dairy-free option, coconut cream is a great substitute.
Butter: Butter gives that buttery flavor and softness to the sauce. You can substitute with ghee or a plant-based butter if you prefer.
Spices (garam masala, cumin, turmeric, paprika, chili powder): These create the classic Indian flavor. If you don’t have garam masala, mix equal parts ground coriander, cumin, cardamom, cinnamon, and cloves as a quick homemade option.
How Do I Make Sure My Butter Chicken is Tender and Flavorful in the Crockpot?
Slow cooking in the crockpot makes the chicken tender and allows the spices to blend beautifully. Here’s how to get the best results:
- Marinate the chicken: If time allows, soaking chicken in yogurt and spices before cooking adds extra tenderness and deeper flavor.
- Sauté onions, garlic, and spices: Taking a bit of time to cook these beforehand releases their aromas and boosts the flavor of the sauce.
- Don’t rush cooking time: Cook on low for 6-7 hours when possible; it creates juicier chicken and richer sauce than faster, high heat.
- Add cream and butter near the end: Stirring these in the last 30 minutes keeps the sauce silky and prevents the cream from breaking.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for hands-off cooking and slow simmering the flavors together.
- Skillet or frying pan – to sauté onions, garlic, and spices before adding to the crockpot for better flavor.
- Wooden spoon or silicone spatula – great for stirring without scratching your cookware.
- Knife and cutting board – for chopping onions, garlic, ginger, and chicken into pieces.
- Measuring spoons and cups – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless turkey or tofu cubes for a different protein that still absorbs the sauce well.
- Add spinach or kale in the last 30 minutes to boost nutrition and add a fresh green touch.
- Stir in a handful of cashews or almonds before serving for a bit of crunch and nutty flavor.
- Mix in a teaspoon of smoked paprika or chipotle powder for a smoky twist on the classic spices.
How to Make Crockpot Butter Chicken
Ingredients You’ll Need:
For The Chicken and Sauce:
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (14 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut cream
- 1/4 cup plain yogurt (optional, for marinating)
- 4 tbsp butter
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to heat preference)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 cup water or chicken broth
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
How Much Time Will You Need?
This Crockpot Butter Chicken recipe takes about 10-15 minutes to prepare, plus 6-7 hours of cooking time on low (or 3-4 hours on high). The slow cooker does the hard work for you, so it’s perfect for busy days!
Step-by-Step Instructions:
1. Marinade the Chicken (Optional)
Mix the chicken pieces with yogurt, 1 tablespoon of garam masala, and a pinch of salt. Cover and refrigerate for 1-2 hours if you have time — this makes the chicken even more tender and flavorful.
2. Sauté Aromatics and Spices
In a skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped onions and cook until soft and translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the garam masala, cumin, paprika, turmeric, chili powder, salt, and black pepper. Cook the spices with the onion mixture for about 1 minute to bring out their flavors.
3. Cook in the Crockpot
Transfer the sautéed onion and spice mixture into the crockpot. Add the chicken pieces and gently coat them with the mixture. Pour in tomato sauce and water or chicken broth. Stir lightly to combine everything.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
4. Finish with Cream and Butter
About 30 minutes before serving, stir in the heavy cream and the remaining 2 tablespoons of butter. This makes the sauce rich and creamy. Taste and adjust salt or spices if needed.
5. Serve and Garnish
Sprinkle chopped fresh cilantro over the butter chicken. Serve hot alongside fluffy basmati rice or warm naan bread to soak up all the delicious sauce.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method in a sealed bag. This helps the chicken cook evenly in the crockpot.
Can I Make This Ahead of Time?
Absolutely! Prepare the dish a day in advance and store it in the fridge. Reheat gently on the stove or in the slow cooker before serving. The flavors often deepen when it sits overnight.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it over low heat on the stove, stirring occasionally to maintain the creamy texture.
Can I Substitute Coconut Cream for Heavy Cream?
Yes, coconut cream is a great dairy-free alternative. It adds a slight coconut flavor but still provides the creamy richness needed for the sauce. Just use it in the same quantity as heavy cream.
