Crockpot Butter Chicken is the perfect dish for when you want rich, creamy, and flavorful comfort food without spending hours in the kitchen. Tender chicken slow-cooked in a luscious buttery tomato sauce that’s packed with warm spices like garam masala, cumin, and paprika. The sauce is so smooth and inviting, it practically begs for a scoop of fluffy rice or warm naan to soak every bit up.
I love making this recipe on a busy day because the slow cooker does all the work while I go about my routine. The smell filling the house as the chicken simmers all day is irresistible! One little tip I’ve picked up is adding a splash of cream or coconut milk at the end to make the sauce extra silky—it really brings out the buttery flavor even more.
When it’s time to eat, I like to ladle the butter chicken over basmati rice and sprinkle some fresh cilantro on top for a pop of color and freshness. It’s a meal that always feels like a cozy hug on a plate, and I find myself coming back to it again and again, whether for a weeknight dinner or when friends drop by for something tasty and fuss-free.
Key Ingredients & Substitutions
Chicken: Thighs give a juicier, tender result, but breasts work fine too if you prefer lean meat. Cut into bite-sized pieces for quick, even cooking.
Yogurt: Plain Greek yogurt tenderizes chicken and adds tang. If dairy-free, use coconut yogurt or skip it and rely on lemon juice for acidity.
Spices: Garam masala, cumin, coriander, and turmeric build the classic butter chicken flavor. If you don’t have garam masala, try curry powder as a quick swap.
Tomato sauce: Use crushed tomatoes for more texture, or tomato puree for smoothness. Both work well to create the sauce base.
Cream or coconut milk: Heavy cream adds richness and silkiness. For a dairy-free version, coconut milk works beautifully and adds subtle sweetness.
Butter: Unsalted butter finishes the sauce with richness and flavor. You can reduce it for a lighter version or substitute with ghee or olive oil.
How Do I Make Sure the Chicken Stays Tender and Juicy in the Crockpot?
Using chicken thighs helps because they stay juicy even after slow cooking. Here’s what I do:
- Cut the chicken into evenly sized chunks for uniform cooking.
- Marinate briefly with yogurt and spices to tenderize before cooking.
- Layer the flavorful onion, garlic, and ginger mix at the bottom to infuse moisture.
- Cook on low heat for longer (6-8 hours) instead of high; it prevents chicken from drying out.
- Add butter and cream near the end, not the start, to keep sauce rich without overcooking dairy.
Following these steps keeps your chicken soft, flavorful, and melts in your mouth every time!
Equipment You’ll Need
- Crockpot or slow cooker – This does the slow cooking for you, making the chicken tender and the sauce rich without watching the stove.
- Mixing bowl – Perfect for marinating the chicken and mixing your spices evenly.
- Measuring spoons – To get the spice amounts just right for balanced flavor.
- Wooden or silicone spoon – Use this to stir the sauce gently without scratching your crockpot’s surface.
- Sharp knife and cutting board – For chopping chicken and onions quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for cubed paneer to make a vegetarian butter “chicken” that’s creamy and filling.
- Add diced bell peppers or peas in the last hour for extra color and a touch of natural sweetness.
- Stir in a spoonful of honey or brown sugar to soften the tomato’s acidity and add a subtle sweetness.
- Top with toasted cashews or almonds before serving for crunch and a nutty flavor boost.
Crockpot Butter Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp ground paprika
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut milk
- 4 tbsp unsalted butter
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan bread, for serving
Time Needed
This recipe requires about 10 minutes to prepare, then 6-8 hours on low or 3-4 hours on high in the crockpot. Finally, allow 30 minutes to finish cooking with the butter and cream added. So, total time is roughly 7 to 9 hours, mostly unattended slow cooking!
Step-by-Step Instructions:
1. Marinate the Chicken
In a large bowl, mix together the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, paprika, chili powder, and salt. Add the chicken pieces and stir until they’re evenly coated. Let this marinate in the fridge for at least 30 minutes—overnight if possible for the best flavor.
2. Prepare the Crockpot Base
Put the chopped onions, minced garlic, and grated ginger into the bottom of your slow cooker. Then, spread the marinated chicken pieces over the onion mix.
3. Add Tomato Sauce and Cook
Pour the tomato sauce or crushed tomatoes evenly over the chicken and stir gently to combine just a bit. Cover your crockpot and cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.
4. Finish the Sauce
About 30 minutes before serving, stir in the butter and heavy cream (or coconut milk). Taste and add more salt or spices if you like. Let it cook uncovered for the last half hour so the sauce thickens a little and the flavors meld.
5. Serve and Enjoy
Spoon the creamy butter chicken over warm basmati rice or serve with naan bread. Sprinkle fresh cilantro on top for a burst of freshness. Enjoy your delicious, rich, and comforting meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken before marinating and cooking to ensure even cooking and food safety. Thaw in the fridge overnight or use the cold water method.
Can I Make This Butter Chicken Ahead of Time?
Absolutely! Prepare the dish up to the step before adding butter and cream, then refrigerate for up to 2 days. When ready to serve, reheat slowly and stir in butter and cream to finish.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or microwave to avoid curdling the cream.
What Can I Serve with Crockpot Butter Chicken?
The classic pairing is fluffy basmati rice or warm naan bread, which are perfect for soaking up the creamy sauce. Roasted vegetables or a simple salad make great sides too!
