Crockpot Butter Chicken is a wonderfully rich and creamy dish that’s perfect when you want dinner to be easy but still full of flavor. Tender pieces of chicken simmer slowly in a spiced tomato and buttery sauce, giving you a meal that feels like a warm hug on a plate. The slow cooker does all the work, making the chicken super soft and the sauce thick and delicious.
I love making this recipe when I have a busy day because I can just throw everything into the crockpot in the morning and come home to a house filled with amazing smells. The best part is how all the spices blend together so nicely without being too spicy—it’s a great way to enjoy Indian flavors without any fuss. I also like to add a little extra butter at the end to make it extra smooth and tasty.
My favorite way to serve crockpot butter chicken is over fluffy basmati rice, with some naan on the side to scoop up every last bite. It’s a dish that always feels special but is so simple to prepare, which means it’s become a family favorite. When I make it, I know everyone will be happy and ready to eat as soon as they sit down at the table.
Key Ingredients & Substitutions
Chicken: I prefer bone-in thighs for juiciness, but boneless breasts work well too. Thighs tend to stay tender during slow cooking, so keep that in mind if you want softer meat.
Tomato Sauce: You can use canned crushed tomatoes instead of tomato sauce for a chunkier texture. If you want less acidity, add a pinch of sugar to balance the sauce.
Spices: Garam masala is key for classic flavor, but if you don’t have it, a mix of cumin, coriander, and cinnamon can work. Adjust chili powder based on your heat preference—start mild if you’re unsure.
Cream & Butter: Heavy cream adds richness, but coconut cream is a great dairy-free substitute that adds a slight sweetness. Butter is essential for that creamy finish, but vegan butter works fine, too.
How Can I Make the Chicken Tender Without Overcooking in the Crockpot?
Cooking chicken in the crockpot requires just the right time and temperature to get tender meat that doesn’t fall apart. Here’s my method:
- Cut chicken into evenly sized pieces so they cook at the same rate.
- Use the low setting if you have time—6-8 hours lets flavors develop and keeps chicken moist.
- If short on time, cook on high for 3-4 hours, but check for doneness early to avoid dryness.
- Adding cream and butter near the end prevents the dairy from breaking down too much over long cooking.
Following these steps helped me consistently get soft, flavorful chicken without it turning tough or mushy.
Equipment You’ll Need
- Crockpot or slow cooker – This is the main tool that lets the chicken cook low and slow to get tender and flavorful without much effort.
- Sharp knife – Essential for cutting chicken and chopping onions and ginger easily.
- Cutting board – A sturdy surface to prep your ingredients safely.
- Wooden spoon or silicone spatula – Great for stirring ingredients gently without scratching your crockpot.
- Measuring spoons – Helpful to get the spices just right so the flavor balance is perfect.
- Ladle – Nice for serving the creamy butter chicken sauce and chicken.
Flavor Variations & Add-Ins
- Swap chicken thighs for chickpeas to make a vegetarian version that’s hearty and rich in protein.
- Add diced bell peppers or peas in the last hour of cooking for a pop of color and extra veggies.
- Use Greek yogurt instead of heavy cream for a tangy twist and a lighter sauce.
- Fresh chopped mint or a squeeze of lime juice added at the end brightens the dish with fresh flavor.
How to Make Crockpot Butter Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) tomato sauce or crushed tomatoes
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 1 tsp smoked paprika
- ½ tsp chili powder or cayenne pepper (adjust to taste)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup heavy cream or coconut cream
- 4 tbsp unsalted butter
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, for serving
- Sesame seeds (optional), for garnish
How Much Time Will You Need?
This recipe takes about 10 to 15 minutes for prep. Then you’ll cook it in the crockpot for 6-8 hours on low or 3-4 hours on high until the chicken is tender and cooked through. Finally, add butter and cream about 30 minutes before serving to make the sauce creamy and rich. In total, plan for about 7-8 hours on low or 4-5 hours including prep on high.
Step-by-Step Instructions:
1. Prepare the Base:
Start by adding the chopped onion, minced garlic, and grated ginger into your crockpot. These fresh ingredients give your butter chicken a beautiful, aromatic foundation.
2. Add the Chicken and Spices:
Place the bite-sized chicken pieces on top of the aromatics. Sprinkle the garam masala, ground cumin, coriander, turmeric, smoked paprika, chili powder, salt, and black pepper evenly over the chicken. This ensures every bite is flavorful.
3. Stir in the Tomato Sauce:
Pour the tomato sauce or crushed tomatoes over the chicken and spices. Gently stir to mix the sauce with the chicken and spices, coating everything lightly.
4. Cook Low and Slow:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, depending on your time. The slow cooking makes the chicken tender and lets all the flavors blend beautifully.
5. Finish with Butter and Cream:
About 30 minutes before serving, stir in the butter and heavy cream (or coconut cream). Mix well, cover, and let it cook until the butter melts and the sauce turns creamy and rich.
6. Serve and Enjoy:
Give the dish a taste and adjust the seasoning if needed. Serve your buttery chicken hot over cooked basmati rice. Garnish with fresh chopped cilantro and a sprinkle of sesame seeds if you like. For an extra special touch, serve with warm naan bread on the side.
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to fully thaw the chicken before adding it to the crockpot to ensure even cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing.
Can I Make This Butter Chicken Dairy-Free?
Absolutely! Use coconut cream instead of heavy cream and swap butter for a dairy-free margarine or coconut oil to keep it creamy and delicious without dairy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Prepare This Dish Ahead of Time?
Yes! You can prep all ingredients the night before and refrigerate them in the crockpot insert. When ready, just start cooking as usual. This helps save time on busy days.
