Crockpot Butter Chicken is a wonderfully easy and comforting dish that combines tender chicken pieces with a rich, creamy tomato sauce, flavored with butter, garlic, and warming spices like garam masala. It’s a great take on a classic Indian favorite, made extra simple by letting a slow cooker do all the work while you go about your day.
I love making this in my crockpot because it means I can have a delicious, hearty meal ready by dinner time without spending hours in the kitchen. The chicken becomes so tender it practically melts in your mouth, and the sauce is just luscious enough to feel special but not overwhelming. I usually add a little extra butter right at the end for that extra silky touch.
My favorite way to enjoy this butter chicken is over a big bed of fluffy basmati rice, with some warm naan bread on the side to soak up all that flavorful sauce. It’s the type of meal that feels like a warm hug after a long day. Plus, it makes for great leftovers that taste even better the next day!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and tender in the crockpot. You can swap with chicken breasts if you prefer leaner meat, but thighs generally give richer flavor.
Butter & Cream: Butter is essential for that classic creamy texture and taste. Heavy cream adds richness, but coconut milk is a great dairy-free choice and adds a subtle sweetness.
Spices: Garam masala is the star here, giving complex warmth. If you don’t have it, try mixing equal parts cumin, coriander, and cinnamon as a quick substitute. Adjust cayenne for your preferred spice level.
Tomato Sauce: Use canned tomato sauce or crushed tomatoes. For a smoother sauce, tomato purée works too. Fresh tomatoes aren’t ideal because they can make the dish watery.
Fresh Ginger & Garlic: Fresh is best to get that bright, sharp flavor. You can use paste in a pinch, but avoid powder as a replacement here.
How Can I Get Rich and Creamy Sauce Without Extra Steps?
Making a creamy butter chicken sauce in the crockpot might seem tricky, but here’s how to nail it easily:
- Start by sautéing onion, garlic, and ginger. This brings out more flavor than just adding raw ingredients to the crockpot.
- Add your spices and tomato sauce to develop a thick, flavorful base.
- Cook low and slow—this lets chicken absorb spices and tenderize while sauce thickens naturally.
- About 30 minutes before serving, stir in butter and cream or coconut milk off-heat to keep the sauce smooth and silky.
- If sauce seems too thin, you can thicken it by mixing a small spoon of cornstarch with water and stirring it in, then cooking on high for 10-15 minutes.
Using these steps, you’ll get that creamy, rich butter chicken sauce with minimal fuss, perfect for a comforting meal.
Equipment You’ll Need
- Crockpot or slow cooker – essential for cooking the chicken slowly and developing deep flavors without much effort.
- Large skillet – helps soften onions and toast spices, which builds richer flavor before adding to the crockpot.
- Knife and cutting board – for chopping chicken, onion, garlic, and ginger easily and safely.
- Wooden spoon or heatproof spatula – great for stirring ingredients without scratching your skillet or crockpot.
- Measuring spoons and cups – to keep your spice amounts balanced and the sauce perfectly creamy.
Flavor Variations & Add-Ins
- Use coconut milk instead of heavy cream – adds a subtle sweetness and makes this dish dairy-free.
- Swap chicken for boneless pork or tofu – both soak up the sauce well for a fun twist.
- Add a handful of frozen peas or chopped bell peppers in the last hour – they brighten the dish and add a fresh crunch.
- Mix in extra spices like smoked paprika or fenugreek leaves for a deeper, earthier flavor when you want a bolder taste.
Crockpot Butter Chicken
Ingredients You’ll Need:
For The Chicken and Sauce:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or ghee
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 (14 oz) can tomato sauce or crushed tomatoes
- 4 tablespoons unsalted butter
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon kosher salt (adjust to taste)
- 1 teaspoon sugar or honey (optional, balances acidity)
- 1/2 cup heavy cream or coconut milk
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving:
- Cooked basmati rice
- Optional: warmed naan bread
How Much Time Will You Need?
This simple crockpot butter chicken takes about 10 minutes to prepare, then cooks low and slow for about 6 to 7 hours or on high for 3 to 4 hours. Add in 30 minutes at the end for stirring in butter and cream and warming through. It’s perfect for letting the crockpot do all the work while you relax or take care of other things.
Step-by-Step Instructions:
1. Sauté Onion, Garlic, and Ginger:
Heat the olive oil or ghee in a skillet on medium heat. Add the chopped onion and cook for about 4-5 minutes until softened and translucent. Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant. This step adds wonderful flavor to your sauce.
2. Combine Ingredients in Crockpot:
Transfer the cooked onion, garlic, and ginger mixture to your crockpot. Add the chicken pieces. Pour in the tomato sauce, garam masala, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and sugar or honey if you’re using it. Stir everything together well so the chicken is nicely coated in all those spices.
3. Slow Cook the Chicken:
Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked. This slow cooking lets all the flavors marry nicely and makes the chicken super juicy.
4. Finish with Butter and Cream:
About 30 minutes before serving, stir in the butter and heavy cream or coconut milk. Mix everything until the butter melts and the sauce is creamy and smooth. Taste the sauce and add more salt or spices if you like. Let it warm through without boiling.
5. Serve and Garnish:
Serve your delicious butter chicken hot over cooked basmati rice. Sprinkle fresh chopped cilantro on top for a bright, fresh touch. For a fuller meal, add some warmed naan bread on the side—perfect for scooping up the sauce.
Can I Use Frozen Chicken in This Crockpot Butter Chicken Recipe?
Yes, but make sure to fully thaw the chicken before cooking to ensure it cooks evenly. Thaw it overnight in the fridge or use the cold water method by placing the chicken in a sealed bag submerged in cold water for faster thawing.
Can I Make This Butter Chicken Ahead of Time?
Absolutely! Prepare the entire recipe and store it 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.
How Should I Store Leftovers?
Let the butter chicken cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Substitute Heavy Cream with Something Else?
Yes! Coconut milk is a great dairy-free alternative that adds a nice subtle sweetness. You can also use cashew cream or Greek yogurt (added off-heat) if you prefer, but avoid boiling after adding yogurt to prevent curdling.
