Crockpot Butter Chicken is a simple and delicious way to enjoy this classic Indian dish without spending hours in the kitchen. Tender chunks of chicken slowly cook in a creamy, buttery tomato sauce filled with warm spices like garam masala, cumin, and a touch of chili for a little kick. The slow cooker does all the work, making the chicken super soft and full of flavor.
I love making this dish when I want a comforting meal with minimal effort. The best part is coming home to the smell of those cozy spices filling the house. I usually toss everything in the crockpot in the morning, set it on low, and by dinnertime, the sauce is thick and rich, perfect for spooning over rice or naan.
One of my favorite ways to enjoy Crockpot Butter Chicken is with fluffy basmati rice and a side of warm naan to scoop up every bit of that tasty sauce. It’s a meal that always feels like a special treat, but because it’s so easy, I find myself making it time and again for family dinners or casual get-togethers.
Key Ingredients & Substitutions
Chicken thighs: I prefer thighs for their tenderness and flavor; they stay juicy in the slow cooker. You can use chicken breasts if you want leaner meat, but they may dry out a bit.
Greek yogurt or heavy cream: Greek yogurt adds tang and creaminess with less fat. Heavy cream makes it richer. For a dairy-free option, try coconut milk.
Spices (garam masala, cumin, coriander): These give the dish its classic flavor. If you don’t have garam masala, a mix of cinnamon, cloves, and cardamom can work in a pinch.
Butter: Butter adds richness and silkiness to the sauce. If you want a lighter dish, reduce the amount or substitute with ghee or oil.
How Can I Get Thick, Creamy Sauce in a Crockpot Butter Chicken?
Slow cookers hold moisture, so sauces can turn out thin. To get a nice creamy texture:
- Use yogurt or cream towards the end of cooking to prevent curdling.
- Stir in butter at the finish to enrich the sauce.
- If sauce is too thin, remove the lid during the last 30 minutes to let it reduce.
- For thicker sauce, you could mix a teaspoon of cornstarch with water and stir it in near the end, then cook uncovered until thickened.
By following these steps, you’ll have smooth, flavorful sauce coating tender chicken, just like the restaurant style but with less fuss.
Equipment You’ll Need
- Crockpot or slow cooker – This is the star of the recipe and lets you cook the chicken low and slow for tender results.
- Mixing bowl – Needed to mix the marinade ingredients easily and coat the chicken well.
- Measuring spoons and cups – For precise spice and liquid measurements to balance flavors perfectly.
- Wooden spoon or silicone spatula – Great for stirring the sauce gently without scratching your crockpot.
- Sharp knife and cutting board – For chopping the onion, garlic, and cutting chicken into pieces safely.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you want a leaner option; just reduce cooking time slightly to avoid drying out.
- Add frozen peas or spinach in the last 30 minutes of cooking for added color and nutrition.
- Mix in some cashew cream or coconut cream instead of yogurt for a nutty or dairy-free twist.
- Sprinkle garam masala or fresh cilantro on top before serving to boost aroma and freshness further.
Crockpot Butter Chicken
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz / 400g) crushed tomatoes
- 1/2 cup plain Greek yogurt or heavy cream
- 4 tablespoons unsalted butter
Spices & Seasonings:
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder or cayenne pepper (adjust to taste)
- 1 teaspoon paprika (for color)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
For Serving and Garnish:
- 1/4 cup fresh cilantro, chopped
- Cooked basmati rice
- Naan bread
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the chicken. Then, cook the dish in the crockpot on low for 6 to 8 hours or on high for 3 to 4 hours. Add extra 10-15 minutes at the end for stirring and adjusting the sauce, making the total time around 6-8 hours for a slow, tender result.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, combine the Greek yogurt or heavy cream with minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric powder, chili powder, paprika, salt, and black pepper. Stir well to create a smooth marinade.
2. Marinate the Chicken:
Add the chicken chunks to the bowl and toss them thoroughly in the marinade. Cover and let sit for at least 20 minutes, or refrigerate overnight for a richer flavor.
3. Layer Ingredients in Crockpot:
Place the chopped onion and crushed tomatoes at the bottom of the crockpot. Spread the marinated chicken evenly on top of this layer. Dot the unsalted butter over the chicken and sauce.
4. Cook the Butter Chicken:
Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
5. Final Touches:
About 30 minutes before serving, gently stir the sauce to blend in the butter and chicken juices. If you prefer a thicker sauce, leave the lid off during the last half hour to reduce the liquid. Taste and adjust seasoning, adding sugar if needed to balance the sauce’s acidity.
6. Serve and Garnish:
Serve the butter chicken hot over fluffy basmati rice, with warm naan bread on the side. Sprinkle freshly chopped cilantro on top for a burst of color and freshness.
Enjoy your creamy, delicious Crockpot Butter Chicken—perfect for an easy weeknight dinner or when you want a comforting meal with minimal effort!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before adding it to the crockpot. Thaw overnight in the fridge for best results. Using frozen chicken can increase cooking time and affect texture.
Can I Make This Butter Chicken Ahead of Time?
Absolutely! You can prepare the marinade and chicken a day ahead and refrigerate. The cooked dish also stores well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Use Chicken Breasts Instead of Thighs?
Yes, but chicken breasts cook faster and can dry out, so cook on LOW for less time or check doneness earlier. Thighs remain juicier and more tender with slow cooking.
