Crockpot Butter Chicken Recipe
Effortless Comfort Food Chicken.
Tender chicken in a creamy, flavorful tomato sauce, made incredibly easy in the slow cooker.
I used to think butter chicken was one of those complicated, weekend-only dishes. All the steps, the simmering... it felt like a project. But I craved that rich, comforting flavor on tired weeknights, too. So, I started wondering if my trusty crockpot could handle it. It felt like cheating, a little bit. But wow, it worked beautifully. The chicken gets so incredibly tender, and letting the spices hang out together all afternoon creates this deep, wonderful flavor. It's simpler, calmer, and every bit as delicious.
Why You'll Adore This Recipe
- •It’s a true set-it-and-forget-it meal.
- •The chicken becomes unbelievably tender and juicy.
- •A rich, creamy sauce that's mild enough for the whole family.
- •Your home will smell absolutely incredible all day.
- •Perfect comfort food for busy weeknights or a relaxed Sunday.
- •Fewer dishes to wash, which is always a win.
My sister made this for her family, and she called me right after dinner. She said, 'This is a game-changer! My picky eater had two helpings and asked if we can have it again tomorrow.' That just makes my heart so happy. It’s a recipe that truly feels like a gift.
Essential Ingredient Guide
- Chicken Thighs: I really recommend using thighs for this. They stay so much more moist and tender in the slow cooker than breasts do. It makes a huge difference.
- Full-Fat Yogurt: This is key for the marinade. It tenderizes the chicken and adds a subtle tang that balances the richness of the final sauce. Don't use low-fat; it can separate.
- Garam Masala: This is the heart of the flavor. It’s a beautiful blend of warming spices. Different brands can vary, so find one you love. It’s worth it.
- Heavy Cream: This is what makes it 'butter chicken.' Stir it in at the very end to get that luscious, creamy texture. Full-fat canned coconut milk is a great dairy-free alternative.
Complete Cooking Process
- Cut your chicken thighs into bite-sized pieces.
- In a bowl, mix the chicken with yogurt and all the marinade spices. Even 15 minutes makes a difference, but if you have time, let it sit longer.
- Gently soften the onions in a little butter. This little step adds so much sweetness.
- Add the onions to your crockpot.
- Layer in the marinated chicken, tomato sauce, and the rest of the sauce spices. Give it a gentle stir.
- Set it and walk away! Cook on LOW for 4-5 hours. The kitchen will start to smell amazing after a while. This is the best part.
- Just before you're ready to eat, stir in the heavy cream and the last bit of butter. Let it warm through for about 15 minutes.
- Garnish with fresh cilantro and serve. It feels so special for something so easy.
A Few Common Questions
→Can I use chicken breast instead of thighs?
You can, but be careful not to overcook it. I'd suggest cooking on LOW for just 2.5-3 hours to keep the chicken from drying out. Thighs are just more forgiving here.
→How can I make this dairy-free?
It's easy! Use a dairy-free plain yogurt (like coconut or almond) for the marinade, swap the butter for coconut oil or another vegan butter, and use full-fat canned coconut milk instead of heavy cream.
→Is this recipe very spicy?
No, it's more flavorful than spicy. The recipe calls for optional cayenne pepper, so you can leave it out for a very mild version or add more if you like a little heat.
→Can I prepare this ahead of time?
Absolutely. The flavors are even better the next day! Just store it in the fridge and gently reheat on the stove or in the microwave.
Crockpot Butter Chicken Recipe
Crockpot Butter Chicken: Tender chicken in a creamy, flavorful sauce. Great with naan or rice, and kid-approved! Try this easy recipe.
Timing
Prep Time
15 minutes
Cook Time
4-5 hours on Low
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Chicken
- 012 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 021 cup plain full-fat yogurt
- 031 tbsp lemon juice
- 041 tbsp minced garlic
- 051 tbsp grated fresh ginger
- 061 tsp garam masala
- 071 tsp turmeric
- 081 tsp ground cumin
- 091 tsp salt
For the Sauce
- 014 tbsp unsalted butter, divided
- 021 large yellow onion, finely chopped
- 031 (15 oz) can tomato sauce
- 041 tsp garam masala
- 051 tsp smoked paprika
- 061/2 tsp cayenne pepper (optional, adjust to taste)
- 071 cup heavy cream or full-fat coconut milk
- 081/4 cup chopped fresh cilantro, for garnish
- 09Salt and pepper to taste
Instructions
In a medium bowl, combine the chicken pieces with yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, and salt. Stir well to coat. Let it marinate for at least 15 minutes, or overnight in the fridge for more flavor.
Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. This step is optional but adds a lovely depth of flavor.
Transfer the cooked onions to the bottom of your slow cooker. Add the marinated chicken, tomato sauce, 1 tsp garam masala, smoked paprika, and cayenne pepper (if using). Stir everything together.
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
About 15 minutes before serving, stir in the heavy cream and the remaining 2 tablespoons of butter. Stir until the butter is melted and the sauce is creamy.
Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh cilantro, alongside basmati rice or warm naan bread.
Notes & Tips
- 1If your sauce seems too thin, you can leave the lid off the crockpot for the last 30 minutes of cooking to help it reduce.
- 2Feel free to add some vegetables, like a cup of frozen peas or chopped spinach, during the last 30 minutes of cooking.
Tools You'll Need
- •Don't skip the step of softening the onions. It creates a sweeter, deeper flavor base.
- •Use full-fat yogurt and cream for the richest, creamiest sauce that won't curdle.
- •Always stir in the cream at the end of the cooking time to keep it from separating.
- •Taste the sauce before serving! It might need a little extra salt to make all the flavors pop.