Name: Crockpot Butter Chicken
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (13.5 ounce) can full-fat coconut milk; 1 cup chicken broth; 1/2 cup heavy cream; 1/4 cup unsalted butter; 2 tablespoons tomato paste; 2 tablespoons garam masala; 1 tablespoon paprika; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon turmeric powder; 1 teaspoon cayenne pepper (or more, to taste); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons lemon juice; Fresh cilantro, chopped (for garnish); Cooked basmati rice (for serving); Naan bread (for serving)

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Crockpot Butter Chicken: A Simple & Delicious Recipe

This cozy, slow-cooked version of butter chicken brings bold Indian-inspired flavors to your weeknights with almost no hands-on fuss. Ready to fill your home with a warm, spiced aroma, it’s perfect for busy evenings or when you want a comforting meal that scales easily. If you like hearty sides such as dill roasted radishes, this dish pairs beautifully.

Why make this recipe
If you’re tired of complicated curries that demand constant attention, this Crockpot Butter Chicken solves that by letting a slow cooker do the work—tender chicken, rich sauce, and deep, layered spices with a fraction of the effort. It’s a weeknight- and house-guest-friendly dish that travels well from slow cooker to dinner table.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 (14.5 ounce) can diced tomatoes, undrained
1 (13.5 ounce) can full-fat coconut milk
1 cup chicken broth
1/2 cup heavy cream
1/4 cup unsalted butter
2 tablespoons tomato paste
2 tablespoons garam masala
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric powder
1 teaspoon cayenne pepper (or more, to taste)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lemon juice
Fresh cilantro, chopped (for garnish)
Cooked basmati rice (for serving)
Naan bread (for serving)

Step-by-Step Guide to Making Crockpot Butter Chicken
This section expands the recipe directions into a clear, paced method that works even if you’re new to slow cooking.

Prepare your aromatics and chicken
- Finely chop the onion, mince the garlic, and grate the ginger. Cut the chicken breasts into 1-inch cubes so they’ll cook evenly in the slow cooker.
Brown the onion in butter
- In a large skillet over medium heat, melt the 1/4 cup unsalted butter. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Browning the onion builds a sweet, savory base for the sauce.
Add garlic and ginger
- Stir in the minced garlic and grated ginger and cook for 1–2 minutes until fragrant. Watch carefully so the garlic doesn’t burn—this step awakens the flavor of the aromatics.
Brown the chicken briefly
- Add the cubed chicken to the skillet and cook until lightly browned on all sides, about 5–7 minutes. You’re not cooking it through here—just searing to lock in juices and add depth to the final dish.
Bloom the spices
- Stir in 2 tablespoons tomato paste, 2 tablespoons garam masala, 1 tablespoon paprika, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon turmeric, 1 teaspoon cayenne (adjust to your heat preference), 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2–3 minutes, stirring constantly, until the tomato paste darkens slightly and the spices become aromatic. This “blooming” step brings out their full flavor.
Add liquids and tomatoes
- Pour in the undrained can of diced tomatoes, 1 (13.5 oz) can full-fat coconut milk, and 1 cup chicken broth. Stir well, scraping up any browned bits from the bottom of the skillet—those bits are flavor gold.
Transfer to the slow cooker
- Move the entire mixture into your slow cooker. Cover and cook on low for 6–8 hours or on high for 3–4 hours, or until the chicken is cooked through and tender. Low and slow yields the smoothest, most tender results.
Finish with cream and lemon
- About 30 minutes before serving, stir in 1/2 cup heavy cream and 2 tablespoons lemon juice. Taste and adjust salt, pepper, or cayenne to your preference. The cream and lemon brighten and round out the sauce for a luscious finish.
Garnish and serve
- Garnish with chopped fresh cilantro and serve hot over cooked basmati rice with warm naan on the side. Consider a cool cucumber raita or a crisp salad to balance the richness.

Storage Tips for Crockpot Butter Chicken

Refrigerate: Cool to room temperature and store in airtight containers. Keeps well for 3–4 days at 40°F (4°C) or below.
Freeze: Portion into freezer-safe containers or heavy-duty freezer bags and freeze up to 3 months at 0°F (-18°C).
Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop over medium-low heat until simmering, or microwave in 1–2 minute bursts until heated through. If refrigerated, reheat to 165°F (74°C) for safety.

Serving Suggestions for Crockpot Butter Chicken

Spoon the butter chicken over steaming basmati rice and tear warm naan for scooping—the classic approach.
For a lighter plate, serve with cauliflower rice and a side of steamed greens.
Offer raita (yogurt with cucumber and mint) and a simple salad of sliced cucumbers, tomatoes, and red onion dressed with lemon for contrast.

Tips to Make Crockpot Butter Chicken
Q: How do I keep it moist?
A: Use boneless, skinless chicken breasts cut into uniform pieces and avoid overcooking—slow cook on low and check near the lower end of the time range. Adding cream at the end keeps the sauce silky and prevents dryness.

Q: Can I make it less spicy?
A: Reduce or omit the cayenne and choose mild paprika instead of hot paprika; garam masala adds warmth without heat.

Q: Best way to thicken the sauce?
A: Simmer the sauce uncovered on low for the last 20–30 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook until slightly thickened.

Variations

Vegetarian swap (bullet format): Replace chicken with firm cubed tofu or large cauliflower florets; brown them in the skillet before combining with the sauce, and reduce slow-cooker time accordingly—cauliflower will need less time than chicken.
Dairy-free paragraph: To make this recipe dairy-free, substitute the heavy cream with additional full-fat coconut milk and swap butter for a neutral oil such as avocado or coconut oil. These swaps maintain a rich mouthfeel while keeping the recipe vegan-friendly if you also replace the chicken with tofu or chickpeas.

A few culinary context notes
Butter chicken (murgh makhani) originated in northern India and is beloved for its creamy, tomato-forward sauce spiced with garam masala and warming aromatics. A slow cooker version simplifies the process while preserving the heart of the dish—think of this as a friendly, time-saving adaptation rather than a strict traditional replica.

FAQ
Q: Can I use thighs instead of breasts?
A: Absolutely. Boneless, skinless thighs are more forgiving and often more tender in long-cooked dishes—reduce the spice if you prefer a milder flavor.

Q: What if I don’t have coconut milk?
A: You can use all heavy cream (about 1 1/2 cups total) instead of coconut milk for a rich, dairy-forward sauce. If avoiding dairy, use an unsweetened plant milk with added coconut cream if possible.

Q: Is it safe to cook this recipe from frozen chicken?
A: No—do not place frozen chicken in a slow cooker. Thaw first to ensure even and safe cooking.

How do I adjust for heat levels?
- Reduce cayenne, choose sweet paprika instead of hot, or add fresh diced chiles at the table so diners can customize their spice.

What to pair with your butter chicken

Simple sides: A green salad with lemon vinaigrette, roasted vegetables, or steamed greens.
Breads and rice: Fluffy basmati rice and naan. Garlic naan or butter naan are classic partners.

Troubleshooting common issues
If the sauce is too thin: Simmer uncovered on the stovetop for 10–15 minutes after slow cooking to reduce and concentrate flavors. If too thick: Stir in extra chicken broth or water until it reaches desired consistency.

Cooking for a crowd
This recipe scales well—simply double ingredients and use a large slow cooker. Keep cooked rice warm in a separate container and let guests serve themselves buffet-style; butter chicken also holds well on warm settings for a short time, but avoid keeping on “warm” for more than a couple of hours to preserve quality.

Nutrition and dietary notes
Butter chicken is rich and satisfying; using coconut milk and cream contributes to higher fat content. To lighten it up, use lower-fat coconut milk or reduced-fat dairy products and pair with plenty of vegetables and a side salad.

Final touches and presentation
Finish with a generous sprinkle of chopped cilantro and a wedge of lemon for brightness. Drizzle a tiny bit of melted butter or cream in a decorative swirl across the top for a restaurant-style look. Serve with small bowls of pickled onions or mango chutney for a sweet-tart contrast.

Conclusion

This Crockpot Butter Chicken is an effortless way to enjoy a rich, aromatic curry that’s perfect for weeknights or casual entertaining. For more slow-cooker inspiration and variations on this dish, check out The Best Crockpot Butter Chicken Recipe — Ellis Illustrations, and for another excellent slow-cooker take with helpful step photos, see Slow Cooker Butter Chicken Recipe | Little Sunny Kitchen.