Butter Chicken Crockpot Recipe: The Best You’ll Ever Taste (Guaranteed!)

Let’s face it: sometimes we crave rich, flavorful dishes like Butter Chicken, but we just don’t have the time to spend hours in the kitchen.

That’s where the Crockpot comes in! This Butter Chicken Crockpot recipe brings all the comforting, indulgent flavors of this popular Indian dish to your kitchen with minimal effort and maximum flavor.

Whether you’re a busy parent, a beginner cook, or just someone looking for an easy dinner idea, this recipe will be your new go-to.

Table of Contents

What Makes Crockpot Butter Chicken So Special?

The beauty of Butter Chicken is in its creamy sauce, spiced just right with a blend of Indian spices, and tender, juicy chicken. When you make it in the Crockpot, everything melds together over time, creating a rich and balanced dish.

Plus, you don’t need to hover over the stove – just toss your ingredients into the Crockpot, set it, and forget it. Sounds like magic, right?

Ingredients You’ll Need

Before you start, grab these simple ingredients, and get ready to create some Crockpot magic:

Chicken (boneless, skinless breasts or thighs) – 2 pounds
Butter – 1/2 cup (you can’t have Butter Chicken without butter!)
Onion – 1 large, diced
Garlic – 4 cloves, minced
Ginger – 1 tablespoon, grated or minced
Tomato paste – 2 tablespoons
Tomatoes (fresh or canned) – 2 large, chopped or 1 can (14 oz) of diced tomatoes
Heavy cream – 1 cup (you can also use coconut milk if you prefer a dairy-free option)
Spices:
- Garam masala – 2 teaspoons
- Ground cumin – 1 teaspoon
- Ground turmeric – 1/2 teaspoon
- Paprika – 1 teaspoon
Salt and pepper – to taste
Optional: Fresh cilantro for garnish

How to Make Butter Chicken in the Crockpot

1. Prepare the Chicken
Start by cutting the chicken into large chunks or leaving it whole (if you prefer to shred it later). Season the chicken with a bit of salt and pepper. If you’re feeling adventurous, you can even add a pinch of extra garam masala for a little added flavor boost!

2. Sauté the Aromatics (Optional)
This step is totally optional, but sautéing the onions, garlic, and ginger in a little butter or oil before adding them to the Crockpot can elevate the flavor. Sauté them for about 5 minutes until they’re soft and fragrant. But hey, if you’re in a rush, feel free to skip this step and toss everything directly into the Crockpot – you’ll still get delicious results.

3. Layer Everything in the Crockpot
Now comes the easy part. Add the chicken, sautéed onions, garlic, and ginger to the Crockpot. Next, add the tomato paste, chopped tomatoes (or canned tomatoes), and all the spices – garam masala, cumin, turmeric, paprika, salt, and pepper. Toss everything together so the chicken is nicely coated with the tomato sauce and spices.

4. Set It and Forget It
Add the butter to the chicken mixture – no need to stir it in. Set your Crockpot to low and cook for 4 to 6 hours. If you’re in a rush, you can cook it on high for about 2 to 3 hours, but low and slow are the best flavors. The chicken will cook perfectly and become so tender that it might fall apart when you stir it!

5. Add the Cream
Once the chicken is cooked, stir in the heavy cream (or coconut milk if you use that option). Give it a good mix, and taste it. Adjust the seasoning if needed, adding more salt, pepper, or spice if you like it extra bold.

6. Serve and Enjoy!
Serve your Butter Chicken with a side of fluffy basmati rice or warm naan bread. Garnish with a sprinkle of fresh cilantro for an authentic touch. And don’t forget to dig in! The creamy sauce, tender chicken, and perfect balance of spices will have you feeling like you’re sitting in your favorite Indian restaurant—but with way less work.

Tips for Success

Chicken Choice: Boneless, skinless chicken breasts are lean and cook quickly, but if you want extra juicy, tender chicken, try using thighs instead. They have more fat and will result in an even more succulent dish.

How to Prevent Dry Chicken: If you’re using chicken breasts, make sure you don’t overcook them. While Crockpots are forgiving, overcooking chicken can still lead to a dry texture. Always check for doneness at the lower end of the cooking time range.

Adjusting the Spice Level: If you’re sensitive to heat, feel free to cut down on the paprika or skip the chili powder. You can always adjust the spices at the end after cooking to find the perfect balance for your taste.

Dairy-Free Version: If you prefer a dairy-free option, simply swap out the heavy cream for coconut milk. It will give the dish a rich, tropical flavor that complements the spices beautifully.

Serving Suggestions

While Butter Chicken is rich and flavorful on its own, it pairs wonderfully with:

Basmati rice – The perfect base to soak up that creamy sauce.
Naan or roti – Use it to scoop up the chicken and sauce for an authentic experience.
Steamed veggies – Light up the meal with simple vegetables like green beans or roasted cauliflower.

Storage & Reheating

If you have any leftovers (which is rare, but it happens!), store your Butter Chicken in an airtight container in the refrigerator for up to 4 days.

When you’re ready to enjoy it again, reheat it on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of water or cream to loosen up the sauce.

Conclusion

There you have it – a simple, flavorful, and crowd-pleasing Butter Chicken recipe made in the Crockpot! It’s a hands-off way to enjoy one of the most beloved Indian dishes with minimal fuss.

Whether feeding a hungry family or impressing guests, this recipe will surely be a hit. So grab your Crockpot, gather ingredients, and let the slow-cooked goodness begin!

FAQs

Q: Can I use frozen chicken in the Crockpot?

Yes, you can! You don’t need to thaw the chicken before adding it to the Crockpot. Just make sure to add a little extra cooking time. Frozen chicken may take an additional hour or so to cook fully.

Q: Can I make this recipe in advance?

Absolutely! You can prepare the Butter Chicken by adding cream and storing it in the refrigerator for a day or two. When you’re ready to serve, heat it up and stir in the cream.

Q: Can I freeze Butter Chicken?

Yes, Butter Chicken freezes well. Let it cool completely, transfer it to an airtight container, and freeze for up to 3 months. Add a little cream or water to restore the sauce’s creamy consistency when reheating.

Q: What if I don’t have garam masala?

Garam masala is a key flavor in Butter Chicken, but if you don’t have it, you can make a quick substitute by combining cumin, coriander, cardamom, cinnamon, and a bit of clove. The flavor won’t be identical, but it will still be delicious!

Q: Can I make this recipe spicy?

Definitely! If you like heat, you can add chili powder or cayenne pepper to taste. Start small and adjust to your desired spice level.