Crockpot Butter Chicken is a wonderful dish where tender chicken simmers slowly in a creamy, flavorful sauce made with butter, tomatoes, and a mix of warming spices like garam masala and cumin. The slow cooking makes the chicken incredibly soft and lets all those spices blend together perfectly, giving you a hearty, comforting meal with a hint of sweetness and spice.
I love making this in the crockpot because it’s almost effortless—you just toss everything in and let it do its thing while you go about your day. The smell filling the house by dinnertime is amazing and always gets everyone excited to eat. I like to use boneless chicken thighs because they stay juicy and absorb the sauce nicely, but you can try it with chicken breasts if you prefer.
My favorite way to enjoy Crockpot Butter Chicken is over a bed of fluffy basmati rice, with some warm naan bread on the side to scoop up every last bit of that sauce. It’s also great with a little yogurt or chopped cilantro on top to add freshness. This dish always feels like a warm hug on a plate, and I’m pretty sure it quickly becomes a favorite for anyone who tries it.
Key Ingredients & Substitutions
Chicken thighs: I prefer thighs because they stay juicy and tender during slow cooking. But chicken breasts are a good leaner option—just watch for a bit shorter cook time to avoid drying out.
Greek yogurt: This adds tang and helps tenderize the chicken. If you’re dairy-free, use coconut yogurt or skip it and add a splash of lemon juice for brightness.
Spices: Garam masala is the heart of this dish. If you don’t have it, mix equal parts ground cumin, coriander, cinnamon, and a pinch of cloves or cardamom. Adjust chili powder to control spice heat.
Heavy or coconut cream: Heavy cream makes the sauce rich and creamy. For a dairy-free version, coconut cream works wonderfully and adds a subtle coconut flavor.
Butter: Unsalted butter rounds out the sauce and adds richness. You can use ghee for a traditional touch or any neutral oil if needed.
How Do I Get the Sauce Thick and Creamy in a Crockpot?
Slow cookers tend to create fairly thin sauces because no liquid evaporates during cooking. Here’s how to get a thick, creamy butter chicken sauce:
- Start with a well-seasoned marinade that includes yogurt, which adds body and tang.
- Use crushed tomatoes rather than tomato sauce for more texture and depth.
- When cooking is done, stir in heavy cream (or coconut cream) and butter at the end to enrich and slightly thicken the sauce.
- If it’s still thin, remove the lid and cook on high for another 10-15 minutes to reduce liquid a bit.
- Another trick is to mix a teaspoon of cornstarch with cold water and stir it in at the end, then cook until sauce thickens.
Taking these steps gives you that smooth, velvety sauce that clings nicely to each tender piece of chicken. I always add butter and cream last for the best flavor and texture!
Equipment You’ll Need
- Crockpot or slow cooker – this is the star of the show, letting the chicken cook low and slow for tender results without much effort.
- Mixing bowl – to combine the marinade ingredients easily before adding the chicken.
- Measuring spoons and cups – for accurate spice and liquid measurements so flavors balance well.
- Wooden spoon or silicone spatula – perfect for stirring the sauce gently without scratching the crockpot insert.
- Rice cooker or saucepan – to cook fluffy basmati rice while the chicken slow cooks.
Flavor Variations & Add-Ins
- Swap chicken for cooked chickpeas or paneer to make it vegetarian but still creamy and filling.
- Add spinach or kale towards the end for extra greens and nutrients without changing the flavor much.
- Try swapping heavy cream with coconut cream for a dairy-free option with a subtle sweet twist.
- For extra heat, include chopped green chilies or a dash of cayenne powder when mixing the marinade.
Crockpot Butter Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp chili powder (adjust to taste)
- 1 tsp paprika
- ½ tsp salt
For the Sauce:
- 1 (14 oz) can crushed tomatoes
- ½ cup heavy cream or coconut cream
- 4 tbsp unsalted butter
For Garnish and Serving:
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (optional, for garnish)
- Cooked basmati rice, for serving
- Warm naan or your favorite Indian bread (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and assemble everything, plus 6-8 hours on low or 3-4 hours on high in the crockpot. It’s perfect for set-it-and-forget-it cooking, with just a quick stir near the end.
Step-by-Step Instructions:
1. Make the Marinade and Marinate the Chicken
In a big bowl, mix the Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, turmeric, ground cumin, chili powder, paprika, and salt. Stir well until everything is combined. Add the chicken chunks and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour or overnight for the best flavors.
2. Cook the Chicken in the Crockpot
Transfer the marinated chicken and all the marinade into the crockpot. Add the crushed tomatoes and gently stir to mix everything together. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
3. Finish the Sauce and Serve
About 30 minutes before you’re ready to eat, stir in the heavy cream and butter to make the sauce creamy and rich. Taste and add more salt or spices if you like. Serve the butter chicken over warm cooked basmati rice. Sprinkle chopped fresh cilantro and sesame seeds on top for a fresh, pretty finish. Pair with naan or your favorite bread to soak up the delicious sauce.
Enjoy this creamy, flavorful Crockpot Butter Chicken — a comforting dish that’s simple to make but full of amazing Indian-inspired taste!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure it’s fully thawed before marinating and cooking. Thaw frozen chicken in the fridge overnight or use a quick cold water bath in a sealed bag. This helps the chicken cook evenly and absorb the flavors better.
Can I Make This Butter Chicken Ahead of Time?
Absolutely! Prepare the dish a day ahead and store it in an airtight container in the fridge. When ready, gently reheat on the stove or in the crockpot on low, stirring occasionally. You might want to add a splash of cream or water to loosen the sauce if it thickens.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Coconut Cream for Heavy Cream?
Yes! Coconut cream works great for a dairy-free or vegan-friendly version. It adds a subtle coconut flavor that pairs well with the spices. Use the same amount as heavy cream and stir it in at the end of cooking.
