Crockpot Butter Chicken is a super comforting and easy dish that fills your home with amazing smells as it cooks. Tender chunks of chicken bathed in a creamy, buttery tomato sauce with just the right hint of spices like garam masala and cumin. It’s the kind of dish that tastes like it took all day to make, but really, it just needs a little time in the crockpot to get perfectly flavorful and soft.
I love making this recipe because it lets me set it up in the morning and come home to a ready-to-eat meal that feels special without a lot of effort. The slow cooker does all the work, and the sauce turns out rich and velvety every time. I usually add a splash of cream or yogurt at the end to make it extra smooth, and the leftover sauce is perfect for drizzling over rice or naan.
My favorite way to eat Crockpot Butter Chicken is with fluffy basmati rice and warm naan bread on the side. It’s great for a cozy weeknight dinner or even for sharing with friends. Whenever I make it, the whole family gathers around the table quickly—there’s just something about this dish that brings everyone together and makes mealtime feel extra nice.
Key Ingredients & Substitutions
Chicken: I prefer thighs for their juiciness and tenderness, but breasts work well too. Both soak up the sauce beautifully. If you want a lighter option, skinless chicken breasts are best.
Greek Yogurt: This adds tang and helps tenderize the chicken. Plain yogurt or even sour cream can substitute if needed. Avoid flavored varieties to keep the right balance.
Spices (Garam masala, turmeric, cumin, chili powder, paprika): These create the classic butter chicken flavor. If you don’t have garam masala, a mix of cinnamon, cardamom, cloves, and nutmeg can work as a substitute.
Tomato Sauce: Use crushed tomatoes if you want more texture. Tomato paste diluted with water also works but keep an eye on thickness.
Heavy Cream and Butter: These add richness and smoothness to the sauce. Coconut milk is a good dairy-free swap, and vegan butter can also be used to keep it creamy.
How Do I Make Sure the Chicken Stays Tender in the Crockpot?
Slow cooking can sometimes dry out meat, so here are ways to keep your chicken soft and juicy:
- Use boneless, skinless chicken thighs—they naturally hold moisture better than breasts.
- Marinate the chicken well to tenderize before cooking.
- Cook on low heat if possible; this gentle cooking preserves moisture.
- Add the butter and cream toward the end to keep the sauce rich without overcooking the chicken.
- Avoid lifting the crockpot lid too often to keep heat steady.
Equipment You’ll Need
- Slow cooker (crockpot) – perfect for hands-off cooking and getting tender chicken over low heat all day.
- Large mixing bowl – to toss and marinate the chicken evenly with yogurt and spices.
- Skillet or frying pan – for sautéing onions, garlic, and ginger which adds deeper flavor.
- Spoon or spatula – to stir ingredients without scratching your cookware.
- Measuring spoons & cups – for accurate spice and ingredient amounts to balance flavors.
Flavor Variations & Add-Ins
- Use boneless turkey instead of chicken for a leaner protein option with a similar texture.
- Add diced bell peppers or peas in the last hour for extra color and a slight crunch.
- Swap heavy cream for coconut milk to make the dish dairy-free with a subtle coconut twist.
- Mix in garam masala and smoked paprika for a smokier, more intense flavor profile.
Crockpot Butter Chicken
Ingredients You’ll Need:
For the Chicken & Marinade:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp chili powder (adjust to taste)
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the Sauce & Cooking:
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 medium onion, finely chopped
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 2 tbsp cooking oil (vegetable or canola)
For Serving:
- Fresh cilantro for garnish
- Cooked basmati rice
How Much Time Will You Need?
This delicious Crockpot Butter Chicken takes about 10-15 minutes to prep. Then, it simmers slowly in your crockpot for 6-8 hours on low (or 3-4 hours on high). Before serving, you’ll stir in butter and cream to finish the rich sauce. It’s a perfect set-it-and-forget-it meal that fills your kitchen with wonderful aromas.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the Greek yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, paprika, salt, and black pepper. Add the chicken pieces and toss well to coat. Cover and let it marinate in the fridge for at least 1 hour to soak up all those flavors.
2. Sauté Onions, Garlic, and Ginger:
Heat the cooking oil in a skillet over medium heat. Add the chopped onion, minced garlic, and ginger. Cook until soft and fragrant, about 5 minutes, stirring occasionally.
3. Combine and Slow Cook:
Transfer the sautéed onion mixture into the crockpot. Add the marinated chicken along with its marinade, then pour in the tomato sauce. Stir everything gently to mix well. Cover and cook on low for 6-8 hours or high for 3-4 hours until your chicken is tender and cooked through.
4. Finish with Butter and Cream:
About 30 minutes before serving, stir in the unsalted butter and heavy cream. Let the sauce warm through, turning silky and rich.
5. Taste and Serve:
Give your butter chicken a quick taste and add more salt or spices if needed. Serve hot over fluffy basmati rice, and sprinkle with fresh cilantro for a burst of color and freshness.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator before marinating and cooking. Using frozen chicken directly in the crockpot can lead to uneven cooking.
Can I Make Crockpot Butter Chicken Ahead of Time?
Absolutely! Prepare the dish up to the slow cooking step, then refrigerate for up to 2 days. Reheat gently on the stove and stir in the butter and cream just before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave until warmed through, stirring occasionally to maintain the creamy texture.
What Can I Serve with Butter Chicken?
Basmati rice is the classic choice, but naan bread, roti, or even cauliflower rice are delicious options for soaking up the rich sauce.