Go Back
Irresistible Crockpot Butter Chicken

Irresistible Crockpot Butter Chicken

This Irresistible Crockpot Butter Chicken is a creamy, rich, and flavorful Indian-inspired dish made easy in your slow cooker. Tender chicken pieces are simmered in a buttery tomato sauce infused with spices, garlic, and cream. It’s one of the most comforting butter chicken recipes you can make — full of flavor, simple to prepare, and perfect for family dinners.
Whether you call it slow cooker butter chicken or butter chicken crockpot, this recipe brings restaurant-style flavor straight to your kitchen!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade:
  • 1 ½ lbs boneless skinless chicken thighs or breasts, cut into chunks
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp garam masala
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp salt
  • For the Sauce:
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 15 oz can tomato sauce or crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup heavy cream or coconut cream
  • 1 tsp paprika
  • ½ tsp cinnamon
  • 1 tsp brown sugar optional
  • Salt and pepper to taste
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Marinate the Chicken:
  2. In a bowl, mix yogurt, lemon juice, garam masala, cumin, chili powder, turmeric, and salt. Add chicken pieces, toss to coat, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
  3. Layer in Crockpot:
  4. Place the marinated chicken into the crockpot. Add onion, garlic, ginger, tomato sauce, tomato paste, paprika, cinnamon, butter, and olive oil. Stir gently to mix.
  5. Slow Cook:
  6. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and cooked through.
  7. Add the Cream:
  8. Stir in the heavy cream (or coconut cream) and brown sugar. Mix well and let cook uncovered for 15–20 minutes to thicken slightly.
  9. Serve:
  10. Garnish with chopped cilantro and serve hot with rice or naan bread.

Notes

  • Chicken Thighs: Best for tenderness and richer flavor.
  • Spice Level: Adjust chili powder to your taste.
  • Dairy-Free Option: Use coconut cream for a lighter, dairy-free version.
  • Storage: Keeps in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheating: Warm gently on the stove or in the microwave, adding a splash of milk or cream if the sauce thickens too much.