I love making this Crockpot Butter Chicken when I want a comforting, flavorful meal without spending hours in the kitchen. Tender chicken slowly cooks in a rich tomato-based sauce infused with garlic, ginger, butter, and cream, creating a creamy and mildly spiced dish that is perfect for busy weeknights or relaxed family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 lb chicken breasts
1 cup onion, diced
4 tbsp unsalted butter
1 cup tomato sauce
1 1/4 cups heavy cream
6 tbsp tomato paste
1 tbsp minced garlic
1 tbsp grated ginger
Directions
I add the chicken breasts, diced onion, minced garlic, grated ginger, tomato sauce, and tomato paste to the crockpot.
I stir everything gently to coat the chicken evenly with the sauce mixture.
Then I place the butter on top in small pieces.
I cook on LOW for 6–7 hours or HIGH for 3–4 hours.
I lightly shred the chicken directly in the sauce.
Next I stir in the heavy cream and continue cooking for 15–20 minutes until the sauce becomes rich and creamy.
I serve the butter chicken warm with rice, naan, or my favorite side dishes.
Servings and Timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours 10 minutes
Calories: 520 kcal per serving
Variations
I sometimes add traditional butter chicken spices such as garam masala, cumin, coriander, paprika, or turmeric for a more authentic flavor profile. When I want extra heat, I mix in a pinch of cayenne pepper or red chili flakes. I also enjoy replacing chicken breasts with boneless chicken thighs for even juicier results. For a lighter version, I occasionally substitute half-and-half for part of the heavy cream while still maintaining a creamy texture.
Storage/Reheating
I store leftover butter chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, I place it in freezer-safe containers and freeze it for up to 3 months. When reheating, I warm it gently on the stovetop over low heat or microwave it in short intervals, stirring between each interval to keep the sauce smooth and creamy.
FAQs
Can I use chicken thighs instead of chicken breasts?
I can absolutely use boneless, skinless chicken thighs. They stay tender during slow cooking and add extra richness to the dish.
Can I freeze Crockpot Butter Chicken?
I can freeze the cooked butter chicken for up to 3 months. I let it cool completely before transferring it to freezer-safe containers.
What can I serve with butter chicken?
I like serving it with steamed basmati rice, naan bread, cauliflower rice, or roasted vegetables to soak up the delicious sauce.
Can I add more spices to this recipe?
I often add garam masala, cumin, turmeric, coriander, or chili powder to enhance the flavor and create a more traditional butter chicken taste.
Why do I add the cream at the end?
I add the cream near the end of cooking to keep it smooth and prevent it from separating during the long cooking process.
Conclusion
I find this Crockpot Butter Chicken to be one of the easiest ways to create a rich and comforting meal with minimal effort. The slow cooker develops deep flavor while keeping the chicken tender and juicy, and the creamy sauce makes every bite satisfying. Whether I am preparing dinner for my family or planning meals ahead for the week, this recipe is always a dependable and delicious choice.
📖 Recipe:
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Crockpot Butter Chicken
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
Tender chicken slow-cooked in a rich tomato sauce with garlic, ginger, butter, and cream. This easy Crockpot Butter Chicken delivers a creamy, comforting meal with minimal effort.
Ingredients
3 lb chicken breasts
1 cup onion, diced
4 tbsp unsalted butter
1 cup tomato sauce
1 1/4 cups heavy cream
6 tbsp tomato paste
1 tbsp minced garlic
1 tbsp grated ginger
Instructions
- Add the chicken breasts, diced onion, minced garlic, grated ginger, tomato sauce, and tomato paste to the crockpot.
- Stir gently to coat the chicken evenly with the sauce mixture.
- Place the butter on top in small pieces.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Lightly shred the chicken directly in the sauce.
- Stir in the heavy cream and continue cooking for 15–20 minutes until the sauce becomes rich and creamy.
- Serve warm with rice, naan, cauliflower rice, or roasted vegetables.
Notes
Add garam masala, cumin, coriander, paprika, or turmeric for a more traditional flavor.
For extra heat, add cayenne pepper or red chili flakes.
Boneless, skinless chicken thighs can be substituted for chicken breasts.
For a lighter version, replace part of the heavy cream with half-and-half.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 190 mg
