Butter Chicken Recipe Crockpot Recipe

If you’re looking for a cozy, flavorful, and utterly fuss-free dinner, say hello to the magic of Crockpot Butter Chicken! This set-it-and-forget-it twist on a beloved Indian classic is loaded with tender chicken, a rich tomato-cream sauce, and a dreamy blend of warm spices—all made effortless thanks to your trusty slow cooker.

this Recipe

Ingredients You’ll Need

You’ll be amazed by how such a humble list of ingredients transforms into something so bold and satisfying. Each addition plays a starring role—think golden butter for richness, garam masala for warmth, and creamy dairy for that signature silky sauce.

• Diced Onion: Adds gentle sweetness and a savory backbone to the sauce.
• Unsalted Butter: Essential for that trademark “buttery” flavor and richness.
• Minced Garlic & Grated Ginger: These two add aromatic depth and a warm kick.
• Curry Powder, Chili Powder, Garam Masala, Cumin, Salt: This mix delivers classic, layered Indian flavors—warming but not too spicy!
• Tomato Sauce & Tomato Paste: Offer vivid color, savory tang, and natural sweetness to balance the spices.
• Heavy Cream (divided): Ensures a creamy, luscious texture—don’t be tempted to use low-fat here!
• Cornstarch: Thickens the sauce at the end for that perfect, silky cling.
• Boneless, Skinless Chicken Breasts: Stay juicy and become wonderfully tender in the slow cooker.
• Cooked Jasmine Rice: Fluffy and fragrant, it soaks up all that incredible sauce.
• Fresh Cilantro: For a final pop of color and fresh herbal finish.

Variations

One of the joys of Crockpot Butter Chicken is how easily you can make it your own. Whether you want to adjust the spice level, swap in a dairy alternative, or play with the proteins, the slow cooker invites you to experiment!

• Dairy-Free: Swap the heavy cream for canned coconut milk and use vegan butter for a rich, creamy, dairy-free twist.
• Extra Spicy: Add a diced jalapeño to the sautéed onions or an extra teaspoon of chili powder if your crowd loves more heat.
• Different Proteins: Substitute boneless, skinless chicken thighs for breasts if you prefer even juicier meat, or try the sauce with tofu for a vegetarian spin.
• Lighter Version: Use half-and-half instead of heavy cream and serve with cauliflower rice for a lighter meal that still feels hearty.

How to Make Crockpot Butter Chicken

Step 1: Sauté Your Aromatics and Spices

Begin by melting butter in a sauté pan over medium-high heat, then add your diced onion, minced garlic, grated ginger, and the full array of spices—curry powder, chili powder, garam masala, cumin, and salt. Cook for 2 to 3 minutes, just until those onions are tender and the kitchen smells amazing with all those fragrant spices blooming in the butter.

Step 2: Blend Your Sauce

Transfer the cooked aromatics and spices into your blender along with the tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blitz everything together until the mixture is super smooth and creamy—this step makes your sauce base deliciously silky.

Step 3: Slow Cook the Chicken

Place the chicken breasts into the insert of your Crockpot, then pour that gorgeous blended sauce all over. Cover and set to cook on high for 2½ to 3 hours. The chicken will soak up all the flavors and become melt-in-your-mouth tender.

Step 4: Cut and Thicken

Once the chicken is cooked through, carefully remove it and cut into bite-sized pieces. Meanwhile, make a quick slurry by stirring the remaining ½ cup heavy cream with the cornstarch in a small bowl. Whisk this into the sauce in your Crockpot and allow it to thicken, stirring gently.

Step 5: Combine and Serve

Gently return the cut chicken to the pot and stir until everything is coated in the velvety sauce (be gentle, you want chunks, not shredded chicken!). Serve the butter chicken over fluffy jasmine rice, and finish with a generous sprinkle of fresh cilantro for a pop of color and freshness.

How to Serve Crockpot Butter Chicken

Garnishes

Dress up your bowl of Crockpot Butter Chicken with a flutter of fresh cilantro, a swirl of cream, or even a sprinkle of sliced chili if you’d like extra color and just a touch of heat. A pop of bright green really makes the dish sing and adds an alluring aroma right before the first bite.

Side Dishes

This butter chicken just begs to be paired with warm naan bread (perfect for scooping up every last drop of sauce), steamed jasmine or basmati rice, and perhaps a simple cucumber raita or crisp green salad to balance out the richness.

Creative Ways to Present

For an extra-special presentation, serve Crockpot Butter Chicken in shallow bowls, nestling the rice to one side and letting the glossy sauce cascade gently alongside. You can also offer it family-style on a big platter for sharing, or even pile it into warm wraps or over baked potatoes for a fun, unexpected twist!

Make Ahead and Storage

Storing Leftovers

Store any leftover Crockpot Butter Chicken (with or without rice) in an airtight container in the fridge for up to 3–4 days. The flavors actually deepen and become even more irresistible after a night’s rest—perfect for an easy lunch or dinner the next day!

Freezing

This dish freezes surprisingly well. Spoon cooled butter chicken (without the rice) into freezer-safe bags or containers, press out extra air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Gently reheat Crockpot Butter Chicken on the stovetop over medium-low, stirring often, until warmed through. If the sauce thickens too much, just splash in a bit more cream or milk to restore its silky texture. Microwave reheating also works—just cover to avoid splatters and heat in short bursts, stirring in between.

FAQs

Final Thoughts

I can’t wait for you to taste just how easy and satisfying Crockpot Butter Chicken can be. It’s the ultimate comfort meal—rich, saucy, and deeply aromatic, all made with love (and a little help from your slow cooker). Give it a try and let it become a new family favorite in your kitchen!

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