Crockpot Butter Chicken is the ultimate weeknight comfort food that makes your kitchen smell like a cozy Indian restaurant. This slow-simmered version takes tender boneless chicken breasts and bathes them in a rich, silky tomato-cream sauce studded with warming spices — think garam masala, cumin, and a pat of butter that melts into pure comfort. Perfect for chilly evenings or when you want a fuss-free dinner that tastes like you spent hours at the stove, this recipe is forgiving, family-friendly, and pairs beautifully with warm naan or fluffy rice. If you love one-pot slow cooker dinners, you may also enjoy this cozy Crockpot chicken and gravy for another satisfying meal.
Ingredients & Equipment
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Naan or rice (for serving)
Notes:
- The ingredient list above is deliberately simple: the butter and cream make the sauce rich and velvety, while the garam masala gives that classic warm aroma. If you prefer darker, more caramelized flavor, try using chicken thighs instead of breasts (see variations below).
- Adjust salt and spice to taste — start conservative and add more toward the end if needed.
Equipment and helpful tools:
- 4–6 quart crockpot (slow cooker)
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Forks or tongs for shredding
- Optional but helpful: an immersion blender or regular blender (to smooth the sauce if you want a truly silky texture), a baking tray (for oven-roasting variations), and an instant-read thermometer (to check chicken temperature).
If you enjoy slow-simmered soups and stews, also check out this cozy crockpot chicken and wild rice soup for another comforting option.
Step-by-Step Instructions (with tips)
Follow these directions for an easy, hands-off dinner. The listed steps are simple but I’ve added helpful tips and variations to get the best texture and flavor.
Place the chicken breasts in the crockpot.
- Tip: Arrange the breasts in a single layer when possible. If they overlap, that’s fine; they’ll still cook to tender perfection.
Add the diced onion, minced garlic, and ginger on top of the chicken.
- Tip: Sautéing the onions, garlic, and ginger briefly in a skillet before adding them to the crockpot will deepen the flavor, but this is optional if you want truly hands-off prep.
Pour the tomato sauce over the mixture, and add the garam masala, cumin, coriander, salt, and pepper.
- Tip: Stir the spices into the tomato sauce in a bowl first if you’d like them to disperse more evenly. Taste and adjust salt before cooking.
Cut the butter into pieces and add to the crockpot.
- Tip: Placing pats of butter around the chicken ensures even melting and that buttery pockets of flavor throughout the sauce.
Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is tender.
- Kitchen tip: Low and slow gives the most tender results and develops the spices best. If using frozen chicken breasts, add 1–2 hours to the cook time on low and ensure the internal temperature reaches 165°F (74°C).
Once cooked, shred the chicken in the sauce.
- Use two forks or tongs to shred directly in the crockpot. Shredding in the sauce helps the meat soak up the flavors.
Stir in the heavy cream and allow to heat through.
- Tip: Add the cream at the very end to preserve its richness — heat only until it’s warmed, not boiling. If you prefer an ultra-smooth sauce, use an immersion blender on low to blend the sauce before adding the cream.
Serve with naan or rice, garnished with fresh cilantro.
- Tip: Warm your naan in a hot oven or skillet for that fresh-from-the-oven feel. Finish with a squeeze of lemon if you want a bright contrast to the rich sauce.
Variations and flavor suggestions:
- Dark meat option: Replace breasts with boneless skinless chicken thighs for juicier results and slightly richer flavor. Thighs can handle longer cooking and some prefer the deeper flavor.
- Roasting vs. crockpot: For slightly smoky, caramelized flavor, roast the chicken breasts or thighs at 425°F for 20–25 minutes until just done, then add them to the sauce in the crockpot for an hour to mingle flavors. Alternatively, roast the onions and tomatoes before adding to the crockpot for depth.
- Vegetarian swap: Use firm tofu cubes or roasted cauliflower florets and reduce initial cook time; add cooked legumes like chickpeas for protein.
- Heat level: If you like it spicy, add 1/4–1/2 teaspoon cayenne or a diced jalapeño when you add the spices.
- Acid balance: A tablespoon of lemon juice or a splash of vinegar stirred in at the end brightens the sauce.
For a fun twist on slow cooker pasta dishes, you might enjoy making a creamy one-pot like Crockpot chicken tortellini on a different weeknight.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate in an airtight container within two hours of cooking. Properly stored, leftover butter chicken will keep in the fridge for 3–4 days.
- Reheat gently on the stove over low heat or in the microwave in short bursts to avoid separating the cream. Stir occasionally until heated through.
Freezing:
- Portion the butter chicken into meal-sized containers or freezer bags, leaving a little headspace. Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating. Reheat gently on the stove, adding a splash of water or cream if the sauce thickened during freezing.
Make-ahead:
- Assemble the crockpot the night before (without adding butter if you prefer) and refrigerate. If you assemble fully, allow the crockpot to sit in the fridge up to 24 hours before cooking; add an extra 30–60 minutes to cook time if starting cold.
- The sauce often tastes even better the next day as flavors meld, making this a great make-ahead dinner for entertaining or busy weeks.
Portioning advice:
- 2 pounds of chicken will make about 6 generous servings when served with rice and sides. If you want freezer meals, divide into 4–6 portions for convenient lunches or dinners.
How to Use / Serve This Dish
Classic pairings:
- Fluffy basmati rice or jeera (cumin) rice to soak up the creamy sauce.
- Warm naan (plain, garlic, or buttered) for scooping. Try brushing naan with melted butter and a sprinkle of chopped cilantro.
- A simple cucumber raita or a cooling yogurt salad to balance richness.
Creative serving ideas:
- Butter chicken bowls: Layer rice, butter chicken, roasted veggies (like cauliflower or carrots), and a dollop of yogurt for a balanced bowl meal.
- Wraps and tacos: Shred the butter chicken and tuck it into warmed flatbreads or tortillas with shredded lettuce and sliced red onion.
- Shepherd’s pie twist: Mix leftover butter chicken with peas and carrots, top with mashed potatoes, and bake until golden for a fun fusion casserole.
- Pizza topping: Use a thin layer of leftover butter chicken as a base for an Indian-inspired flatbread pizza, adding red onion, cilantro, and a sprinkle of mozzarella.
Pairing drinks:
- A crisp lager or IPA balances the richness; for non-alcoholic, a sparkling water with lemon or a mango lassi complements the spices beautifully.
FAQ
Q: Can I use frozen chicken breasts in the crockpot?
A: Yes, you can, but add at least 1–2 hours to the low setting cook time and ensure the chicken reaches 165°F (74°C) before shredding. For food safety, avoid cooking frozen poultry on high if possible.
Q: Can I make this dairy-free or lighter?
A: Substitute coconut cream or a full-fat coconut milk for the heavy cream and use a dairy-free butter or margarine in place of unsalted butter. The dish will take on a slightly different flavor (coconut notes) but remains rich and satisfying.
Q: How long will leftovers keep in the fridge, and can I reheat safely?
A: Leftovers will keep 3–4 days in the refrigerator. Reheat on the stovetop over low heat or in the microwave in short intervals, stirring to keep the sauce from separating. Add a splash of water or cream if needed to loosen the sauce.
Q: What are good substitutes for garam masala if I don’t have it?
A: Garam masala is a blend, so you can mix 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon ground cloves as an approximate substitute, or use a curry powder in a pinch — but adjust amounts to taste.
Conclusion
There’s something deeply comforting about a pot of Crockpot Butter Chicken simmering away while you go about your day — the butter and cream create a velvet-smooth sauce, the spices smell heavenly, and the tender chicken practically falls apart with a fork. If you’re inspired to compare other slow-cooker versions and techniques, take a peek at this thoughtful Slow Cooker Butter Chicken Recipe | Little Sunny Kitchen that focuses on flavor balance. For more tested slow-cooker approaches and tips, I also recommend this detailed Slow Cooker Butter Chicken guide. And if you want to see how other home cooks adapt the recipe, this is a lovely community-tested version: Crockpot Butter Chicken – Chelsea’s Messy Apron. Give this recipe a try this season, share it with friends, and come back to tell me how you served it — I’d love to hear your favorite pairing!
Crockpot Butter Chicken
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 tablespoon garam masala
- 1 teaspoon cumin
- ½ teaspoon coriander
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped (for garnish)
- Naan or rice (for serving)
Instructions
Preparation
- Place the chicken breasts in the crockpot.
- Add the diced onion, minced garlic, and ginger on top of the chicken.
- Pour the tomato sauce over the mixture, and add the garam masala, cumin, coriander, salt, and pepper.
- Cut the butter into pieces and add it to the crockpot.
Cooking
- Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is tender.
- Once cooked, shred the chicken in the sauce using two forks or tongs.
- Stir in the heavy cream and allow to heat through.
Serving
- Serve with naan or rice, garnished with fresh cilantro.
