Hey y'all! If you crave ultra-tender chicken in a silky, buttery tomato sauce with warm spices and a gentle kick, this Crockpot Butter Chicken is about to be your new weeknight hero. It’s perfect for busy nights, cozy weekends, or company-worthy dinners that taste like you cooked all day—because your slow cooker did. Let's get cooking!
Why You'll Love This Crockpot Butter Chicken
- Set-it-and-forget-it convenience with restaurant-quality flavor.
- Rich, creamy, and comforting without being heavy or fussy.
- Customizable heat level so everyone at the table is happy.
- Meal-prep friendly and freezer-friendly for easy future dinners.
- Pairs beautifully with rice, naan, and fresh, crunchy sides.
Ingredients for Crockpot Butter Chicken
Chicken & Quick Marinade (optional but recommended)
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- ½ cup (120 g) plain full-fat yogurt
- 2 tablespoon (30 ml) lemon juice
- 4 cloves garlic, minced (about 4 teaspoon / 16 g)
- 1 tablespoon (14 g) fresh ginger, grated
- 2 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder (or ½ teaspoon cayenne for more heat)
- 1 teaspoon kosher salt
Sauce Base
- 2 tablespoon (28 g) unsalted butter
- 1 tablespoon (15 ml) neutral oil (avocado, canola, or grapeseed)
- 1 large yellow onion, finely diced (about 1.5 cups / 200 g)
- 1.5 cups (360 ml) tomato puree/passata
- 2 tablespoon (33 g) tomato paste
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon sugar or honey
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 1 tablespoon dried fenugreek leaves (kasuri methi), crushed, or ½ teaspoon ground fenugreek (optional but classic)
- ¼ cup (60 ml) low-sodium chicken broth or water
To Finish
- ¾ cup (180 ml) heavy cream (or full-fat coconut milk for dairy-free)
- 2 tablespoon (28 g) unsalted butter
- 2 teaspoon cornstarch mixed with 2 tablespoon cold water (optional, for thickening)
- 2 tablespoon fresh cilantro, chopped, for garnish
Prep Time, Cook Time, and Total Time
Prep Time: 15 minutes (plus optional marinade 15 minutes to overnight)
Cook Time: 6 to 7 hours on Low, or 3 to 4 hours on High
Total Time: 6 hours 30 minutes (Low) or about 3 hours 45 minutes (High)
Slow Cooker Butter Chicken Directions
Marinate for Big Butter Chicken Flavor
In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, chili powder, and salt. Add chicken, toss to coat, and marinate 15 to 30 minutes (or cover and refrigerate up to 12 hours for deeper flavor).
Build the Sauce Base
If your slow cooker has a sauté function, melt 2 tablespoon butter with 1 tablespoon oil; add onion and cook 5 to 6 minutes until translucent. Stir in garlic and ginger (if not used in marinade) for 30 seconds. Add turmeric, paprika, fenugreek, and tomato paste; cook 45 to 60 seconds to bloom the spices. Stir in passata, broth, sugar, salt, and pepper. If your cooker doesn’t sauté, do this in a skillet, then transfer to the crock.
Slow Cook to Tender Perfection
Add the marinated chicken and all marinade to the slow cooker, stirring to coat in the sauce. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken is very tender and reaches at least 165°F (74°C) internally (USDA safe minimum temp).
Finish the Crockpot Butter Chicken
Stir in the heavy cream and the remaining 2 tablespoon butter. Cover and cook on High for 10 to 15 minutes to heat through and meld the flavors.
Thicken, Taste, and Serve
If you prefer a thicker sauce, stir in the cornstarch slurry and cook on High 10 minutes with the lid slightly ajar. Taste and adjust salt, sugar, and heat. Garnish with cilantro and serve hot.
Notes & Tips
- Blooming spices in fat unlocks deeper, rounded flavor; a quick minute with the tomato paste makes a big difference (why blooming works).
- Fenugreek (kasuri methi) is the signature aromatic that makes butter chicken taste restaurant-authentic—use it if you can find it.
- For best slow-cooker results, keep the lid on unless a step says otherwise; heat loss can add 30 minutes or more (slow-cooker best practices).
Variations on Butter Chicken
- Dairy-Free: Swap the butter for 2 tablespoon coconut oil and the heavy cream for full-fat coconut milk; the sauce stays lush and aromatic.
- Spicy: Add 1 to 2 teaspoon extra Kashmiri chili or 1 fresh serrano (seeded for medium heat) in the sauce base.
- Veggie: Replace chicken with 16 oz (450 g) paneer cubes or 2 cans (15 oz/425 g each) chickpeas, drained and rinsed; cook on Low 3 to 4 hours.
What You'll Need (Equipment)
- 6-quart (or larger) slow cooker/crockpot (sauté function helpful but optional)
- Chef’s knife and cutting board
- Large skillet (if your slow cooker doesn’t sauté)
- Measuring cups and spoons
- Mixing bowl and spoon
Storage & Reheating
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stovetop over medium-low heat until steaming and the chicken reaches 165°F (74°C). Freeze for up to 3 months; thaw overnight in the fridge before reheating. If sauce separates slightly after freezing, whisk in a splash of cream or broth as it warms.
Serving & Pairings for Butter Chicken
- Fluffy basmati rice or warm garlic naan
- Cucumber raita or a simple yogurt-cucumber salad
- Quick-pickled red onions and a squeeze of lime
- Fresh cilantro and toasted slivered almonds for crunch
- Roasted or steamed veggies: broccoli, green beans, or cauliflower
Pro Tips for Slow Cooker Butter Chicken
- Sear the onions and bloom the spices: it concentrates flavor and prevents a raw, tomatoey taste (learn how to bloom).
- Use thighs for juiciness; if using breasts, cook on Low and check for doneness early to avoid drying out.
- Balance the sauce: a pinch of sugar and a splash of lemon at the end brighten the buttery richness without making it sweet.
Crockpot Butter Chicken FAQ
Can I use chicken breasts instead of thighs?
Yes. Use 2 lb boneless, skinless breasts cut into chunks. Cook on Low and start checking at 3.5 to 4 hours; remove when the internal temp reaches 165°F so they stay tender.
How do I thicken the sauce without cornstarch?
Leave the lid slightly ajar for the last 30 to 40 minutes on High to reduce, or stir in 2 tablespoon finely ground blanched almonds to naturally thicken and add body.
Is Crockpot Butter Chicken spicy?
It’s mild-to-medium as written. Reduce chili powder for a gentle version, or add more chili or a fresh serrano for a spicier kick.