This Crockpot Butter Chicken is a popular dish in indian cooking, and this slow cooker version is a no-fuss dinner recipe. It’s not spicy that makes it great for kids. You only need about 15 minutes of preparation time, and the crockpot does the rest.
Serve it over rice for a warm, filling dinner your whole family will love. It’s great for cozy nights in, meal prepping, or those days when you just need something easy and reliable.
If you’re looking for simple sides to serve with Crockpot Butter Chicken, try pairing it with my Creamy Cucumber Salad or a Baby Calamari Garden Salad.
Ingredients you’ll need for this recipe
Step by Step Guide
1. In your crockpot, whisk together the tomato sauce, garlic, ginger paste, cumin, garam masala, turmeric, curry powder, salt, and tomato paste.
2. Place the chicken and chopped onions into the sauce. Flip the chicken around so it’s coated well.
3. Slice the butter into thin pieces and place them on top of the chicken.
4. Cook on low for 4–6 hours or high for 3–5 hours, until the chicken is tender.
5. Remove the chicken and chop it into large chunks. Stir the heavy whipping cream into the sauce, then add the chicken back in.
Serve and Enjoy!
Spoon the butter chicken over warm rice or with naan bread.
Copy this:
Slow cooker for hands-off cooking
Important Recipe Notes
- Use chicken thighs if you prefer juicier meat. Chicken breast works great, but thighs will give you a richer, more tender result.
- Adjust the spice level to your taste. You can add a pinch of chili powder or cayenne if you like it spicier, or reduce the curry powder if serving to kids.
- For smoother sauce, blend before adding cream. You can use an immersion blender after cooking (before adding the cream) for a silky finish.
- Serve with rice or naan. Plain white rice or store-bought naan bread makes it a complete, comforting meal.
Crockpot Butter Chicken
Ingredients
- 2 lbs boneless skinless chicken breast
- 1 small yellow onion chopped
- 15 oz can of tomato sauce
- 2 cloves garlic minced
- 1 ½ tbsp ginger paste
- 1 tsp cumin
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp salt
- 1 tbsp tomato paste
- 3 tbsp butter
- ½ cup heavy whipping cream
Instructions
- In your crockpot, whisk together the tomato sauce, garlic, ginger paste, cumin, garam masala, turmeric, curry powder, salt, and tomato paste.
- Place the chicken and chopped onions into the sauce. Flip the chicken around so it’s coated well.
- Slice the butter into thin pieces and place them on top of the chicken.
- Cook on low for 4–6 hours or high for 3–5 hours, until the chicken is tender.
- Remove the chicken and chop it into large chunks. Stir the heavy whipping cream into the sauce, then add the chicken back in.
- Spoon the butter chicken over warm rice or with naan bread.