Tender chicken is coated in a creamy, velvety tomato sauce in our Slow Cooker Butter Chicken recipe. Deliciously smooth with just a little spice, this comforting meal comes together in 10 minutes and will be waiting for you after a long day.
This slow cooker butter chicken is an easy one-pot meal that you can make in the morning and let cook all day long so dinner is ready whenever you need it. The chicken is tender and juicy and coated in a rich and flavorful tomato sauce.
Recipe Ingredients
- Tomatoes: These are the base of any butter chicken recipe–we’re using fire roasted tomatoes because they have more of a smoky, earthy flavor that we need if we’re going to use the slow cooker rather than searing or grilling the chicken.
- Yogurt: Adds a tangy creaminess to the sauce. Butter chicken is typically marinated in yogurt before cooking but since we’re using the slow cooker, the chicken doesn’t need extra time to marinate.
- Aromatics: Onion, garlic, and ginger are classic aromatics that add delicious flavor to the chicken.
- Spices: Butter chicken needs lots of flavor so we’re using lots of spices: garam masala, turmeric, cumin, coriander, chili powder, salt, and pepper. I know it sounds like a lot but they are really important to develop the flavor we want.
- Butter: This is a key ingredient in butter chicken–don’t skip it!
- Heavy cream: Adds a bit of richness and creaminess to bring the sauce together.
How to Make Crockpot Butter Chicken
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Puree. If you have an immersion blender, add the tomatoes, onion, garlic, ginger, yogurt, garam masala, turmeric, cumin, coriander, chili powder, salt and pepper to your slow cooker and use the immersion blender to puree them until smooth.
- Blend. If you don’t have an immersion blender, place all of the same ingredients in a regular blender or food processor and puree until smooth. Then transfer the sauce back to your slow cooker.
- Combine. Add the chicken and stir to coat it in the sauce.
- Add. Sprinkle the butter evenly over the chicken.
- Cook. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Thicken. (Optional) If you want to thicken the sauce, whisk 2 tablespoons of cornstarch into the heavy cream before adding it to the chicken in Step 7.
- Mix. About 30 minutes before serving, stir in the heavy cream and season with additional salt and pepper, if needed.
- Finish. Serve the butter chicken over cooked basmati rice. Garnish with chopped cilantro. Enjoy.
Recipe FAQ's
Yes, you can swap coconut milk for the heavy cream, but use full-fat coconut milk so that you get the richness and texture similar to the cream. If the milk in your can has separated, use the densest part of the coconut milk. Also note that the coconut milk will add a coconut flavor to the dish, which will compliment the other flavors.
Butter chicken is a mildly spicy dish that originates from India. The sauce is tomato based and generally has butter, spices and cream. The chicken is usually marinated, but using the crock pot to cook lets us eliminate this step and still get the same great flavor. Most people do not consider butter chicken to be too spicy and this easy recipe is a great introduction to some of the delicious spices often used in Indian cuisine.
Top Tips
- Each of the spices are important in butter chicken, so use all of them for best results. They work together to create a delicious flavor, and they all can be found in most grocery stores.
- I prefer cooking crockpot butter chicken on low for 6-7 hours when I have the time. It gives the spices a longer time to combine and reach their peak flavor.
Recipe Variations
- I’m using chicken breast but boneless, skinless thighs would also be delicious.
- Swap brown rice, quinoa or cauliflower rice for the basmati rice for a healthier option.
- Stir in fresh peas, diced bell peppers or another favorite veggie when you add the heavy cream to sneak some vegetables in the dish.
Storage & Reheating
- To Store: Store any leftover butter chicken in an airtight container in the fridge for up to three days.
- To Reheat: Place leftovers in a sauce pan and cook over medium heat until chicken is warmed. Add a pat of butter or a splash of heavy cream to loosen the sauce if needed.
Easy Sides to Pair With One Pot Butter Chicken
If you want to keep things simple, pair your slow cooker butter chicken with basmati rice and top with chopped cilantro. If you're up for putting in a little more effort, here are some easy side dishes that will make this a full meal.
- Naan bread
- Steamed vegetables
- Air Fryer Asparagus
More Chicken Recipes
- Salsa Chicken
- Teriyaki Chicken with Asparagus and Broccolini
- Honey Mustard Chicken
- Sheet Pan Sticky Sesame Chicken
- Pineapple BBQ Chicken Foil Packets
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
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Slow Cooker Butter Chicken
Equipment
- Slow Cooker
Ingredients
- 1 (14-ounce) can fire roasted tomatoes, drained
- ½ onion, diced (about ½ cup)
- 6 cloves garlic, finely minced
- 1 Tablespooon grated ginger
- ¼ cup plain yogurt
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder, or to taste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 Tablespoons salted butter, cubed
- ¼ cup heavy cream
Instructions
- If you have an immersion blender, add the tomatoes, onion, garlic, ginger, yogurt, garam masala, turmeric, cumin, coriander, chili powder, salt and pepper to your slow cooker and use the immersion blender to puree them until smooth.
- If you don’t have an immersion blender, place all of the same ingredients in a regular blender or food processor and puree until smooth. Then transfer the sauce back to your slow cooker.
- Add the chicken and stir to coat it in the sauce.
- Sprinkle the butter evenly over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- (Optional) If you want to thicken the sauce, whisk 2 tablespoons of cornstarch into the heavy cream before adding it to the chicken in Step 7.
- About 30 minutes before serving, stir in the heavy cream and season with additional salt and pepper, if needed.
- Serve the butter chicken over cooked basmati rice. Garnish with chopped cilantro. Enjoy.
Notes
- To Store: Store any leftover butter chicken in an airtight container in the fridge for up to three days.
- To Reheat: Place leftovers in a sauce pan and cook over medium heat until chicken is warmed. Add a pat of butter or a splash of heavy cream to loosen the sauce if needed.
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