Slow Cooker Butter Chicken (2024)

One of my new favorite dishes is this slow cooker butter chicken recipe. This dish has a blend of warm spices and flavors combined with cream and tomato to create a flavorful sauce; it’s hard to believe something so simple can be so tasty.

What Is Crockpot Butter Chicken?

Crockpot butter chicken is made with aromatic Indian spices in a rich and creamy curry sauce that is simmered slowly in your slow cooker.

Crockpot Butter Chicken Ingredients

Substitutions And Additions

RICE: I used jasmine rice for this easy recipe; however, any long-grain rice (like Basmati rice) will be just as delicious. Just cook your rice according to its package directions.

CREAM: As a dairy alternative to heavy cream, you can use full-fat coconut milk from the can for the cream sauce in this traditional butter chicken recipe. Make sure to give the can a good shake before opening it.

You DO NOT want to use the coconut milk you find in the cooler section of your grocery store that is used as a drinking version. It is much too thin and watery.

CHICKEN: I like to use boneless skinless chicken breast meat for this recipe, but you can also use boneless skinless chicken thighs if your family prefers dark meat.

You may have to cook the dark meat a little longer than you would the white meat.

How To Make Crockpot Butter Chicken

STEP ONE: In a saute pan on medium-high heat, melt the butter and add the onions, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt.

Saute for two to three minutes or until the onions are tender and the spices are fragrant.

STEP TWO: In the container of a blender, add the cooked onions and spices, tomato sauce, tomato paste, and ¾ cup heavy cream. Blend until smooth.

STEP THREE: In the insert of a slow cooker, add the raw chicken. Cover with the blended sauce and cook on high for 2½ to 3 hours.

STEP FOUR: Once the chicken is cooked, remove the pieces from the slow cooker and cut them into bite-sized, 1-inch pieces.

STEP FIVE: In a small bowl, combine the remaining ½ cup heavy cream and cornstarch. Stir to create a slurry. This will thicken up the sauce.

Add the slurry to the sauce that is inside the slow cooker and stir to combine, and allow the sauce to thicken.

STEP SIX: Place the bite-sized chicken pieces back into the slow cooker and stir them around in your sauce, being careful not to break up your chicken pieces too much.

Turn off the slow cooker once the chicken pieces are coated in butter chicken sauce and ready to serve.

STEP SEVEN: In a bowl, place ¾ cup of rice (keeping most of it to one side), then spoon the slow cooker butter chicken next to the rice in the bowl.

Garnish the finished dish with a sprinkle of fresh cilantro.

How To Serve

Enjoy this authentic Indian butter chicken beside or on top of your cooked rice. Don’t forget to spoon any rich sauce from the bottom of the slow cooker on top of the chicken and rice.

I like to add a couple of pieces of naan bread to my meal to mop up all the creamy sauce.

For more slow cooker recipes, try our crockpot chicken and dumplings and crockpot orange chicken.

Storing This Authentic Butter Chicken

IN THE FRIDGE: This slow cooker butter chicken recipe can be stored in a covered container in the refrigerator for up to three days.

I do suggest storing your cooked rice separate from your butter chicken if not served immediately.

REHEATING: You can reheat individual servings of the chicken in the microwave, in 30-second intervals, until the desired temperature.

My favorite Indian food dish is a classic butter chicken, and this sure hits the spot. I love how it only requires a few simple ingredients to make such a delicious dish.

The creamy sauce flavors the juicy chicken in such a complex and flavorful way, and the slow cooker does all the work instead of having to slave over the stove.

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