If you are craving a dish that feels like a warm hug and bursts with rich, vibrant flavors, this Creamy Crockpot Butter Chicken Recipe is going to be your new best friend in the kitchen. Combining tender chicken simmered in a luscious, spiced tomato and cream sauce, this recipe delivers comfort food magic with minimal fuss. It’s perfect for busy days when you want a satisfying meal without spending hours cooking, and the slow cooker’s gentle heat melds all those Indian-inspired spices into a silky, aromatic sauce that you’ll want to savor with every bite.
Ingredients You’ll Need
These ingredients are straightforward yet essential to achieving the authentic taste and comforting texture that make this dish so special. Each item adds its own unique character — from the warmth of garam masala to the creaminess of heavy cream, every element plays a part in delivering that perfect balance.
- 1 cup diced onion (1 small onion): Provides a sweet, savory base that enhances the depth of the sauce.
- 4 tablespoons unsalted butter: Adds richness and helps marry all the spices together smoothly.
- 1 tablespoon minced garlic: Brings a fragrant punch and classic aromatic flavor.
- 1 tablespoon grated ginger: Offers a zesty warmth that brightens the sauce.
- 2½ teaspoons curry powder: The heart of the spice blend, delivering vibrant curry flavor.
- 2 teaspoons chili powder: Adds a gentle heat with subtle smoky hints.
- 2 teaspoons garam masala: Provides a complex mix of spices that evoke traditional Indian cuisine.
- ½ teaspoon cumin: Imparts an earthiness that rounds out the spice profile.
- ½ teaspoon salt: Essential for balancing and enhancing all flavors.
- 1 cup tomato sauce: Creates the luscious, tangy base for the sauce.
- 1¼ cups heavy cream, divided and at room temperature: Brings the signature creamy consistency and mellow sweetness.
- 6 tablespoons tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
- 2 tablespoons cornstarch: Works as a thickening agent for that perfect velvety finish.
- 3 pounds large boneless, skinless chicken breasts (5 to 6 breasts): The tender protein that soaks up all the rich spices and creaminess.
- Fresh cilantro, for garnish: Adds a fresh, herby brightness at the end.
- 4 cups cooked jasmine rice, prepared according to package directions: The ideal fluffy accompaniment to soak up every bit of sauce.
How to Make Creamy Crockpot Butter Chicken Recipe
Step 1: Sauté the Aromatics and Spices
Start by melting butter in a sauté pan over medium-high heat. Toss in diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Cook everything together until it’s wonderfully fragrant and the onions have softened — this step unlocks those incredible flavors that form the base of the sauce.
Step 2: Blend the Sauce
Transfer the sautéed mixture into a blender. Add the tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend everything until smooth and silky, which will give your sauce that signature creamy texture packed with spice.
Step 3: Slow Cook the Chicken
Place the chicken breasts in your slow cooker and pour the blended sauce over them. Set the slow cooker on high and let it work its magic for about 2½ to 3 hours. During this time, the chicken becomes incredibly tender as it soaks up all those rich flavors, while the sauce thickens naturally.
Step 4: Thicken the Sauce
Mix the remaining ½ cup of heavy cream with the cornstarch to create a smooth slurry. Stir this into the slow cooker sauce and watch it thicken further, achieving that luxurious creamy consistency that makes this dish so irresistible.
Step 5: Final Touches and Serve
Once the sauce is thickened and luscious, cut the cooked chicken into bite-sized pieces and return it to the slow cooker. Stir gently to coat every piece in the sauce and warm through one last time. Serve your Creamy Crockpot Butter Chicken Recipe piping hot over jasmine rice and sprinkle with fresh cilantro for that burst of freshness.
How to Serve Creamy Crockpot Butter Chicken Recipe
Garnishes
Fresh cilantro is your go-to garnish to brighten this creamy dish. You can also sprinkle a little garam masala or a dash of chili powder on top for a touch of extra flavor and color—the visual pop makes the meal even more inviting.
Side Dishes
This butter chicken pairs beautifully with fluffy jasmine rice, which soaks up the sauce perfectly. Naan bread or garlic roti are fantastic sides too, perfect for scooping up every last bit of that creamy sauce. For a lighter option, try serving alongside some simple roasted vegetables or a crisp cucumber salad to complement the spiced richness.
Creative Ways to Present
To impress your guests, serve this dish in individual bowls with a lemon wedge on the side for a fresh zesty twist. Layering it in a bowl with fragrant rice, topped with vibrant garnishes, makes for a beautiful, Instagram-worthy plate that tastes just as good as it looks.
Make Ahead and Storage
Storing Leftovers
Butter chicken actually tastes even better the next day because the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before sealing to maintain freshness.
Freezing
This Creamy Crockpot Butter Chicken Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a quick and satisfying meal anytime you need a comforting dinner fix.
Reheating
Gently reheat leftovers on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of water or cream to loosen it up. Avoid microwaving on high heat as it can cause the cream sauce to separate.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and add even more flavor to the dish. Just adjust the cooking time slightly if needed since thighs may cook faster or slower depending on their size.
Is this recipe very spicy?
The Creamy Crockpot Butter Chicken Recipe has a gentle warmth from the spices but is not overwhelmingly spicy. You can always adjust the chili powder amount to match your heat preference, especially if serving children or spice-sensitive guests.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut cream for a dairy-free version, which also adds a lovely tropical note to the sauce. Just keep in mind it will alter the flavor slightly but remain delicious.
Do I need to brown the chicken before slow cooking?
In this recipe, browning is not required because the slow cooker does the work of tenderizing the chicken while infusing it with flavor. However, searing the chicken first can add an extra layer of taste if you have time.
What’s the best way to serve this dish for a family meal?
Serve the creamy butter chicken over a big bowl of jasmine rice with plenty of naan bread on the side. Set out bowls of garnishes like cilantro and lemon wedges so everyone can customize their plates exactly how they like.
Final Thoughts
There is something truly special about the ease and elegance of this Creamy Crockpot Butter Chicken Recipe. It’s a dish that brings people together, filling your home with the most wonderful aromas while offering a moment of pure comfort and joy at the table. I can’t recommend it enough. Give it a try and watch it become one of your go-to favorites for busy days and cozy nights alike!
Print
Creamy Crockpot Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Slow Cooker Butter Chicken recipe delivers a rich, creamy, and flavorful Indian-inspired classic with minimal effort. Tender chicken breasts simmer in a spiced tomato and cream sauce, resulting in a comforting dish perfect for weeknight dinners or meal prep. Served over fragrant jasmine rice and garnished with fresh cilantro, this crockpot butter chicken balances aromatic spices with indulgent creaminess.
Ingredients
For the Butter Chicken:
- 1 cup diced onion (about 1 small onion)
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2½ teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 cup tomato sauce
- 6 tablespoons tomato paste
- 1¼ cups heavy cream, divided and at room temperature
- 2 tablespoons cornstarch
- 3 pounds large boneless, skinless chicken breasts (about 5 to 6 breasts)
For Serving:
- Fresh cilantro, for garnish
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Sauté Aromatics: In a sauté pan over medium-high heat, melt the butter and sauté the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Cook until the mixture is fragrant and the onions are softened, about 3-5 minutes.
- Blend Sauce: Transfer the cooked aromatic mixture to a blender. Add tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend everything until you achieve a smooth, creamy sauce.
- Cook Chicken in Slow Cooker: Place the raw boneless, skinless chicken breasts in the slow cooker. Pour the blended sauce over the chicken, ensuring it is fully covered. Cook on high heat for 2½ to 3 hours until the chicken is tender and cooked through.
- Thicken the Sauce: In a small bowl, mix the remaining ½ cup of heavy cream with cornstarch to form a slurry. Stir this mixture into the sauce in the slow cooker until it thickens and becomes creamy.
- Serve: Cut the cooked chicken into bite-sized pieces and return them to the slow cooker to coat well with the thickened sauce. Warm everything through for a few minutes. Serve the butter chicken over prepared jasmine rice and garnish with fresh cilantro.
Notes
- For best results, use boneless, skinless chicken breasts of similar size to ensure even cooking.
- If you prefer more heat, increase the chili powder or add a pinch of cayenne pepper to the sauté step.
- You can substitute heavy cream with coconut milk for a dairy-free version, keeping in mind this will slightly alter the flavor.
- The sauce can be made ahead of time and refrigerated for up to 2 days before adding the chicken and cooking.
- Serve with naan or additional vegetables for a fuller meal.
