Easy Crockpot Butter Chicken for Busy Weeknights

If dinner time feels more like a race than a relaxing meal, Crockpot Butter Chicken might just be your new weeknight hero. This rich, creamy, Indian-inspired comfort food has all the flavor of takeout but comes together with minimal effort right in your slow cooker. That means you get to toss everything in, go live your life, and come back to a warm, fragrant dinner that tastes like you spent hours over the stove (spoiler: you didn’t).

Plus, Crockpot Butter Chicken is a real crowd-pleaser—kid-friendly, husband-approved, and picky-eater proof. Whether it’s your first slow-cooked curry or your 50th, this dish is as easy as it is delicious. And bonus: your kitchen is going to smell amazing. Now let’s dive into what makes this dish so special and how you can pull it off like a pro—without breaking a sweat.

Table of Contents

What is Crockpot Butter Chicken?

Crockpot Butter Chicken is a slow-cooked version of the classic Indian dish known as “Murgh Makhani.” Traditionally, this recipe is made by marinating chicken in yogurt and spices, then simmering it in a buttery, creamy tomato sauce. But when you toss it in the crockpot? Game changer. The slow cooking allows the chicken to get incredibly tender and lets all those warming spices like garam masala, cumin, and paprika mingle together into one glorious, flavorful sauce.

The result is a slightly tangy, velvety, mildly spiced dish with just the right amount of richness. It pairs beautifully with fluffy rice or warm naan, soaking up all that saucy goodness. The best part? You skip all the fuss of watching a stovetop—no searing, no splattering, just dump and go. It’s dinner that basically makes itself and tastes like something you’d get from your favorite Indian restaurant.

Reasons to Try Crockpot Butter Chicken

Why should Crockpot Butter Chicken land on your meal plan this week? First, the obvious: it’s insanely tasty. We’re talking melt-in-your-mouth chicken swimming in a buttery tomato sauce that hits every comfort food note. Second, it’s ridiculously easy. You throw everything into your slow cooker in the morning, and dinner magically appears by evening—no culinary degree required. If you’ve got a busy schedule, hungry mouths to feed, or just don’t feel like cooking, this is the recipe for you.

Plus, it’s a fun way to introduce the family to mild Indian flavors without the heat. Even better? It’s a great dish for leftovers (hello, creamy butter chicken wraps or bowls the next day). If you love easy Indian dishes like this chicken curry, then this one’s going to be a repeat favorite. It’s comfort food, but make it effortless.

Ingredients Needed to Make Crockpot Butter Chicken

• 2 lbs boneless skinless chicken thighs, cut into pieces
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (15 oz) can tomato sauce
• 1/2 cup heavy cream
• 1/4 cup plain yogurt
• 4 tablespoons unsalted butter
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions to Make Crockpot Butter Chicken

Ready to create a creamy, comforting dinner with barely any hands-on time? Follow this step by step guide to making Crockpot Butter Chicken. Each step breaks down the process clearly so you can get delicious results, even on your busiest days. Whether you’re a crockpot pro or new to the slow-cooking game, this walk-through has you covered.

Step 1: Prep Your Ingredients

Before you even touch the crockpot, start by prepping everything. Cut your chicken thighs into bite-sized pieces. These will become ultra-tender as they cook, so aim for even sizes to ensure consistent cooking. Finely chop the onion, mince the garlic, and grate your fresh ginger. Trust us—fresh ginger is worth it here. If you’re short on time, check out our quick meal prep hacks to streamline this step.

Step 2: Add the Base to the Crockpot

In this step by step process, layering flavor is key. Place the cut chicken, onion, garlic, and ginger directly into the bottom of your slow cooker. No need to sear anything beforehand—this is a true dump-and-go recipe. These base ingredients will slowly soak up all the spice and tomato goodness over time, building that rich, comforting flavor Crockpot Butter Chicken is known for.

Step 3: Mix the Spice-Infused Tomato Sauce

In a separate bowl, whisk together the tomato sauce with your spices: garam masala, ground cumin, paprika, chili powder, salt, and pepper. This combo brings warmth, depth, and just the right hint of heat. If you’re unsure what garam masala is or want to make your own, we cover it in our homemade spice guide. Once combined, pour this vibrant sauce over the chicken in the crockpot. Make sure all pieces are coated well to maximize flavor.

Step 4: Add the Butter (Yes, All of It)

Next, slice your unsalted butter into chunks and place them evenly over the top of the mixture in your crockpot. As the chicken cooks, the butter will slowly melt into the sauce, creating that smooth, luxurious texture we all love in butter chicken. This step is where the “butter” in Crockpot Butter Chicken truly shines—so don’t be shy!

Step 5: Cook Low and Slow

Now, it’s time to let your slow cooker work its magic. Cover and cook everything on LOW for about 6 hours. This gentle cooking method allows the chicken to become perfectly tender and soak up every ounce of flavor. If you’re in a hurry, you can cook it on HIGH for about 4 hours, but for the best taste and texture, low and slow is the way to go. Want more slow cooker ideas like this? You’ll love our crockpot French onion pot roast too.

Step 6: Stir in the Dairy (Carefully!)

Once your chicken is fully cooked and tender, it’s time to finish the sauce. Turn the heat to warm or keep it uncovered. Stir in the plain yogurt and heavy cream, mixing until everything is fully combined. Be gentle during this step—adding the dairy slowly and stirring carefully helps prevent curdling. Let the mixture cook uncovered for another 15 minutes, just to thicken slightly and bring all the flavors together. This final simmer transforms the sauce into a creamy, velvety dream.

Step 7: Taste, Adjust, and Garnish

Give your Crockpot Butter Chicken a taste and adjust seasoning if needed—maybe a pinch more salt or a bit of chili powder if you like heat. Then, sprinkle freshly chopped cilantro over the top for a pop of color and herby brightness. If you’re not a fan of cilantro, chopped parsley or green onion can work as substitutes (see more ingredient swaps here).

Step 8: Serve and Savor

Spoon the Crockpot Butter Chicken over steamed basmati rice or serve it with warm naan to mop up all that incredible sauce. For a full meal, try adding a cooling side like a cucumber raita or a light salad. If you’re looking for more serving ideas, check out our roundup of easy Indian-inspired dishes that pair perfectly with this recipe.

What to Serve with Crockpot Butter Chicken

Crockpot Butter Chicken is practically begging for something to soak up all that creamy sauce. Rice is the classic go-to—fluffy basmati is perfect. But you could totally go off-script with garlic naan or even a toasted tortilla in a pinch. Want to keep it low-carb? Serve it over cauliflower rice or with roasted veggies. If you’re feeling fancy, add a side of cucumber raita or a simple chopped salad to lighten things up. Need more cozy comfort food inspo? Try it with this creamy chicken pot pie orzo for a fusion night that’ll knock everyone’s socks off.

Key Tips for Making Crockpot Butter Chicken

First tip? Use chicken thighs—not breasts. They stay tender and juicy after hours in the crockpot. Second, don’t skip the fresh ginger—it brings a zing that balances the creamy richness. Third, wait to add the dairy (yogurt and cream) until the end. If you toss them in too early, they can curdle. Want a spicier version? Add a bit more chili powder or a pinch of cayenne. If you’re meal prepping, this dish reheats like a dream. And don’t be afraid to double it—it freezes beautifully and tastes even better the next day. You can also check out other cozy slow cooker faves like this crockpot French onion pot roast for more inspiration.

Storage and Reheating Tips Crockpot Butter Chicken

Leftovers? You’re in luck—Crockpot Butter Chicken is just as tasty the next day (maybe even better). Let it cool, then store it in an airtight container in the fridge for up to 4 days. Want to freeze it? Skip the cilantro garnish and store in freezer-safe bags or containers for up to 2 months. To reheat, microwave on medium heat or warm it up in a pot over low heat until hot. If it’s too thick, just splash in a little cream or water. Just a note—reheat it gently to keep that creamy texture intact. It’s a freezer-friendly meal prep MVP that makes weeknights a breeze.

FAQs

Can I use chicken breasts instead of thighs?
Yes, but they may turn out a little drier. Thighs are more forgiving in the crockpot.

Can I make it dairy-free?
You can swap the cream for coconut milk and skip the yogurt, but the texture will change a bit (still tasty, though!).

Is Crockpot Butter Chicken spicy?
Not really. It’s flavorful but mild. Want heat? Add more chili powder or a bit of cayenne.

Can I double the recipe?
Absolutely! Just make sure your crockpot is big enough and add 30–45 more minutes to the cook time if needed.

Can I cook it on high?
Yep—4 hours on high should do it if you’re short on time.

Final Thoughts

If your slow cooker’s been gathering dust, this Crockpot Butter Chicken is your excuse to bring it back into the rotation. It’s rich, comforting, and surprisingly hands-off. Whether you’re chasing after kids, juggling meetings, or just want a no-fuss dinner that hits all the right notes, this one’s a keeper. Make a double batch and freeze half—you’ll thank yourself later. And if you’re craving more cozy meals with international flair, be sure to peek at this spicy Brazilian coconut chicken. Your slow cooker just became your favorite kitchen sidekick.

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