October 25, 2023
Review RecipeButter Chicken Slow Cooker
Your whole family will enjoy this slow cooker butter chicken recipe, which is full of rich spiced flavors and tender chicken.
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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
You’ll need:
- 4 tablespoons of unsalted butter
- 1 cup (1 small) of onion, diced
- 1 tablespoon of minced garlic
- 1 tablespoon of grated ginger
- 2½ teaspoons of curry powder
- 2 teaspoons of chili powder
- 2 teaspoons of garam masala
- ½ teaspoon of cumin
- ½ teaspoon of salt
- 1 cup of tomato sauce
- 6 tablespoons of tomato paste
- 1¼ cups of heavy cream, room temperature & divided into ¾ cup and ½ cup
- 3 pounds (5 to 6 large) of boneless skinless chicken breasts
- 2 tablespoons of cornstarch
- 4 cups of cooked jasmine rice, according to package directions
- Fresh cilantro for garnish
PRO TIP:
For the best results in this recipe, use full-fat ingredients rather than low-fat. It gives the sauce the creamiest texture.
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.
PRO TIP:
Make sure to wait to cut the chicken until it has cooked. The small pieces will fall apart if you cut the chicken before cooking, and you want pieces of chicken rather than shredded chicken for the final result in this recipe.
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.
PRO TIP:
This slow cooker butter chicken dish should be served warm and can be kept, on the warm setting, in the slow cooker for up to 1 hour.
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.
MORE CHICKEN RECIPES
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.
Frequently Asked Questions
Where can I find garam masala?
You can find most Indian spices and spice blends in bulk food or specialty food stores.
Can I freeze butter chicken?
This Indian chicken can be frozen, although the sauce tends to separate. Give it a good stir when you thaw it before reheating.
Can I use chicken thighs instead of chicken breasts in this recipe?
This crockpot butter chicken recipe will be delicious with either chicken breasts or thighs.
More Recipes You’ll Love
- Chicken Marsala
- Chicken Casserole
- Chicken Cacciatore
- Lemon Chicken
- Slow Cooker Beef Tips
- Chili Recipe
- Bacon Wrapped Chicken
- Chili Dog
- Spanish Rice
- Chicken Pot Pie with Tater Tots
- Crockpot Meatloaf
- Beer Marinade for Chicken
- Peanut Butter Chicken
- One Pot Chicken Pasta
- Popcorn Chicken
- 3 Ingredient Slow Cooker Chicken Breast Recipes
- Coca Cola Chicken Recipe
- Slow Cooker Coca Cola Chicken
- Paprika Chicken
- Honey Glazed Recipe for Chicken
- Chicken Crescent Rolls
- Marry Me Chicken
- Chicken Lasagna Roll Ups
- Coconut Lime Chicken
- Air Fryer Garlic Bread
- Chicken Pot Pie Bake
- Bourbon Chicken Recipe
- Fireball Chicken
Butter Chicken Recipe Crockpot
Your whole family will enjoy this slow cooker butter chicken recipe, which is full of rich spiced flavors and tender chicken.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Ingredients
- 1 cup onion, diced (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
- 1¼ cups heavy cream, room temperature and divided
- 6 tablespoons tomato paste
- 2 tablespoon cornstarch
- 3 pounds large boneless-skinless chicken breasts, (5 to 6)
- 4 cups cooked jasmine rice, according to package directions
- fresh cilantro, for garnish
Instructions
- 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 2 to 3 minutes or until the onions are tender and the spices are fragrant.
- In the container of a blender, add the cooked onions and spices, tomato sauce, tomato paste, and ¾ cup heavy cream. Blend until smooth.
- In the insert of a slow cooker (crockpot), add the chicken. Cover with the blended sauce and cook on high for 2½ to 3 hours.
- Once the chicken is cooked, remove the pieces from the slow cooker and cut them into bite-sized, 1-inch pieces.
- In a small bowl, combine the remaining ½ cup heavy cream and cornstarch. Stir to create a slurry. This will thicken up your sauce. Add the slurry to your sauce that is inside your slow cooker and stir to combine and allow your sauce to thicken.
- Place your 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 your slow cooker once the chicken pieces are all coated in sauce and ready to serve.
- 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 with a sprinkle of fresh cilantro.
Notes
- For the best results in this recipe, use full-fat ingredients rather than low-fat. It gives the sauce the creamiest texture.
- Make sure to wait to cut the chicken until it has cooked. The small pieces will fall apart if you cut the chicken before cooking, and you want pieces of chicken rather than shredded chicken for the final result in this recipe.
- This slow cooker butter chicken dish should be served warm and can be kept, on the warm setting, in your slow cooker for up to one hour.
Nutrition
Calories: 688kcal | Carbohydrates: 43g | Protein: 54g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 831mg | Potassium: 1291mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1660IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 3mg
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Comments
Sarah says
This is easy, delicious, and flavorful – very simple to make. It will be in our regular rotation now.
Stephanie says
Looks amazing!!
Do you think I could substitute coconut milk for the heavy cream at all? Itโs all I have on hand right now! Thanks!!
Erin says
I do that all the time in Indian recipes.
Shelby Lasley says
Absolutely delicious!! Almost tasted as good as my the same recipe from my favorite Indian restaurant!
Brittany says
Can I cook on low for 5-6 hours?
Patti says
This was delicious, I will definitely make this dish again.
Gg says
Is this spicy?
Layne Kangas says
No, not at all, enjoy!
Lois Luckovich says
I made this for my Christmas 2022 dinner. I served it with cauliflower rice and threw a can of corn in it. Yummy
Janet says
I have made this once with breast and few times with thighs with a little twist to spices and found thighs are better. Ty for this recipe I love it and don’t care for chicken. But this gets me to eat chicken lol ๐
Sarah says
This recipe is SO GOOD. I made it twice and prefer it with boneless skinless thighs (Iโm a thigh girl, what can I say?) and I didnโt add cornstarch I found the sauce was beautiful just the way it was! (And thickens up afterwards in the fridgeโฆ) I like SPICY so I diced up some serrano peppers and cooked them with the onions. Also to add a little sweetness to the recipe I added about a scant tbsp monkfruit/Erythritol (blend) to mellow the tomato flavor. Also to decrease the mess after about 2.5 hrs the chicken was ready and I broke it apart with a spoon, (instead of pulling it out of the sauce) then turned it to warm until my rice was done. I will be making this recipe FOREVER. ๐ Thank you so much for sharing!!!:)
Jade says
Made this and traded the jasmine rice for a turmeric rice recipe. The chicken/sauce/rice mixture was insane! My husband said he could make himself miserable eating this.