Crockpot butter chicken, also known as murgh makhani, is a beloved Indian-inspired dish that brings restaurant-quality flavors right to your home. This creamy tomato-based curry features tender chicken bathed in a luxurious butter and cream sauce with aromatic spices that create an irresistible depth of flavor.
Perfect for busy weeknights, this slow cooker version does the heavy lifting for you, allowing you to enjoy an elegant meal without the fuss. Whether you’re cooking for family dinner or impressing guests, this comforting dish never disappoints and pairs beautifully with rice or naan.
Reasons to Try Crockpot Butter Chicken
Crockpot butter chicken stands out for several compelling reasons. First, the flavor profile is absolutely exceptional—the combination of warm spices like garam masala, cumin, and coriander blend with sweet undertones from the tomato sauce and cream, creating a complex taste that feels indulgent yet balanced.
The texture is equally impressive, with incredibly tender chicken that falls apart at the touch of a fork, all enveloped in a silky, velvety sauce that clings beautifully to every grain of rice. This dish is incredibly convenient because the slow cooker method means minimal active cooking time. It’s also naturally adaptable for various dietary preferences and occasion-friendly, making it perfect for weeknight dinners, meal prep, or entertaining guests. The aromas filling your kitchen as it cooks are an added bonus that makes everyone eager to eat.
SaveIngredients Notes
For the Chicken and Base:
- Boneless, skinless chicken breasts
- Butter
- Onions
- Garlic
- Ginger
- Canned crushed tomatoes
- Tomato paste
- Garam masala
- Cumin
- Coriander
- Paprika
- Salt
- Black pepper
- Cayenne pepper
For the Finishing Sauce:
- Heavy cream
- Greek yogurt
- Fresh cilantro
SaveHow to Make Crockpot Butter Chicken
For the Chicken and Base
- Melt butter in a large skillet and sauté diced onions until softened and translucent
- Add minced garlic and ginger, cooking until fragrant
- Stir in tomato paste and cook for one minute to caramelize slightly
- Add crushed tomatoes and all spices, stirring well to combine
- Place chicken breasts in the crockpot and pour the tomato mixture over top
- Cook on low for six to eight hours or on high for three to four hours, until chicken is fully cooked
For the Finishing Sauce
- Remove chicken from the crockpot and shred it with two forks
- Stir heavy cream and Greek yogurt into the sauce until smooth and creamy
- Return shredded chicken to the crockpot and stir to combine
- Cook for an additional 15 to 20 minutes on high until heated through
- Garnish generously with fresh cilantro before serving
What You Must Know About Crockpot Butter Chicken
Several important points will ensure your success with this recipe. Use boneless, skinless chicken breasts for the best texture, as they become incredibly tender during the long cooking process. Avoid using chicken thighs unless you prefer a different texture, as they can become too soft.
Don’t skip the initial sautéing step of aromatics and spices—this builds deep flavor that can’t be replicated by simply dumping everything in the crockpot. Stir occasionally if possible, even though the slow cooker does most of the work. When adding cream at the end, ensure the crockpot is on a high setting to properly incorporate it without the sauce breaking. Always taste and adjust seasonings before serving, as slow cooking sometimes requires a flavor boost at the end.
Helpful Tips
To save time, prepare your aromatics and have all ingredients measured the night before. For a lighter version, substitute half the heavy cream with additional Greek yogurt or low-fat milk. If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of water and stir it in during the last 30 minutes of cooking.
For deeper color and richer flavor, use a combination of canned tomatoes and tomato sauce. Fresh ginger always yields better results than ground ginger in this recipe. To make it extra creamy and restaurant-style, use a combination of heavy cream and mascarpone cheese instead of yogurt.
SaveVariations and Substitutions
Feel free to customize this dish to suit your preferences and dietary needs. Replace chicken breasts with chicken thighs for a different texture, though cooking time may need adjustment. For a vegetarian version, substitute chickpeas or paneer cheese for the chicken, reducing the cooking time accordingly.
Adjust spice levels by increasing cayenne for more heat or reducing it for milder flavors. Add vegetables like bell peppers, spinach, or peas during the last hour of cooking for extra nutrition and color. For a dairy-free version, use coconut cream instead of heavy cream and coconut yogurt instead of Greek yogurt.
Serving Suggestions for Crockpot Butter Chicken
This elegant dish deserves equally impressive presentations. Serve over steamed basmati rice or jasmine rice for a classic pairing, allowing the rice to soak up the luxurious sauce. Naan bread, whether store-bought and warmed or homemade, is the perfect accompaniment for scooping every last drop of sauce.
Pair with simple sides like cucumber raita, a cooling yogurt sauce with fresh herbs, or a crisp green salad dressed with lemon vinaigrette to balance the richness. Garnish each bowl with a sprinkle of fresh cilantro, a pinch of garam masala, and perhaps a swirl of cream for visual appeal. For a complete meal experience, serve with mango lassi or Indian chai to complement the warm spices.
SaveStorage and Reheating
Leftover crockpot butter chicken stores beautifully in an airtight container in the refrigerator for up to four days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also reheat it in the microwave in a microwave-safe bowl, stirring every couple of minutes to prevent hot spots.
The sauce may thicken as it cools, so add a splash of milk or cream when reheating if needed to return it to the desired consistency. This dish freezes exceptionally well for up to three months—allow it to cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating for best results.
Frequently Asked Questions About Crockpot Butter Chicken
Can I use chicken thighs instead of breasts?
Yes, you can use chicken thighs, though they’ll cook faster and have a different texture. Thighs tend to stay juicier but may become very soft with extended cooking. Reduce cooking time by one to two hours if using thighs for better texture.
How can I make this recipe less creamy?
Reduce the amount of heavy cream and Greek yogurt, or replace them with lighter alternatives like low-fat milk or additional tomato sauce. You’ll still achieve a delicious sauce with a lighter consistency that’s equally flavorful.
What’s the best rice to serve with crockpot butter chicken?
Basmati rice is the traditional choice and pairs beautifully with the sauce. Jasmine rice is equally excellent, as is white or brown rice. For a healthier option, try wild rice or quinoa, though these have different cooking times.
Can I make this recipe in a regular pot?
Absolutely. Sauté the aromatics and spices, add the tomato mixture and chicken, then simmer covered on low heat for 45 minutes to an hour until chicken is cooked through. Add cream at the end the same way you would in the slow cooker.
Why is my sauce too thin?
Slow cookers produce more liquid than stovetop cooking. If your sauce is thinner than desired, mix cornstarch with water and stir it in during the last 30 minutes of cooking, or simmer uncovered for 15 to 20 minutes to reduce liquid.
Is this recipe spicy?
This recipe is mild to moderately spiced. The cayenne pepper provides subtle heat. For more spice, increase cayenne to taste or add fresh diced chilies. For less heat, reduce or omit the cayenne and use mild paprika instead.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 38g |
| Carbohydrates | 12g |
| Fat | 19g |
| Saturated Fat | 11g |
| Fiber | 2g |
| Sodium | 520mg |
| Cholesterol | 115mg |
Nutrition information is approximate and based on one serving of chicken with sauce. Actual values may vary based on specific ingredients and portion sizes.
Slow Cooker Butter Chicken Recipe: Easy Crockpot Dinner in 6 Hours
Ingredients
For the Chicken and Base:
- 1.5 pounds boneless skinless chicken breasts
- 3 tablespoons butter
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 can 14.5 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1.5 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Finishing Sauce:
- 1 cup heavy cream
- 1/2 cup Greek yogurt
- Fresh cilantro for garnish
Instructions
For the Chicken and Base:
- Heat butter in a large skillet over medium heat and add diced onions, sautéing for 5 minutes until softened
- Add minced garlic and ginger, cooking for 1 minute until fragrant
- Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly
- Add crushed tomatoes, garam masala, cumin, coriander, paprika, cayenne, salt, and black pepper, stirring well
- Transfer the mixture to a crockpot and nestle chicken breasts into the sauce
- Cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and tender
- Remove chicken and shred using two forks
For the Finishing Sauce:
- Whisk together heavy cream and Greek yogurt in a bowl until smooth
- Stir the cream mixture into the crockpot sauce until fully incorporated
- Return shredded chicken to the crockpot and stir gently to combine
- Cook on high for 15-20 minutes until heated through
- Taste and adjust seasonings as needed
- Serve hot, garnished with fresh cilantro
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