Slow Cooker Butter Chicken Recipe: Easy Crockpot Dinner in 6 Hours
Master this delicious crockpot butter chicken recipe with tender chicken in a creamy tomato sauce. Perfect for busy weeknights—minimal prep, maximum flavor. Serve with rice or naan.
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