Crockpot Butter Chicken has saved my family dinners more times than I can count. You ever stare into your fridge at 5pm and wonder what culinary magic you’re pulling from thin air tonight? Yeah, me too. That’s when this deliciously easy recipe steps in. It’s big on flavor, shockingly fuss-free, and everyone at my table (even the notorious picky one) goes back for seconds. Oh, and did I mention there’s practically no cleanup? That part alone feels like winning the dinner lottery.
Why You’ll Love This Recipe
If you’re tired of dry, blah chicken or random recipes with a million weird ingredients, this one’s for you. Crockpot Butter Chicken hits that sweet spot where cozy meets comfort food, but still feels just a little bit fancy—like you should probably be wearing a chef’s hat or something. The chicken melts right into this creamy, gently spicy sauce, and you hardly need to touch the kitchen. Your slow cooker does the heavy-lifting while you do, well, almost nothing (except maybe scroll your phone for a bit).
I’ve tried probably a dozen different recipes over the years, and honestly, this is the only one my husband remembers by name. The kids love it too, and trust me, that’s a straight-up miracle considering one of them usually claims “nothing’s good.”
My across-the-street neighbor even texted me last week: “Are you making that butter chicken again? Because my son keeps asking for a sleepover on Thursdays now. No real mystery why.” Can’t argue with that.
Oh, and it actually tastes like the five-star restaurant version. Wild, right? 
How to Make Legit Slow Cooker Butter Chicken
Alright, let’s get to the good part—how do you even make this thing? I won’t hit you with complicated steps or chef-y moves. All you gotta do is toss chicken (breasts or thighs, go wild), onion, garlic, ginger, a couple warm spices, crushed tomatoes, and a splash of cream right in the crockpot. Don’t forget the butter. That’s kind of non-negotiable, honestly. Hit start. Walk away. I dare you not to peek after a couple hours because the smell is ridiculous.
Here’s what I love: there’s almost zero prep. I use pre-minced garlic sometimes and nobody’s stopped eating it yet. You don’t have to brown anything, or mess with extra pans. Right before serving, stir in a little cream or coconut milk, depending on your mood. Seriously, your kitchen will feel like a proper Indian joint, minus the pressure of fancy plating.
If you wanna feel extra, sprinkle some chopped cilantro at the end. Or don’t. Your call.
I honestly couldn’t believe how simple this butter chicken was to throw together. Tastes amazing—and my toddler actually asked for more sauce. Huge win in our house.
Recipe Variations
Let’s get real, folks—one of the best parts about crockpot butter chicken is how flexible it is. If you’re dairy-free, swap heavy cream for canned coconut milk. Works like a charm and you still get those rich, silky vibes. I’ve even gone meatless and used chickpeas; it’s not classic, but nobody complained.
Maybe want it spicy? Chuck in extra cayenne or toss a chopped jalapeño in with the onions. There’s room to play if you’re feeling creative or just cleaning out the fridge.
I’ve subbed in turkey once, and you know what? Still delicious. Granted, turkey always tastes a little like Thanksgiving to me, but maybe that’s just my weird brain. So seriously—don’t stress if your pantry’s a bit empty. This recipe forgives, forgets, and still turns out tasty nine times out of ten.
How to Store Leftover Butter Chicken
Honestly, one of my absolute favorite things is finding a tub of leftover crockpot butter chicken lurking in the fridge two days later. Pop it in an airtight container, shove it in the fridge, and you’re set for up to three days. I have friends (okay, also me) who swear it tastes even better the next day after the flavors hang out together.
Want to keep it even longer? Freezer to the rescue. It freezes beautifully. Just stash it in a zip-top bag, lay it flat, and you can stack it with the rest of your “emergency dinners.” When ready, defrost overnight and reheat gently on the stove or in the microwave.
Pro tip: Don’t add the cream until after you reheat, if you know you’re saving some for the freezer. It just keeps the sauce creamier so it tastes fresh when you finally remember you already cooked dinner last week.
Crockpot Butter Chicken Recipe Tips
Alright, quick hits for the best results every single time. Don’t overthink it!
Serving Suggestions:
- Spoon over fluffy rice. (Or use naan to scoop, because carbs are life.)
- Add a side of roasted veggies if you’re feeling virtuous.
- Sprinkle chopped cilantro for color and freshness.
- Lemon wedges on the side give a nice zing.
Taste as you go if you can, and don’t be afraid to add extra salt or a splash more cream. Every slow cooker acts a bit different, so if your chicken looks done but sauce isn’t thick, just take the lid off the last 20 minutes. Also, let the sauce sit a moment before serving—makes a difference, I promise.
Frequently Asked Questions about Crockpot Butter Chicken
Q: Can I use frozen chicken in this crockpot butter chicken?
A: Yup, but add a little extra cooking time and make sure it gets hot all the way through.
Q: Can I double the recipe for a big crowd?
A: Absolutely. You’ll need a bigger slow cooker, and maybe a little patience. But it’s a real crowd-pleaser.
Q: What if I don’t have heavy cream?
A: Try coconut milk or half-and-half. Even Greek yogurt in a pinch works, though it gives a tangier vibe.
Q: Is it spicy?
A: Not really! You control the heat by swapping more or less chili powder. My kids eat it without complaint.
Q: Can I make this with bone-in chicken?
A: For sure, just plan to pull the bones out before eating. It actually makes the sauce even richer sometimes.
Your Next Best Dinner, Sorted
So there you have it. Crockpot butter chicken: the easy, cozy dinner that basically fixes everything wrong with a weeknight. Minimal dishes, big flavor, and those leftovers—oh man, don’t get me started. If you’re still on the fence, check out tried-and-true recipes like this Slow Cooker Butter Chicken Recipe | Little Sunny Kitchen or this excellent Slow Cooker Butter Chicken. Either way, you’re about to blow some minds at your table—maybe even your own. Let me know if you try it, okay?
Crockpot Butter Chicken
Ingredients
Method
- Place the chicken, onion, garlic, ginger, crushed tomatoes, and butter into the crockpot.
- Add curry powder, cayenne pepper, and salt. Stir to combine.
- Cover and cook on low for 4 hours, or until the chicken is cooked through.
- About 15 minutes before serving, stir in the heavy cream or coconut milk.
