Slow Cooker Butter Chicken
This Slow Cooker Butter Chicken is full of flavor, creamy, and delicious – an easy dinner recipe that’s entirely made in the crock pot.
In the past I’ve always made Butter Chicken using a jar of VH simmering sauce and a deep pan. We love the taste, so why I change a good thing?
Basically, one day I decided to try a homemade version because I had some time to experiment more in the kitchen. These days, that’s what I do.
The verdict? I’m quite impressed with the results and had to share with my readers!
Of course I opt for a slow cooked version, the crockpot is my favourite kitchen appliance and I use it often.
Some of my favourite recipes are made in the slow cooker. A couple examples are Slow Cooker Baked Ziti, Slow Cooker Honey Garlic Chicken, and Slow Cooker Chicken Marsala.
This slow cooker butter chicken recipe is creamy with a hint of spice – I tend to hold back on the spices a bit with three kids in the home. Plus it’s easy to add more garam marsala and curry spices at the end, if you so wish.
The kids seem to building up a love for full-on flavor though. So I might update this recipe down the road with more of a robust spice and taste.
I used chicken breasts for this crockpot butter chicken recipe, yet you can also use chicken thighs as well. Either will produce tender results.
I love that there isn’t any sautéing to this recipe either. You simply add all the ingredients to the slow cooker, with the exception of the cream which is added at the end.
It doesn’t take long before the smell of the blends of spices fill the home. Which might be the best part about making this.
I fully admit to sneaking a taste or three of this crock pot butter chicken near the end of the cooking time. I couldn’t resist.
Why You’ll Love This Recipe
- Total Time: 4 hours
- Serves: 6
Ingredients and Notes
Here are the simple ingredients to make this slow cooked butter chicken recipe. As always the full recipe is on the printable recipe card at the end of the post.
What to Serve with Slow Cooker Butter Chicken
While there is room for preference when making this delicious butter chicken, for me there’s only two traditional sides that I love most with butter chicken and its creamy sauce:
- Cooked Basmati Rice
- Warm Naan Bread
- Optional – serve with chopped fresh cilantro on top and a drizzle of greek yogurt.
Both of these side dishes are quick to make, and then you have a delicious meal that will be gobbled up in no time.
I included both of these sides in the recipe card too, as a gentle reminder. They aren’t necessary of course, yet highly recommended.
Confession: I love basmati rice, and will actually prefer it to ordinary white rice any time.
I also cut the naan into wedges and bake on a cookie sheet for 10 minutes until they warm and get golden brown.
Pro Tip – sprinkle the tops of the naan with water before baking so they don’t dry out.
How to Make Slow Cooker Butter Chicken
- Add all the ingredients except for the heavy cream, into the slow cooker. Stir to combine.
- Cook for either 3-4 hours on high or 6-8 hours on low.
- Once there’s 20 minutes left in the cooking, add the heavy cream and stir to combine. If it’s on high, switch the slow cooker to slow setting. Cover.
- Cook the rice according to package directions while you also prepare the naan bread. I like to bake mine a little in the oven, for a bit of crispness and warmth.
- Serve butter chicken on the rice with the side of naan, and top with chopped fresh cilantro if you wish.
Tips for Success
- Add more or less spice to suit preference. This is a mild-medium in spiciness. You can also add some more curry powder, cayenne pepper, chili powder or garam marsala at serving.
Leftover Storage
I meant to make enough with this recipe to have leftovers. Yet after we all devoured it, there wasn’t much left. I did have a small container left that I enjoyed for my lunch the next day though.
That being said, place leftover butter chicken in an airtight container (freezer-safe container) or covered with plastic wrap and refrigerate for up to 4 days.
Butter Chicken is one meal that have on our regular rotation, it’s such an amazing recipe.
This Slow Cooker version is tasty and probably more simple than you’d assume. Just like our delicious recipe for Quick and Easy Chicken Curry.
Enjoy!
FAQs about Crockpot Butter Chicken
More Slow Cooker Recipes
Slow Cooker Butter Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts or chicken thighs (cut into bite sized pieces)
- 2 tbsp onion powder
- 3 tsp jarred minced garlic
- 1 tbsp curry paste
- 3 tsp curry powder
- 2 tsp garam marsala
- 1 tsp salt
- 1 tsp turmeric
- 3/4 can coconut milk (I used a 14.5oz can)
- 6 oz can tomato paste
- 2 tbsp butter
- 1/2 cup heavy cream (for later)
- 2-3 cups basmati rice
Instructions
- Add all the ingredients except for the heavy cream, into the slow cooker. Stir to combine
- cook for either 3-4 hours on high or 6-8 hours on low
- Once there’s 20 minutes left in the cooking, add the heavy cream and stir to combine. If it’s on high, switch the slow cooker to slow setting. Cover.
- Cook the rice according to package directions while you also prepare the naan bread. I like to bake mine a little in the oven, for a bit of crispness and warmth.
- Serve butter chicken on the rice with the side of naan
Notes
- This recipe isn't heavy in the spices, so if you want to add more for a more robust taste, please do so either in prep or after plated.
- When baking the naan bread, I place naan on cookie sheet and sprinkle with a bit of water so it doesn't dry out in the oven. I bake at 425 for about 5 minutes.
Nutrition
Thanks for this gorgeous looking recipe. I feel almost ashamed to admit that I also have never made butter chicken from scratch. But I think I could handle making this!