If you’ve ever longed for a rich, velvety dish that brings the warmth of Indian spices with effortless convenience, this Creamy Crockpot Butter Chicken Recipe is your new best friend. Imagine tender, juicy chicken bathed in a luxuriously smooth sauce with just the right hint of garam masala, garlic, and ginger, all slow-cooked to perfection. It’s one of those dishes that fills your home with an irresistible aroma and makes every meal feel like a celebration. Whether you’re cooking for a busy weeknight or impressing friends at a gathering, this recipe delivers a cozy, indulgent experience that’s hard to beat.
Ingredients You’ll Need
Getting ready to make this Creamy Crockpot Butter Chicken Recipe is simpler than you might think, and every ingredient plays a key role in building those deep, layered flavors. From spices that tickle your nose to the creamy richness that ties it all together, each item is essential for that authentic taste and beautiful color.
- 1 cup diced onion: Gives a sweet, savory base and soft texture as it cooks down.
- 4 tablespoons unsalted butter: Adds richness and helps bring out the fragrance of the spices.
- 1 tablespoon minced garlic: Brings a sharp, aromatic punch to awaken the sauce.
- 1 tablespoon grated ginger: Adds a subtle zing and warmth that balances the spices.
- 2½ teaspoons curry powder: The core spice blend that delivers the signature curry flavor.
- 2 teaspoons chili powder: Provides gentle heat and depth without overpowering.
- 2 teaspoons garam masala: A complex spice mix that adds earthy, sweet, and peppery layers.
- ½ teaspoon cumin: Introduces an earthy, slightly nutty flavor essential for Indian cuisine.
- ½ teaspoon salt: Enhances all the flavors perfectly.
- 1 cup tomato sauce: Creates a rich, tangy base with beautiful color.
- 1¼ cups heavy cream, divided: Brings luscious creaminess and balances the robust spices.
- 6 tablespoons tomato paste: Intensifies the tomato flavor and adds thickness.
- 2 tablespoons cornstarch: Used to thicken the sauce into that signature buttery texture.
- 3 pounds large boneless, skinless chicken breasts (5 to 6 breasts): The tender protein star of the dish.
- Fresh cilantro, for garnish: Adds a fresh, herbaceous contrast to the creamy sauce.
- 4 cups cooked jasmine rice: The fragrant, fluffy side that soaks up all that delicious sauce.
How to Make Creamy Crockpot Butter Chicken Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a sauté pan over medium-high heat. Toss in the diced onions, minced garlic, and grated ginger, letting them soften and release their scents before sprinkling in the curry powder, chili powder, garam masala, cumin, and salt. Cook this fragrant mixture just until the spices bloom and everything smells divine—this step really kicks off building the dish’s soul.
Step 2: Blend the Sauce Base
Once your aromatics are perfectly sautéed, transfer them to a blender. Add the tomato sauce, tomato paste, and ¾ cup of the heavy cream to the mix. Blend until completely smooth. This creates the lush, velvety sauce that envelops the chicken later, ensuring every bite is rich and satisfying.
Step 3: Slow Cook the Chicken
Place the chicken breasts neatly into the slow cooker, then pour over your blended sauce. Cover and set the crockpot to cook on high for about 2½ to 3 hours. During this time, the flavors marry beautifully and the chicken transforms into buttery tenderness that falls apart effortlessly when it’s served.
Step 4: Thicken the Sauce
In a small bowl, mix the remaining ½ cup of heavy cream with the cornstarch to create a smooth slurry. Stir this mixture into the crockpot sauce once the chicken is cooked. Mix well and let it thicken up—this step is what gives the butter chicken that iconic creamy, comforting texture that feels like a warm hug on a plate.
Step 5: Finish and Serve
Cut the cooked chicken into bite-sized pieces right in the slow cooker and stir it back into the sauce to coat every morsel. Let everything warm through for a couple of minutes before serving. Spoon this masterpiece generously over bowls of fluffy jasmine rice and get ready to dig into one of the most satisfying meals you can make at home.
How to Serve Creamy Crockpot Butter Chicken Recipe
Garnishes
Fresh cilantro leaves make a perfect garnish, adding a pop of bright green color and a refreshing herbal note that contrasts beautifully with the dish’s richness. You can also add a drizzle of extra cream or a sprinkle of crushed nuts like cashews for texture and an extra touch of indulgence.
Side Dishes
Jasmine rice is the classic sidekick here, soaking up every bit of the sumptuous sauce. You can also serve with warm naan bread to scoop up the creamy goodness or a simple cucumber raita to bring a cool, tangy balance to the plate.
Creative Ways to Present
For a special dinner, consider plating this Creamy Crockpot Butter Chicken Recipe in shallow bowls with a sprinkle of pomegranate seeds for a burst of color and sweetness. Layer it over fragrant saffron rice or even creamy mashed potatoes if you want to get creative and give it a fusion twist. Presentation is all about making the meal feel as special as it tastes.
Make Ahead and Storage
Storing Leftovers
Butter chicken is one of those dishes that tastes just as good the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious when reheated.
Freezing
If you want to keep this Creamy Crockpot Butter Chicken Recipe on hand for busy days, it freezes wonderfully. Freeze the cooled chicken and sauce in a freezer-safe container for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. Adding a splash of cream or water can help restore the perfect creaminess if the sauce thickens too much. Microwaving works too, but do so in short bursts, stirring frequently.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great in this recipe and will come out even juicier, with a slight richness that pairs perfectly with the creamy sauce. Just adjust cooking time if needed since thighs can cook a bit faster.
Is it okay to use light cream or milk instead of heavy cream?
While heavy cream gives that luscious texture everyone loves, you can substitute with light cream for a slightly lighter version. Milk is not recommended as it may cause the sauce to curdle and won’t have the same richness.
Can I make this recipe in an Instant Pot instead of a crockpot?
Yes, you can! Use the sauté setting to cook the aromatics, then pressure cook the chicken for about 10 minutes with the sauce. Finish by mixing in the cornstarch slurry to thicken the sauce on sauté mode.
How spicy is this Creamy Crockpot Butter Chicken Recipe?
It’s mildly spiced with gentle warmth from chili powder and curry powder, balanced by the cream. If you prefer more heat, feel free to add extra chili powder or some fresh green chilies when cooking.
Can I prepare parts of this recipe ahead of time?
Yes, you can sauté the aromatics and blend the sauce in advance. Store the sauce in the fridge for up to 24 hours before finishing the recipe in the crockpot. This saves precious time on busy days!
Final Thoughts
Making this Creamy Crockpot Butter Chicken Recipe is like wrapping yourself in a cozy, delicious hug after a long day. It’s effortless to prepare, requiring simple ingredients that come together for an incredible meal filled with warm spices, tender chicken, and the creamiest sauce imaginable. I really hope you give this recipe a try and find as much joy in cooking and eating it as I do every time.
Print
Creamy Crockpot Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Butter Chicken Crockpot recipe offers a rich and creamy Indian-inspired dish perfect for a comforting meal. Tender chicken breasts are slow-cooked in a flavorful sauce made from a blend of spices, tomato sauce, and cream, resulting in a deliciously smooth and aromatic curry that pairs beautifully with jasmine rice.
Ingredients
For the Aromatics
- 1 cup diced onion (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
For the Sauce
- 1 cup tomato sauce
- 6 tablespoons tomato paste
- 1¼ cups heavy cream, divided and at room temperature
- 2 tablespoons cornstarch
Protein
- 3 pounds large boneless, skinless chicken breasts (5 to 6 breasts)
Garnish & Serving
- Fresh cilantro, for garnish
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Sauté Aromatics: In a sauté pan over medium-high heat, melt the butter and sauté the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt until fragrant and the onions are softened, about 5 minutes.
- Blend Sauce: Transfer the cooked aromatics to a blender. Add the tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend the mixture until smooth and creamy.
- Slow Cook Chicken: Place the boneless, skinless chicken breasts in the slow cooker. Pour the blended sauce over the chicken, ensuring they are well covered. Cook on high for 2½ to 3 hours, until the chicken is tender and cooked through.
- Thicken Sauce: In a small bowl, mix the remaining ½ cup of heavy cream with the cornstarch to create a slurry. Add this mixture to the slow cooker, stirring well into the sauce. Continue to cook and stir until the sauce has thickened, about 5 to 10 minutes.
- Serve: Remove the chicken breasts and cut them into bite-sized pieces. Return the chicken to the slow cooker, stirring gently to coat in the sauce and warm through. Serve the butter chicken over cooked jasmine rice and garnish with fresh cilantro.
Notes
- For a spicier dish, increase the chili powder to 3 teaspoons or add a pinch of cayenne pepper.
- Use full-fat heavy cream for the best creamy texture and flavor.
- You can substitute boneless skinless chicken thighs for a juicier alternative.
- Cooking times may vary depending on your slow cooker model; ensure chicken reaches an internal temperature of 165°F (75°C).
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
