This slow-cooker butter chicken is the kind of weeknight recipe that smells like celebration while you go about your day. Tender boneless chicken breasts braised in tomato, butter, and warm spices — finished with cream — gives you the classic comfort of restaurant-style butter chicken with almost no hands-on time. It’s perfect for busy evenings, potlucks, or whenever you want rich, saucy Indian flavors without standing over the stove. If you want tips for getting the most from chicken breasts, check this guide to cooking chicken breasts: https://savorousrecipe.com/chicken-breast-recipe/.
Why you’ll love this dish
This recipe takes an indulgent curry favorite and makes it effortless. The slow cooker lets tough work — breaking down connective tissue and melding flavors — happen on its own, so the chicken comes out silky and shreddable. It’s a great set-and-forget dinner for families, meal-preppers, and anyone who wants leftover lunches that taste better the next day.
“A weeknight miracle — restaurant-flavor butter chicken with zero stress. The sauce is rich, the spices are warm, and it’s always a crowd pleaser.”
If you like easy crowd-pleasers, try pairing your weeknight rotation with other hands-off recipes like these easy party-friendly ideas: https://savorousrecipe.com/buffalo-chicken-bombs/.
Preparing Crockpot Butter Chicken
Before you brown a thing, here’s what happens: raw chicken and aromatics go into the crockpot with tomato sauce and spices. Butter on top melts into the sauce as it cooks, then heavy cream is stirred in near the end for silkiness. The final step is shredding the chicken so every bite is saucy. Expect 4 hours on high or 6–8 hours on low; total hands-on time is under 15 minutes.
This overview helps you plan: prep aromatics (onion, garlic, ginger), measure spices, and have a fork ready for shredding at the end.
What you’ll need
- 2 lbs chicken breasts, boneless and skinless (fresh or frozen — see tips)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter, cut into pieces
- 2 tbsp garam masala
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or cooked rice, for serving
Notes and substitutions:
- For a richer, spicier sauce, add 1–2 tsp chili powder or a chopped serrano.
- Replace heavy cream with full-fat coconut milk for dairy-free (see Variations).
- Use bone-in thighs for deeper flavor — cook time may be slightly longer.
Step-by-step instructions
- Place the chicken breasts in the crockpot in a single layer. Season lightly with salt and pepper.
- Add the diced onion, minced garlic, and grated ginger over the chicken. Pour the tomato sauce on top and spread it evenly.
- Sprinkle the garam masala and cumin over everything. Give a gentle stir if you prefer the spices more distributed, but it’s fine to leave them layered.
- Cut the butter into pieces and scatter it across the top — this helps pockets of butter melt into the sauce as it cooks.
- Cover and cook on low for 6–8 hours or high for 4 hours, until the chicken is tender and pulls apart easily.
- About 30 minutes before serving, stir in the heavy cream. This prevents curdling and keeps the sauce silky. Replace the lid and continue cooking.
- Shred the chicken directly in the crockpot with two forks. Stir to combine the shredded chicken with the sauce. Let it finish cooking in the remaining time so the flavors settle.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh cilantro and serve hot over rice or with naan.
Quick safety note: if you used frozen chicken, ensure the internal temperature reaches 165°F before serving.
Best ways to enjoy it
Serve spooned over steaming basmati rice or tuck it into warmed naan for scooping. For a balanced plate, add a crisp salad (cucumber, red onion, lemon) or roasted vegetables like cauliflower or green beans. For dessert after this rich curry, a light sweet finish works well — try an easy butterscotch pudding to satisfy the sweet tooth: https://savorousrecipe.com/butterscotch-randy-recipe/.
If you like a multi-course comfort meal, a simple starter like a clear chicken broth is an excellent companion — consider this classic chicken soup for a mellow beginning: https://savorousrecipe.com/grandmas-chicken-soup-the-ultimate-comfort-in-a-bowl/.
Storage and reheating tips
- Refrigerator: Cool quickly and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in portioned airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring frequently. Add a splash of water or milk if the sauce has thickened too much. Always heat to at least 165°F.
- Note: Cream can separate slightly after freezing; whisk vigorously or simmer briefly with a splash of cream to re-emulsify.
Pro chef tips
- Butter placement: cutting the butter into pieces and placing it on top gives pockets of concentrated richness that meld as the crockpot heats.
- Spice bloom: garam masala is best added early here because slow cooking mellows and melds the spices. If you prefer a fresher garam masala aroma, add 1 tsp near the end.
- Prevent dryness: if using chicken breasts, choose plump pieces and don’t overcook — shredding and returning to sauce helps keep them moist. For even juicier results, leave a little extra sauce and shred just before serving.
- Texture: if you want a thicker sauce, remove the lid in the final 20–30 minutes and cook on high to reduce, or stir in a tablespoon of cornstarch slurry.
- Meal prep: double the recipe and freeze in meal-sized portions for fast lunches.
For more no-fuss chicken inspiration, browse other simple stuffed and baked chicken recipes here: https://savorousrecipe.com/buffalo-chicken-bombs/.
Creative twists
- Dairy-free: swap heavy cream and butter for full-fat coconut milk + 2 tbsp coconut oil. The flavor becomes slightly tropical but still rich.
- Smoky version: add 1–2 tsp smoked paprika and finish with a tiny splash of liquid smoke.
- Extra veg: add cauliflower florets or cubed potatoes at the start for a one-pot meal (note: may increase cook time slightly).
- Stove-top shortcut: brown chicken and aromatics, add remaining ingredients, simmer 20–30 minutes until thickened for a faster version.
- Protein swap: use boneless skinless thighs for more forgiving meat, or try chickpeas and paneer for a vegetarian-style curry.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are more forgiving and stay juicier; cook time is similar but they may finish a little sooner. Shred or chop as preferred.
Q: Do I have to add cream?
A: The cream gives the classic richness. For a lighter or dairy-free version, use coconut milk or reduce the amount to 1/2 cup — but expect a slightly different flavor and texture.
Q: Will the sauce be spicy?
A: This base is mildly spiced. Increase heat with chili powder, cayenne, or fresh chiles to suit your taste.
Q: Can I start with frozen chicken?
A: Yes, but it’s safer to use thawed chicken for even seasoning and reliable doneness. If you must use frozen, add extra cook time and ensure the internal temperature reaches 165°F.
Q: How do I prevent the cream from curdling?
A: Stir the cream in toward the end of cooking and keep heat gentle. Don’t boil hard after adding cream.
Conclusion
If you want more slow-cooker inspiration or alternative approaches to this classic, these tested recipes walk through similar methods and flavor balances: try this Slow Cooker Butter Chicken Recipe from Little Sunny Kitchen for another slow-cooker take (Slow Cooker Butter Chicken Recipe | Little Sunny Kitchen) or see a slightly different slow-cooker version and tips at Well Plated (Slow Cooker Butter Chicken).
Butter Chicken
Ingredients
Main Ingredients
- 2 lbs boneless and skinless chicken breasts Fresh or frozen — see tips
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter, cut into pieces
Spices
- 2 tbsp garam masala
- 1 tsp ground cumin
- to taste Salt and pepper
For Serving
- Fresh cilantro for garnish
- Naan or cooked rice for serving
Instructions
Preparation
- Place the chicken breasts in the crockpot in a single layer. Season lightly with salt and pepper.
- Add the diced onion, minced garlic, and grated ginger over the chicken. Pour the tomato sauce on top and spread it evenly.
- Sprinkle the garam masala and cumin over everything. Give a gentle stir if you prefer the spices more distributed, but it’s fine to leave them layered.
- Cut the butter into pieces and scatter it across the top.
Cooking
- Cover and cook on low for 6–8 hours or high for 4 hours, until the chicken is tender and pulls apart easily.
- About 30 minutes before serving, stir in the heavy cream.
- Shred the chicken directly in the crockpot with two forks. Stir to combine the shredded chicken with the sauce.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh cilantro and serve hot over rice or with naan.