If you are craving a luscious, comforting dish that fills your kitchen with irresistible aromas and your heart with warmth, this Creamy Crockpot Butter Chicken Recipe is your new best friend. Imagine tender chunks of chicken soaking in a velvety, spiced tomato and cream sauce, all effortlessly cooked in one slow cooker. This recipe brings the rich flavors of Indian cuisine right into your home with minimal fuss, making it a perfect choice for cozy weeknight dinners or impressing guests with a homemade delight that tastes like it took hours of work. Let me take you through this fantastic journey of creating a dish you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in building the layers of flavor, texture, and color that make this Creamy Crockpot Butter Chicken Recipe truly unforgettable. From the richness of butter to the aromatic spices, every element is essential and easy to find.
- Diced onion (1 cup): Adds a natural sweetness and a foundation of flavor to the sauce.
- Unsalted butter (4 tablespoons): Brings richness and helps to sauté the spices perfectly.
- Minced garlic (1 tablespoon): Provides a sharp, savory kick that balances the creaminess.
- Grated ginger (1 tablespoon): Adds a fresh, zesty warmth and depth to the spice mix.
- Curry powder (2½ teaspoons): The heart of the dish’s signature spicy taste.
- Chili powder (2 teaspoons): Introduces a gentle heat to keep things exciting without overpowering.
- Garam masala (2 teaspoons): A fragrant blend that infuses the sauce with complexity and warmth.
- Cumin (½ teaspoon): Brings an earthy undertone, enhancing all the spices.
- Salt (½ teaspoon): Essential for balancing flavors and highlighting the spices.
- Tomato sauce (1 cup): Adds acidity and sweetness, forming the saucy base.
- Heavy cream (1¼ cups, divided): Creates the luscious, creamy texture this recipe is known for.
- Tomato paste (6 tablespoons): Concentrates the tomato flavor and deepens the color of the sauce.
- Cornstarch (2 tablespoons): Works as a thickener to achieve that perfect sauce consistency.
- Boneless, skinless chicken breasts (3 pounds): The tender star of the dish, providing protein and soaking up all the flavors.
- Fresh cilantro (for garnish): Adds a pop of color and a fresh, herbal note to finish the dish.
- Cooked jasmine rice (4 cups): The fluffy, fragrant base for serving and enjoying the curry sauce.
How to Make Creamy Crockpot Butter Chicken Recipe
Step 1: Sauté Aromatics
Start by melting that golden butter in a sauté pan over medium-high heat. Then toss in the diced onions, minced garlic, and grated ginger, cooking until they soften and release their wonderful aromas. Adding the spices—curry powder, chili powder, garam masala, cumin, and salt—during this stage is crucial; it unlocks their flavors and infuses the butter with a fragrant warmth that forms the backbone of your sauce.
Step 2: Blend the Sauce
Once your aromatic mixture is perfectly sautéed, transfer it to a blender along with the tomato sauce, tomato paste, and most of the heavy cream (¾ cup). Blend until smooth and creamy, creating a luscious base that’s bursting with rich, spiced tomato goodness—this is what makes the sauce sing in this Creamy Crockpot Butter Chicken Recipe.
Step 3: Slow Cook the Chicken
Place the chicken breasts in the slow cooker and pour the blended sauce over them. Set it to cook on high for about 2½ to 3 hours. The slow cooking tenderizes the chicken beautifully, allowing it to soak up the flavors of that vibrant sauce while remaining juicy and succulent.
Step 4: Thicken the Sauce
To make sure your sauce has that perfect creamy, thickened consistency, mix the remaining ½ cup of heavy cream with cornstarch to create a smooth slurry. Stir this into the slow cooker’s sauce, allowing it to thicken and become irresistibly silky. This step brings the “creamy” aspect of our Creamy Crockpot Butter Chicken Recipe to life!
Step 5: Finish and Serve
Cut the cooked chicken into bite-sized pieces and return them to the slow cooker, coating everything thoroughly with the thickened sauce. Warm it all through to ensure every bite is comforting and flavorful, ready to be served lovingly over a bed of fluffy jasmine rice.
How to Serve Creamy Crockpot Butter Chicken Recipe
Garnishes
Fresh cilantro is a must-have finishing touch, adding a burst of color and a subtle herbal freshness that contrasts beautifully with the richness of the buttery sauce. Consider a light sprinkle of crushed pistachios for crunch or a drizzle of warm ghee for a touch of decadence.
Side Dishes
Pair your creamy butter chicken with classic sides such as jasmine rice or fragrant basmati to soak up every last drop of sauce. Naan bread or warm roti are excellent choices if you crave something to scoop and savor the curry with. For a lighter option, a simple cucumber raita or a zingy salad can add refreshing balance.
Creative Ways to Present
For a modern twist, serve this Creamy Crockpot Butter Chicken Recipe in cozy mini cast iron skillets or over roasted cauliflower rice for a low-carb alternative. Layering it in a warm pita pocket with crisp greens also transforms it into a delicious Indian-inspired sandwich perfect for a casual meal.
Make Ahead and Storage
Storing Leftovers
Leftover butter chicken is a gift you’ll appreciate the next day! Store any uneaten curry in an airtight container in the refrigerator for up to 3 days, ensuring the flavors only deepen as they rest.
Freezing
This dish freezes wonderfully, making it a fantastic option for meal prep. Portion into freezer-safe containers and freeze for up to 3 months. Remember to slightly undercook the chicken next time if freezing, as reheating can sometimes toughen it slightly.
Reheating
To reheat, warm your leftovers gently on the stove over medium-low heat, stirring occasionally to keep the sauce smooth and creamy. Avoid high heat as it can cause the cream to separate. A quick microwave reheat also works—just cover and heat in short bursts, stirring in between.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring more fat and flavor and are less prone to drying out, making them a versatile swap in the Creamy Crockpot Butter Chicken Recipe.
How spicy is this recipe?
This dish offers a mild to medium spice level thanks to the balanced curry and chili powders. You can adjust the chili powder amount to make it as mild or spicy as you prefer.
Is it possible to make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free alternative like coconut oil, and swap heavy cream for full-fat coconut milk to keep it creamy while catering to dairy-free diets.
Can I prepare this recipe without a slow cooker?
You can! Simmer the sauce ingredients on the stovetop, then add chicken and poach gently until cooked through. However, the slow cooker adds unbeatable convenience and enhances tenderness.
What if I don’t have garam masala?
While garam masala adds unique warmth, you can substitute it with a mix of ground cinnamon, cloves, and cardamom to mimic its flavor, or simply omit it and enjoy a slightly different but still delicious taste.
Final Thoughts
Now that you’ve got the step-by-step guide and all the tasty details, I can’t wait for you to dive into this Creamy Crockpot Butter Chicken Recipe. It’s the perfect blend of effortless cooking and rich, comforting flavors that feel like a warm hug. Trust me, once you try this recipe, it will become a staple in your dinner rotation that you and your loved ones will adore.
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Creamy Crockpot Butter Chicken Recipe
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
Description
This Crockpot Butter Chicken recipe offers a comforting and flavorful way to enjoy a classic Indian dish with minimal hands-on cooking. Tender chicken breasts simmer in a fragrant, creamy tomato sauce spiced with curry, garam masala, and chili powder. Perfect for a family meal, this slow-cooker version requires just a few prep steps before the crockpot does the work, resulting in a rich and delicious dinner served over jasmine rice.
Ingredients
Aromatics and Sauce
- 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
- 1 cup tomato sauce
- 6 tablespoons tomato paste
- 1¼ cups heavy cream, divided and at room temperature
- 2 tablespoons cornstarch
Protein and Garnish
- 3 pounds large boneless, skinless chicken breasts (5 to 6 breasts)
- Fresh cilantro, for garnish
Serving
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Saute Aromatics: In a sauté pan over medium-high heat, melt the butter and add the diced onions, minced garlic, and grated ginger. Stir in curry powder, chili powder, garam masala, cumin, and salt, cooking until fragrant and the onions soften, about 4-5 minutes.
- Blend Sauce: Transfer the cooked aromatic mixture to a blender. Add the tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend until smooth and creamy, ensuring the sauce is well combined.
- Cook Chicken: Place the large boneless, skinless chicken breasts into the slow cooker. Pour the blended sauce over the chicken, covering it evenly. Cook on high for 2½ to 3 hours, until the chicken is fully cooked and tender.
- Thicken Sauce: In a small bowl, mix the remaining ½ cup of heavy cream with the cornstarch to make a slurry. Add this mixture to the slow cooker and stir well. Continue cooking for another 10-15 minutes until the sauce thickens to a creamy consistency.
- Finish Dish: Remove the chicken breasts and cut them into bite-sized pieces. Return the chicken to the slow cooker and stir to coat with the thickened sauce. Warm through for a few minutes. Serve the butter chicken over cooked jasmine rice and garnish with fresh cilantro.
Notes
- Ensure the heavy cream is at room temperature before blending to help achieve a smooth sauce texture.
- For a spicier dish, increase the chili powder slightly or add a pinch of cayenne pepper.
- You can prepare the jasmine rice ahead of time to make dinner assembly quicker.
- This recipe is easily doubled or halved depending on your serving needs.
- Leftover butter chicken can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
