Easy Butter Chicken Crockpot Recipe Perfect for Family Dinners

Name: Easy Butter Chicken Crockpot Recipe Perfect for Family Dinners
Prep time: 10 min
Cook time: PT-491711H21M2S
Total time: PT-491711H21M2S
Cuisine: Indian
Ingredients: 2 lbs boneless, skinless chicken thighs; 4 tablespoons unsalted butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 ½ cups canned tomato sauce; ½ cup heavy cream; 1 tablespoon garam masala; 1 teaspoon ground cumin; 1 teaspoon chili powder (adjust to taste); ½ teaspoon ground turmeric; Salt to taste; Black pepper to taste; 1 tablespoon honey; Fresh cilantro for garnish (optional)

Posted on February 3, 2026

Aleena Dean

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There’s something about coming home after a long day and knowing dinner is basically taken care of that feels like a little slice of magic. A few months ago, I was juggling work, the kids’ Zoom calls, and the endless “What’s for dinner?” chorus when I stumbled upon this easy butter chicken crockpot recipe. Let me tell you, it changed my weeknights forever.

I’ve made this butter chicken in the crockpot at least a dozen times now, and every single time it’s been a hit with the whole family. The kind of hit where my picky eater asks for seconds (and that’s saying something). It’s rich, creamy, and packed with flavor, but without the fuss of standing over the stove stirring a dozen pots. Plus, it fills the house with that irresistible aroma of spices slowly mingling and simmering away all afternoon. Honestly, it feels like a warm hug on a plate.

If you’ve been searching for a hands-off, crowd-pleasing dinner that your family will actually look forward to, this easy butter chicken crockpot recipe is about to become your new best friend.

Why You’ll Love This Easy Butter Chicken Crockpot Recipe for Family Dinners

Okay, real talk: I didn’t think butter chicken could get any easier until I tried this crockpot version. Seriously, there are about a million reasons I keep coming back to this recipe, but here are the big ones:

Set it and forget it: You literally throw everything into the crockpot in the morning and come back hours later to a dinner that tastes like you spent all day perfecting it.
Family-friendly flavor: Mild enough for kids but layered with spices that adults actually enjoy. My seven-year-old even asks for “the chicken with the creamy sauce.”
Minimal cleanup: One pot, one spoon, and fewer dishes than you can count on one hand. I’m all about easy during the week.
Super tender chicken every time: Slow cooking makes the chicken melt-in-your-mouth soft without drying out.
Customizable spice level: Want it spicy? Add extra chili powder or fresh green chili. Need it mild? Keep it gentle and let the butter and cream shine.

This recipe feels like a little secret weapon for busy nights. It’s not just dinner; it’s the kind of comfort that brings everyone to the table without the stress. I love that it’s filling, flavorful, and forgiving—perfect for those evenings when you need something reliable but delicious.

What Ingredients You’ll Need for This Butter Chicken Crockpot Recipe

Here’s what I love about this ingredient list: most of it’s probably hanging out in your pantry already, and the rest is easy to find at any grocery store. I’m breaking it down by role because knowing why each part is there makes cooking so much less intimidating.

Chicken thighs (2 lbs / 900g): I use boneless, skinless thighs because they stay juicy and tender during slow cooking. Breasts work too, but they can dry out if you overcook.
Butter (4 tablespoons / 56g): The star of the show. Real butter is non-negotiable here—don’t even think about margarine. It gives the sauce that rich, silky texture you want.
Onion (1 large, finely chopped): Adds sweetness and depth. I’ve learned to sauté it first for extra flavor, but if you’re short on time, toss it in raw and it’ll cook down nicely.
Garlic (3 cloves, minced): Because what’s butter chicken without garlic? Fresh is best, but jarred minced garlic works in a pinch.
Ginger (1 tablespoon, grated): Fresh ginger gives that signature warm kick. I once forgot it and the flavor was definitely missing something.
Tomato sauce (1 ½ cups / 360ml): I use plain canned tomato sauce—no added spices. It forms the base of the sauce and keeps it nice and smooth.
Heavy cream (½ cup / 120ml): This is what turns the sauce from tangy to decadently creamy. Full-fat is the way to go here.
Spices:
- Garam masala (1 tablespoon)
- Ground cumin (1 teaspoon)
- Chili powder (1 teaspoon, adjust to taste)
- Ground turmeric (½ teaspoon)
- Salt (to taste)
- Black pepper (to taste)
Honey (1 tablespoon): Balances the acidity of the tomatoes and adds a subtle sweetness. I’m picky about honey brands and always use a local raw one when I can.
Fresh cilantro (for garnish): Optional but adds a fresh pop of color and flavor. I keep a tiny pot on my windowsill for this very purpose.

Pro tip: I like to use a good quality unsalted butter and organic tomato sauce when possible—it really makes a difference in flavor. Also, if you want to make this dairy-free, swap the butter for coconut oil and the cream for full-fat coconut milk. It’s a delicious twist I’ve tried on lazy Sundays.

Equipment Needed

You don’t need anything fancy for this butter chicken crockpot recipe. I’ve made it plenty of times with the most basic kitchen gear.

Crockpot/slow cooker: A 6-quart (5.7L) crockpot works perfectly. If yours is smaller, you can halve the recipe.
Large skillet or sauté pan: For browning the onions and spices. I use my trusty cast iron, but any pan works.
Wooden spoon or spatula: For stirring. I have a collection of wooden spoons, but this one is my favorite because it fits nicely in the pan.
Measuring spoons and cups: Baking is chemistry, but for this recipe, a rough estimate is okay. Still, I prefer measuring to keep the spice balance right.
Knife and cutting board: For chopping onions, garlic, and ginger. Nothing fancy, just sharp enough to not crush the garlic.
Small mixing bowl: Helpful for combining the cream and honey before stirring them in at the end.

If you don’t have a crockpot, you can adapt this recipe to a slow simmer on the stove in a heavy pot—just keep an eye on it and stir occasionally (but really, crockpots are worth the investment).

How to Make Easy Butter Chicken in the Crockpot: Step-by-Step

Prep your ingredients (10 minutes)
Chop the onion finely, mince the garlic, and grate the ginger. Cut chicken thighs into bite-sized pieces if they aren’t already.
Sauté the aromatics (8 minutes)
Heat 2 tablespoons of butter in your skillet over medium heat. Add the chopped onion and cook until translucent and starting to brown around the edges—about 5 minutes. Toss in garlic and ginger and sauté for another 2-3 minutes until fragrant. This step adds a ton of flavor, so don’t rush it!
Mix the spices (2 minutes)
Stir in garam masala, cumin, chili powder, turmeric, salt, and pepper. Let the spices toast for about a minute, stirring constantly so they don’t burn. You’ll smell that warm, spicy aroma filling the kitchen—that’s your cue.
Transfer to crockpot and add chicken (2 minutes)
Spoon the sautéed mixture into the crockpot. Add the chicken pieces on top, then pour the tomato sauce over everything. Stir gently to combine.
Cook low and slow (4-6 hours)
Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. The chicken should be tender and cooked through. Resist the urge to open the lid too often—slow cookers lose heat fast, and that can mess with cooking time.
Finish with butter and cream (5 minutes)
About 15 minutes before serving, stir in the remaining 2 tablespoons of butter, the heavy cream, and honey. Mix well and let it heat through. This is what makes the sauce silky and rich.
Garnish and serve
Sprinkle chopped fresh cilantro on top and serve hot over steamed basmati rice or with warm naan bread.

Quick note: If your sauce looks too thick at the end, stir in a splash of water or chicken broth to loosen it up. If it’s too thin, remove the lid and cook on high for 15-20 minutes to reduce it a bit.

My Best Tips & Techniques for Perfect Crockpot Butter Chicken

Okay, let’s talk about the little things that make this easy butter chicken crockpot recipe shine every single time.

Don’t skip sautéing the onions and spices. It’s tempting to throw everything raw into the crockpot, but that step adds a deep, caramelized flavor you just can’t fake.
Use chicken thighs, not breasts. Trust me on this. Thighs stay juicy and tender, and slow cooking won’t dry them out the way breasts can.
Room temperature ingredients mix better. I always leave my butter and cream out for a bit before adding them, so they blend smoothly into the sauce.
Adjust spice levels to your crew. I usually stick with mild for my kids and add extra chili powder or a pinch of cayenne to my own plate after serving.
Butter at the end is key. Adding butter right before serving gives the sauce that glossy, luxurious finish—don’t skip it!
Don’t overcook. If you’re using the low setting, check at 4 hours. Crockpots vary, and you want tender chicken, not stringy.
Leftover magic. This dish tastes even better the next day once the flavors have melded. Perfect for meal prep.

And here’s a story: The first time I made this, I forgot to add the ginger. The sauce was good, but it lacked that warm zing I love. Now, I triple-check my ginger every time. Lesson learned!

Ways to Mix It Up: Flavor Variations for Your Butter Chicken Crockpot Recipe

Once you’ve nailed the basic butter chicken crockpot recipe, it’s fun to play around with flavors and mix-ins. Here are a few versions I’ve tried (and loved):

Spicy Kick: Add 1 chopped green chili or a pinch of cayenne pepper with the spices. It wakes up the dish without overwhelming the kids.
Coconut Cream Twist: Swap out half the heavy cream for full-fat coconut milk. It adds a subtle tropical note and keeps it dairy-free if you swap butter for coconut oil too.
Veggie Boost: Toss in chopped bell peppers or peas during the last hour of cooking. It adds color and nutrition without extra fuss.
Tomato Paste Upgrade: Use 2 tablespoons of tomato paste with 1 cup water instead of tomato sauce for a richer, thicker sauce.
Smoky Flavor: Add 1 teaspoon smoked paprika to the spice mix. I love this for fall dinners when I want something a little different.

You can also swap chicken thighs for boneless pork or tofu for a different protein base. Just adjust cooking times accordingly. My family isn’t vegetarian, but I’ve made the tofu version for a friend, and it was surprisingly good!

Serving Ideas & Storage for Your Butter Chicken Crockpot Dinner

This butter chicken is delicious served over fluffy basmati rice, but I also love it with warm garlic naan or even cauliflower rice for a low-carb option. When I’m feeling fancy, I add a side of cucumber raita (yogurt with cucumber and mint) to cool things down.

For casual family dinners, I serve it with steamed green beans or roasted broccoli. The creamy sauce pairs beautifully with simple veggies.

Storage tips:

Room temperature: Leftovers can sit out for up to 2 hours safely. After that, refrigerate promptly.
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave, stirring to keep the sauce smooth.
Freezer: Freeze leftovers in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat slowly to keep the sauce creamy.

Pro tip: If the sauce separates a bit after reheating, stir in a splash of cream or milk to bring back the silky texture.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s what I love about this easy butter chicken crockpot recipe from a health perspective. Per serving (about 1 cup):

Calories	Protein	Carbs	Fat	Fiber
~350	30g	8g	22g	2g

The chicken provides a solid protein punch, which keeps you full and satisfied. The sauce’s fat mainly comes from butter and cream, so it’s rich but balanced by the lean meat. The spices bring antioxidants and anti-inflammatory benefits, plus the tomatoes add vitamin C and lycopene.

Compared to takeout versions, this homemade dish lets you control the ingredients—no mystery oils or extra salt. I like that I can tweak the spice level and make it dairy-free if needed. Plus, it’s gluten-free by default, which is a win for many families.

Final Thoughts on This Easy Butter Chicken Crockpot Recipe

So that’s my easy butter chicken crockpot recipe—simple, comforting, and perfect for family dinners when life gets hectic. I know I’ve gone on about it, but when you find a recipe this reliable and delicious, you want to shout it from the rooftops.

This one has become my go-to for busy weeknights, potlucks, and even casual dinner parties. It’s the kind of meal that feels special without demanding all your time, and that’s priceless in my book.

Go ahead and make it your own—try the spice variations, swap ingredients based on what you have, and add your favorite sides. Then come back and tell me how it went! I’d love to hear which version became your family’s favorite.

Happy cooking, and may your crockpot always be full of deliciousness!

FAQs About Easy Butter Chicken Crockpot Recipe

Q: Can I use chicken breasts instead of thighs?

A: Yes, you can! Just be careful not to overcook them since breasts dry out faster. Check for doneness around 3 to 4 hours on low. I prefer thighs for juiciness, but breasts work in a pinch.

Q: How do I know when the butter chicken is done?

A: The chicken should be tender and easily shredded with a fork. The sauce will be bubbling and fragrant. Use a meat thermometer if you want to be sure—it should read at least 165°F (74°C).

Q: Can I make this recipe spicier?

A: Absolutely! Add extra chili powder, cayenne, or fresh chilies to the spice mix. Just remember that the cream and butter mellow heat, so you can go bolder than you think.

Q: Is there a way to make this dairy-free?

A: Yes! Swap butter for coconut oil and heavy cream for full-fat coconut milk. The flavor will shift slightly but it’s delicious and creamy. I’ve done this for a friend’s dairy allergy, and no one missed the dairy.

Q: Can I prepare this ahead of time and freeze it?

A: For sure! You can freeze cooked butter chicken in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently. I often make a double batch and freeze half for busy nights.

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