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When the day’s busy and you’re craving something creamy, cozy, and restaurant-level, this slow cooker butter chicken is the move. It’s rich and saucy, but a little lighter than the classic.
Everything simmers low and slow so the chicken turns ultra tender and the spices bloom. Spoon it over fluffy rice, add warm naan on the side, and dinner basically serves itself.
Why You’ll Love This
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Hands-off slow cooker method with a creamy, spiced sauce that tastes like takeout—but cozier.
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Lighter spin (keep “buttery” flavor without the heaviness).
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Family-friendly heat; easy to adjust.
You see, there was a reason for that Naan yesterday.
Butter Chicken.
Butter Chicken and Naan just need each other. Especially when both are homemade and both are incredibly awesome.
And oh my gosh… So easy!
When I set out to make the Butter Chicken I wanted it to be crazy easy.
My cousin Maggie graduated from college with a teaching degree in May, and in August she started teaching full-time. Yeah, only three months later she landed her first teaching job and it’s full-time, with her very own kindergarten classroom! I know, right? The girl is pretty awesome and one of the hardest workers I know.
She’s also very busy, but really who the heck isn’t these days?
Maggie has been asking for easy crockpot recipes. You know, the ones that you can just throw everything in the bowl, turn it on and go!
So I adapted the classic Butter Chicken recipe, made a few changes to make it healthier, threw everything in the crockpot and prayed. Prayed that this (way too easy, most likely would never work) meal actually tasted somewhat edible.
Sometimes when I experiment things can turn out just plain bad. Like all the recipes I made this past weekend. Ugh…so disappointing. Let’s just not go there. But sometimes…
Yeah, sometimes I get lucky. I knew three hours in that the recipe was gonna be good.
The house smelled amazing. Almost fall like. It was awesome and so cozy.
Gotta love cozy comfort food that is not really comfort food.
I mean it’s comfort food, just a little lighter.
It’s seriously so cozy and perfect for quick weeknight meals.
Like I said, just throw it all in and go!
I have to say that normally I like browning my meat before I put it in the crockpot, but for this I did not miss it at all. There is so much flavor in the creamy sauce that you don’t need to brown the chicken first.
Which is just kind of awesome. I mean who wants to clean another pan? Not me, I’m already up to my eyeballs in dishes.
Oh, and seriously, the Naan is a must.
Make-Ahead, Storage & Reheat
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Make-ahead: Sauce develops flavor as it rests; make up to 1 day ahead and reheat gently.
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Fridge: Store airtight up to 3–4 days.
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Freeze: Up to 2–3 months; thaw overnight in the fridge.
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Reheat: Low and slow on the stove until hot and creamy; add a splash of water/stock if needed.
FAQ Block:
Can I use chicken breasts instead of thighs?
Yep—just cook until the chicken is tender and pulls apart easily. If using breasts, rely on doneness cues (juicy, easy to shred) rather than strict minutes to avoid dryness.How do I make this dairy-free?
Swap the cream for full-fat coconut milk and use olive oil in place of butter. Expect a slightly sweeter, coconut-forward finish that’s still rich and cozy.My sauce looks thin—how do I fix it?
Simmer uncovered until it coats the back of a spoon and leaves a line when you run a finger through it. A small cornstarch slurry also works in a pinch.Can I make it on the stovetop or in an Instant Pot?
Yes—follow the same flow: bloom spices, simmer until chicken is tender, then finish with butter/cream. Use texture and aroma cues (thick, glossy, fragrant) to know it’s ready rather than rigid timing.
Easy Healthier Crockpot Butter Chicken
Servings: 6 servings
Calories Per Serving: 456 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound boneless skinless chicken breast cut into bite size chunks
- 1/2 onion finely minced
- 2 tablespoons butter
- 3 cloves garlic minced or grated
- 1 tablespoon freshly grated ginger
- 2 teaspoons curry powder
- 1-2 teaspoons Thai red curry paste
- 2 tablespoons garam masala
- 1/2-1 teaspoon turmeric
- 1 teaspoon cayenne pepper, use less if you are not a spicy person
- 1/4 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can coconut milk
- 1/2 cup greek yogurt
- 1/4 cup half and half or heavy cream
- cooked white rice for serving
- Fresh homemade naan for scooping (a must!)
Instructions
- In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
- Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh [Naan | https://fett-weg.today/homemade-naan-step-step-photos/%5D%3C/div%3E%3C/li%3E%3C/ul%3E%3C/div%3E%3C/div%3E View Recipe Comments
Obviously.
This post was originally published on September 9, 2013
La la la loooooooove curry!!! And you make it in a crock pot, you’re such a darling! Easy, delicious, and healthful meals are where it’s at and you hit a home run with this one. I’m drooling on your naan! Agggh! Happy Monday!
Yes! So happy to make you happy! LOL!
Thanks Julia!
This sounds wonderful! I need all the crockpot recipes I can get the next few months, keep em’ coming! 😉 Can’t wait to try this one!
Thanks Alaina!! I just stared using my crockpot, so I am having fun coming up with recipes!
That chicken looks incredible and happy you got to use your homemade naan! Looks incredible 🙂
Happy Blogging!
Happy Valley Chow
Thank you!
Woa – I LOVE Indian food – this is such a gorgeous dish! I bet your house smelt wonderful!
Thanks Shashi!
Oh I love it when my crockpot does the work for me. Pinned!
Me too! Thanks Erin!
With Ben and I both working and going to school, I hate coming home to slave over a hot stove – I will totally let the crock pot do all the work if I can make THIS!! Open wide and shovel it in!!
Yes, I could not agree more!!! It’s a perfect thing. Love the crock pot!
Thanks Megan!
I want to shovel this in my face! Mmmm!
Haha! Thanks Laurie!! It is shovel material for sure!
I should have guessed that after the Naan post, you would give us something delicious to dip it in. I am drooling here at 9:30am. I am definitely making this this week. It is going to be my crockpot week! Woo! I love that you come up with such lovely meals at such a young age. Kudos to you Tieghan!
Awe, thank you so much!! I am so happy you are liking me recipes and I hope you love this one!!
Thanks again, Crystal!
I like the sound of making butter chicken in the slow cooker!
Thanks Kevin! It worked out really well!
First off the naan looks amazing and so fluffy. Now this butter chicken looks amazing with the rice. This will be a meal that I will definitely try out.
Thanks Meagan! I hope you love this!
This looks fantastic! I just need to get myself a crockpot–seriously, I need to just DO it already. It would be perfect for weeknight meals, when I have basically no time to cook at all. Love the naan too 🙂
How do YOU not have a crockpot?? I mean, it is a must for us food crazed people, right? LOL!
Thanks Laura and go get yourself a crockpot already!
Hi Tieghan,
First of all – I came upon your website a few days ago and everything looks amazing! I have a question about this recipe – if I don’t have a crockpot, how long do i do it in a regular pot?
Thanks again!
Hi Udi! Thank you so much for your kind words! I am so happy you are enjoying my site!
To make this on the stove, I would brown the chicken first then add the remaining ingredients and simmer about on hour or so until the sauce has thickened and the chicken is cooked through. Or to make this in the oven throw everything in an oven safe dish and cover the dish. Bake at 350 for 1 to 2 hours or until the sauce has thickened and the chicken is cooked through.
Hope this helps and I hope you love this! Thanks!
Thanks! I’m gonna try it real soon!
Made it. A M A Z I N G! Thank you!!!
YA!! So happy you love this! Thanks for making it!
I am all about this recipe in every way!!! Love slow cooking during the week!
Thanks Liz! Slow cooking is always a good thing!
I’m back to school next week so I’m all in for easy, fuss-free dishes! This looks delicious and I can see it being my dinner soon 😉 So, how many ml. of coconut milk are in your can? I don’t know if the coconut milk can we have here are the same than the US ones…
Thanks for the idea 😉
Hi Consuelo!
My coconut milk cans are 398mL.
Hope you love this!
Thanks!
Hey Tieghan! I was wondering if more curry powder could be subbed for the curry paste? What kind of curry paste did you actually use?
Thanks in Advance!
P.s. – I’m a new follower of yours and love your (lil space) blog! Great work! =)
Have a Happy Monday.
Thai Kitchen (http://www.thaikitchen.com/products/sauces-and-pastes/red-curry-paste.aspx) makes a great curry paste! I can normally find it at Target for much cheaper than the super market!
Thanks Crystal! That is a very helpful link! I need to restock and have not been able to fin it lately. This is perfect!
I used Thai kitchens curry paste, but do not sub more curry powder for the paste. If you have to just leave the curry paste out, but try to find it! It adds so much great flavor!!
Thank you so much for you kind words. I am so happy to have you as a new follower!
So excited to try this!! It’s in the crock pot now. Only thing is I didn’t see this post until after I added xtra curry powder to make up for leaving out the curry paste which I did not have. Is it ruined?!
No! I think it will be fine and I hope you love it! Let me know!
Hello Tieghan, I cannot find garam masala. Can I replace by tandoori masala? Thank you for the great recipe!
Hi!!
I think that would be fine. The flavors may be a little different, but I think still good! Let me know and thank you!