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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
How many calories is this? Looks yummy!
I’m sorry i dint do calorie counts! ): but thank you!
This is our second time making this. It’s absolutely amazing. And it makes my whole house smell wonderful all day. I like to serve ours over basmati rice with a side of store-bought naan that we’ve toasted. Thank you!
YAY! SO happy you guys liked it! Those are perfect things to serve with as well, thank you Jen!
I’m trying this beautiful curry tonight however i think im reading the recipe wrong.
“1 ounce can tomato paste 6
1 ounce can coconut milk regular or lite (I used regular), plus more if needed to thin the sauce, 14 ”
What does the 6 and 14 mean after the ingredients above?
Does it mean you used 6 ounces of tomato paste and 14 ounces of coconut milk?
It did seem very saucy so perhaps i have it wrong.
Thanks in advance x
Hi Monique, I am SO SORRY. We just switch recipes layouts and some recipes did not transfer well. Fixing this now. Again, so, so, so sorry. Let me know if I can help in any other way. Thanks1 Tieghan 🙂
Could boneless thighs be substituted instead of breasts?
Yes, thighs will be great. Hope you love this!
I love this recipe! If I double it for a larger party – do you think 4-5 hours is still ok?
How many calories per serving? What are the macros? What if I wanted to make 7 servings? How would I change the ingredient amount?
I am sorry, I do not know the nutritional info.
This was delicious and SO easy! From cooking other chicken recipes in my crockpot, I knew mine wouldn’t take as long as the recipe states – I did mine for two hours on high and then ~90 minutes on low, and it was cooked to perfection!
So happy you enjoyed the recipe!
Sound delish! If I don’t have a crockpot, could I could on low in a Dutch oven?
thanks!
Yes adding to a dutch oven and slow cooking at 300 degrees for 2 hours or so will be great! 🙂
I made this last night and it’s addictingly delicious AND easy! We’re mild Midwesterners so it takes us a while to get used to how Thai food looks—not how it tastes—but I cut the cayenne way down to 1/4 tsp. Makes a boatload of tasty sauce so next time I’ll add more chicken & make more rice, too! I subbed lite sour cream for the yogurt because I always have it on hand. Thanks for the DELICIOUS recipe!
I am really glad you loved this Cindy! Thank you so much!
Hi Thiegan!
Great post indeed!
Yes, Butter Chicken Is my most favorite food! It is really very tasty you know!
I am glad to get this useful post. It will make me more easy to prepare.
Anyway, you always provide awesome post here!
Keep it up!
Thank you so much!! Hope the post helps, and you enjoy!!
It is in the crockpot now! I can’t wait will later to eat it. The smell of all of the spices when I was mixing this was amazing!!!
Yes! I hope you love this one Renee! Thank you!
Made this last night with your naan bread. Both turned out very well. Easy & delicious…who could ask for more?! Thank you.
So happy to hear it went well and was good!! Thanks for making it!
This looks amazing! I am feeding a crowd this weekend, (12) can I just triple the recipe? Are there things like some of the spices that I shouldn’t triple? I miss never sure how that works! Thanks!
Hi Katharine! I think tripling the recipe should be just fine. I would start with 1 or 2 cans of coconut milk, then add more as needed. If there is a spice you know you don’t love, I’d use less of that spice. Also, be sure to use a large crockpot. Let me know if you questions. Thank you!!
Fantastic! I am always a rockstar in the kitchen when I have your recipes on the menu. I made the Naan as well. Perfect balance of salty/spicy. More please! ?
Haha that is awesome to hear!! LOVE that you are loving these recipes Beth! I hope you continue to enjoy, thanks!!
I have read about 3 years of posts here and a few (10 or 20) of your other recipes. (maybe set up so the most current are at the top?) I find you an absolutely inspirational young woman. I’ve copied several recipes from you over several months and find them to be very well made, tasty, and comforting. Please keep up the wonderful effort.
Thank you so much Cheri!! I am so happy you are loving my blog! ?