Crockpot Butter Chicken: Cozy Fall Dinner
Cozy Fall Favorite Main Course.
Tender chicken simmers in a creamy, spiced tomato-butter sauce, a perfect set-it-and-forget-it meal for a cozy fall evening.
I first fell in love with butter chicken at a tiny little restaurant years ago. The flavor was just... unforgettable. Rich, creamy, complex. For a long time, I thought it was too complicated to make at home. But then I started playing with my slow cooker. This version is the result of that. It’s a softer, gentler take on the classic. The chicken becomes unbelievably tender, and the sauce just simmers into something beautiful over the hours. It's our family's official welcome-to-autumn meal now.
Why This Recipe Feels Like a Hug
- •It’s a true set-it-and-forget-it meal for busy days.
- •The chicken becomes incredibly tender and soaks up all the flavor.
- •Your home will smell absolutely amazing, like warm spices and comfort.
- •It has that rich, restaurant-quality taste with minimal effort.
- •Perfect for making a simple weeknight feel a little more special.
- •The leftovers are, honestly, even better the next day.
Wow. Just, wow. This is hands down the best and easiest butter chicken recipe I have ever tried. My entire family devoured it and asked for seconds. The chicken was melt-in-your-mouth tender. This is going into our regular rotation for sure!
Essential Ingredient Guide
- Chicken Thighs: I really prefer thighs for slow cooking. They have a bit more flavor and stay wonderfully juicy and tender, even after hours of simmering. Breasts can work, but they tend to dry out.
- Garam Masala: This is the heart of the dish. It's a beautiful, warm spice blend. Using a good quality one makes such a difference. It's what gives butter chicken its signature comforting aroma.
- Full-Fat Yogurt & Heavy Cream: This isn't the place for low-fat, I mean it. The full-fat yogurt tenderizes the chicken beautifully, and the heavy cream at the end creates that luscious, velvety sauce we all love.
Complete Cooking Process
- A Quick Marinade: Just thirty minutes makes the chicken so much more flavorful and tender. Don't skip this quiet little step.
- Building the Base: Sautéing the onions and spices first is key. It awakens all those beautiful aromas and creates a deep flavor base for the sauce.
- The Slow Simmer: This is where the magic happens. The crockpot does all the work, gently coaxing out flavors and making the chicken fall-apart tender.
- The Creamy Finish: Stirring in the heavy cream at the very end keeps it rich and smooth, creating that perfect, decadent sauce.
A Few Common Questions
→Can I use chicken breasts instead of thighs?
You certainly can. If you do, I'd suggest cooking on LOW for just 2-3 hours, as breasts cook faster and can become dry if cooked too long.
→How spicy is this dish?
It's more warm and flavorful than 'hot' spicy. The cayenne is what brings the heat, and you can easily adjust it. For my family, a half teaspoon is just right, but feel free to leave it out for a completely mild version.
→Can I make this dairy-free?
Yes, absolutely. You can use a dairy-free plain yogurt for the marinade and full-fat canned coconut milk in place of the heavy cream. It will have a slightly different, but still delicious, flavor.
→Can I prep this in advance?
Definitely. You can marinate the chicken and make the sauce the day before. Store them separately in the fridge, then just combine them in the crockpot in the morning.
Crockpot Butter Chicken: Cozy Fall Dinner
Enjoy crockpot butter chicken, a rich and flavorful fall dinner. Tender chicken simmers in a creamy tomato-butter sauce. Serve with rice or naan.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Chicken Marinade
- 012 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 021 cup full-fat plain yogurt
- 031 tbsp fresh lemon juice
- 041 tbsp minced garlic
- 051 tbsp grated fresh ginger
- 061 tsp garam masala
- 071 tsp turmeric powder
- 081/2 tsp salt
For the Butter Sauce
- 014 tbsp unsalted butter
- 021 large yellow onion, finely chopped
- 032 tbsp minced garlic
- 041 tbsp grated fresh ginger
- 051.5 tbsp garam masala
- 061 tsp ground cumin
- 071 tsp ground coriander
- 081/2 tsp cayenne pepper (optional, adjust to taste)
- 091 (28-ounce) can crushed tomatoes
- 101 cup heavy cream
- 111 tbsp brown sugar or maple syrup
- 12Salt and black pepper to taste
For Serving
- 01Cooked basmati rice
- 02Warm naan bread
- 03Fresh cilantro, chopped
Instructions
In a medium bowl, combine the chicken pieces with all the marinade ingredients: yogurt, lemon juice, 1 tbsp garlic, 1 tbsp ginger, garam masala, turmeric, and salt. Stir well to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add the remaining 2 tbsp garlic and 1 tbsp ginger to the skillet. Cook for 1 minute until fragrant. Stir in the garam masala, cumin, coriander, and cayenne pepper, and cook for another 30 seconds until the spices are toasted and aromatic.
Pour the crushed tomatoes into the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally. Season with a pinch of salt and pepper.
Pour the tomato sauce mixture into the bottom of your slow cooker. Add the marinated chicken (and all the marinade) on top. Stir gently to combine.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
About 15 minutes before serving, stir in the heavy cream and brown sugar. Cover and let it warm through.
Taste and adjust seasoning with more salt if needed. Serve hot over basmati rice or with naan bread, garnished with fresh cilantro.
Notes & Tips
- 1Every garam masala blend is a little different. Feel free to adjust the amount to your personal taste.
- 2You can add a cup of frozen peas or a few handfuls of fresh spinach during the last 15 minutes of cooking for some added greens.
Tools You'll Need
- •Don't skip the step of sautéing the onions and spices before adding them to the crockpot. It makes a world of difference in the final flavor.
- •Always stir the heavy cream in at the end of the cooking time. Adding it at the beginning can cause it to curdle over the long cooking period.
- •Use full-fat yogurt and cream for the richest, most authentic texture and taste.
- •If your sauce is thinner than you'd like, you can cook it with the lid off for the last 30 minutes to help it reduce and thicken.