Go Back

Crockpot Chicken Recipes: Easy Creamy Butter Chicken

I’ve always believed that some meals just make you feel hugged from the inside out, and this crockpot butter chicken does exactly that. The sauce is silky, the chicken is tender, and the aroma that fills the kitchen while it cooks feels like you’re doing something way fancier than tossing ingredients into a slow cooker. The magic here is how simple it is. I’ve tried my fair share of creamy chicken crockpot recipes, and while many are tasty, this one is one of those chicken crockpot recipes that you’ll want to come back to over and over again. We’re talking about layers of flavor built from everyday spices, a sauce that clings to rice like they’re meant to be together, and a method so forgiving that even if you forget to stir once or twice, it still comes out perfect. I cook this often when I’m craving something cozy but don’t want to hover over the stove. Easy crockpot recipes chicken lovers know the joy of dinner practically making itself, and this dish nails it. Whether you need chicken recipes for dinner crockpot style, are looking for chicken recipes in crockpot collections, or just want crockpot chicken recipes easy enough for a weeknight, this is one of those keepers. It’s a dish that makes me smile every time I ladle it over steaming rice.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: Indian
Keywords: chicken crockpot recipes, chicken recipes for dinner crockpot, chicken recipes in crockpot, creamy chicken crockpot recipes, crockpot chicken recipes easy, easy crockpot recipes chicken
Servings: 6 servings
Author: Elena

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (15 ounces) tomato sauce
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Cooked basmati rice, for serving

Instructions

  1. Heat olive oil in a skillet over medium heat and sauté onions until soft and golden.
  2. Add garlic and ginger, cooking for another minute until fragrant.
  3. Transfer the onion mixture to the crockpot. Add chicken, tomato sauce, cream, butter, and all the spices. Stir to combine.
  4. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
  5. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve hot over rice and garnish with fresh cilantro.

Notes

For a lighter version, you can use half-and-half instead of heavy cream. Want more heat? Add an extra pinch of chili powder. This dish keeps well in the fridge for up to 4 days and tastes even better the next day.