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Butter Chicken Crockpot Recipe: Easy 5-Step Meal Over Rice

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This easy crockpot butter chicken recipe delivers a creamy, flavorful, and comforting Indian-inspired meal with minimal prep. Perfect for busy families, meal prep, or anyone craving takeout-style butter chicken at home.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into large chunks
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp ground black pepper
  • 1 (14 oz) can crushed tomatoes
  • 1 medium yellow onion, roughly chopped
  • 3–4 cloves garlic, minced
  • 2 tbsp fresh ginger, grated (or 2 tsp ground ginger)
  • 1/2 cup heavy cream or full-fat coconut milk (for dairy-free)
  • 1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free)
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (or sweet paprika)
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 2 tbsp unsalted butter, cut into chunks (or vegan butter for dairy-free)
  • 1 tbsp brown sugar or honey
  • Fresh cilantro, chopped (for garnish, optional)
  • Basmati or jasmine rice, cooked (for serving)
  • Lime wedges (for serving)

Instructions

  1. Add crushed tomatoes, onion, garlic, ginger, yogurt, heavy cream, tomato paste, garam masala, turmeric, cumin, smoked paprika, cayenne (if using), and brown sugar to a blender or food processor. Blend until completely smooth (1-2 minutes).
  2. Place chicken pieces in the bottom of the crockpot. Season with salt and pepper. Pour the blended sauce over the chicken and stir gently to coat. Scatter butter chunks on top.
  3. Set crockpot to low and cook for 6-7 hours, or on high for 3-4 hours, until chicken is very tender.
  4. Shred chicken gently in the pot with two forks, or leave in larger pieces if preferred. For extra creaminess, stir in a splash of heavy cream or coconut milk. Taste and adjust seasoning as needed.
  5. Serve butter chicken over cooked basmati or jasmine rice. Garnish with chopped cilantro and lime wedges. Optionally, drizzle with melted butter or a spoonful of yogurt before serving.

Notes

For dairy-free, use coconut milk and coconut yogurt, and vegan butter. For vegetarian, substitute chicken with tofu or chickpeas. Adjust cayenne for spice level. Add baby spinach in the last 30 minutes for extra veggies. Sauce thickens as it rests; if too thin, cook uncovered for 15-20 minutes on high. Freezes well and tastes even better the next day.

Nutrition

Keywords: butter chicken, crockpot, slow cooker, Indian, easy, family dinner, meal prep, creamy, gluten-free, dairy-free option

Find it online: https://bitefuljoy.com/butter-chicken-crockpot-recipe-easy-5-step-meal-over-rice/