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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
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://www.halfbakedharvest.com/homemade-naan-step-step-photos/]
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Obviously.
I love this!! I make it a couple times a year. I am a spicy person 😄 I double and then freeze. It freezes beautifully. I add a little half & half if too thick when I heat it on the stove.
The house smells amazing!
Hey Melanie,
Love to hear this! Thanks a bunch for choosing to make this recipe so often. Have a great weekend!
Much love to this recipe! As a person who loves the warming vibes of curry but who has a sensitive stomach (terrible combo), this recipe has been my “safe” way to enjoy butter chicken for years. I omit the cayenne since I am “not a spicy person” (this line in the ingredients always makes me laugh). If you’re looking for a curry recipe that will punch you in the face with flavour and spice, this isn’t it. But if you want something that will warm your soul and not anger the upset tummy gods, make this wonderful, simple recipe.
Hi there,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
how much is in a serving?
Hi Justina,
I would say about 1 cup to 1 1/2 cups per serving.
Please let me know if you have any other questions!
The texture is good, and you’re right. We need the naan. However, I feel like it’s missing a lot of the warm spices that I enjoy when eating Indian food.
Thanks so much for making this and sharing your feedback, Lisa! I think you might enjoy this dish better:
https://www.halfbakedharvest.com/butter-chicken/
Let me know if you try this one! xx
This is definitely missing something, and I’m not sure why I went ahead and put a thai curry paste in an Indian curry. I feel like that really muted the flavor. It would be better with cumin and coriander. It was good for putting something together quickly, but I wouldn’t follow the recipe as it is again.
Hi Jessica,
Thanks for trying this dish and sharing your feedback, so very sorry to hear it was not enjoyed! xx
Hello,
If you were to do butter chicken in a Dutch oven, what temp and for how long?
Hi Crystalyn,
You can go ahead and follow this recipe:
https://www.halfbakedharvest.com/butter-chicken/
I hope this helps, please let me know if you have any other questions! xxT
I’d like to make this for my Cookbook Club – do you think I could easily just double it for a bigger crowd? Thanks!
Hey Kate,
Totally, that should work nicely for you! I hope you love this recipe, please let me know if you have any other questions! xT
This looks amazing and I can’t wait to try it! Could this be a recipe I make into a crockpot freezer meal and safe for later? Looking for some delicious recipes like this to make en mass and freeze before baby comes 🙂 Thank you!!!
Hey Melinda,
Totally, that would be a great idea! Please let me know if you have any other questions! xT
Currently devouring this! It’s perfect and delicious! I used half chicken breasts, half thighs and cooked on high for 3.5 hours. AMAZING! Thanks for the recipe!
Hey Rusty,
Thank you so much for making this recipe and your comment:) So glad it was enjoyed! Happy Friday! xT
Ok, love your stuff. What did you do to make this “healthier?” I’m looking for a traditional butter chicken recipe. Just discovered butter chicken at a restaurant and want to try to make it. Not the healthy one, the regular one. Yours looks fabulous.
Hey Elizabeth,
Thanks so much! Honestly, this is one of the first recipes that I posted and I have an even better dish that I would recommend making!
https://www.halfbakedharvest.com/butter-chicken/
I hope this helps! Please let me know if you have any other questions! xT
The dairy in this curdled before the cook time was over, which was frustrating. Crockpot was set to low 8h, I had to turn it off before 8h finished. Flavor is good otherwise…
Hi Miranda,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues with the dairy. Was it at room temp when it was added? xx
Hi Tieghan! I had the same issue with it curdling the first time I made it. To confirm, the dairy (Greek yogurt) should be at room temperature when added, correct?
Yes, that is correct:)
I really liked this. It needed much more salt for my preference. I also would brown the chicken first, and use chicken thighs not breast meat. So basically I would make it on the stove vs crockpot. I doubled the sauce and used about 4lb chicken which was great. Thank you!
Hey Anita,
Happy Friday! Thanks a lot for trying this recipe and your comment, love to hear that it was a winner! Xx