This Crock Pot Butter Chicken is creamy, spiced and delicious - an easy recipe that's perfect for the slow-cooker.
I first put this recipe up on the blog nearly 3 years ago, and it's totally stood the test of time!
So much so I decided to re-photo and republish it. I've left one of the old pics in there (the one using the bowls), and I've also left the old blog post in there - where I'm talking about Chris's request for waffle makers and deep fat fryers (we've now got both. Hmmm how did that happen!).
The slow cooker's still going strong too - I'm still using the same one as I refer to in my post. Hope you enjoy xx
I got a new slow-cooker yay!! I’ve lived without one for a year now after the ‘chicken charcoal’ incident (If you want a laugh, have a look at the picture I took before I threw the whole meal and slow-cooker away. It’s in my recipes fails from last year).
I considered not replacing it. After all, I work at home now, so it’s just as easy to put something in the oven and keep an eye on it.
Chris has also had his eye on a waffle maker and a deep fat fryer. I told him there simply wasn’t enough room in our little kitchen for more new stuff.
Then I went and bought this baby
<--Affiliate link.
So yes, I am a bit naughty, but it's so good!! And also you can sear your meat directly on the hob in the bowl of the slow cooker. No need to dirty two pans!! Is that enough of an excuse? Did I get away with it?
One thing Chris did say when I admitted I bought it was ‘you shouldn’t be buying things, it’s your birthday soon’.
Erm…
I think he was joking. Slow-cookers aren’t birthday presents are they? No intelligent, loving husband would buy their wife a slow-cooker for their birthday would they?
Husbands, if you’re reading this, then the answer is no.
And hoovers, toasters and microwaves are off the list too.
That’s not to say I don’t love this slow cooker though (I guess girls are complicated!). This Butter Chicken was the first meal I made in in and it worked perfectly!
It’s creamy and spicy – but not too spicy for the kids to enjoy too. Perfect with a bowl of fluffy rice. I usually use chicken thighs when I’m cooking chicken for a long time, but I only had chicken breasts in the fridge. However, they worked great and remained lovely and tender.
So I got a slow-cooker to replace the one I ruined, saved Chris from making a birthday present mistake and made this amaaaaazing butter chicken. Now I just need to figure out where I’m going to store my new toy….
Here are some of my other slow cooked favourites;
Slow-cooked spicy chicken curry
Scottish beef stewÂ
Homemade Chicken Jalfrezi
Hungarian beef goulash
Beef Massaman Curry
If you’ve tried this crock pot butter chicken or any of my other recipes then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!
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The Crock Pot Butter Chicken Recipe:
Crock Pot Butter Chicken
Ingredients
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion - peeled and chopped
- 700 g chicken breast - approx. 4 large chicken breasts, diced
- 4 cloves garlic - peeled and minced
- 1 large piece of ginger - about the size of your thumb, peeled and finely chopped
- 1 tsp salt
- 1.5 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 240 ml (1 cup) chicken stock - water plus a stock cube or bouillon for gluten free is fine
- 2 x 400ml/14oz tins of chopped tomatoes
- 2 tbsp tomato puree - (Tomato Paste for US)
- 2 tsp sugar
- 6 cardamom pods - sew them together with a piece of string so you can easily fish them out later
- 175 ml or ¾ cup double/heavy cream
- Handful of chopped coriander to serve
INSTRUCTIONS
- Preheat your slow cooker to high.
- Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.
- Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
- Remove the cardamom then stir in the cream and allow to heat through.
- Serve over rice sprinkled with some coriander
✎ Notes
Nutrition
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Neil Fraser says
This is a perfect taste sensation truly loved it and will be making it again and again 🙂 As I normally only cook for 2 people is it best to stick with the required amount of ingredients or half everything to suit only 2 people as we tend to have loads leftover 🙂
AP says
I've made this many times and always loved it. I just wish I could make a larger batch at one time (I can only fit one batch in my crockpot at a time). I usually add more curry powder (and at least some of it is hot instead of mild) and some turmeric (somewhere between a pinch and 1/2 tsp). And I usually end up using more chicken than it calls for. I made it for a block party several months ago for a very diverse group of people. Everyone loved it! When I make it for myself I usually split the batch in half when I'm ready to add the cream. I add cream to one half and freeze the other for a future meal. This has become a go-to meal in my house!
Chris Corbishley says
So glad that you are loving the Butter Chicken. Its one of our family favourites too 🙂
Thanks
Chris & Nicky
Amanda Gonzales says
This recipe is great! Sometimes we mix it up and cut down the chicken and add potatoes, cauliflower and chickpeas. I always follow the rest of the recipe exactly and it has never disappointed. Even with adding the extra veggies I never have to increase the sauce. I’ve made this at least 8-10 times. Definitely a favorite in our family!
Chris Corbishley says
yay, loving your additions Amanda. So glad you are enjoying the recipe.
Chris & Nicky
Eva says
Ive tried and loved this! Could always be spicier (for me) but this recipe keeps to the origins of the milder taste. Great recipe
Julie Brazier says
This went down really well in our house. I didn't add all the cream, only ½ cup, because it was looking like it'd get a bit runny after that. Curry-mad husband loved it.
Noah Williamson says
Very, very bland. Nowhere near enough flavor that a butter chicken dish should have.
Nicky Corbishley says
Sorry you didn't like this one Noah. Cooking it in a slow cooker will always mean the flavour is slightly different then from cooking in a pan. It should still have been very flavourful though - we love it at home.
Did you make any changes or swaps in the recipe at all?
Noah Williamson says
The only change I made was using chicken thighs.
Brooke says
Not sure where I went wrong, but not thoroughly disappointed: The consistency, texture, and color of mine was very off, more like a red curry color, very thin (even with added cornstarch) and chicken had strung apart. Result was more of a tomato sauce / chili type stew, vague butter chicken flavor. Bland when added with the rice, so I have been eating like soup. Time to try again!
Heather says
Easily in my top 5 favourite recipes ever! Is my go-to whenever we have people over. Tastes amazing, so easy to make and the slow cooker does the hard work for you. Works perfectly with homemade naan bread as well. Thank you so much!
Chris Corbishley says
Thanks Heather,
Soo glad you like the recipe 🙂
Chris & Nicky
Wendy Conroy says
Love this! Very easy to make
Nancy Bland says
Hi guys,
What strength of curry power do you use?also can you add fenugreek to it.
Thank you
Chris Corbishley says
Hi Nancy,
We normally use Mild Curry powder as its something we serve for the whole family quite often. If you like the curry with a little more heat you can always go for a hotter one.
You could add fenugreek but it can be really strong and overpowering if you add too much, itys not something we have tried befor though.
thanks
Chris & Nicky
Susana says
Hi Nicky,
I’m planning to cook this recipe this week(looks amazing and easy, win win!)
But could I use chicken thigh instead of breast? Would the timings change?
Thank you!
Chris Corbishley says
Hi Susana,
Yes you can use boneless chicken thighs in this recipe and it should not impact the timings.
Thanks
Chris & Nicky
Jen says
Hi, I want to make this today but I have no cream. Would crème fraîche be ok? Also, what is the reason for the sugar? Would leaving it out make a massive difference to the flavour?
Chris Corbishley says
Hi Jen,
Crème fraîche would work but does have a tangier taste than cream. if you plan to use crème fraîche then only add just befor serving as it has a tendency to split
The sugar help neutralize the acidity of the tomatoes. you can leave this out if you wish but it will be a little more acidic.
thanks
Chris & Nicky
Hannah says
I’ve made this twice now and it’s been amazing both times!
Rachel says
Could you sub coconut milk for heavy cream?
Chris Corbishley says
Hi Rachel,
Yes you should be able to but make sure its full fat canned coconut milk. Also make sure not to boil as it has a tendency to split.
Thanks
Chris & Nicky
Sophie says
Absolutely delicious! I have more than I need though. Can I freeze this?
Chris Corbishley says
Hi Sophie,
So glad that you enjoyed the recipe. Yeah any leftovers should be fine to freeze, just make sure you defrost thoroughly in the fridge then heat through on the hob/cookertop.
Thanks
Chris & Nicky