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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.
This recipe is delicious— thanks so much! I had a question— could I make this in an instant pot if we decide we’d like to make it last minute? If so how would I do that? Thanks so much again!
Hey Leah,
I am so glad you enjoyed the recipe! I would recommend doing this for 8 minutes on high in the instant pot. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Leah,
I am so glad you have enjoyed this recipe! Yes you could do the instant pot on high pressure for 8 minutes. Please let me know if you have any other questions! xTieghan
I,I,I. Me, me, me. Get to the effen recipe already.
Hi Dave! There is a “skip to recipe” button at the top of each page on my site. Feel free to give it a click next time. Have a good one! xTieghan
Take it easy. Lots of great recipes available for free for you. Stop being lazy and whiny. Maybe you need a hobby?
Can you please elaborate your preference to add Thai red curry paste to a butter chicken recipe? It’s not authentic and I can’t imagine the shrimp paste in a Thai red curry paste to combine well with the flavours in a butter chicken sauce. Is the paste used to add acidity?
Hey Ana! I use Thai Kitchen’s Red curry paste, which has no shrimp paste in it. It’s just a blend of chilies, so it add a really nice kick to this butter chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just made this for dinner and really enjoyed it. Easy to make. Thank you for sharing
Thank you Claire! xTieghan
How would you adjust this recipe for an instant pot? 🙂
Hi Anna,
I would do 8 minutes on high pressure. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love this recipe! What veggies would you suggest to accompany?
Hi Melissa! I think most vegetables will go great with this! Especially broccoli or carrots! xTieghan
Hi, Tieghan! I was wondering if there is an instant pot variation for this recipe? My family loves everything I make from your website and books!! Keep up the great work!
Hi Connie,
Thanks so much for your kind message. You can do this in the instant pot on high for 8 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Has anyone tried this without dairy? Maybe a non dairy yogurt?
HI Leah! I would use an equal amount of canned coconut cream. That works so well in place of the yogurt. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi, Can I use light cream instead of coconut milk?
thank you
HI! I am sure that will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I think there might be a typo in the recipe. Shouldn’t it be 2 teaspoons of garam masala instead of tablespoons? Made it tonight & while it’s decent & edible the flavor was very strong. Noticed other recipes call for teaspoons instead so thought I’d point it out.
Hi Micaiah! I like to use 2 tablespoons, but next time try using only 1 tablespoon. This may be better for your personal taste. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
How would you adapt this recipe for instantpot? I guess I could use the crock pot setting on the ip but wondering if you’ve tried it pressure cooked.
Hi Khani! I would recommend cooking everything on high pressure for 8 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Tieghan! I am your huge fan, I love your recipes and I have made quite a few of them. This butter chicken is simply amazing, a lot better than what’s available in restaurants.
Thank you for everything you do, I love your uniqueness!
Awh you are so kind! I am really glad this recipe turned out so well for you! Thank you! xTieghan
My family loves this recipe! It’s the most requested dish when they come home from college. It’s so easy. It’s definitely one of my comfort dishes.
Thank you Cindy! xTieghan
Due to an allergy I cannot use coconut milk or any other soy or nut milks. Would whole mile or water make a good replacement?
Hi Dan! I would recommend using heavy cream. Whole milk will work too, but heavy cream will give you a nice creamy sauce. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This is delicious. It’s become a staple in my Indian cooking adventures. Love how easy it is and how great it turns out.
Thank you so much Bev! xTieghan