Crockpot Butter Chicken

4.9 from 8 reviews

Restaurant quality butter chicken made healthy with coconut milk, tomato sauce and simple spices in your slow cooker.

  • Author: Olena of
  • Prep Time: 7 minutes
  • Cook Time: 3 hours 4 minutes
  • Total Time: 3 hours 11 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Indian


  • 33.5 lbs boneless & skinless chicken breasts, cut into 2” pieces
  • 4 garlic cloves, crushed
  • 2 medium onions, finely chopped
  • 1/2 inch ginger root, minced
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 1/2 tsp chili powder
  • 2 tbsp maple syrup or honey
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 6 oz can tomato paste
  • 14 oz can coconut milk, full fat
  • 1/4 cup whole wheat flour
  • 1/4 cup cilantro/scallions, chopped (for garnish)
  • Cooking spray (I use Misto)


  1. Preheat medium skillet on medium heat and spray with cooking spray. Add garlic, onion and ginger root. Stir frequently for 30 seconds.
  2. Add garam masala, curry powder, chili powder, maple syrup, salt, pepper, tomato paste, coconut milk, flour and whisk to combine. Cover and let cook for 3 – 4 minutes or until thickened.
  3. Transfer to a slow cooker, add chicken and stir. Cover and cook on High for 3 hours or on Low for 6 hours.
  4. Serve hot on a bed of brown rice or quinoa, garnished with cilantro/scallions.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

Make Ahead: Do Step 1 and 2, refrigerate in a container for up to 3 days. When ready to cook, start with Step 3 and cook as per further instructions.

Freezer Meal: Follow the recipe up to final cooking step and freeze uncooked. Thaw in the fridge for 24 hours before cooking. Cook on Low for 8 hours or on High for 4 hours.

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