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Indulge in this rich, aromatic dish full of Indian flavors with this hands-off slow cooker recipe. It’s high in protein, gluten-free, perfect for a busy weeknight.
There is something comforting about Indian flavors.
All those spices just hit the right spots to create a meal so complex and rich in flavors that it transports you to a happy place.
But, after a long day at work, the last thing you want to do is spend hours in the kitchen.
Enter this crockpot butter chicken.
It’s rich, creamy, slightly spicy, and requires almost zero effort from your part. Add all the ingredients to the crockpot and let it do all the work.
Besides its flavor, one of the best things about this recipe is its nutritional profile.
It has more than 40 grams of protein per serving, making it a high-protein option to help you stay full for a long time.
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Pin ItAdditionally, it’s a keto-friendly option with only 12 grams of net carbs.
This recipe makes a perfect meal if you are looking for a tasty and comforting low-carb lunch or dinner.
Ingredients and Substitutes
Tomato sauce (16oz) – Replace with canned crushed tomatoes or pureed tomatoes. If you are using fresh tomatoes, you can adjust the seasoning to create a richer flavor.
Garlic, minced (5 cloves) – Swap with 1½ teaspoons of ground garlic.
Fresh ginger, grated (2 tbsp) – Use 1 teaspoon of ground ginger instead.
Ground cumin (1 tsp) – You can also use coriander powder or a mix of caraway seeds and ground chili powder.
Garam masala (2 tsp) – Substitute with a mix of equal parts cinnamon, cloves, and nutmeg. You can also use curry powder.
Smoked paprika (1 tbsp) – Swap with regular paprika plus a dash of liquid smoke if you want to keep that smokiness.
Ground turmeric (1 tsp) – Replace with saffron or curry powder.
Chili powder (½ tsp) – You can also use cayenne pepper or red pepper flakes.
Salt (1 tsp)
Honey (1 tsp) – Substitute with maple syrup, agave nectar, or a pinch of sugar. You can also use a sugar-free sweetener like erythritol.
Chicken thighs (2 lbs) – Use chicken breasts, drumsticks, or even tofu for a plant-based option.
Unsalted butter, cold and chopped (3 tbsp) – Replace with olive oil, coconut oil, or vegan butter for a dairy-free option.
Heavy cream (½ cup) – You can use coconut cream, Greek yogurt, or cashew cream as a creamy alternative.
Garnish
Chopped fresh parsley (2 tbsp) – Swap with cilantro, mint, or chives.
How to Make Crockpot Butter Chicken
Step 1.Add the tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey.
Step 2. Give the ingredients a good stir.
Step 3. Add the chicken thighs to the crockpot and make sure to coat them with the sauce.
Step 4. Scatter the chopped butter all over the chicken.
Step 5. Cook on low for 4-6 hours or on high for 2 hours.
Step 6. Once the chicken is cooked, remove it from the crockpot and place it on a chopping board to let it cool down.
Step 7. Add the heavy cream.
Step 8. Give the ingredients a good whisk.
Step 9. When the chicken has cooled down, cut it into small bite-sized pieces.
Step 10. Place the chicken back into the crockpot.
Step 11. Give the ingredients another stir to coat the chicken.
Step 12. Add some chopped parsley before serving.
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Pin ItHow I Would Modify This Recipe
- Add Veggies: About an hour before you serve it, toss in some cauliflower florets or green peas. You can also add some fresh spinach before serving.
- Make it Extra Spicy: If you love heat, try adding a bit more cayenne pepper or chop up a fresh jalapeño.
- Make it Lighter: To make the recipe lighter, replace the heavy cream with Greek yogurt.
What I Would Serve with This Crockpot Butter Chicken
- Basmati rice (not keto-friendly)
- Naan bread (not keto-friendly)
- Cauliflower rice
- Cucumber raita
- Roasted vegetables
- Arugula salad
My Tips & Tricks
- Let it Rest: After you shred or chop the chicken, put it back in the sauce and let it sit on the “warm” setting for 10-15 minutes before serving. This lets the meat absorb the creamy sauce.
- Don’t Skip the Garnish: The fresh parsley cuts through the richness of the cream and butter.
- Use Cold Butter: The cold butter allows the butter to slowly melt and blend into the sauce as it cooks. This creates a velvety texture.
My Storage Tips
Place any leftovers in an airtight container and keep them there for up to 4-5 days. If you want to keep them longer, place them in a freezer-safe container and freeze for up to 3 months.
When you are ready to indulge in the delicious leftovers, place them on the stove over low heat for 15-20 minutes. If the sauce thickens too much, add a splash of water or broth.
More Crockpot Meals
Crockpot Butter Chicken
Cals: 545 Protein: 41.8 Carbs: 15.4 Fat: 35.6
Ingredients
- 16 oz tomato sauce
- 5 cloves garlic minced
- 2 tbsp fresh ginger grated
- 1 tsp ground cumin
- 2 tsp garam masala
- 1 tbsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp chili powder
- 1 tsp salt
- 1 tsp honey
- 2 lbs chicken thighs
- 3 tbsp unsalted butter cold and chopped
- ½ cup heavy cream
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Add tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey into the crockpot. Give the sauce a stir.
- Add the chicken thighs and coat them in the sauce.
- Scatter chopped cold unsalted butter all over the top of the chicken. Cook on low for 4-6 hours or high for 2 hours until the chicken is done.
- Remove the chicken from the crockpot and let it cool down a little bit on a chopping board.
- Add the heavy cream to the crockpot and whisk to create a creamy sauce.
- Once the chicken had cooled down enough, cut it into bite-sized pieces and return it to the crockpot. Give everything a stir and serve the chicken with basmati rice and garnish with fresh parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
made for my husbands lunch meal prep for the week. did less butter and subbed greek yogurt for heavy cream to make lower calorie. Also split into 5 meals instead of 4 and served with 1/3 cup rice. 623 calories and 28g protein per serving.
Amazing substitutions, Sydne!
Ours turned out pretty good! Something new to try was super easy to make, required minimal effort, and tasted good!
Now, I will say I did not have Garam Masala, nor did I know what this was. Regardless, I could not find it in our local store, so I used curry powder as a substitute.
Please note, I also measure from the heart, so my ratios were likely not the same as those listed above.
We paired it with whole-grain rice and a chicken fried rice, as that is what we had on hand. Though this did have a strong ginger flavor, so keep that in mind when adding it into your crockpot 🙂