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Crockpot Butter Chicken

This Crockpot Butter Chicken recipe is easy to make, makes your house smell amazing, and delivers a delicious and healthy meal for your family.  So, break out your slow cooker and try this recipe very soon.  Your family will thank you.

Course Dinner
Prep Time 20 minutes
Cook Time 4 hours
Servings 6
Calories 265 kcal
Author Five Silver Spoons



  • 1 cup yogurt (plain)
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoons cayenne pepper (optional for more heat)
  • ¾ teaspoons black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoons salt
  • 3 boneless skinless chicken breasts (1.5 - 2 lbs) cut into 2 inch pieces

After chicken has been marinated overnight

  • 1 tablespoon butter
  • 1 clove garlic minced
  • 1 jalapeno pepper (optional) finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoons salt or to taste
  • 1 8 ounce can tomato sauce
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • ¼ cup chopped fresh cilantro


  1. Add the yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, salt and cut up chicken breasts to a large ziploc bag. Place in fridge for a minimum of 1 hour to marinade. You can also marinade overnight if you prepare it the night before.

  2. Once you have zipped the bag closed, work the mixture into the chicken, until all incorporated.  Refrigerate marinading chicken overnight.

  3. When you're ready to cook the chicken, scrape most of the marinade off the chicken and cut into 2 inch pieces. Add the butter, garlic and jalapeno into the bottom of your slow cooker.

  4. Place the chicken pieces on top of the butter, garlic and jalapeño.

  5. In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream.  Stir ingredients to combine.

  6. Pour the sauce over the chicken, cover your slow cooker, and cook on low for 4-5 hours.

  7. Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir.  You will want to add the cornstarch mixture pretty quickly - the mixture turns to paste pretty quickly.

  8. Turn your slow cooker up to high and cook an additional 20 minutes. Top butter chicken and rice with cilantro before serving.  So good.

Recipe Notes

Adapted from Dinner Then Dessert

Nutrition Facts
Crockpot Butter Chicken
Amount Per Serving
Calories 265 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 100mg33%
Sodium 895mg39%
Potassium 347mg10%
Carbohydrates 7g2%
Sugar 2g2%
Protein 14g28%
Vitamin A 1255IU25%
Vitamin C 5.4mg7%
Calcium 94mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.