Easy Creamy Crockpot Butter Chicken With Basmati Rice

This Easy Creamy Crockpot Butter Chicken With Basmati Rice delivers tender bites of chicken simmered in a spiced, velvety tomato gravy that cooks hands-off all afternoon.

Pairing this easy creamy crockpot butter chicken with basmati rice makes for the ultimate weeknight comfort meal with practically zero active prep.

Prep time: 15 minutes

Cook time: 4–6 hours (Low) or 3 hours (High)

Servings: 4–6

Ingredients

For the Butter Chicken:

• 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch bite-sized pieces

• 1 medium yellow onion, finely diced

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 can (14 oz) plain tomato sauce or crushed tomatoes

• 2 tbsp tomato paste

• 2 tbsp garam masala

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp ground turmeric

• 1 tsp chili powder (adjust to taste)

• 1 tsp salt, plus more to taste

• ½ tsp freshly cracked black pepper

• 4 tbsp unsalted butter, cubed

• ¾ cup heavy whipping cream (or full-fat coconut milk)

• 1 tbsp cornstarch mixed with 1 tbsp cold water (optional, for a thicker gravy)

• Fresh cilantro, chopped (for garnish)

For the Basmati Rice:

• 1½ cups long-grain basmati rice

• 2¼ cups water

• 1 tbsp butter or olive oil

• ½ tsp salt

Instructions

1. Layer the Base

Add the diced chicken, minced onion, garlic, and ginger directly into the bottom of the slow cooker.

2. Mix the Sauce

In a medium bowl, whisk together the tomato sauce, tomato paste, garam masala, cumin, paprika, turmeric, chili powder, salt, and black pepper. Pour the sauce over the chicken, stirring briefly so every piece is coated. Scatter the cubed butter across the top.

3. Slow Cook

Cover with the lid and cook on LOW for 4 to 6 hours or on HIGH for 2.5 to 3 hours, until the chicken is fork-tender and cooked through.

4. Make the Basmati Rice

About 30 minutes before serving, rinse the basmati rice in cold water until the water runs clear. Add the rinsed rice, water, butter, and salt to a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly with a lid, and simmer undisturbed for 15 minutes. Remove from heat and let steam for 5 minutes before fluffing with a fork.

5. Finish the Sauce

Remove the slow cooker lid and stir in the heavy cream. If you prefer a thicker sauce, stir in the cornstarch slurry and let cook on HIGH uncovered for another 10 to 15 minutes until glossy and thickened. Taste and adjust seasoning with a pinch more salt if needed.

6. Assemble & Serve

Spoon a generous mound of basmati rice into bowls, ladle the hot butter chicken and rich gravy over top, drizzle with an extra splash of cream, and finish with a sprinkle of fresh cilantro. Serve warm with toasted naan bread alongside for dipping.