Okay, let’s be real. This isn’t just butter chicken. This is Marry Me Butter Chicken. Seriously, I’ve had friends tell me their partners proposed after serving this. It’s that good. Creamy, rich, intensely flavorful, and unbelievably easy thanks to the magic of the slow cooker. Forget spending hours simmering on the stovetop – this recipe delivers restaurant-quality butter chicken with minimal effort. Prepare to be showered with praise (and maybe a ring!).
Why You’ll Love This Recipe
- Effortless: Dump and go! The crockpot does all the heavy lifting.
- Flavor Bomb: A perfect blend of spices creates a truly unforgettable taste.
- Creamy & Luxurious: The butter and cream create a sauce that’s unbelievably smooth and decadent.
- Crowd-Pleaser: This is always a hit at parties and gatherings.
- Make-Ahead Friendly: Perfect for busy weeknights or meal prepping.
Ingredients
- 1.5 – 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 cup heavy cream
- 1/2 cup butter, cut into pieces
- 2 tbsp tomato paste
- 2 tbsp garam masala
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh cilantro, chopped (for garnish)
- Juice of 1/2 lemon
Instructions
- Place chicken, onion, garlic, ginger, diced tomatoes, tomato sauce, tomato paste, garam masala, paprika, turmeric, cumin, cayenne pepper (if using), salt, and pepper in a slow cooker.
- Stir well to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is tender and cooked through.
- Stir in heavy cream and butter. Cook for another 15-30 minutes, stirring occasionally, until butter is melted and sauce is creamy.
- Stir in lemon juice.
- Garnish with fresh cilantro and serve hot with rice or naan.
Expert Tips
- Chicken Thighs are Key: They stay incredibly tender in the slow cooker. Chicken breast can become dry.
- Don’t Skip the Ginger & Garlic: These are essential for building flavor.
- Adjust the Spice: Cayenne pepper is optional. Start with a small amount and add more to taste.
- Brown the Chicken (Optional): For extra flavor, quickly sear the chicken in a pan before adding it to the slow cooker.
- Taste and Adjust: Always taste the sauce before serving and adjust seasonings as needed.
Storage
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Butter chicken freezes well! Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop or in the microwave.
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Marry Me Crockpot Butter Chicken
- Total Time: 3 hours 15 mins
- Yield: 4 servings 1x
Description
This Crockpot Marry Me Chicken recipe features tender chicken breasts simmered in a creamy, sun-dried tomato sauce with Italian seasoning for a fuss-free, flavorful meal.
Ingredients
Cooking spray
2 teaspoons olive oil
4 boneless, skinless chicken breasts (about 1 ¼ lbs)
1 ½ cups low-sodium chicken broth
3 tablespoons cornstarch
4 garlic cloves, minced (1 ½ tablespoons minced garlic)
2 teaspoons Italian seasoning
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon fine salt
¼ teaspoon black pepper
½ cup sun-dried tomatoes packed in oil, drained and chopped
½ cup heavy cream
½ cup grated Parmesan cheese
Optional for serving: Hot, cooked angel hair pasta or cooked and shredded spaghetti squash + fresh basil leaves and more Parmesan cheese
Instructions
1. Place a large skillet over medium-high heat. Mist with cooking spray, then add the olive oil. When the oil shimmers, add the chicken breasts and sear for 2-3 minutes per side until browned (do not cook through).
2. While the chicken browns, add the broth and cornstarch to the slow cooker. Whisk well until smooth.
3. Add minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper; whisk again.
4. Transfer the seared chicken breasts to the slow cooker, turning once to coat with the broth mixture.
5. Sprinkle chopped sun-dried tomatoes over the chicken.
6. Cover and cook on low for 3-4 hours, until the chicken is fully cooked.
7. Remove chicken to a plate. Stir heavy cream and Parmesan cheese into the slow cooker liquid until incorporated.
8. Return chicken to the slow cooker, turning to coat in the sauce.
9. Serve with sauce ladled over top, garnished with fresh basil and Parmesan cheese, over pasta or spaghetti squash if desired.
Notes
Possible substitutions:
– May use 6-8 boneless skinless chicken thighs in place of the chicken breasts.
– May substitute half-and-half for the heavy cream. For a dairy-free version, use a plant-based vegan whipping cream such as Califia Farms, Silk, or Country Crock.
- Prep Time: 15 mins
- Cook Time: 3-4 hours on low
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of chicken and sauce
- Calories: 346
- Sugar: 1 g
- Sodium: 745 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 135 mg