27+ Must-Try Crockpot Butter Chicken Recipes for Every Taste

Are you a fan of rich, creamy butter chicken but looking for an easier way to prepare it?

The solution is right at your fingertips.

Crockpots provide an effortless way to cook this beloved dish with minimal effort and maximum flavor.

Butter chicken, traditionally known for its indulgent, spiced tomato cream sauce, is made even easier when using a crockpot.

With just a few ingredients, you can come home to a delicious, melt-in-your-mouth dinner.

In this article, we’ll explore over 27 variations of crockpot butter chicken breast recipes, each offering unique twists on this classic dish.

Whether you’re looking to try a healthier version, add new vegetables, or experiment with different flavors, there’s something for every palate.

Get ready to discover how simple it can be to create a comforting, flavorful butter chicken in your slow cooker!

27+ Must-Try Crockpot Butter Chicken Recipes for Every Taste

Crockpot butter chicken is a versatile and stress-free meal option that delivers amazing flavor with very little hands-on time.

With over 27 recipe ideas, you can transform this classic dish to suit any dietary needs or flavor preferences.

Whether you’re adding vegetables, swapping ingredients, or trying new spices, the crockpot allows for endless customization.

So, dust off your slow cooker and let it work its magic while you relax and enjoy a delicious dinner.

These recipes are not only convenient but also designed to make your life easier, one tender, flavorful chicken breast at a time.

Crockpot Butter Chicken Breast with Creamy Tomato Sauce

This recipe for butter chicken breast is rich, creamy, and perfectly spiced. The combination of butter, tomatoes, and aromatic spices creates a flavorful sauce that coats tender chicken breasts. It’s ideal for a cozy family dinner or a meal prep dish. The crockpot method makes it incredibly easy to prepare, and the result is a deliciously comforting dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. In a separate bowl, combine the diced tomatoes, heavy cream, butter, onion, garlic, ginger, cumin, coriander, turmeric, paprika, cayenne, salt, and pepper.
3. Pour the mixture over the chicken breasts in the crockpot.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and tender.
5. Once cooked, remove the chicken breasts and shred them with two forks. Return the chicken to the sauce and stir to combine.
6. Garnish with fresh cilantro before serving.

This butter chicken is rich and comforting, with a perfect balance of spices and creamy texture. It’s best served over steamed rice or with naan bread to soak up the flavorful sauce. This recipe is versatile, and you can easily adjust the spices to your preference, making it a great choice for families with varying tastes. The slow cooking process enhances the flavors, ensuring every bite is savory and satisfying. Perfect for meal prep, this recipe stays delicious for several days, maintaining its rich, creamy flavor even after reheating.

Spicy Crockpot Butter Chicken Breast

For those who enjoy a little heat with their butter chicken, this spicy version offers a bold, zesty twist. The combination of spicy seasonings, buttery sauce, and tender chicken creates a dish that is both warming and satisfying. It’s easy to prepare and ideal for a weeknight dinner or a special weekend meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (15 oz) coconut milk
• 1/4 cup unsalted butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
3. Add the garam masala, cumin, chili powder, smoked paprika, cayenne, and coriander to the skillet. Stir to combine and cook for another minute until fragrant.
4. Pour the spice mixture over the chicken breasts in the crockpot.
5. Add the coconut milk and butter, stirring to combine.
6. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked.
7. Shred the chicken with two forks and mix it into the sauce. Season with salt to taste.
8. Garnish with cilantro before serving.

This spicy butter chicken is perfect for those who love bold, flavorful meals. The coconut milk adds a touch of creaminess while balancing the heat from the spices, making it a unique twist on the traditional recipe. Serving it with basmati rice or flatbreads will help temper the spice while complementing the rich flavors of the dish. The long cooking time allows the flavors to meld together, ensuring that each bite is full of delicious complexity. It’s a great dish for spice lovers and a perfect addition to any meal plan.

Crockpot Butter Chicken Breast with Creamy Spinach

This version of butter chicken breast brings in a lovely twist with fresh spinach, adding both color and nutrition to the dish. The creamy, buttery sauce is enhanced by the earthy flavor of spinach, making it a well-rounded and comforting meal. Perfect for anyone looking to add a bit more greens to their diet while enjoying the richness of butter chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a small pan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened.
3. Add the cumin, paprika, turmeric, cinnamon, and ginger to the pan, cooking for another minute until fragrant.
4. Pour the spiced mixture over the chicken breasts in the crockpot, followed by the heavy cream. Season with salt and pepper.
5. Cover and cook on low for 6 hours or high for 3 hours until the chicken is fully cooked.
6. About 30 minutes before serving, stir in the chopped spinach, allowing it to wilt and cook into the sauce.
7. Shred the chicken, mixing it back into the sauce with the spinach.
8. Garnish with fresh cilantro before serving.

This creamy butter chicken with spinach is a fantastic way to incorporate more greens into a comforting dish. The spinach wilts perfectly into the sauce, adding a nutritious boost while enhancing the flavor. The mild spices in this recipe are balanced by the creaminess of the sauce, making it a well-rounded dish that’s suitable for all ages. It pairs beautifully with rice or naan and is a hit for anyone looking to enjoy a hearty, healthy, and satisfying meal. Plus, the leftovers stay flavorful and reheat wonderfully for future meals.

Crockpot Butter Chicken Breast with Cauliflower Rice

This butter chicken breast recipe is a perfect low-carb alternative, paired with cauliflower rice to create a hearty and healthy dish. The creamy, spiced sauce envelops tender chicken breasts, and when served with cauliflower rice, it makes for a delicious and nutritious meal that’s both satisfying and light. Perfect for anyone on a keto or low-carb diet, it’s a great way to enjoy a rich and flavorful dish without the extra carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 medium head cauliflower, grated or processed into rice-sized pieces
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. In a mixing bowl, combine the diced tomatoes, heavy cream, butter, onion, garlic, garam masala, turmeric, cumin, paprika, cinnamon, salt, and pepper.
3. Pour the mixture over the chicken breasts in the crockpot, ensuring the chicken is well-covered.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and cooked through.
5. About 20 minutes before serving, prepare the cauliflower rice. Heat a non-stick pan over medium heat and cook the grated cauliflower for about 5-7 minutes, stirring occasionally, until softened.
6. Once the chicken is ready, shred it with two forks and mix it back into the sauce.
7. Serve the butter chicken over the cauliflower rice, garnished with fresh cilantro.

This recipe for butter chicken with cauliflower rice is an excellent option for those looking to reduce carbs without sacrificing flavor. The creamy, spiced sauce pairs beautifully with the lightness of the cauliflower rice, creating a satisfying dish that feels indulgent yet healthy. The rich flavors of the butter chicken combined with the texture of cauliflower rice make it an ideal choice for a cozy dinner that won’t leave you feeling overly full. Plus, it’s simple to make and provides plenty of leftovers for easy meals throughout the week.

Crockpot Butter Chicken Breast with Mushrooms

This comforting crockpot butter chicken recipe features the rich flavors of butter chicken with the earthy taste of mushrooms. The combination of creamy sauce and tender chicken, alongside the mushrooms, creates a hearty and flavorful dish that’s perfect for cooler weather. The mushrooms soak up the creamy sauce, making them a delightful addition to the dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (cremini or button mushrooms work well)
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook for another 5 minutes until they begin to release their moisture and soften.
4. Stir in the cumin, turmeric, coriander, paprika, salt, and pepper, cooking for an additional minute.
5. Pour the mushroom mixture over the chicken breasts in the crockpot.
6. Add the diced tomatoes, heavy cream, and butter, stirring to combine.
7. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the sauce is creamy.
8. Shred the chicken with two forks, mixing it back into the sauce.
9. Garnish with fresh parsley before serving.

This butter chicken with mushrooms is a rich and earthy variation of the classic dish. The mushrooms not only enhance the flavor but also provide extra texture, making each bite more interesting. The creamy sauce envelops both the chicken and mushrooms, creating a comforting meal that pairs beautifully with rice, naan, or even a side of roasted vegetables. It’s a great choice for those who love mushrooms and want to add a bit of depth to their butter chicken experience. The slow cooking method ensures that the flavors meld perfectly, resulting in a mouthwatering meal every time.

Crockpot Butter Chicken Breast with Sweet Potatoes

For a slightly sweeter twist, this recipe combines butter chicken with the natural sweetness of roasted sweet potatoes. The savory, spiced sauce contrasts beautifully with the sweetness of the potatoes, creating a balanced and flavorful dish. This combination makes for a comforting and satisfying meal, perfect for fall or any time you’re craving a hearty, nutritious dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 large sweet potato, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the diced sweet potatoes, onion, garlic, cumin, coriander, turmeric, cinnamon, salt, and pepper over the chicken.
3. Pour the diced tomatoes and heavy cream over the mixture, followed by the butter. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the sweet potatoes are soft.
5. Shred the chicken with two forks, stirring it back into the sauce.
6. Garnish with fresh cilantro before serving.

This butter chicken with sweet potatoes is a flavorful and nourishing dish that pairs savory spices with the sweetness of the potatoes. The sweet potatoes soak up the creamy sauce, making each bite a comforting experience. It’s a perfect recipe for a cozy dinner or a special weekend meal, as it’s hearty, flavorful, and easy to make. The addition of sweet potatoes adds extra nutrition to the dish, making it a more well-rounded meal. Whether served with rice or enjoyed on its own, this variation of butter chicken is sure to please.

Crockpot Butter Chicken Breast with Peas and Carrots

In this variation of butter chicken, sweet peas and tender carrots are added to the rich, creamy sauce, creating a vibrant and well-balanced dish. The vegetables add both texture and sweetness, making this dish even more comforting and satisfying. The mild, creamy sauce complements the natural flavors of the peas and carrots, making it a great family-friendly meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup diced carrots
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the chopped onion, garlic, cumin, turmeric, paprika, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the mixture.
4. Add the peas and carrots, stirring to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and the vegetables are tender.
6. Shred the chicken and stir it back into the sauce.
7. Garnish with fresh parsley before serving.

This butter chicken with peas and carrots is a great way to add more vegetables to your diet while still enjoying the rich, creamy flavors of butter chicken. The peas and carrots add a touch of sweetness and brightness, balancing the richness of the sauce. It’s a perfect family-friendly recipe, as both kids and adults will love the combination of tender chicken, creamy sauce, and flavorful veggies. Serve it with rice, naan, or steamed vegetables for a complete meal.

Crockpot Butter Chicken Breast with Bell Peppers

Add a pop of color and flavor to your butter chicken with vibrant bell peppers. The bell peppers, when cooked in the creamy sauce, add a slight sweetness and crunch that contrasts nicely with the richness of the chicken and sauce. This variation is not only visually appealing but also packed with nutrients, making it a well-rounded and flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 bell peppers, chopped (use any color: red, yellow, or green)
• 1 tablespoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, paprika, turmeric, coriander, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken, stirring to combine.
4. Add the chopped bell peppers, ensuring they are evenly distributed.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and the peppers are tender.
6. Shred the chicken with two forks and mix it back into the sauce.
7. Garnish with fresh cilantro before serving.

This butter chicken with bell peppers brings both sweetness and crunch to the dish, making it a colorful and nutritious option. The peppers absorb the creamy sauce, adding a delightful texture that complements the tender chicken. This recipe is perfect for those who enjoy the natural sweetness of bell peppers and want to add extra veggies to their meal. Serve it with rice, quinoa, or naan for a complete and satisfying meal. The vibrant colors and bold flavors will make this a new favorite in your crockpot recipe rotation.

Crockpot Butter Chicken Breast with Zucchini Noodles

For a lighter version of butter chicken, swap traditional pasta or rice for zucchini noodles (zoodles). The zucchini noodles absorb the creamy sauce, providing a low-carb and nutritious alternative. This dish is a perfect choice for those who want a lighter meal without compromising on flavor. The zucchini adds freshness and crunch, making it a great way to enjoy a healthier version of butter chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• Fresh basil, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, turmeric, coriander, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken and mix to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and cooked through.
5. About 10 minutes before serving, spiralize the zucchinis into noodles and sauté them in a pan with a little olive oil for 2-3 minutes until softened.
6. Shred the chicken with two forks and mix it back into the sauce.
7. Serve the butter chicken over the zucchini noodles and garnish with fresh basil.

This lighter butter chicken with zucchini noodles is perfect for anyone looking to enjoy a healthier meal while still indulging in the comforting flavors of butter chicken. The zucchini noodles provide a fresh and low-carb base that soaks up the creamy sauce, making it a satisfying yet guilt-free dish. It’s a great option for those on a keto, low-carb, or gluten-free diet. Whether you’re cooking for yourself or feeding a family, this dish is sure to be a hit, offering a balance of flavors and textures that everyone will enjoy.

Crockpot Butter Chicken Breast with Asparagus

For a fresh and nutrient-packed twist on butter chicken, adding asparagus brings a delicious crunch and subtle flavor that pairs wonderfully with the creamy sauce. This recipe enhances the richness of the chicken with the light, earthy taste of asparagus, making it a healthy and flavorful meal. It’s perfect for spring or anytime you’re craving a lighter, yet indulgent, dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Fresh parsley, for garnish

Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the chopped onion, garlic, cumin, turmeric, paprika, ginger, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken, stirring to combine.
4. Cover and cook on low for 6 hours or high for 3 hours until the chicken is cooked through and tender.
5. About 30 minutes before serving, add the asparagus to the crockpot and stir. Allow the asparagus to cook in the sauce.
6. Shred the chicken with two forks and stir it back into the sauce, making sure the asparagus is well incorporated.
7. Garnish with fresh parsley before serving.

This butter chicken with asparagus is a wonderful, seasonal recipe that combines the creamy richness of butter chicken with the light and tender texture of asparagus. The asparagus absorbs the flavors of the sauce, offering a great contrast to the chicken’s tenderness. It’s a great dish for spring or any time you want to enjoy a lighter, yet satisfying meal. Serve it over rice, quinoa, or cauliflower rice for a complete meal that’s both filling and refreshing. The added asparagus provides a boost of fiber and vitamins, making this a healthy, flavorful choice.

Crockpot Butter Chicken Breast with Broccoli

This butter chicken recipe features broccoli, a classic veggie that pairs perfectly with the rich, creamy sauce. The broccoli adds both texture and a subtle bitterness that balances the richness of the dish. The tender chicken breast and creamy sauce, combined with the vibrant green broccoli, create a well-rounded, hearty meal that’s perfect for any day of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 2 cups broccoli florets, chopped into bite-sized pieces
• Fresh lemon wedges, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, coriander, turmeric, salt, and pepper to the chicken.
3. Pour the diced tomatoes, heavy cream, and butter over the mixture, stirring to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender.
5. About 20 minutes before serving, add the broccoli florets to the crockpot and stir. Let the broccoli steam in the sauce until tender.
6. Shred the chicken with two forks and mix it back into the sauce.
7. Serve with lemon wedges for a fresh, zesty finish.

This butter chicken with broccoli is a simple and flavorful way to add more veggies to your meal. The broccoli’s natural bitterness complements the creamy, spiced sauce, while still allowing the chicken to be the star of the dish. The rich flavors from the spices and butter create a comforting experience, while the broccoli adds a healthy boost of fiber, vitamins, and antioxidants. This dish is perfect for a nutritious family dinner or meal prep and can be paired with rice or quinoa for a complete meal. It’s a versatile recipe that’s both filling and easy to make.

Crockpot Butter Chicken Breast with Green Beans

Green beans are a great addition to butter chicken, bringing both crunch and freshness to the dish. The beans soak up the creamy sauce, balancing the richness of the chicken while adding a vibrant, crisp texture. This variation is a delightful way to incorporate more vegetables into your meal while still enjoying all the comforting flavors of butter chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 2 cups green beans, trimmed and cut into bite-sized pieces
• Fresh thyme, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, paprika, turmeric, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken, stirring to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and tender.
5. About 30 minutes before serving, add the green beans to the crockpot and stir. Allow them to cook in the sauce, soaking up the flavors.
6. Shred the chicken with two forks, mixing it back into the sauce.
7. Garnish with fresh thyme before serving.

This butter chicken with green beans offers a perfect balance of textures and flavors. The green beans add a fresh, crunchy element that contrasts beautifully with the rich, creamy sauce. The long cooking time ensures that the beans soak up the flavors of the dish while maintaining their crispness. This meal is a great way to add more greens to your diet without compromising on flavor. It pairs well with rice, quinoa, or even mashed potatoes, making it a flexible and satisfying dish for any occasion.

Crockpot Butter Chicken Breast with Caramelized Onions

For a deeper, richer flavor, caramelized onions can transform butter chicken into a more complex and luxurious dish. The sweetness of the caramelized onions pairs perfectly with the savory, creamy sauce, enhancing the chicken’s tenderness and flavor. This variation adds depth and sweetness, making it an elegant option for dinner guests or a special family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, melt butter over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until the onions are deeply caramelized.
2. Place the chicken breasts in the crockpot.
3. Add the caramelized onions, garlic, cumin, turmeric, coriander, salt, and pepper over the chicken.
4. Pour the diced tomatoes and heavy cream over the mixture, stirring to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked.
6. Shred the chicken with two forks and mix it back into the sauce.
7. Garnish with fresh parsley before serving.

The combination of caramelized onions and butter chicken creates a complex, rich flavor that is both comforting and elegant. The sweetness of the onions adds a layer of depth to the creamy, spiced sauce, making it a standout dish for special occasions or weeknight dinners. The slow cooking process allows the onions to fully integrate into the sauce, creating a silky texture that envelops the chicken. Serve it with basmati rice, naan, or roasted vegetables to complete the meal.

Crockpot Butter Chicken Breast with Butternut Squash

This autumn-inspired butter chicken is complemented by the natural sweetness of butternut squash, which pairs beautifully with the creamy, spiced sauce. The squash adds a lovely texture and sweetness to the dish, making it both filling and nutritious. The perfect dish for a cozy fall evening, it’s a hearty, flavorful meal that will warm you from the inside out.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 cups butternut squash, peeled and cubed
• Fresh thyme, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, turmeric, coriander, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken, stirring to combine.
4. Add the cubed butternut squash to the crockpot.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and the squash is tender.
6. Shred the chicken with two forks and stir it back into the sauce, mixing in the squash.
7. Garnish with fresh thyme before serving.

This butter chicken with butternut squash is a rich and hearty meal that combines savory and sweet flavors beautifully. The squash adds a creamy texture when cooked in the sauce, making each bite a comforting experience. It’s a great fall dish that provides warmth and nutrition, perfect for cozy dinners or holiday meals. Serve with rice, couscous, or a simple green salad for a complete, satisfying meal.

Crockpot Butter Chicken Breast with Spinach and Artichokes

This twist on the classic butter chicken includes spinach and artichokes for a Mediterranean-inspired flavor profile. The spinach adds a nutritional boost, while the artichokes bring a slight tanginess that cuts through the creaminess of the sauce. This dish offers a beautiful balance of flavors and textures, making it an ideal choice for anyone craving something a little different yet equally comforting.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• Salt and pepper to taste
• 2 cups fresh spinach, roughly chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• Fresh basil, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, coriander, paprika, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken and mix.
4. Add the spinach and artichokes, stirring to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the vegetables have softened.
6. Shred the chicken with two forks and mix it back into the sauce.
7. Garnish with fresh basil before serving.

This butter chicken with spinach and artichokes combines the classic creamy flavors of butter chicken with the added brightness and depth of Mediterranean ingredients. The spinach and artichokes add flavor, texture, and color, creating a dish that feels both comforting and fresh. It’s a great option for anyone looking to enjoy butter chicken with a twist, and it pairs wonderfully with pasta, quinoa, or rice. The flavors meld beautifully during slow cooking, making this a dish that’s perfect for meal prep and leftovers.

Crockpot Butter Chicken Breast with Sweet Potatoes

This butter chicken recipe incorporates the natural sweetness of sweet potatoes, which complement the rich, creamy sauce beautifully. The sweet potatoes absorb the flavors of the butter chicken, offering a velvety texture that makes each bite even more comforting. This dish is perfect for cooler months and provides a balanced, hearty meal with the sweetness of the potatoes and the savory, spiced chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cut into cubes
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, coriander, turmeric, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken, stirring to combine.
4. Add the cubed sweet potatoes, making sure they are well distributed in the sauce.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the sweet potatoes are cooked through.
6. Shred the chicken with two forks and mix it back into the sauce.
7. Garnish with fresh cilantro before serving.

This butter chicken with sweet potatoes is a warming, comforting dish that offers a balance of sweetness and savory flavors. The sweet potatoes become tender and soak up the creamy, spiced sauce, adding a layer of richness to the dish. It’s a perfect meal for colder days, providing both comfort and nutrition in every bite. Serve it with a side of rice or naan to complete the meal, or enjoy it on its own for a wholesome, one-pot dinner.

Crockpot Butter Chicken Breast with Mushrooms

Mushrooms add an earthy, umami flavor to this butter chicken, creating a more robust and savory dish. The mushrooms absorb the rich sauce, making them tender and full of flavor, while the chicken remains juicy and tender. This variation of butter chicken is a wonderful way to elevate the classic recipe, especially for those who love mushrooms’ deep flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• Salt and pepper to taste
• 2 cups sliced mushrooms (such as cremini or button mushrooms)
• Fresh thyme, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, coriander, paprika, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken and stir to combine.
4. Add the sliced mushrooms and mix them into the sauce.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and the mushrooms are tender.
6. Shred the chicken with two forks and stir it back into the sauce, allowing the mushrooms to fully integrate with the dish.
7. Garnish with fresh thyme before serving.

The earthy mushrooms in this butter chicken recipe enhance the dish with a rich, savory flavor that beautifully complements the creamy, spiced sauce. As the mushrooms cook, they soak up the flavorful sauce, adding layers of depth to every bite. This is a comforting, hearty dish perfect for mushroom lovers or anyone looking to add an extra dimension to their butter chicken. Serve it with mashed potatoes, rice, or a side of roasted vegetables for a filling meal.

Crockpot Butter Chicken Breast with Zucchini Noodles

For a lighter, low-carb twist on butter chicken, zucchini noodles (zoodles) are a great addition. They soak up the creamy sauce and provide a healthy alternative to traditional pasta, giving the dish a fresh and crisp texture. This recipe offers a lighter take on the classic, making it perfect for those looking to reduce carbs without sacrificing flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• Salt and pepper to taste
• 4 medium zucchinis, spiralized into noodles
• Fresh basil, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, turmeric, paprika, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken, stirring to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and tender.
5. About 20 minutes before serving, gently stir in the zucchini noodles and allow them to cook in the sauce. The zoodles will soften and absorb the flavors of the sauce.
6. Shred the chicken with two forks and mix it back into the sauce.
7. Garnish with fresh basil before serving.

This butter chicken with zucchini noodles is a fresh, healthy option that still delivers the creamy, rich flavors you love. The zucchini noodles provide a refreshing contrast to the rich sauce while offering a light alternative to pasta. The zoodles absorb the butter chicken sauce, making each bite flavorful and satisfying. It’s a fantastic low-carb option that’s perfect for anyone looking to enjoy butter chicken in a lighter way. Pair with a crisp side salad or steamed vegetables for a well-rounded, healthy meal.

Crockpot Butter Chicken Breast with Bell Peppers

Bell peppers add a burst of color and sweetness to this butter chicken recipe, enhancing the dish with a crunchy texture and vibrant flavors. The peppers absorb the creamy sauce, creating pockets of flavor in every bite. This variation adds a slight sweetness and freshness to the rich, savory sauce, making it a great way to incorporate more vegetables into the meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 bell peppers, chopped (any color)
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, paprika, coriander, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken, stirring to combine.
4. Add the chopped bell peppers, mixing them into the sauce.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the peppers are cooked through.
6. Shred the chicken with two forks and stir it back into the sauce.
7. Garnish with fresh cilantro before serving.

This butter chicken with bell peppers is a colorful and flavorful dish that adds sweetness and crunch to the creamy sauce. The peppers enhance the overall freshness of the meal, balancing out the richness of the butter chicken. This is a perfect recipe for anyone who enjoys the combination of savory and sweet flavors. Serve it over rice, quinoa, or a simple green salad to create a complete, nutritious meal that’s both vibrant and satisfying.

Crockpot Butter Chicken Breast with Cauliflower Rice

For a lower-carb and gluten-free alternative, cauliflower rice is a fantastic pairing with butter chicken. It soaks up the creamy sauce and provides a neutral base to let the rich flavors of the chicken shine through. This recipe is a great choice for anyone looking to enjoy the flavors of butter chicken in a healthier, lighter way.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 4 cups cauliflower rice (fresh or frozen)
• Fresh parsley, for garnish

Instructions:

1. Place the chicken breasts in the crockpot.
2. Add the chopped onion, garlic, cumin, turmeric, coriander, salt, and pepper.
3. Pour the diced tomatoes, heavy cream, and butter over the chicken, stirring to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and tender.
5. About 10 minutes before serving, heat the cauliflower rice in a separate pan with a little butter or olive oil. Stir it occasionally until tender.
6. Shred the chicken with two forks and mix it back into the sauce.
7. Serve the butter chicken over the cauliflower rice and garnish with fresh parsley.

This butter chicken with cauliflower rice is an excellent low-carb, gluten-free option that doesn’t compromise on flavor. The cauliflower rice absorbs the rich, creamy sauce, creating a satisfying dish that’s both healthy and filling. It’s the perfect meal for anyone looking to enjoy the indulgent flavors of butter chicken while keeping the meal light. Pair with a simple side of roasted vegetables for a wholesome, nutritious dinner.

Crockpot Butter Chicken Breast with Roasted Garlic

For an extra layer of flavor, roasted garlic can be added to this butter chicken recipe, creating a sweet and savory depth of taste. The roasted garlic becomes soft and buttery as it cooks, infusing the sauce with its rich, mellow flavor. This twist elevates the classic butter chicken, making it even more comforting and aromatic.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced (plus 1 head for roasting)
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. To roast the garlic, cut the top off a head of garlic, drizzle with olive oil, and wrap it in foil. Roast it in the oven at 400°F for about 30 minutes, until soft and caramelized.
2. Place the chicken breasts in the crockpot.
3. Add the chopped onion, garlic, cumin, turmeric, coriander, salt, and pepper.
4. Squeeze the roasted garlic cloves into the crockpot along with the diced tomatoes, heavy cream, and butter.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked.
6. Shred the chicken with two forks and stir it back into the sauce.
7. Garnish with fresh basil before serving.

This butter chicken with roasted garlic is a flavorful, aromatic twist on the classic. The roasted garlic infuses the sauce with a deep, sweet richness that enhances the dish’s complexity. The creamy sauce becomes more layered and robust, making this a wonderful option for garlic lovers. Serve it with rice, quinoa, or cauliflower rice to soak up the delicious sauce. This dish will become a favorite for those looking to enjoy a more savory, comforting butter chicken recipe.

Note: More recipes are coming soon!