Butter Chicken Slow Cooker

I make this butter chicken in the slow cooker when I want a rich, creamy, and deeply flavorful curry with almost no effort. The chicken simmers in a spiced tomato and cream sauce until it’s tender and infused with all those warm, comforting flavors.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something that tastes like it came from my favorite Indian restaurant. The slow cooker does the hard work, and the result is a velvety sauce that’s perfect for spooning over rice or scooping up with naan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 can (15 oz) tomato sauce

• 1 cup heavy cream (or coconut milk for dairy-free)

• ½ cup plain yogurt

• 4 tbsp unsalted butter, cubed

• 2 tsp garam masala

• 2 tsp ground cumin

• 1 tsp paprika

• 1 tsp ground turmeric

• 1 tsp chili powder (adjust to taste)

• 1 tsp salt (or to taste)

• Optional garnish: fresh cilantro, extra cream drizzle

Directions

1. I place the chicken, onion, garlic, ginger, tomato sauce, garam masala, cumin, paprika, turmeric, chili powder, and salt into the slow cooker.

2. I stir to coat the chicken evenly in the sauce and spices.

3. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.

4. I stir in the butter, yogurt, and cream, mixing until smooth and well combined. I let it cook for another 10–15 minutes to heat through.

5. I serve it hot over rice or with naan, garnished with cilantro.

Servings and timing

• Servings: I usually get 6 servings.

• Timing: Prep time is about 15 minutes, cook time is 6–7 hours on low or 3–4 hours on high, so total time depends on the setting.

Variations

• I sometimes use coconut milk instead of cream for a dairy-free, slightly tropical twist.

• For extra heat, I add chopped fresh chili or more chili powder.

• I’ve made it with bone-in chicken thighs for deeper flavor, removing the bones before serving.

• Adding vegetables like spinach or peas in the last 30 minutes makes it even heartier.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months. To reheat, I warm it gently on the stove over medium-low heat, adding a splash of cream or broth if needed to loosen the sauce.

FAQs

Can I make this ahead of time?

Yes—it reheats beautifully and the flavors develop even more overnight.

What’s the best side dish for butter chicken?

I love serving it with basmati rice, garlic naan, or even cauliflower rice for a lighter option.

Can I skip the yogurt?

Yes—I replace it with more cream or coconut milk if I want to avoid yogurt.

How do I make the sauce thicker?

I let it simmer uncovered for a few minutes after adding the cream, or stir in a little cornstarch slurry.

Can I use frozen chicken?

Yes, but I add extra cook time and ensure the chicken is fully cooked before serving.

Conclusion

I enjoy making this butter chicken slow cooker recipe because it’s rich, flavorful, and so easy to put together. It’s a warm, comforting dish that always impresses, and it’s just as delicious for a weeknight dinner as it is for entertaining friends.