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Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

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Why You’ll Love This Recipe

Slow Cooker Butter Chicken is a rich, flavorful dish that brings together tender chicken in a creamy, spiced tomato sauce. The slow cooker does most of the work, infusing the chicken with incredible flavors while keeping it juicy and tender. This dish is perfect for busy nights when you crave a comforting, easy-to-make meal. Serve it with basmati rice or naan for a complete, satisfying dinner.

Ingredients

Slow Cooker Butter Chicken this Recipe

boneless, skinless chicken thighs
unsalted butter
onion, finely chopped
garlic, minced
ginger, grated
tomato paste
tomatoes, crushed
heavy cream
ground cumin
ground coriander
ground turmeric
ground cinnamon
ground paprika
garam masala
salt
black pepper
fresh cilantro (optional, for garnish)

Directions

  1. Place the chicken thighs in the slow cooker.
  2. In a skillet over medium heat, melt butter and sauté the onion, garlic, and ginger until softened and fragrant.
  3. Add the tomato paste, crushed tomatoes, and spices (cumin, coriander, turmeric, cinnamon, paprika, garam masala, salt, and pepper). Stir well and cook for 3-4 minutes.
  4. Pour the sauce over the chicken in the slow cooker, ensuring it’s well coated.
  5. Cover and cook on low for 4-6 hours, or until the chicken is tender and fully cooked.
  6. Once cooked, shred the chicken using two forks and stir in the heavy cream.
  7. Mix everything together and cook for an additional 10 minutes, allowing the sauce to thicken.
  8. Garnish with fresh cilantro if desired and serve with rice or naan.

Servings and Timing

This recipe serves about 4-6 people.
Preparation time: 10 minutes
Cooking time: 4-6 hours (slow cooker)
Total time: 4-6 hours 10 minutes

Variations

  • For a spicier version, add more paprika or a pinch of cayenne pepper.
  • Swap chicken thighs for chicken breasts if you prefer leaner meat.
  • Add vegetables like bell peppers or peas to make it a more complete meal.
  • Use coconut cream instead of heavy cream for a dairy-free alternative.

Storage/Reheating

Store leftover butter chicken in an airtight container in the refrigerator for up to 4 days. You can freeze it for up to 3 months. To reheat, warm it on the stovetop or in the microwave until heated through. If it’s too thick after refrigerating, simply stir in a little bit of water or cream to thin it out.

Slow Cooker Butter Chicken

FAQs

Can I use chicken breasts instead of thighs?
Yes, but chicken breasts tend to dry out faster, so consider adjusting the cooking time.

Can I make this without cream?
Yes, you can use coconut milk or leave it out for a lighter version.

Can I cook this on high instead of low?
Yes, you can cook on high for 2-3 hours, but the chicken will be more likely to dry out, so keep an eye on it.

Can I double the recipe?
Yes, you can double the ingredients, but make sure your slow cooker is large enough to accommodate it.

Is this recipe spicy?
It has a mild spice level. If you prefer more heat, add extra chili powder or cayenne pepper.

Conclusion

Slow Cooker Butter Chicken is a rich and indulgent dish that’s easy to make and full of flavor. The slow cooker does all the work, leaving you with tender chicken enveloped in a creamy, spiced tomato sauce. Whether for a weeknight dinner or a cozy weekend meal, it’s sure to become a family favorite.

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Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

  • Author: Mollyyeh
  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (low) or 3–4 hours (high)
  • Total Time: 6–7 hours
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Indian
Print Recipe

Description

A rich and creamy butter chicken made in the slow cooker, with tender chicken simmered in a flavorful, spiced tomato sauce. Perfect for a comforting meal.

Ingredients

  • 2 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14 oz) diced tomatoes
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, cubed
  • 1 tablespoon tomato paste
  • 1/4 cup fresh cilantro, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon lemon juice (optional)
  • Cooked rice, for serving

Instructions

  1. Place the chicken, onion, garlic, ginger, and all spices (turmeric, cumin, coriander, garam masala, cinnamon, cayenne) into the slow cooker.
  2. Add the diced tomatoes, tomato paste, and a pinch of salt and pepper. Stir to combine.
  3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and tender.
  4. Once the chicken is cooked, stir in the butter and heavy cream. Continue cooking for another 15-20 minutes on low, until the sauce is creamy and thickened.
  5. Adjust seasoning with salt, pepper, and lemon juice to taste.
  6. Garnish with fresh cilantro and serve with cooked rice.

Notes

  • For extra richness, you can add a splash of half-and-half or full-fat coconut milk instead of some of the cream.
  • To make it spicier, add more cayenne pepper or some diced green chilies to the slow cooker.
  • If you prefer using chicken breasts, they will also work but may require slightly less cooking time.
  • Serve with naan bread or a side of sautéed vegetables for a complete meal.