This slow cooker version takes all the guesswork out of making butter chicken, allowing the flavors to develop slowly while you go about your day. It’s perfect for busy weeknights or relaxed weekends when you want a warm, satisfying meal ready to serve. Plus, it’s kid-friendly, freezer-friendly, and pairs perfectly with rice or naan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Onion, finely chopped
Garlic cloves, minced
Fresh ginger, grated
Tomato paste
Crushed tomatoes
Heavy cream or coconut milk
Butter
Garam masala
Ground cumin
Ground coriander
Ground turmeric
Paprika
Cayenne pepper (optional, for heat)
Salt and black pepper
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan, for serving
Directions
Prep the chicken: Cut chicken into bite-sized pieces and season with salt, pepper, and a portion of the spices.
Combine ingredients: In the slow cooker, add chopped onion, garlic, ginger, tomato paste, crushed tomatoes, and all the spices. Stir well to combine.
Add chicken: Place the seasoned chicken into the sauce and stir to coat.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
Finish with cream and butter: Stir in the heavy cream and butter about 30 minutes before serving. Let the sauce thicken slightly.
Serve: Garnish with fresh cilantro and serve hot over basmati rice or with warm naan.
Servings and timing
This recipe makes about 4–6 servings. Prep time: 15 minutes Cook time: 6–7 hours on low or 3–4 hours on high Total time: 6.5–7.5 hours
Variations
Dairy-free: Use coconut milk instead of cream and vegan butter for a dairy-free version.
Vegetarian option: Replace chicken with chickpeas, tofu, or paneer.
Add veggies: Add peas, spinach, or bell peppers in the last hour of cooking.
Spicy version: Increase cayenne or add chopped green chilies for extra heat.
Low-carb: Serve with cauliflower rice instead of basmati rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a saucepan over medium heat or microwave in short intervals until heated through. This dish also freezes well for up to 3 months. Defrost overnight in the fridge before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well too, though thighs tend to be more tender and flavorful in slow cooker recipes.
Do I need to brown the chicken before adding it to the slow cooker?
No, it’s not necessary for this recipe. The slow cooker will cook the chicken thoroughly and absorb the flavors during the process.
Can I make this dish ahead of time?
Absolutely. The flavors deepen overnight, making it perfect for meal prep or next-day leftovers.
Is butter chicken spicy?
Traditionally, butter chicken is mildly spiced. You can control the heat by adjusting the amount of cayenne pepper or adding more cream to mellow it out.
What kind of cream should I use?
Heavy cream gives the richest flavor, but you can also use half-and-half or coconut milk for a lighter or dairy-free option.
Can I freeze butter chicken?
Yes, this dish freezes very well. Cool completely, transfer to a freezer-safe container, and store for up to 3 months.
Can I use store-bought butter chicken sauce?
You can, but making it from scratch in the slow cooker gives you better flavor and control over ingredients.
What’s the best way to thicken the sauce?
Let the sauce simmer uncovered for the last 30 minutes after adding cream and butter, or stir in a bit of cornstarch slurry if needed.
What should I serve with butter chicken?
Basmati rice and naan are classic sides, but you can also serve it with quinoa, cauliflower rice, or over baked potatoes.
Can I cook it on high instead of low?
Yes, you can cook it on high for 3–4 hours if you’re short on time, though low and slow yields the most tender results.
Conclusion
Slow Cooker Butter Chicken brings bold, comforting flavors to your table with almost no effort. With its creamy, spiced sauce and tender chicken, it’s a dish that’s perfect for cozy dinners and easy entertaining. Let your slow cooker do the work while you enjoy a homemade meal that tastes like it came from your favorite restaurant.
Slow Cooker Butter Chicken is a creamy, spiced Indian-inspired dish made with tender chicken simmered in a rich tomato-based sauce, finished with butter and cream. This easy slow cooker version delivers restaurant-quality flavor with minimal effort.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp tomato paste
1 (14 oz) can crushed tomatoes
3/4 cup heavy cream or coconut milk
3 tbsp butter
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 tsp paprika
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan, for serving
Instructions
Cut the chicken into bite-sized pieces and season with salt, pepper, and a portion of the spices.
In the slow cooker, add chopped onion, garlic, ginger, tomato paste, crushed tomatoes, and remaining spices. Stir to combine.
Add the seasoned chicken and stir to coat evenly in the sauce.
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and fully cooked.
About 30 minutes before serving, stir in the heavy cream and butter. Allow the sauce to thicken slightly.
Garnish with chopped fresh cilantro and serve hot over basmati rice or with warm naan.
Notes
For a dairy-free version, use coconut milk and vegan butter.Make it spicier by adding more cayenne or chopped green chilies.The sauce thickens as it cools, or use a cornstarch slurry if needed.Freeze leftovers for up to 3 months in an airtight container.Use chicken thighs for best flavor and tenderness.
