This slow cooker butter chicken is my go-to when I want a warm, rich, and flavorful dish without spending hours in the kitchen. It’s packed with tender chunks of chicken simmered in a creamy, spiced tomato sauce that’s smooth, buttery, and comforting. With minimal prep and big payoff, this dish makes dinner feel special—even on a weeknight.
Why I Love This Recipe
I love this recipe because it transforms basic ingredients into something that tastes restaurant-quality. The slow cooker does all the heavy lifting while I go about my day. When I walk into the kitchen and catch that buttery, spiced aroma, I know dinner’s going to be amazing. I serve it with warm naan, fluffy rice, or just a spoon—because that sauce is everything.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts, cut into chunks
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Onion, finely chopped
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Garlic, minced
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Fresh ginger, grated
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Tomato sauce or crushed tomatoes
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Heavy cream or coconut milk
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Plain Greek yogurt (optional for extra creaminess)
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Butter
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Garam masala
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Ground cumin
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Ground coriander
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Turmeric
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Paprika
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Chili powder (optional for heat)
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Salt and black pepper
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Fresh cilantro for garnish (optional)
Directions
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I add the chicken, onion, garlic, ginger, tomato sauce, garam masala, cumin, coriander, turmeric, paprika, chili powder, salt, and pepper to the slow cooker. I stir everything together to coat the chicken well.
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I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
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About 30 minutes before serving, I stir in the butter and cream (or coconut milk). If I want it extra creamy, I add a few spoonfuls of plain Greek yogurt too.
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I let the sauce finish warming through and thicken slightly with the lid partially off.
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I serve it hot, garnished with chopped cilantro, and pair it with basmati rice or naan for the ultimate comfort meal.
Servings and Timing
This recipe makes about 6 servings. It takes 10–15 minutes to prep and cooks in 6–7 hours on low or 3–4 hours on high. It’s ideal for meal prep or feeding a hungry family with minimal effort.
Variations
When I want a dairy-free version, I swap out the cream and butter for coconut milk and a bit of oil. I’ve also made this with chickpeas instead of chicken for a vegetarian option, and it’s just as satisfying. If I’m craving a spicier version, I add a diced green chili or extra chili powder.
Storage/Reheating
Leftovers keep really well in the fridge for up to 4 days. I reheat them in a pot over low heat or in the microwave with a splash of water or cream to loosen the sauce. It also freezes beautifully—I portion it into containers and thaw in the fridge overnight before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes! I’ve made it both ways. Thighs are a bit juicier, but breasts still turn out tender in the slow cooker.
Is butter chicken spicy?
It’s more warm and flavorful than spicy. I control the heat by adjusting the chili powder or skipping it entirely.
Can I make this ahead of time?
Absolutely. The flavors get even better the next day. I often make it a day early and just reheat it before serving.
What’s the best side to serve with butter chicken?
I love it with basmati rice, jasmine rice, or warm naan. It also works great with cauliflower rice if I want a lighter option.
Can I double the recipe?
Yes, just make sure your slow cooker can handle the volume. It doubles well and makes amazing leftovers.
Conclusion
This slow cooker butter chicken is everything I want in a cozy dinner—creamy, spiced just right, and completely satisfying. It tastes like something I’d get from my favorite Indian restaurant, but it’s so easy to make at home. Whether I’m cooking for a crowd or stocking up my fridge with leftovers, this dish never disappoints.
Print
Creamy Slow Cooker Butter Chicken That’s Better Than Takeout
- Prep Time: 10–15 minutes
- Cook Time: 6–7 hours on low / 3–4 hours on high
- Total Time: ~6.5–7.5 hours
- Yield: 6 servings
- Category: Main Course, Slow Cooker, Indian-Inspired
- Method: Slow Cooking
- Cuisine: Indian-Inspired, Comfort Food
- Diet: Gluten Free
Description
This Slow Cooker Butter Chicken is rich, creamy, and deeply spiced—just like your favorite takeout, but made at home with minimal effort. Juicy chicken simmers all day in a tomato-based sauce full of warm Indian spices and finishes with a buttery, velvety texture. Serve with rice or naan for the perfect comfort food that’s ready when you are.
Ingredients
- 2–3 lbs boneless, skinless chicken thighs or breasts, cut into bite-size chunks
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut milk
- 2 tbsp butter
- ¼ cup plain Greek yogurt (optional, for extra creaminess)
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp paprika
- ¼–½ tsp chili powder (optional, to taste)
- Salt and black pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
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Assemble in Slow Cooker: Add chicken, onion, garlic, ginger, tomato sauce, garam masala, cumin, coriander, turmeric, paprika, chili powder, salt, and pepper to the slow cooker. Stir to coat the chicken well.
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Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
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Finish Sauce: About 30 minutes before serving, stir in the butter and cream (or coconut milk). Add Greek yogurt if using for extra richness.
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Simmer: Let the sauce warm through and thicken slightly, with the lid partially off.
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Serve: Spoon into bowls, garnish with fresh cilantro, and serve hot with rice or naan.
Notes
- Use coconut milk and oil for a dairy-free version.
- Add chickpeas instead of chicken for a vegetarian spin.
- Adjust chili powder or add diced green chili to increase heat.
- Make it ahead—flavors deepen overnight.
- Pairs beautifully with basmati rice, naan, or even cauliflower rice.
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