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.
