Slow Cooker Butter Chicken

Butter chicken doesn’t have to be a special occasion dish. This slow cooker version makes it doable on any day—no simmering for hours, no long ingredient list, and no hovering over the stove. The chicken cooks until soft and tender while the sauce thickens into something rich and flavorful, spiced just enough without overwhelming.

This recipe brings the creamy, tomato-based butter chicken flavor you know, with minimal prep and maximum return. It’s designed to fit a slower pace. The ingredients work together on their own, while you go about your day.

Serve it with warm rice, naan, or roasted vegetables—and you’ve got a dish that feels comforting, filling, and a little special, without any extra effort.

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What Makes This Butter Chicken So Simple

This recipe focuses on the basics: marinated chicken, aromatic spices, and a slow simmer in a tomato-based sauce. Coconut milk or cream adds the final richness. You’ll get flavor and texture without needing a long list of steps or a complicated spice mix.

• Chicken stays juicy and soft from slow cooking
• Bold flavor from garam masala, garlic, and ginger
• Creamy tomato sauce without store-bought pastes
• Built for batch cooking, leftovers, or freezing
• Can be served with grains or vegetables

It’s slow comfort that tastes like you spent all day on it—even if you didn’t.

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What You’ll Need to Make It Work

These ingredients come together quickly—and they all hold up well in a slow cooker.

• Boneless chicken thighs or breasts – Thighs stay juicier, but both work
• Crushed tomatoes – Gives the sauce its deep base
• Heavy cream or coconut milk – For a creamy, mellow finish
• Onion and garlic – Cook into the sauce for extra flavor
• Fresh ginger – Adds a warming bite
• Butter – Helps carry the spices and round out the sauce
• Garam masala – A spice blend with cinnamon, cumin, and cloves
• Turmeric + paprika + cumin – Simple layers of warmth and color
• Salt + pepper – To balance the flavors

You can find all of this in one grocery trip, no specialty shop needed.

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How to Make Slow Cooker Butter Chicken

You only need one bowl and one cooker. No browning, no skillet, no fuss.

• Prep the Sauce Base
  In a bowl, mix together crushed tomatoes, minced garlic, grated ginger, diced onion, melted butter, and all spices. Stir in salt and pepper until combined.
• Add the Chicken
  Place the raw chicken directly into the slow cooker. Pour the tomato mixture over it and make sure everything’s coated.
• Cook Low and Slow
  Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours until the chicken is very tender. Stir once or twice if you’re around.
• Shred or Cube
  Once the chicken is soft, shred it with two forks or chop it into pieces. Stir it back into the sauce.
• Add Cream and Finish
  Stir in the cream or coconut milk. Let it cook for 10–15 more minutes uncovered, just to thicken and warm through.
• Serve It Up
  Spoon over rice or serve with warm naan. Garnish with chopped cilantro if you like.

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Easy Variations You Can Try

This dish holds up to a few personal tweaks without losing its base.

• Use coconut milk instead of cream for dairy-free version
• Add spinach or peas during the last 20 minutes
• Stir in a spoon of Greek yogurt for extra tang
• Add extra cayenne or chili powder for more heat
• Serve over quinoa, couscous, or cauliflower rice

You don’t have to change much—just adjust it to fit your mood or pantry.

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Best Sides to Serve with Butter Chicken

Pair it with something that balances the richness or soaks up the sauce.

Side Dish	Why It Works
Steamed basmati rice	Soaks up the sauce beautifully
Garlic naan	Warm, chewy, and great for scooping
Roasted cauliflower	Light and a little crisp
Cucumber yogurt salad	Adds coolness and cuts through richness
Simple green salad	Keeps the meal fresh and balanced
Brown rice or quinoa	Hearty, simple base for soaking sauce
Mango chutney	Adds a little sweetness on the side

Even one good side makes it feel like a full meal.

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How to Store, Freeze, and Reheat Butter Chicken

Butter chicken stores better than most stews or curries—it actually improves overnight.

• Fridge – Store in a sealed container for 4 days
• Freezer – Cool fully, then freeze for up to 2 months
• Reheat Stove – Warm gently on low heat and stir often
• Reheat Microwave – Use short bursts and stir between

Add a splash of water or cream when reheating to bring the sauce back to life.

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FAQs About Slow Cooker Butter Chicken

Can I use chicken breasts instead of thighs?

Yes, they’ll work fine—just keep an eye on cook time to avoid drying them out.

Is this dish spicy?

Not by default. You can add cayenne or chili flakes to turn up the heat.

Can I make it ahead of time?

Yes. It stores well, and the flavor deepens after a night in the fridge.

Can I skip the cream?

You can use coconut milk or leave it out. The sauce will be more tomato-forward, but still tasty.

Can I double the recipe?

Yes. Use a larger slow cooker and add 30 minutes to cook time on low.