Go Back
–+ servings

Slow Cooker Butter Chicken

This slow cooker butter chicken recipe brings creamy, spiced tomato flavor with tender chicken and minimal prep. A warm, rich dish that tastes restaurant-style—made simple in a slow cooker for weeknight ease or make-ahead meals.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds boneless chicken thighs or breasts
  • 1 can crushed tomatoes 15 oz
  • 1 yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons butter melted
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • 1 teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ¾ cup heavy cream or full-fat coconut milk
  • 2 tablespoons chopped cilantro optional, for garnish

Equipment

  • Slow Cooker For cooking the chicken low and slow
  • Mixing Bowl To stir the tomato-spice sauce
  • Measuring Spoons For spices and butter

Method
 

  1. In a mixing bowl, stir together crushed tomatoes, diced onion, garlic, ginger, butter, garam masala, cumin, paprika, turmeric, salt, and pepper until combined.
  2. Place the chicken into the slow cooker and pour the tomato-spice mixture over it. Stir gently to coat.
  3. Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until the chicken is very tender.
  4. Shred or cube the cooked chicken and return to the sauce. Stir in the heavy cream or coconut milk.
  5. Let the mixture cook uncovered for another 10–15 minutes to warm through and thicken. Serve over rice or with naan. Garnish with cilantro if desired.

Notes

  • Use coconut milk instead of cream for a dairy-free version.
  • Adjust spice levels with cayenne or chili flakes if you prefer more heat.
  • Freezes well for up to 2 months in airtight containers.

Tried this recipe?

Let us know how it was!