Name: Slow Cooker Butter Chicken
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Indian
Ingredients: • 700 to 900 g boneless skinless chicken thighs or breasts cut in large chunks; • 1 medium onion finely chopped; • 3 to 5 garlic cloves minced; • 1 to 2 tablespoons grated fresh ginger; • 1 can (400 g) tomato sauce or passata; • 2 to 3 tablespoons tomato paste; • 2 to 3 tablespoons unsalted butter or ghee; • 1 to 2 teaspoons garam masala; • 1 teaspoon ground cumin; • 1 teaspoon ground turmeric; • 1 teaspoon smoked or sweet paprika; • ½ to 1 teaspoon chili powder (optional); • ½ teaspoon ground coriander (optional); • 1 to 1½ teaspoons salt; • Pinch of sugar or honey (optional); • ½ to 1 cup heavy cream or coconut milk; • 2 to 4 tablespoons Greek yogurt (optional); • Fresh cilantro for garnish

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Slow cooker butter chicken delivers tender, juicy chicken in a creamy tomato-butter sauce packed with warm Indian spices. This easy dump-and-go recipe takes just 15 minutes to prep and yields restaurant-quality results perfect for busy weeknights or meal prep. Serve it over basmati rice with naan for a family favorite that reheats beautifully.

Why You’ll Love This Slow Cooker Butter Chicken

This recipe creates a rich, mildly spiced sauce that coats every piece of chicken without overpowering heat.
Chicken thighs stay moist during long cooking, while simple pantry staples like tomato sauce and garam masala build authentic flavor.
Customize for keto, dairy-free, or veggie-packed versions, and enjoy leftovers that taste even better the next day.

Ingredients You’ll Need

Gather these everyday ingredients for foolproof butter chicken. All measurements are in the recipe card below.

Chicken and Aromatics

2 pounds boneless skinless chicken thighs (or breasts) – Thighs yield juicier results in the slow cooker; breasts work but check doneness early.
1 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)

Sauce Base

1 (14-ounce) can tomato sauce or passata
1 (6-ounce) can tomato paste – Adds depth and thickness without extra effort.
2 tablespoons unsalted butter, cut into pieces

Spices

1.5 tablespoons garam masala
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon chili powder (omit for kids or mild flavor)
1 teaspoon kosher salt
1 teaspoon sugar (or monkfruit for keto)

For Creaminess

1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1/4 cup plain Greek yogurt (optional, stirred in at end for tang)

Optional Add-Ins

4 cups cauliflower florets or diced potatoes for hidden veggies.

Step-by-Step Instructions

Follow these simple steps for perfect results every time. Photos show each stage for clarity.

Prep the sauce base. In a skillet over medium heat, saute onion in 1 tablespoon oil until soft, about 5 minutes. Add garlic, ginger, all spices, tomato paste, and salt. Cook 1 minute until fragrant. (Skip saute for true dump-and-go; flavor will still shine.)
Layer in the slow cooker. Transfer onion-spice mix to a 6-quart slow cooker. Add chicken thighs in a single layer, top with tomato sauce, and scatter butter pieces over everything. Stir gently to coat, keeping chicken mostly submerged. Add cauliflower or potatoes if using.
Cook low and slow. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken reaches 165°F internally and shreds easily. Exact time varies by slow cooker and chicken size; check at minimum time to avoid drying out.Setting2 lb ChickenVisual CueLow4-6 hoursFork-tenderHigh2-3 hours165°F internal
Finish the sauce. Remove chicken to a plate and shred or chop into bite-sized pieces. Stir cream (or coconut milk) into the sauce. Return chicken to slow cooker. If using yogurt, let sauce cool 5 minutes first to prevent curdling, then stir in. Simmer on HIGH 15-30 minutes to thicken. Taste and adjust salt, sugar, or chili.

Serve hot with garnishes and sides.

Quick Variations

Adapt this base recipe for any diet or craving.

Dairy-Free Version
Swap butter for coconut oil or ghee, and use full-fat coconut milk instead of cream. Keeps the rich texture traditional butter chicken craves.

Lighter Healthy Twist
Use chicken breasts, half-and-half instead of cream, and extra cauliflower. Adds protein and cuts calories without sacrificing creaminess.

Keto or Low-Carb
Serve over cauliflower rice, skip sugar (use monkfruit), and load up on low-carb veggies like spinach or zucchini stirred in at the end.

Veggie-Packed or Vegan
Replace chicken with chickpeas and extra cauliflower. Use all coconut milk and vegan yogurt for a plant-based crowd-pleaser.

Extra Spicy
Double chili powder or add cayenne. For mild, reduce garam masala slightly.

Perfect Serving Ideas

Pair this butter chicken with simple sides to round out the meal.

Basmati rice or brown rice absorbs the sauce beautifully.
Warm naan or garlic naan for scooping.
Cauliflower rice keeps it low-carb.
Garnish with chopped cilantro, mint, or parsley.
Add a cool cucumber yogurt salad to balance the richness.

Storage and Freezing Tips

This recipe shines as leftovers.
Fridge: Store in airtight containers up to 5 days. Keep rice separate to avoid sogginess.
Freezer: Portion into freezer bags for up to 3 months. Thaw overnight in fridge.
Reheat: Microwave gently with a splash of water or cream, or warm on stovetop. Chicken stays tender. Ideal for meal prep lunches.

Troubleshooting Common Issues

Run into a snag? Quick fixes here.

Sauce too thin? Simmer uncovered on HIGH 20 minutes or stir in 1 teaspoon cornstarch slurry.
Too acidic? Add 1 teaspoon more sugar or cream to balance tomatoes.
Not creamy enough? Extra butter or yogurt at the end.
Chicken dry? Use thighs next time and don’t overcook past 165°F.
Spicy for kids? Omit chili powder entirely.

Enjoy this comforting slow cooker butter chicken any night of the week!