If you’ve been on the hunt for an easy, comforting, and absolutely luscious dinner, you’re going to want to stick around for this one. My Slow Cooker Butter Chicken Recipe is hands down one of the coziest meals I come back to time and again. It’s got that perfect balance of creamy, spicy, and buttery goodness, all slow-cooked to tender perfection. Trust me, once you try this, your slow cooker will become your best kitchen buddy.
Why You’ll Love This Recipe
- Effortlessly Tender Chicken: Slow cooking gently breaks down the chicken so it melts in your mouth every time.
- Rich, Creamy Sauce: The blend of tomato, spices, and coconut milk creates a sauce that’s bursting with flavor but totally smooth.
- Set It and Forget It: Minimal hands-on time means you can prep in the morning and come back to a restaurant-worthy meal.
- Family Favorite: My family goes crazy for this butter chicken—perfect for busy weeknights or meal prep.
Ingredients You’ll Need
The magic of this Slow Cooker Butter Chicken Recipe lies in the harmony of spices, creamy elements, and fresh aromatics. Each ingredient plays a role to deliver that signature buttery, smoky, and subtly sweet flavor.
- Unsalted butter: Using real butter gives the sauce a rich, silky texture that you just can’t beat.
- Onion: Adds sweetness and depth when sautéed lightly before slow cooking.
- Garlic: Fresh minced garlic gives a fragrant kick that balances the creamy sauce perfectly.
- Fresh ginger: I always use fresh—pre-minced just doesn’t have that punch. Ginger brightens the whole dish.
- Tomato sauce: The base of the sauce, smooth and rich without being chunky.
- Tomato paste: Concentrates the tomatoey flavor and adds that lovely reddish color.
- Water: Just a splash to loosen the sauce slightly before slow cooking.
- Garam masala: This spice blend is essential—it brings warmth and complexity that define butter chicken.
- Ground cumin: Earthy notes that play nicely with the garam masala.
- Chili powder: Just enough to add a gentle heat without overwhelming the sauce.
- Ground turmeric: Adds mild earthiness and that beautiful golden hue.
- Salt: To enhance and balance all the flavors. Adjust to taste!
- Boneless, skinless chicken breasts: They stay tender and soak up all the sauce flavors.
- Full fat coconut milk: This adds creaminess and a subtle tropical undertone that makes the dish extra special.
Variations
I love how versatile this Slow Cooker Butter Chicken Recipe is—you really can customize it to fit your cravings or what you have on hand. Here are a few of my favorite tweaks you might want to try.
- Make it spicy: When I want more heat, I add a pinch of cayenne or diced green chilies to the slow cooker—it wakes up the flavors beautifully.
- Dairy alternative: Swapping coconut milk for full-fat yogurt at the end works too, giving a tangy creaminess that’s delightful.
- Chicken thighs instead of breasts: Totally tried this! Thighs make the dish even juicier and forgive a longer cook time without drying out.
- Vegetarian twist: I’ve subbed chickpeas and cauliflower for chicken, and it’s just as satisfying—perfect for meatless nights.
How to Make Slow Cooker Butter Chicken Recipe
Step 1: Sauté Your Aromatics
Start by melting half the butter in a skillet over medium heat. Toss in your chopped onion and let it soften, about 2-3 minutes—don’t rush this step because it builds the foundation for your sauce’s flavor. Next, add the minced garlic and ginger, sauté for about 30 seconds until fragrant, then promptly transfer everything into your slow cooker.
Step 2: Combine the Sauce Ingredients
To the slow cooker, add tomato sauce, tomato paste, water, and all your spices: garam masala, cumin, chili powder, turmeric, and salt. Stir until everything is beautifully combined. The aroma at this point is already delicious—I always take a deep breath here!
Step 3: Add Butter and Chicken
Cut the remaining butter into small pieces and nestle them into the sauce. This trick ensures your sauce ends up irresistibly smooth and buttery. Now, tuck your chicken pieces into the sauce, making sure each piece is coated in all that flavorful goodness.
Step 4: Slow Cook to Tender Perfection
Cover and set your slow cooker to low for 4-5 hours or high for 2-3 hours. You’re aiming for tender chicken cooked through to 165°F. Slow cooking lets those spices fully develop, so be patient—it’s worth the wait.
Step 5: Finish with Coconut Milk and Chop
When the chicken is cooked, remove it carefully to a cutting board and let it rest for a few minutes. Meanwhile, stir the full-fat coconut milk into the slow cooker sauce—it mellows the spices and adds creamy richness. Chop the chicken into bite-sized pieces and return it to the sauce for the final meld.
Step 6: Serve and Enjoy
Scoop the buttery chicken over fluffy rice, grab some warm naan on the side, and sprinkle chopped fresh cilantro on top if you’re feeling fancy. Done and done!
Pro Tips for Making Slow Cooker Butter Chicken Recipe
- Sauté First: Don’t skip softening your onions and aromatics; it adds a sweetness and depth that’s key to a rich sauce.
- Butter Bits: Adding butter in chunks throughout cooking creates an ultra-creamy texture without greasiness.
- Spice Adjustment: Taste and adjust salt or chili at the end—you can always add more, but can’t take it out.
- Rest Chicken: Letting the chicken rest before chopping keeps it juicy and tender when you toss it back in the sauce.
How to Serve Slow Cooker Butter Chicken Recipe
Garnishes
I always top my butter chicken with a handful of freshly chopped cilantro for that burst of bright, herbaceous flavor. Sometimes I add a drizzle of extra coconut milk or a squeeze of lime to brighten it up. For an extra touch, toasted cashews sprinkled on top bring a lovely crunch that my family loves.
Side Dishes
Rice and naan are classic, and for good reason. I usually pair this dish with basmati rice for fragrance and fluff, plus warm garlic naan to sop up the sauce. Roasted or steamed veggies, like green beans or broccoli, make a great fresh and crunchy contrast on the side.
Creative Ways to Present
For a dinner party, I like serving this butter chicken in mini clay pots or small ramekins so each guest has their own beautifully sauced portion. You can also jazz it up by garnishing with edible flowers or finely sliced red onions pickled in vinegar for a tangy pop. Presentation is such a fun way to make a rustic slow cooker meal feel special.
Make Ahead and Storage
Storing Leftovers
I store leftover butter chicken in an airtight container in the fridge, and it keeps really well for up to 4 days. The flavors actually intensify overnight, so you’re in for a treat the next day. Just give it a good stir before reheating.
Freezing
This recipe freezes beautifully. After cooking and cooling, I portion it out into freezer-safe containers or bags. It stays delicious for up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating gently.
Reheating
Reheating is simple—just warm your butter chicken gently on the stove over low heat, stirring occasionally to keep the sauce silky. You can add a splash of water or coconut milk to loosen the sauce if it’s thickened too much. Avoid the microwave if you want to preserve the creamy texture, but if you do use it, cover loosely and stir halfway through.
FAQs
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Can I use chicken thighs instead of chicken breasts in this Slow Cooker Butter Chicken Recipe?
Absolutely! Chicken thighs tend to be juicier and more forgiving in slow cookers because they’re fattier. Just keep an eye on the cooking time—thighs can sometimes handle a bit longer without drying out. I often use thighs for a richer flavor and tender texture.
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Is it necessary to sauté the onions, garlic, and ginger first?
While you can skip this step, I highly recommend sautéing these aromatics first. It softens the onion and brings out their natural sweetness, resulting in a deeper, more complex sauce that you just won’t get with raw additions.
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Can I make this Slow Cooker Butter Chicken Recipe in an Instant Pot?
Yes! Using the sauté function, brown your onions, garlic, and ginger first. Then add all the ingredients and use the “poultry” or manual setting for about 10 minutes. Let it natural release for at least 10 minutes before opening. This gives you buttery, tender chicken in a fraction of the time.
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What can I serve with this butter chicken to make a complete meal?
Classic choices are basmati rice and naan bread, which soak up the sauce perfectly. Adding a side of lightly steamed veggies or a fresh cucumber salad balances the richness beautifully.
Final Thoughts
One of the best parts about this Slow Cooker Butter Chicken Recipe is how it somehow feels fancy and cozy all at once. It’s a dish I turn to when I want to impress but don’t want to spend hours in the kitchen. Every time I make it, the rich sauce, tender chicken, and beautiful spices remind me why it’s such a beloved classic—and why I keep sharing it with friends just like you. So go ahead, give it a try and enjoy a little slice of comfort right from your slow cooker.
Print
Slow Cooker Butter Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian
Description
This Slow Cooker Butter Chicken recipe delivers tender, juicy chicken simmered in a rich, flavorful tomato and coconut milk sauce infused with classic Indian spices. Perfect for a hands-off meal, it’s served best over rice with naan bread and fresh cilantro for a comforting, authentic dinner experience.
Ingredients
Butter Chicken Sauce
- 2 tablespoons unsalted butter, divided
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 8 ounces tomato sauce
- 6 ounces tomato paste
- ¼ cup water
- 1 tablespoon garam masala
- 1 ½ teaspoons ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground turmeric
- ¾ teaspoon salt
- ¾ cup full fat coconut milk
Chicken
- 2 pounds boneless, skinless chicken breasts
To Serve (optional)
- Cooked rice
- Naan bread
- Chopped fresh cilantro
Instructions
- Sauté Onion: Heat 1 tablespoon of the butter in a skillet over medium heat until melted. Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and fresh ginger, cooking for about 30 seconds to release their flavors. Remove the skillet from heat.
- Combine Sauce Ingredients: Transfer the onion, garlic, and ginger mixture to the slow cooker. Add tomato sauce, tomato paste, water, garam masala, ground cumin, chili powder, turmeric, and salt. Stir well to combine all spices and sauces.
- Add Butter and Chicken: Cut the remaining tablespoon of butter into two pieces and stir into the slow cooker sauce. Nestle the boneless, skinless chicken breasts into the sauce ensuring they’re well coated.
- Slow Cook Chicken: Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches an internal temperature of at least 165°F and is tender.
- Rest Chicken & Add Coconut Milk: Remove the cooked chicken breasts to a cutting board and let rest for a few minutes. Meanwhile, stir the full fat coconut milk into the slow cooker sauce for a creamy texture.
- Chop and Return Chicken: Chop the rested chicken into bite-sized pieces and return them to the slow cooker. Stir to combine evenly with the sauce.
- Serve: Serve the butter chicken hot over cooked rice, accompanied by warm naan bread. Garnish with chopped fresh cilantro as desired for extra freshness and flavor.
Notes
- Full fat coconut milk adds rich creaminess and depth to the sauce; do not substitute with light coconut milk for best results.
- For extra spice, consider adding extra chili powder or cayenne pepper to taste.
- Chicken thighs can be used instead of breasts for a more tender, juicy texture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- This recipe can easily be doubled for larger gatherings using a bigger slow cooker.
Nutrition
- Serving Size: 1 serving (approx. 1 cup sauce with chicken, excluding rice or bread)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
