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Slow Cooker Butter Chicken

This Slow Cooker Butter Chicken is a rich, creamy, and flavorful twist on the classic Indian-inspired dish. Tender chicken slow-cooked in a velvety tomato cream sauce with warm spices makes this recipe perfect for cozy crock pot dinners and easy weeknight meals. Whether you're using chicken thighs or chicken breast, this butter chicken crockpot recipe delivers bold flavor with minimal effort. It’s one of the most comforting and reliable chicken slow cooker recipes you’ll ever make.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or chicken breast
  • 1 tablespoon butter
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder optional
  • 1 cup tomato sauce
  • ½ cup tomato paste
  • 1 cup coconut milk or heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional for Serving
  • Fresh chopped cilantro
  • Cooked basmati rice
  • Warm naan bread

Method
 

  1. Prepare the Chicken
  2. Place chicken thighs or chicken breast into the slow cooker. Trim excess fat if needed.
  3. Sauté Aromatics (Optional but Recommended)
  4. In a skillet over medium heat, melt butter. Add diced onion and cook for 3–4 minutes until softened.
  5. Stir in garlic and ginger; cook for 30 seconds until fragrant.
  6. Add garam masala, cumin, paprika, turmeric, and chili powder. Stir for another 30 seconds to toast spices.
  7. Transfer mixture to the slow cooker.
  8. Add Sauce Ingredients
  9. Pour tomato sauce and tomato paste into the slow cooker. Add salt and pepper.
  10. Stir gently to coat the chicken evenly.
  11. Slow Cook
  12. Cover and cook:
  13. Low: 6–7 hours
  14. High: 3–4 hours
  15. Chicken should be tender and fully cooked.
  16. Add Cream
  17. About 20–30 minutes before serving, stir in coconut milk or heavy cream.
  18. Cover and cook on low until the sauce thickens and becomes creamy.
  19. Serve
  20. Serve hot over basmati rice or with naan bread. Garnish with fresh cilantro if desired.

Notes

Chicken thighs stay juicier during long cooking.
For a lighter version, use light coconut milk.
Adjust spice level to taste.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months.