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Slow cooker butter chicken recipe
Isla Marie

Slow Cooker Butter Chicken

A rich, creamy butter chicken made effortlessly in the slow cooker. Tender chicken simmers in a warm, tomato-based sauce with gentle spices, finished with butter and cream for a comforting, family-friendly meal that pairs perfectly with rice or naan.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 430
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken thighs or breasts
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 can 14–15 oz crushed tomatoes or tomato puree
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¾ cup heavy cream
  • 1½ teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or mild chili powder
  • 1 teaspoon salt adjust to taste
  • Optional: fresh cilantro for garnish

Equipment

  • Slow cooker (4–6 quart)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Add onion, garlic, ginger, crushed tomatoes, olive oil, garam masala, cumin, paprika, and salt to the slow cooker. Stir to combine.
  2. Add the chicken and turn to coat evenly in the sauce.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
  4. Reduce heat to LOW. Stir in butter and heavy cream until the sauce is smooth and creamy.
  5. Let cook for an additional 10–15 minutes to warm through.
  6. Taste and adjust seasoning if needed. Garnish with cilantro before serving.

Video

Notes

  • Chicken thighs stay juicier, but breasts work if not overcooked.
  • Add dairy at the end to prevent separation.
  • For a dairy-free version, use coconut cream and dairy-free butter.