Name: Slow Cooker Butter Chicken
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Cuisine: Indian / Indo‑American
Ingredients: 1 tablespoon melted coconut oil or olive oil; 1 large yellow onion, finely diced (about 1½ cups); 1 tablespoon ginger paste; 1 tablespoon minced garlic; 1¼ teaspoons smoked paprika; 1¼ teaspoons ground cumin; 1¼ teaspoons ground turmeric; 1¼ teaspoons salt; 2¼ teaspoons garam masala; ⅛ teaspoon red pepper flakes (optional); 1 teaspoon sugar (optional); 1 (14.5‑ounce) can diced tomatoes (or crushed, fire‑roasted works well); 2 pounds boneless skinless chicken thighs; 8 tablespoons unsalted butter (sliced into tablespoons); ½ cup heavy cream; ⅓ cup finely chopped cilantro (optional); Naan (for serving); Cooked rice (for serving)

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A slow cooker version of classic butter chicken, this recipe brings tender chicken thighs together with a creamy, spiced tomato sauce for a comforting, richly flavored dish. With the help of your slow cooker, I can achieve all the depth of flavor of traditional butter chicken—without standing over the stove for hours.

Why You’ll Love This Recipe

I love how this recipe blends warm spices with creamy, buttery richness—it’s the kind of dish that tastes like it’s been simmering all day, even when I haven’t had to do much. Cooking it in a slow cooker makes it almost effortless, and the sauce comes out silky and packed with flavor every single time. I can pair it easily with rice or naan for a hearty, satisfying dinner that feels like a cozy night in.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon melted coconut oil or olive oil
1 large yellow onion, finely diced (about 1½ cups)
1 tablespoon ginger paste
1 tablespoon minced garlic
1¼ teaspoons smoked paprika
1¼ teaspoons ground cumin
1¼ teaspoons ground turmeric
1¼ teaspoons salt
2¼ teaspoons garam masala
⅛ teaspoon red pepper flakes (optional)
1 teaspoon sugar (optional)
1 (14.5‑ounce) can diced tomatoes (or crushed, fire‑roasted works well)
2 pounds boneless skinless chicken thighs
8 tablespoons unsalted butter (sliced into tablespoons)
½ cup heavy cream
⅓ cup finely chopped cilantro (optional)
Naan (for serving)
Cooked rice (for serving)

Directions

I start by heating a large nonstick pan over medium-high heat. Once it’s hot, I add the oil and sauté the onion, garlic, and ginger until golden—usually about 3 to 6 minutes.
Then I stir in the smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes (if I want a little heat), and sugar. I keep stirring for another 1 to 3 minutes, just until the spices are fragrant.
I mix in the diced tomatoes, scraping up the browned bits from the bottom of the pan. After letting the mixture cool slightly, I transfer it to the slow cooker.
I trim any excess fat off the chicken thighs (leaving just a bit for flavor), then stir them into the sauce in the slow cooker. I try to arrange them in a single layer, smooth side down.
I cover and cook everything on high for 2½ to 4 hours—or on low for 4 to 6 hours—until the chicken reaches an internal temperature of 165°F.
Once the chicken is done, I remove it and chop it into bite-sized pieces. Then I use an immersion blender to purée the sauce until it’s smooth.
I return the sauce to the slow cooker and stir in the butter and heavy cream until it’s fully combined.
Finally, I add the chopped chicken back into the sauce, stir in the cilantro if I’m using it, and taste to adjust the seasoning.
I serve it hot over rice with naan on the side.

Servings and timing

This recipe makes about 6 servings. It takes approximately 25 minutes to prep and up to 4 hours to cook in the slow cooker (on high), or 6 hours if I prefer to use the low setting. Total time: around 4 hours and 25 minutes.

Variations

If I want to cut back on dairy, I sometimes use coconut milk instead of cream and ghee in place of butter.
For a spicier version, I add more red pepper flakes or a chopped chili to the onion mixture.
I occasionally swap in boneless chicken breasts if that’s all I have, but I’m careful not to overcook them since they dry out more easily than thighs.
To make it vegetarian, I’ve used paneer or chickpeas instead of chicken and it works beautifully.
I like to stir in some peas or spinach at the end for extra color and nutrition.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 to 5 days. When I reheat it, I do it gently on the stove or in the microwave, adding a splash of water or cream if the sauce has thickened too much. It freezes well too—I just make sure to cool it fully before transferring it to a freezer-safe container.

FAQs

How do I prevent the sauce from curdling when I add the cream?

I make sure the sauce has cooled slightly before stirring in the cream. This helps prevent curdling, especially if the slow cooker is still very hot.

Can I skip blending the sauce?

I could, but I find the texture is so much smoother and richer when it’s puréed. If I’m short on time, I use an immersion blender right in the slow cooker.

Can I use chicken breast instead of thighs?

Yes, but I have to be careful with the timing—breasts tend to dry out more quickly in the slow cooker. I often reduce the cooking time slightly if I go this route.

Is it possible to make this dish ahead of time?

Absolutely. I often prepare it the day before, refrigerate it overnight, and then reheat it gently. The flavors deepen even more after sitting for a bit.

What’s the best way to serve this butter chicken?

I love serving it over fluffy basmati rice with a side of warm naan. Sometimes I garnish it with extra cilantro or a dollop of yogurt for contrast.

Conclusion

This slow cooker butter chicken has become one of my favorite comfort meals—it’s rich, satisfying, and surprisingly simple to make. With bold spices, a creamy sauce, and tender chicken, it’s everything I want in a homemade takeout-style dish. Plus, the slow cooker does most of the heavy lifting. Whether it’s for a weeknight dinner or a cozy weekend treat, this dish always hits the spot.

Slow Cooker Butter Chicken

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Author: Sue
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Yield: 6 servings
Category: Dinner / Slow Cooker
Method: Slow Cooker / Crockpot
Cuisine: Indian / Indo‑American
Diet: Halal

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Description

A slow cooker version of classic butter chicken with tender chicken thighs in a creamy, spiced tomato sauce.

Instructions

Heat a large nonstick pan over medium‑high heat. Add the oil, and once hot, sauté onion, garlic, and ginger, stirring occasionally, until golden (3–6 minutes).
Add smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1–3 minutes until fragrant.
Stir in the diced tomatoes, scraping the bottom of the pan. Let the mixture cool slightly, then transfer it to the slow cooker.
Trim excess fat from the chicken thighs (leaving a little fat for flavor). Add the thighs to the slow cooker and stir to coat them in the sauce. Arrange the thighs in a single layer, smooth side down.
Cover and cook on high for 2½–4 hours (or on low for 4–6 hours), until the chicken reaches 165 °F (74 °C).
Remove the chicken and chop into bite‑sized pieces. Use an immersion blender (or transfer to a regular blender) to purée the sauce until smooth. (Blend carefully — see Notes.)
Return the blended sauce to the slow cooker. Stir in the butter and heavy cream until smooth and fully combined.
Add the chopped chicken back into the sauce. Stir in cilantro (if using). Adjust seasoning as needed.
Serve hot over rice with warmed naan on the side.

Notes

You can use pre‑prepared ginger and garlic paste from the refrigerated section to save time.
Don’t skip the garam masala — it’s essential for authentic butter chicken flavor.
Chicken thighs are preferred because they stay juicy in the slow cooker. Chicken breasts may dry out.
Warm naan by spraying with oil and lightly grilling, or heating in a skillet, toaster, or microwave (under a damp towel).
Let the sauce cool slightly before blending to avoid spills or burns. If using a blender not designed for hot liquids, secure the lid with a towel to contain steam.
Leftovers can be stored in a sealed container in the fridge for 3–5 days. Reheat gently and add a splash of cream or water if the sauce has thickened too much.