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Slow Cooker Indian Butter Chicken

Slow Cooker Indian Butter Chicken delivers tender chicken in a vibrant tomato-spice sauce that thickens and turns creamy without standing over the stove. Cook it low for 5–6 hours, then finish on high until rich and spoonable—ideal over basmati rice with naan.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs, boneless skinless
Sauce base
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp butter
  • 3 tbsp tomato paste
Spices
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
  • 0.5 tsp salt to taste Use to season to your preference.
Creamy finish
  • 1 can (13.5 oz) coconut milk Or use 1 cup heavy cream instead.
  • 1 cup heavy cream Added at the end; use as an alternative to coconut milk.
Serve
  • 0.5 basmati rice For serving.
  • 0.5 naan For serving.
  • 1 fresh cilantro For garnish.

Equipment

  • 1 slow cooker

Method
 

Build the butter chicken in the slow cooker
  1. Place the chicken thighs in the slow cooker, then add crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, and all spices (garam masala, cumin, turmeric, chili powder, and coriander). Stir to combine so the chicken is coated in the sauce base.
  2. Cook on Low for 5–6 hours, or on High for 3 hours, until the chicken is very tender and easily pulls apart.
Shred and make it creamy
  1. Shred the chicken directly in the sauce until well distributed through the tomato-spice base.
  2. Stir in coconut milk (or heavy cream) and cook on High for 20–30 minutes, until the sauce looks rich, creamy, and slightly thickened.
Season and serve
  1. Season with salt to taste, then serve hot over basmati rice with naan and fresh cilantro for garnish.

Notes

Pro tip: if your sauce seems thin after the High finish, continue cooking in 10-minute increments until it coats the back of a spoon. Store leftovers in the refrigerator up to 4 days. Freeze up to 2 months; thaw overnight in the fridge and reheat gently. For a dairy-free version, use coconut milk (skip heavy cream).