If you love rich, cozy flavors but don’t want to hover over the stove, this slow cooker butter chicken is your new weeknight hero. It’s creamy, mildly spiced, and incredibly satisfying, with tender pieces of chicken simmered in a velvety tomato-butter sauce. Everything goes into the slow cooker, and a few hours later you’ve got a meal that tastes like it came from your favorite Indian restaurant.

Serve it with rice or warm naan, and dinner is done. It’s approachable, crowd-pleasing, and perfect for leftovers.

What Makes This Recipe So Good

Set-it-and-forget-it: Once everything is in the slow cooker, you only need a quick stir at the end to finish the sauce.
Restaurant-style flavor at home: The combination of tomato, butter, cream, and warm spices creates that classic butter chicken taste.
Flexible with protein: Works with chicken thighs or breasts. You can even swap in paneer or chickpeas for a vegetarian version.
Kid-friendly spice level: It’s rich and aromatic without being too hot.
You can easily add more heat if you like.
Great for meal prep: The flavors get even better the next day, and it freezes well.

Cooking process of slow cooker butter chicken

Shopping List

2 pounds boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces
1 large yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14–15 ounces) crushed tomatoes (or tomato puree)
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1/4 cup plain yogurt (Greek or regular)
4 tablespoons unsalted butter
2 tablespoons tomato paste
2 tablespoons ghee (optional, for extra richness)
2 tablespoons lemon juice
2 teaspoons garam masala
2 teaspoons ground cumin
1.5 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1/2–1 teaspoon cayenne pepper (adjust to taste)
1–1.5 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons brown sugar or honey (optional, to balance acidity)
Fresh cilantro, chopped (for garnish)
Cooked basmati rice and/or naan, for serving

How To Make Slow Cooker Butter Chicken

Prep the aromatics: Finely chop the onion, and mince the garlic and ginger. Cut the chicken into bite-size pieces and pat dry with paper towels.
Make the spice base: In a bowl, whisk together crushed tomatoes, tomato paste, yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, black pepper, and brown sugar or honey if using.
Load the slow cooker: Add the chopped onion to the bottom of the slow cooker. Place the chicken on top.
Pour the tomato-spice mixture over the chicken and stir to coat.
Add the fats: Dot the top with butter and ghee (if using). These will melt into the sauce as it cooks, giving that classic silky texture.
Cook low and slow: Cover and cook on Low for 5–6 hours, or on High for 2.5–3 hours, until the chicken is very tender but not shredding apart.
Finish the sauce: Stir in the heavy cream. Taste and adjust salt, lemon juice, and heat.
If the sauce is thin, let it cook uncovered on High for 10–15 minutes to thicken slightly.
Rest and serve: Let the butter chicken sit for 5 minutes, then garnish with chopped cilantro. Serve hot with basmati rice and warm naan.

Final plated dish of slow cooker butter chicken

How to Store

Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen over time.
Freezer: Cool completely, then freeze in portions for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove over low heat or in the microwave at 50–60% power. Add a splash of water or cream if the sauce thickens too much.

Health Benefits

Protein-rich: Chicken provides complete protein to keep you full and support muscle repair.
Anti-inflammatory spices: Turmeric, ginger, and garlic bring compounds like curcumin and allicin, which support overall wellness.
Balanced fats: Butter and cream make the dish rich and satisfying, while using thighs keeps it juicy. You can lighten it with half-and-half or coconut milk if you prefer.
Customizable calories: Serving with cauliflower rice or a side salad instead of extra naan keeps the meal lighter without losing flavor.

Pitfalls to Watch Out For

Overcooking the chicken: Even in a slow cooker, chicken can dry out if left too long.
Check at the early end of the time range.
Curdled dairy: Adding yogurt or cream too early can cause splitting. Keep yogurt in the sauce from the start only if it’s well whisked with tomatoes, and always stir in cream at the end.
Watery sauce: Some slow cookers trap more moisture. If the sauce looks thin, uncover and cook on High until it reduces.
A small knob of butter can help emulsify.
Underseasoning: Tomato-based sauces need enough salt and acidity. Taste at the end and adjust with salt and a squeeze of lemon.
Too spicy or too mild: Start with less cayenne, then add more to taste at the end.

Tasty top-view of served slow cooker butter chicken

Variations You Can Try

Dairy-free: Use coconut milk instead of cream and coconut oil instead of butter/ghee. It adds a subtle sweetness that works well with the spices.
Vegetarian: Swap chicken for cubed paneer or a mix of chickpeas and cauliflower.
Add them halfway through to prevent overcooking.
Tomato-forward: For a brighter sauce, add an extra tablespoon of tomato paste and a pinch more sugar to balance.
Extra smoky: Use smoked paprika and a dash of liquid smoke or char a cinnamon stick slightly before adding it.
High-protein, lighter cream: Stir in strained Greek yogurt at the end instead of cream. Temper with some hot sauce from the pot to prevent curdling.
Spicy version: Add chopped green chilies or increase cayenne to 1.5 teaspoons for real heat.

FAQ’s For Slow Cooker Butter Chicken

Can I use chicken breasts instead of thighs?

Yes. Breasts work fine but cook a bit faster. Check for doneness on Low around 4.5–5 hours or on High around 2–2.5 hours to avoid drying out.

Do I need to sear the chicken first?

No, not necessary for this recipe. Searing adds a touch of flavor, but the slow cooker develops plenty of richness, and skipping the sear keeps it simple.

Can I make it ahead?

Absolutely. The sauce tastes even better the next day. Store it in the fridge and reheat gently, adding a splash of cream or water to loosen the sauce.

What can I serve with butter chicken?

Basmati rice and naan are classics. You can also serve with jeera (cumin) rice, quinoa, or cauliflower rice for a lighter option, plus a crisp cucumber salad.

How can I thicken the sauce without more cream?

Uncover the slow cooker and cook on High for 10–20 minutes to reduce. You can also stir in a tablespoon of cashew butter for body and a subtle nutty flavor.

Is butter chicken very spicy?

It’s usually mild with warmth from the spices, not burning heat. Adjust cayenne and chilies to suit your taste.

Can I double the recipe?

Yes, as long as your slow cooker can handle the volume without being more than three-quarters full. You may need to extend the cooking time by 30–45 minutes.

In Conclusion

Slow cooker butter chicken brings big, comforting flavors with almost no effort. A handful of pantry spices, a few simple steps, and your slow cooker does the rest.

It’s the kind of meal that works for busy weeknights, cozy weekends, and easy entertaining. Keep it mild, turn up the heat, or tweak the dairy to suit your needs—this recipe is flexible, forgiving, and always satisfying. Grab some rice or naan, garnish with cilantro, and enjoy a bowl of creamy, gently spiced comfort.