Slow Cooker Butter Chicken

This rich and creamy Slow Cooker Butter Chicken is packed with warm Indian-inspired spices, tender chicken, and a velvety tomato-butter sauce. Serve it over steamed basmati rice with warm naan for a comforting meal.

Ingredients

For the Chicken

• 2 lbs (900 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)

For the Sauce

• 2 tbsp butter
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (15 oz/425 g) can tomato sauce or crushed tomatoes
• 2 tbsp tomato paste
• 1 cup (240 ml) heavy cream
• ½ cup (120 g) plain Greek yogurt
• 1 tbsp brown sugar or honey
• 1 tsp garam masala
• 1 tsp paprika
• 1 tbsp lemon juice

For Garnish

• 2 tbsp chopped fresh cilantro
• Cooked basmati rice
• Warm naan bread

Instructions

1. Season the Chicken

• Toss the chicken with the salt, pepper, paprika, cumin, coriander, garam masala, turmeric, and cayenne.

2. Build the Slow Cooker

• Place the seasoned chicken in the slow cooker.
• Add the onion, garlic, ginger, tomato sauce, tomato paste, butter, brown sugar, and the additional garam masala and paprika.
• Stir to combine.

3. Cook

• Cover and cook on:
  • Low: 5–6 hours
  • High: 2½–3½ hours

The chicken should be tender and cooked through.

4. Finish the Sauce

• Stir in the heavy cream, Greek yogurt, and lemon juice.
• Cover and cook on Low for another 15–20 minutes, just until heated through. Avoid boiling after adding the dairy.

5. Serve

• Garnish with fresh cilantro.
• Serve over steamed basmati rice with warm naan.

Optional Add-Ins

• 1 cup frozen peas (stir in during the last 15 minutes)
• 1 cup baby spinach
• ½ cup cashew cream for an even richer sauce
• Extra butter for a more luxurious finish

Tips

• Chicken thighs stay especially tender during slow cooking.
• If you’d like a thicker sauce, leave the lid off for the last 20–30 minutes of cooking or stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
• For deeper flavor, briefly sauté the onion, garlic, and ginger before adding them to the slow cooker.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Yield: 6 servings.