Why You’ll Love This Recipe

• Hands-off cooking: Just toss everything in the slow cooker and let it do the work.
• Rich, restaurant-style flavor: The long, slow cook time deepens the spices and makes the chicken fall-off-the-bone tender.
• Customizable: Swap in dairy-free ingredients or adjust the spice level to suit your taste.
• Meal prep friendly: It reheats beautifully, so make a big batch for leftovers!

Slow Cooker Butter Chicken Ingredients

Here’s what you’ll need to make this dreamy dish:

For the Chicken and Marinade:

• 2 lbs (900g) boneless, skinless chicken thighs (or breasts if you prefer)
• 1 cup plain yogurt (or dairy-free yogurt for the dairy-free version)
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp cayenne pepper (adjust for heat)

For the Sauce:

• 1 tbsp olive oil or ghee
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz/400g) crushed tomatoes
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• 2 tbsp butter (or dairy-free butter for the dairy-free version)
• 1 tsp garam masala
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp salt (or to taste)
• 1 tbsp honey or sugar (optional, to balance acidity)
• Fresh cilantro, chopped (for garnish)

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, mix together the yogurt, lemon juice, garlic, ginger, salt, cumin, coriander, turmeric, and cayenne pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

2. Sear the Chicken (Optional but Recommended)

For extra depth of flavor, heat a skillet over medium-high heat. Add a drizzle of oil and sear the chicken for 2-3 minutes per side until lightly browned. This step isn’t mandatory, but it adds a lovely caramelized flavor to the dish.

3. Slow Cook the Chicken

Transfer the marinated chicken to your slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is tender and shreds easily with a fork.

4. Make the Sauce

While the chicken cooks, heat the olive oil or ghee in a saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and golden. Stir in the garlic and ginger, cooking for another minute until fragrant.

Add the crushed tomatoes, garam masala, paprika, cumin, salt, and honey (if using). Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

5. Combine and Finish

Once the chicken is done, shred it right in the slow cooker using two forks. Pour the sauce over the chicken and stir to combine. Add the heavy cream (or coconut milk) and butter, and stir well. Cook on LOW for another 15-30 minutes to let the flavors meld.

6. Garnish and Serve

Sprinkle with fresh cilantro and serve hot with naan, rice, or roti. For an extra touch, drizzle with a little extra cream or sprinkle with toasted cashews.

Back to Top

Dairy-Free Option: Just as Creamy and Delicious!

Don’t let dairy stop you from enjoying this classic dish! Here’s how to make it dairy-free without sacrificing creaminess:

• Swap the yogurt: Use plain coconut yogurt or almond yogurt in the marinade.
• Replace the heavy cream: Full-fat coconut milk works perfectly—just make sure to stir well before adding to the slow cooker.
• Use dairy-free butter: Brands like Earth Balance or Miyoko’s are great alternatives.

The result? A luscious, dairy-free butter chicken that’s just as rich and satisfying as the original.

Tips for the Best Slow Cooker Butter Chicken

Want to take your butter chicken to the next level? Try these tips:

Make It Extra Tender

• Use chicken thighs—they stay juicy and tender, even after long cooking.
• Don’t overcook the chicken; it’s done when it reaches 165°F (74°C) internally.

Adjust the Spice Level

• For a milder curry, reduce or omit the cayenne pepper.
• For extra heat, add a diced jalapeño or serrano pepper when sautéing the onions.

Thicken the Sauce

• If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the slow cooker during the last 30 minutes of cooking.
• Alternatively, remove the lid in the last hour to let the sauce reduce.

Freeze for Later

• This dish freezes beautifully! Let it cool completely, then store in airtight containers for up to 3 months. Reheat in the microwave or on the stovetop with a splash of water or broth.

Serving Suggestions

Butter chicken is incredibly versatile—here are some delicious ways to serve it:

• With naan or roti: Perfect for scooping up every last bit of sauce.
• Over basmati rice: A classic pairing that soaks up the flavors beautifully.
• With cauliflower rice: A low-carb option that still feels indulgent.
• As a filling for wraps or tacos: Add some sliced cucumbers and a drizzle of yogurt for a fun twist.
• With a side of raita: Cooling cucumber or mint raita balances the heat of the curry.

Why This Recipe Works for Busy Weeknights

Life is hectic, and weeknight dinners should be easy—without sacrificing flavor. Here’s why this slow cooker butter chicken is a game-changer:

• Minimal prep: Most of the work is done upfront with the marinade, and the slow cooker does the rest.
• One-pot meal: Less cleanup means more time to relax after dinner.
• Kid-friendly: The mild, creamy sauce is a hit with both kids and adults.
• Budget-friendly: Chicken thighs are affordable, and you can stretch the meal further with rice or naan.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts will work, but they can dry out if overcooked. Cook them for the shortest time possible (2-3 hours on LOW) and check them early to ensure they don’t overcook.

Can I make this recipe in an Instant Pot?

Absolutely! Use the sauté function to sear the chicken and onions, then pressure cook on high for 10 minutes with a natural release. Finish with the sauce ingredients and simmer to thicken.

How can I make this recipe spicier?

Add more cayenne pepper, a diced chili, or a pinch of red pepper flakes. Adjust to taste and remember that the heat will mellow slightly as the dish cooks.

What can I substitute for garam masala?

If you don’t have garam masala, try a mix of ½ tsp each of cumin, coriander, cardamom, and black pepper. It won’t be identical, but it’ll add warmth and depth.

Can I use canned coconut milk instead of heavy cream?

Yes! Full-fat coconut milk is an excellent dairy-free substitute. Stir well before adding to the slow cooker to ensure a creamy texture.

Back to Top