Name: Slow Cooker Butter Chicken
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Cuisine: Indian
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 or crushed tomatoes (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); Warm naan, for serving; Cooked rice, for serving

A slow-cooker version of butter chicken brings all the rich, comforting flavors of this beloved Indian dish with minimal hands-on time. I let tender chicken thighs simmer in a creamy tomato sauce laced with warm spices, butter, and cream until they’re melt-in-your-mouth soft. It’s a set-it-and-forget-it meal that tastes like I spent hours in the kitchen. Slow Cooker Butter Chicken

Why You’ll Love This Recipe

I love this recipe because it combines convenience with deep, satisfying flavor. With just a bit of prep, I can let the slow cooker take over and return to a rich, aromatic dish that’s perfect for scooping up with naan or piling over steamed rice. The chicken is always juicy thanks to slow cooking, and the creamy, spiced sauce is indulgent and warming. It’s perfect for busy weeknights or when I want to impress without stress.

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 or crushed tomatoes (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)
Warm naan, for serving
Cooked rice, for serving

directions

I heat a large nonstick pan over medium-high heat. Once it’s hot, I add the oil and sauté the onion, garlic, and ginger for 3 to 6 minutes, until golden and aromatic.
Then I stir in the paprika, cumin, turmeric, salt, garam masala, red pepper flakes, and sugar, cooking for 1 to 3 minutes until the spices bloom and smell amazing.
I add the tomatoes, scrape up the browned bits, and let it all cool slightly before transferring the mixture to the slow cooker.
I trim the chicken thighs, leaving a bit of fat for flavor, and coat them well in the sauce. I arrange the pieces smooth side down in a single layer.
I cover and cook on high for 2½–4 hours or on low for 4–6 hours, until the chicken is fully cooked and tender.
I remove the chicken and chop it into bite-sized pieces. I let the sauce cool slightly, then blend it with an immersion blender (or carefully in a regular blender) until smooth.
I stir in the butter and cream until everything is silky and fully combined.
I return the chopped chicken to the sauce, stir in cilantro if I’m using it, taste for seasoning, and serve it hot with rice and naan.

Servings and timing

Servings: 6
Prep time: 25 minutes
Cook time: 4 hours
Total time: 4 hours 25 minutes

Variations

When I want to switch things up, I use boneless chicken breasts instead of thighs, though I find thighs stay more tender. For a lighter version, I’ve replaced heavy cream with plain yogurt or coconut milk. I’ve even added a handful of spinach at the end for extra greens. When I’m craving more heat, I double the red pepper flakes or add a pinch of cayenne.

storage/reheating

I store leftovers in an airtight container in the fridge for 3 to 5 days. When reheating, I gently warm the butter chicken on the stove or in the microwave, adding a splash of cream or water if the sauce has thickened. It also freezes well—after cooling completely, I portion it out and freeze for up to 2 months.

FAQs

Can I make this without a slow cooker?

Yes, I can prepare it on the stovetop by simmering the sauce and chicken in a covered pot over low heat for 45 to 60 minutes, then blend and finish as directed.

What’s the best substitute for heavy cream?

I’ve used coconut milk, plain Greek yogurt (tempered), or even cashew cream with good results. Each one changes the flavor slightly but keeps the richness.

Can I make this dish ahead of time?

Absolutely. I find the flavor gets even better after sitting overnight. I reheat gently before serving and it tastes just as good, if not better.

How spicy is this butter chicken?

It’s mildly spiced. I usually keep the red pepper flakes optional, so I can tailor the heat level to my taste. For more kick, I add extra flakes or a pinch of cayenne.

What sides go well with butter chicken?

I always serve it with fluffy basmati rice and warm naan. I also like a simple cucumber raita or a green salad on the side to balance the richness.

Conclusion

This slow cooker butter chicken is one of those recipes I keep coming back to—it’s rich, flavorful, and so easy to make. I love how the slow cooking intensifies the spices and creates a sauce that’s velvety and indulgent. Whether I’m feeding the family or saving portions for later, this dish never disappoints.