Ultimate Slow Cooker Butter Chicken
This slow cooker butter chicken recipe delivers authentic Indian flavors with minimal effort. Tender chicken simmers in a rich, creamy tomato-based sauce infused with aromatic spices, making it the perfect hands-off meal for a weeknight or weekend gathering.
Equipment
- Slow cooker
- Large skillet
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- Wooden spoon or spatula
- Two forks
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated or 2 tbsp ginger garlic paste
- 2 tbsp tomato paste
- 1 cup heavy cream
- 4 tbsp butter, divided
- 2 tsp garam masala
- 1 tsp turmeric powder
- ½ tsp chili powder or cayenne pepper
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tbsp sugar
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, for serving optional
- Naan bread, for serving optional
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch pieces.
- Sauté the Aromatics: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger paste and cook for another minute, until fragrant.
- Bloom the Spices: Stir in the tomato paste, garam masala, turmeric powder, chili powder (or cayenne pepper), cumin powder, coriander powder, paprika, salt, and pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Combine in the Slow Cooker: Transfer the sautéed mixture to your slow cooker. Add the diced tomatoes, sugar, and the chicken pieces. Stir to combine, ensuring the chicken is coated in the sauce.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shredded with a fork.
- Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker.
- Add the Cream and Butter: Stir in the heavy cream and the remaining 2 tablespoons of butter. Cook for another 15-20 minutes, or until the sauce is heated through and slightly thickened.
- Garnish and Serve: Garnish with fresh cilantro and serve hot over basmati rice or with naan bread.
Notes
For best results, don't skip sautéing the aromatics to develop a deeper flavor. Adjust the chili powder to your preferred spice level. If you don't have fresh ginger-garlic paste, use pre-made or substitute with 1 teaspoon of ginger powder and 2 teaspoons of garlic powder. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.