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Slow Cooker Creamy Indian Butter Chicken

This slow cooker version of Slow Cooker Butter Chicken delivers a rich, creamy sauce with warm Indian spices and just the right amount of heat. It’s an easy, hands-off meal that fills the house with comforting aromas and pairs beautifully with rice, naan, or steamed vegetables. If you’ve wanted to make butter chicken at home but were intimidated by stove-top techniques, this crockpot recipe makes it approachable and family-friendly.

Butter chicken cooked in a crockpot.

What is Butter Chicken

Butter chicken is a classic Indian dish of tender chicken simmered in a spiced tomato-based sauce enriched with butter and cream (or coconut milk for a dairy-free twist). Typical seasonings include garam masala, cumin, turmeric, ginger, and garlic, which combine to give the sauce a warm, complex flavor. In this slow cooker version, the long, gentle cooking melds the spices and creates a velvety sauce with minimal effort.

Recipe Ingredients

Ingredients for butter chicken on a table.
  • Chicken: Boneless, skinless chicken breasts cut into 2″ cubes for even, tender cooking.
  • Chicken Stock: Adds depth and helps form the sauce base.
  • Tomato Paste: Concentrated tomato flavor that creates the body of the sauce.
  • Butter: Salted butter adds richness and rounds out the spices.
  • Yellow Onion: Finely grated or diced to blend into the sauce.
  • Full-Fat Coconut Milk: Gives the sauce a creamy finish and meshes well with the spices (can be substituted with heavy cream if preferred).
  • Spices & Aromatics: Garlic, ginger, cinnamon, salt, cumin, turmeric, garam masala, brown sugar, and lemon juice for brightness.

Step-by-Step Directions

collage of images showing how to make butter chicken in a slow cooker.
  1. Combine the sauce: In the slow cooker, whisk together chicken stock, tomato paste, lemon juice, minced garlic, grated ginger, cinnamon, salt, cumin, turmeric, garam masala, and brown sugar until smooth.
  2. Add the chicken and onion: Stir in the cubed chicken and grated or finely diced yellow onion so the pieces are coated in the sauce.
  3. Add butter: Scatter the butter pieces over the top of the chicken mixture.
  4. Cook low and slow: Cover and cook on HIGH for 3–4 hours or on LOW for about 6 hours, until the chicken is cooked through and very tender.
  5. Finish with coconut milk: Stir in the canned full-fat coconut milk and continue cooking for another 20–30 minutes to heat through and meld the flavors.
  6. Garnish and serve: Taste and adjust seasoning as needed, then garnish with chopped fresh cilantro and serve warm.
butter chicken cubes in a slow cooker with cilantro.

How to Serve

  • Serve over jasmine or basmati rice for a classic pairing.
  • Offer warm naan or flatbread to scoop up the sauce.
  • For lighter options, serve with cauliflower rice or a side of steamed vegetables like green beans or peas.
  • Add a simple cucumber salad or raita to balance richness and bring freshness.
plate of butter chicken with rice and naan.

Recipe FAQs

How do I store leftovers?

Allow the butter chicken to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days or freeze in a freezer-safe container for up to 3 months.

How do I reheat leftovers?

Thaw frozen portions in the refrigerator overnight. Reheat gently in a saucepan over medium heat until warmed through, adding a splash of chicken stock or coconut milk if the sauce has thickened.

Can I use chicken thighs?

Yes. Boneless, skinless chicken thighs work well and stay very tender; adjust cooking time slightly if using larger pieces.

Can I substitute heavy cream for coconut milk?

Yes, heavy cream will make the sauce rich and silky. Coconut milk adds its own subtle flavor—choose based on your preference or dietary needs.

How can I make this spicier?

Add chili powder, cayenne, or sliced serrano peppers to increase heat. Start with small amounts and taste as you go.

Prep Time: 10 minutes | Cook Time: 3–6 hours (depending on setting) | Total Time: about 4 hours
Servings: 8 | Author: Sarah Olson

Ingredients (serves 8)

  • 3/4 cup chicken stock
  • 6 oz tomato paste
  • Juice from 1 lemon
  • 4 cloves garlic, minced or grated
  • 2 Tbsp fresh ginger, grated
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 tsp cumin
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp brown sugar
  • 3 lbs chicken breast, boneless and skinless, cut into 2″ cubes
  • 1/2 cup yellow onion, grated or finely diced
  • 1/4 cup salted butter, cut into pieces
  • 1 cup full-fat coconut milk (canned)

Instructions (short)

  1. Combine stock, tomato paste, lemon juice, garlic, ginger, cinnamon, salt, cumin, turmeric, garam masala, and brown sugar in the slow cooker and whisk until smooth.
  2. Add chicken and onion and stir to coat.
  3. Place butter pieces on top, cover, and cook on HIGH 3–4 hours or LOW 6 hours.
  4. Stir in coconut milk and cook an additional 20–30 minutes. Adjust seasoning to taste and garnish with cilantro.

Nutrition (per serving – estimate)

Calories: 344 kcal | Carbohydrates: 9 g | Protein: 39 g | Fat: 17 g | Saturated Fat: 10 g | Sodium: 740 mg

Nutrition info is an estimate; if you follow a special diet, verify with your own calculations.

More Slow Cooker Chicken Recipes

  • Slow Cooker Jalapeno Popper Chicken
  • Slow Cooker Apricot Chicken
  • Slow Cooker Sweet and Sour Chicken
  • Slow Cooker Creamy Ranch Chicken and Potatoes
  • Garlic Parmesan Chicken Pasta