Go Back

Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender shredded chicken simmered in a spiced tomato-ginger butter sauce. Finished with coconut milk or cream for a rich, creamy orange-red curry texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken and curry base
  • 2 lb chicken thighs, boneless skinless
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp butter
  • 1 can (13.5 oz) coconut milk or 1 cup heavy cream (added at end)
  • 3 tbsp tomato paste
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1 salt to taste
Serving
  • 1 basmati rice and naan for serving
  • 1 fresh cilantro for garnish

Equipment

  • 1 slow cooker

Method
 

Build the slow cooker butter chicken
  1. Add the chicken thighs to the slow cooker, then pour in the crushed tomatoes along with the diced onion, minced garlic, grated ginger, butter, and tomato paste.
  2. Sprinkle in garam masala, cumin, turmeric, chili powder, and coriander, then stir to combine so the chicken is coated in the spiced tomato mixture.
Cook until very tender
  1. Cover and cook on Low for 5-6 hours (or on High for 3 hours) until the chicken is very tender and easily pulls apart.
Shred and finish the creamy sauce
  1. Shred the chicken in the sauce using two forks, then stir everything back together evenly.
  2. Stir in the coconut milk or cream, then cook on High for 20-30 minutes until the sauce is rich and creamy with a smooth orange-red color.
  3. Season with salt to taste, then serve over basmati rice with naan and fresh cilantro.

Notes

Pro tip: shred the chicken right after the long cook so it absorbs the sauce before the dairy/cooconut finish. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months (best for texture when reheated gently). For a lighter option, use the coconut milk version instead of heavy cream, keeping the sauce creamy without dairy.