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Slow Cooker Indian Butter Chicken

Slow Cooker Indian butter chicken with tender, shredded chicken in a vibrant tomato-and-spice sauce. Cook low for 5–6 hours, then finish on High with coconut milk or cream for a rich, creamy texture.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Slow cook the chicken
  1. Place the chicken thighs in the slow cooker. Add crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, and all spices.
  2. Stir to combine, making sure the chicken is coated in the tomato-spice mixture. Cook on LOW for 5–6 hours or on HIGH for 3 hours, until the chicken is very tender.
Finish the creamy sauce and serve
  1. Shred the chicken directly in the sauce until evenly distributed. Switch to High and stir in the coconut milk or heavy cream.
  2. Cook on High for 20–30 minutes, until the sauce is rich and creamy. Season with salt to taste, then serve over basmati rice with naan and fresh cilantro.

Notes

For the most velvety texture, shred the chicken while it’s still hot so it blends into the sauce. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove or in the microwave to avoid sauce splitting. Freezing is not recommended because coconut milk/cream can separate after thawing. Dietary swap: use coconut milk at the end for dairy-free butter chicken.