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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender shredded chicken in a vibrant tomato-spice sauce, finished with coconut milk or cream for a rich, silky texture. Set it on Low for 5–6 hours, then simmer briefly on High until the sauce thickens and clings to the chicken.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Build and slow-cook the chicken
  1. Place the chicken thighs into the slow cooker, then add crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, and all spices. Stir to combine so the chicken is coated, then cook on Low for 5–6 hours (or High for 3 hours) until the chicken is very tender and easily breaks apart.
  2. Remove the chicken and shred it, then return the shredded chicken to the sauce and stir to distribute evenly. Keep the slow cooker on High for 20–30 minutes until the sauce looks rich and creamy, with a glossy orange-red color and tender chicken throughout.
Finish and serve
  1. Season the butter chicken with salt to taste and stir to fully incorporate. Serve over basmati rice with naan, then finish with fresh cilantro for a fresh green garnish and fragrant aroma.

Notes

For the smoothest sauce, stir well after adding the coconut milk or cream and let it bubble on High just until it turns visibly thicker and silkier (don’t overcook). Store leftovers in the fridge up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—freeze portions up to 2 months; thaw overnight in the fridge and rewarm slowly to preserve texture. If you prefer dairy-light, use coconut milk only (skip heavy cream) for a creamy, dairy-free version.