Name: Slow Cooker Butter Chicken
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1.5 pounds boneless, skinless chicken thighs (about 6–8 thighs) (Recommended for juiciness; breasts can be used but may dry out.); 1 medium onion, chopped; 4 cloves garlic, minced; 1 tablespoon ginger, grated; 1 can (15 ounces) tomato sauce; 1 cup coconut milk (Can be swapped for heavy cream or plain yogurt for a richer sauce.); 2 tablespoons butter; 2 tablespoons garam masala; 1 teaspoon turmeric; 1 teaspoon cumin; to taste salt and pepper; to garnish Fresh cilantro

I make this slow cooker butter chicken nearly every other week when I want something cozy, hands-off, and reliably delicious. Tender chicken thighs simmer in a fragrant, buttery tomato sauce spiced with garam masala and turmeric — comfort food with Indian-inspired flavors that’s perfect for busy weeknights or a crowd-pleasing weekend meal.

Why you’ll love this dish

This slow cooker version of butter chicken gives you all the creamy, spiced flavor of the classic with almost zero babysitting. Toss everything in the cooker in the morning and come home to shredded, melt-in-your-mouth chicken in a saucy, fragrant gravy. It’s budget-friendly (thighs are economical), family-friendly, and simple enough for cooks of any level.

“Made this on a rainy Sunday — the house smelled incredible and the kids couldn’t get enough. So easy and full of flavor.” — a regular weeknight saver

What makes it especially useful:

Low-effort: no standing at the stove; the crock pot does the work.
Reliable texture: thighs stay moist and forgiving; they won’t dry out like breasts.
Flexible: mild for kids, easy to bump up the heat for adults.
One-pot dinner: minimal cleanup and lots of sauce for rice or naan.

How this recipe comes together

Step-by-step overview before you start:

Combine aromatics (onion, garlic, ginger) and raw boneless chicken thighs in the slow cooker.
Pour in tomato sauce, coconut milk, butter and spices; stir to coat.
Slow-cook on low for 6–8 hours or high for 3–4 hours until the chicken is fall-apart tender.
Shred the chicken right in the cooker, then mix it back into the sauce so it soaks up every bit of flavor.
Serve hot with cilantro and your favorite sides.

This method keeps hands-on time under 10 minutes and allows the spices to meld slowly for a deep, rounded flavor.

What you’ll need

Ingredients

1.5 pounds boneless, skinless chicken thighs (about 6–8 thighs)
1 onion, chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
1 can (15 ounces) tomato sauce
1 cup coconut milk
2 tablespoons butter
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Ingredient notes and substitutions:

Chicken thighs are recommended for juiciness; you can use breasts, but reduce high-cook time and watch for dryness.
Coconut milk keeps it dairy-free and adds a subtle sweetness. Swap for heavy cream or plain yogurt (stir in off heat) if you prefer a richer, less coconut-forward sauce.
If you have kasuri methi (dried fenugreek), sprinkle a pinch at the end for an authentic aroma.

Step-by-step instructions

Prep the aromatics: chop the onion, mince the garlic, and grate the ginger.
Add to slow cooker: place the chicken thighs in the crock. Scatter the chopped onion, garlic, and ginger over the top.
Pour liquids and add spices: add the tomato sauce and coconut milk. Drop in the butter. Sprinkle garam masala, turmeric, cumin, and a good pinch of salt and pepper.
Mix gently: stir everything so the spices and liquids coat the chicken.
Cook: cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender and easily shreds with two forks.
Shred the chicken: remove the lid, use two forks to shred the thighs directly in the sauce, or transfer to a cutting board and shred then return to the cooker.
Final stir and taste: mix the shredded chicken into the sauce. Adjust seasoning with more salt, pepper, or a squeeze of lemon if it needs brightness.
Garnish and serve: ladle over rice or with warm naan, and sprinkle with chopped cilantro.

Best ways to enjoy it

Serving suggestions and pairings

Classic: steamed basmati rice and warm naan to soak up the sauce.
Lighter: serve over cauliflower rice or with roasted vegetables for a lower-carb plate.
For a crowd: pile into bowls with cilantro, sliced red onion, and a dollop of plain yogurt or raita.
Garnishes: chopped cilantro, a drizzle of cream or coconut milk, or a sprinkle of garam masala.
Drinks: pair with a crisp lager, a lightly sweet Riesling, or masala chai if you want an alcohol-free option.

Storage and reheating tips

Keeping leftovers fresh

Refrigerator: cool the butter chicken to room temperature (within 2 hours), transfer to an airtight container, and refrigerate for 3–4 days.
Freezer: portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: gently reheat on the stovetop over low-medium heat, stirring occasionally. Add a splash of water, broth, or coconut milk if the sauce has thickened. You can also microwave in 1-minute bursts, stirring between intervals, until hot throughout.
Food safety: chicken should reach 165°F (74°C) when reheated. Discard any leftovers left out over 2 hours.

Pro chef tips

Quick advice to improve the result

Sear for depth (optional): quickly brown the thighs in a hot skillet before adding to the slow cooker for extra flavor and color.
Toast spices: if you have time, briefly toast garam masala, cumin, and turmeric in a dry pan to awaken their oils.
Control the heat: garam masala is warm but not spicy — add a pinch of cayenne or 1 chopped green chili if you want more kick.
Thickness trick: if the sauce is thin at the end, remove the lid and cook on high for 20–30 minutes to reduce, or whisk 1 teaspoon cornstarch with cold water and stir in to thicken.
Finish with acid: a squeeze of lemon or a touch of vinegar brightens the flavors right before serving.

Creative twists

Ways to change it up

Vegetarian: swap chicken for chickpeas and cauliflower florets. Cook until vegetables are tender.
Creamier: use heavy cream or full-fat plain yogurt instead of coconut milk for a richer sauce.
Smoky version: stir in 1/2 teaspoon smoked paprika or char a tomato on the grill and add it for smoky depth.
Authentic touch: crumble in 1 teaspoon dried fenugreek leaves (kasuri methi) at the end and simmer for a couple minutes.
Sheet-pan shortcut: after slow-cooking the sauce, toss pre-roasted chicken pieces into the finished sauce for a slightly different texture.

Your questions answered

Q: Can I use chicken breasts instead of thighs?
A: Yes, but chicken breasts can dry out in long cooks. If using breasts, check at the 3–4 hour mark on low and shred once they reach 165°F (74°C).

Q: How long does this take to prep?
A: Active prep is about 8–10 minutes: chop the onion, mince garlic, grate ginger, and measure spices.

Q: Is coconut milk authentic in butter chicken?
A: Traditional Indian butter chicken often uses cream and butter. Coconut milk is a common adaptation that keeps this version dairy-light and adds a subtle sweetness — both approaches are delicious.

Q: Can I make this ahead for a party?
A: Absolutely. Make it a day ahead, refrigerate, then gently reheat. Flavors often deepen after resting overnight.

Q: How do I make it spicier or milder?
A: Add cayenne, crushed red pepper, or chopped chilies to increase heat. To mellow it, reduce or omit any added chilies and serve with cooling yogurt.

Conclusion

If you want another tested slow-cooker approach to compare notes, check this Slow Cooker Butter Chicken Recipe | Little Sunny Kitchen for a slightly different spice balance. For extra tips on timing and a stovetop-freezer hybrid method, see this Slow Cooker Butter Chicken (WellPlated). Both are useful reads if you like exploring small tweaks to a reliable recipe.