Name: Slow Cooker Chicken Bhuna
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 2 lbs chicken, cut into pieces (bone-in thighs or mixed pieces recommended); 2 tablespoons vegetable oil (or another neutral oil); 2 medium onions, finely chopped; 4 cloves garlic, minced; 1 inch ginger, grated; 2 medium green chilies, chopped (adjust to taste); 2 medium tomatoes, chopped (or 1 cup canned tomatoes); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon turmeric; 1 teaspoon garam masala; to taste salt; to taste fresh cilantro, for garnish

I remember the first time I made this Slow Cooker Chicken Bhuna: the house filled with warm, toasted spices and the chicken turned fork-tender after hours on low. This version pares the bhuna technique down to a slow-cooker-friendly method so you get a richly spiced, thick masala with minimal hands-on time — perfect for busy weeknights, potlucks, or anytime you want comfort food without babysitting a stove. If you like set-and-forget meals that still taste like they took effort, you’ll appreciate how this one delivers depth with very little fuss. I also like pairing it with other slow-cooker favorites when planning a rotation; for another cozy option try the slow-cooker white chicken chili winner slow-cooker white chicken chili winner for variety.

Why you’ll love this dish

Bhuna is all about concentrated flavor: onions and spices are cooked down until they caramelize and cling to the meat, creating an intense, tomato-forward sauce. Making it in a slow cooker gives you that same concentrated result without standing over the pan, and the long, gentle heat makes bone-in chicken exceptionally tender.

Hands-off: start it in the morning and come home to dinner.
Economical: uses simple pantry spices and versatile chicken.
Crowd-pleasing: aromatic but customizable for heat and richness.
Makes great leftovers — the flavors deepen over a day or two.

"A weeknight miracle: rich, cozy, and tastes like it simmered all day on the stove." — one of my dinner guests

You might also be interested in pairing this with other comforting slow-cooker mains like this easy white chicken chili another slow-cooker favorite if you’re planning a menu rotation.

The cooking process explained

This recipe starts by building a deeply flavored masala on the stove — browning the onions and toasting the ginger-garlic-chili mixture — then finishes low and slow with the chicken in a slow cooker. Expect a short stovetop step (about 20 minutes total) and then 3–8 hours unattended in the slow cooker depending on the temperature setting. The goal is tenderness and a sauce that clings to each piece of chicken.

Key steps at a glance:

Brown onions until golden for sweetness and color.
Add aromatics (garlic, ginger, chilies) briefly to release fragrance.
Simmer tomatoes with the spices to produce the bhuna base.
Transfer to slow cooker, add chicken, and cook low and slow.
Finish with fresh cilantro for brightness.

What you’ll need

2 lbs chicken, cut into pieces (bone-in thighs or mixed pieces recommended)
2 tablespoons vegetable oil (or another neutral oil)
2 onions, finely chopped
4 cloves garlic, minced
1 inch ginger, grated
2 green chilies, chopped (adjust to taste)
2 tomatoes, chopped (or 1 cup canned tomatoes)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
Salt to taste
Fresh cilantro for garnish

Notes and substitutions:

Use boneless chicken for quicker cooking, but reduce low setting time by about 1–2 hours.
For richer depth, add 1 tablespoon tomato paste when cooking tomatoes.
If you prefer milder food, remove the seeds from green chilies or omit them.

Step-by-step instructions

Heat the oil in a heavy skillet over medium heat. Add the chopped onions and sauté, stirring frequently, until they turn a deep golden brown, about 10–12 minutes. Patience here pays off — the caramelized onions are the backbone of the bhuna.
Add minced garlic, grated ginger, and chopped green chilies. Cook for 1–2 minutes until they smell aromatic and glossy.
Stir in chopped tomatoes, ground cumin, ground coriander, turmeric, garam masala, and salt. Cook the mixture for 5–8 minutes until the tomatoes soften and the spices bloom. If the pan looks too dry, splash in 1–2 tablespoons of water.
Transfer the spiced tomato-onion mix into the slow cooker. Add the chicken pieces and toss them to coat thoroughly with the masala.
Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is tender and cooked through (internal temperature should reach 165°F/74°C for pieces without bone — bone-in will be fully tender when juices run clear and meat pulls easily from the bone).
Just before serving, sprinkle with chopped fresh cilantro and give the curry a gentle stir.

For related comforting slow-cooker techniques and timing ideas, I like to reference a simple chicken stew method easy slow cooker chicken stew that uses a similar low-and-slow logic.

Best ways to enjoy it

Serve over steamed basmati rice or jeera (cumin) rice for a classic pairing.
Wrap the bhuna in warm rotis or naan for an easy handheld meal.
For a lighter option, spoon over a bed of steamed vegetables or cauliflower rice.
Garnish with a squeeze of lemon or a drizzle of yogurt to cut the richness.

Plating tip: ladle a generous amount of the thick masala over the chicken and dot with cilantro and a thin wedge of lemon to add color and brightness.

Storage and reheating tips

Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stove over low heat with a splash of water to loosen the sauce, or microwave covered in 1–2 minute bursts until hot throughout (165°F/74°C).
Safety: Do not cool hot curry in a warm room; transfer to shallow containers and refrigerate within two hours to prevent bacterial growth.

Pro chef tips

Brown the onions well — that caramelization is the secret to a layered, non-acidic tomato flavor.
Use bone-in, skinless thighs for the best texture and flavor; they stay moist and add richness.
Resist stirring the slow cooker too often; leaving the lid on preserves heat and shortens cook time.
If the sauce ends up too thin, remove the lid and cook on high for 20–30 minutes to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon water and stir in to thicken.
Taste for salt at the end — slow cooking concentrates flavors, so seasoning at the finish ensures balance.

For alternate flavor profiles and ideas for finishing touches, consider the tangy balsamic-inspired glazes used in other slow-cooked chicken recipes like this balsamic slow-cooker chicken balsamic slow-cooker chicken.

Creative twists

Coconut bhuna: add 1/2 cup coconut milk in the last 30 minutes for a creamier, slightly sweet finish.
Vegetarian version: swap chicken for cauliflower florets and chickpeas; reduce the slow-cook time and finish on high to avoid mush.
Smoky bhuna: add 1/4 teaspoon smoked paprika or a small piece of charred red pepper when blending the masala.
Extra heat: add a teaspoon of chili powder or two finely chopped serranos for a spicier result.
One-pot stovetop: if you don’t have a slow cooker, finish the chicken in a heavy Dutch oven at low heat, covered, for 45–60 minutes.

Common questions

Q: Can I use boneless chicken breasts?
A: Yes — boneless chicken cooks faster and can dry out if overcooked. Use the high setting and check at 2.5–3 hours, or cook on low for 4–5 hours. Remove breasts once they reach 165°F/74°C.

Q: Do I need fresh green chilies?
A: Fresh chilies add bright heat, but you can substitute 1/4–1/2 teaspoon cayenne or a pinch of red chili flakes. Adjust to taste.

Q: How do I make the sauce thicker?
A: Reduce the sauce by removing the lid and cooking on high for 20–30 minutes, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until thickened.

Q: Is this safe to freeze?
A: Yes. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Q: Can I double the recipe?
A: Yes — just ensure your slow cooker has enough space (no more than about two-thirds full) so heat circulates properly.

Conclusion

If you want a richly spiced, hands-off curry that still tastes like it simmered for hours, this Slow Cooker Chicken Bhuna is a reliable weeknight winner. For step-by-step inspiration and variations from other cooks, check out this well-tested guide to a similar slow-cooker bhuna at Slow Cooker Chicken Bhuna and a different approach with extra tips at Slow Cooked Chicken Bhuna – Easy Peasy Foodie.