Go Back

Slow Cooker Butter Chicken

A hands-off, cozy dish with tender chicken thighs simmered in a fragrant, buttery tomato sauce with Indian-inspired spices, perfect for busy weeknights or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 410
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Chop the onion, mince the garlic, and grate the ginger.
  2. Place the chicken thighs in the slow cooker and scatter the onion, garlic, and ginger over the top.
  3. Add the tomato sauce and coconut milk. Drop in the butter, and sprinkle with garam masala, turmeric, cumin, and salt and pepper.
  4. Gently mix everything so the spices and liquids coat the chicken.
Cooking
  1. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender.
Shredding and Serving
  1. Remove the lid and shred the chicken directly in the sauce using two forks or transfer to a cutting board to shred, then return to the cooker.
  2. Mix the shredded chicken into the sauce. Adjust seasoning as needed with salt, pepper, or a squeeze of lemon.
  3. Ladle over rice or with naan and sprinkle with cilantro to serve.

Notes

Sear chicken for depth optional, and consider toasting spices for better flavor. Can be made ahead for parties and reheated easily. Garnish occasionally with lemon or vinegar for brightness.