I’ll never forget the first time I tried making slow cooker butter chicken. It was one of those crazy weeknights when my toddler was teething, the laundry pile threatened to take over the house, and takeout just wasn’t in the budget. Desperate for something comforting yet easy, I threw together this recipe – and wow, did it save dinner! The smell of garam masala and tomatoes filled our tiny apartment for hours, building anticipation. When we finally sat down to eat, the chicken practically melted off our forks into that rich, buttery sauce. Now it’s our go-to when life gets hectic but we still want something special. What I love most? You get all the complex flavors of traditional butter chicken without babysitting a pot on the stove. Just toss everything in the slow cooker in the morning, and come home to a meal that tastes like you spent all day in the kitchen.
Why You’ll Love This Slow Cooker Butter Chicken
This recipe is my weeknight superhero—here’s why it’ll become yours too:
- Minimal effort, maximum flavor: Just throw everything in the slow cooker and let the magic happen while you go about your day.
- Melt-in-your-mouth chicken: The marinade keeps thighs so tender they’ll practically fall apart at the touch of a fork.
- Rich, restaurant-worthy sauce: That creamy tomato-butter blend is downright addictive—you’ll want to lick the spoon!
- Better than takeout: All the authentic Indian flavors without the price tag or waiting for delivery.
Trust me, once you try this hands-off approach, you’ll never go back to standing over a stove for butter chicken again!
Ingredients for Slow Cooker Butter Chicken
Gathering just a few simple ingredients is all it takes to make this dreamy butter chicken – I promise you probably have most of them already! Here’s what you’ll need:
- For the marinade: 2 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts!), 1 cup plain yogurt (full-fat gives the creamiest results), 1 tbsp lemon juice (fresh-squeezed is best), 2 tsp garam masala (the star spice!), 1 tsp each of turmeric, cumin, and chili powder (adjust to your heat preference), 1 tsp salt, and ½ tsp black pepper.
- For the sauce: 1 large onion (finely diced – take your time here for the best texture), 4 cloves garlic (minced), 1 tbsp fresh ginger (grated), 1 can (14 oz) tomato sauce (no salt added works great), 1 cup heavy cream (for that signature richness), ½ cup butter (cubed – I use unsalted to control sodium).
- For serving: A big handful of fresh cilantro (torn, not chopped – it makes a difference!).
See? Nothing fancy – just good, honest ingredients that transform into something magical in the slow cooker.
How to Make Slow Cooker Butter Chicken
Okay, let’s get cooking! This slow cooker butter chicken comes together in just a few simple steps – I’ll walk you through each one so you get perfect results every time. The best part? Most of the work happens while you’re off doing other things!
Step 1: Marinate the Chicken
First, grab a big bowl and whisk together that gorgeous yogurt marinade. I like to use a fork to really blend the spices into the yogurt – you’ll see it turn this beautiful golden color from the turmeric. Don’t worry if it looks thick at first! The lemon juice will loosen it up as you mix.
Now toss in those chicken thighs and get your hands in there – massaging the marinade into every nook and cranny makes all the difference. No need to be gentle! I usually let mine sit for at least 30 minutes if I’m in a hurry, but overnight marinating? Absolute magic. The yogurt tenderizes the chicken so perfectly.
Step 2: Slow Cook the Base
Time for the slow cooker! Dump in your marinated chicken (yes, with all that yummy marinade still clinging to it), then scatter the onions, garlic and ginger over top. Pour the tomato sauce right over everything – no need to stir! This creates layers of flavor as it cooks.
Here’s my pro tip: If you’re home, give it a quick peek after 3 hours on low (or 1.5 hours on high). The onions should be translucent and the chicken starting to pull apart easily. But if you’re out all day? No worries – 6 hours on low won’t overcook it!
Step 3: Finish with Cream and Butter
Now for the best part – making it rich and creamy! Stir in the heavy cream first – you’ll see the sauce turn from bright red to that classic butter chicken orange. Then drop in those butter cubes one at a time, stirring gently as they melt. This is when the magic really happens!
Let it cook uncovered for about 15 more minutes – just until the butter is fully incorporated and the sauce coats the back of a spoon. Oh, and resist the urge to skip this step! The butter isn’t just for richness – it helps all those incredible flavors come together perfectly.
Tips for Perfect Slow Cooker Butter Chicken
After making this recipe dozens of times (okay, maybe hundreds – we’re obsessed!), I’ve picked up some tricks that take it from good to “wow!” every time:
- Thicken the sauce: If it looks too thin at the end, just remove the lid and let it cook on high for 20-30 minutes – the extra evaporation works wonders!
- Yogurt swap: Greek yogurt makes a tangier marinade that really penetrates the chicken – just thin it with a splash of milk if it’s too thick.
- Butter timing: Always add the butter last – adding it too early can make the sauce separate.
- Spice control: Start with half the chili powder if you’re sensitive to heat – you can always stir in more at the end.
These little tweaks make all the difference between good butter chicken and “can I have thirds?” butter chicken!
Serving Suggestions for Slow Cooker Butter Chicken
Oh, the possibilities! This butter chicken deserves the perfect partners to soak up all that glorious sauce. My absolute must-have? Fluffy basmati rice – it’s like they were made for each other. Warm naan bread is perfect for scooping up every last drop (I always make extra!). For something lighter, roasted cauliflower or steamed green beans balance the richness beautifully. And don’t forget a big squeeze of fresh lemon – that bright acidity cuts right through the creaminess!
Storing and Reheating
Here’s the good news – this butter chicken tastes even better the next day! Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, go low and slow on the stovetop with a splash of water to keep the sauce creamy. One warning though – the dairy doesn’t freeze well, so enjoy it fresh or refrigerated. Trust me, finishing it won’t be a problem!
Slow Cooker Butter Chicken FAQs
After sharing this recipe with so many friends, I’ve heard all the questions – here are the ones that come up most often:
Can I use chicken breasts instead of thighs?
Absolutely! Breasts will work, but thighs stay juicier during the long cooking time. If using breasts, check them at 5 hours on low – they cook faster and can dry out if left too long.
How can I make it less spicy?
Easy! Just reduce or skip the chili powder. The garam masala provides warmth without heat, so you’ll still get amazing flavor. You can also stir in extra cream at the end to mellow it out.
My sauce is too thin – help!
No worries! Either simmer uncovered longer (30-45 minutes) or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 15 minutes of cooking.
Can I prep this ahead?
You bet! Marinate the chicken overnight, then dump everything in the slow cooker in the morning. The flavors develop even better this way!
Nutritional Information
Just a heads up – the nutritional info for this slow cooker butter chicken can vary depending on your specific ingredients and brands. While we love indulging in this rich dish, it’s definitely one we enjoy in moderation alongside lighter sides!
Did You Make This Recipe?
I’d love to hear how your slow cooker butter chicken turned out! Drop me a note below – your tips and tweaks might just help another busy cook discover their new favorite meal.
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Slow Cooker Butter Chicken Recipe – 6 Hours to Melt-in-Your-Mouth Magic
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A rich and creamy butter chicken made easily in your slow cooker. Tender chicken pieces simmered in a flavorful tomato and butter sauce.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- 1/2 cup butter, cubed
- Fresh cilantro for garnish
Instructions
- In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, salt, and black pepper.
- Add chicken thighs and coat well. Marinate for at least 30 minutes or overnight.
- Place marinated chicken in the slow cooker. Add onion, garlic, ginger, and tomato sauce.
- Cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream and butter. Cook for another 15 minutes.
- Garnish with fresh cilantro before serving.
Notes
- For a thicker sauce, simmer uncovered for the last 30 minutes.
- Adjust chili powder for desired spice level.
- Serve with basmati rice or naan.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 170mg
Keywords: slow cooker butter chicken, easy butter chicken, creamy Indian chicken