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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender chicken simmered in a spiced tomato-onion sauce, then finished with butter and heavy cream for a rich, silky finish. The long low cook keeps the meat soft, while a short high-time thickens the sauce for spoonable texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs
Butter chicken sauce
  • 1 can (15 oz) crushed tomatoes
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp butter
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup heavy cream
To serve
  • 1 fresh cilantro for garnish
  • 1 basmati rice for serving
  • 1 naan for serving

Equipment

  • 1 slow cooker

Method
 

Assemble in the slow cooker
  1. Place the boneless skinless chicken thighs into the slow cooker in an even layer.
  2. In a bowl, whisk together crushed tomatoes, onion, garlic, fresh ginger, garam masala, curry powder, cumin, smoked paprika, turmeric, cayenne pepper, salt, and sugar until evenly combined; pour the sauce over the chicken.
Slow cook until tender
  1. Cover and cook on low for 6–7 hours until the chicken is very tender, with a gentle simmer visible around the edges as the sauce thickens.
Finish with butter and cream
  1. Shred the chicken slightly or leave it in chunks, then stir in butter and heavy cream until the mixture looks glossy and cohesive.
  2. Cook on high for 20 minutes until the sauce is rich and slightly thickened, indicated by a slower-moving coating on the spoon.
Serve
  1. Serve the butter chicken over basmati rice with naan, and garnish with fresh cilantro for a bright green finish.

Notes

Pro tip: for the best texture, keep the chicken in fairly large chunks if you like a more rustic bite, or shred lightly for a creamier spoon effect. Refrigerate leftovers in a covered container for up to 3–4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge before reheating. If you want it lighter, swap heavy cream for full-fat coconut milk for a dairy-free twist with a similar creamy finish.