Slow Cooker Butter Chicken (Easy & Creamy)

This slow cooker butter chicken is rich, creamy, and packed with warm spices—perfect for a cozy, hands-off dinner that tastes better than takeout. 👇👇

Recipe Overview

This is a favorite dump-and-go dinner—it makes the house smell amazing and tastes even better the next day.

Slow cooker does all the work—no stovetop needed
Creamy, cozy, family-friendly curry
Made with pantry spices + chicken thighs
Easy to adjust spice level from mild to spicy

Recipe Ingredients

For the Chicken:

3 lbs boneless chicken thighs - chopped
1 cup chopped onion
14 oz can full-fat coconut milk - or heavy cream
6 oz can tomato paste
2 Tbsp salted butter
2 Tbsp plain yogurt - optional
3 cloves garlic - minced
1 Tbsp fresh grated ginger
1 Tbsp garam masala
1 ½ tsp cumin
1 tsp smoked paprika
½ tsp turmeric
1 tsp salt
¼ tsp cayenne pepper - optional

To Serve:

Basmati rice or naan bread

How To Make Crockpot Moroccan Chicken 👇👇

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Mix the Sauce

In a 4–6 quart slow cooker, add 1 (14 oz) can full-fat coconut milk, 1 (6 oz) can tomato paste, 2 Tbsp melted butter, 2 Tbsp plain yogurt (optional), 3 cloves garlic, minced, 1 Tbsp grated fresh ginger, 1 Tbsp garam masala, 1½ tsp ground cumin, 1 tsp smoked paprika, ½ tsp turmeric, 1 tsp salt, and ¼ tsp cayenne pepper (optional).

Stir well to fully combine into a smooth sauce.

Step 2: Add The Chicken

Add 3 lbs boneless skinless chicken thighs, chopped into bite-sized pieces.
Stir until all the chicken is fully coated in the sauce.

Step 3: Cook Until Tender

Cover and cook:

LOW for 6–7 hours, or
HIGH for 3–4 hours,
until chicken is very tender and the sauce is rich and thickened.

Step 4: Serve

Stir once more before serving.
Garnish with chopped cilantro and serve with steamed basmati rice or naan.

Recipe Tips

Tomato paste is essential—adds deep, rich flavor
Don’t use low-fat coconut milk— the sauce will separate
Don’t overdo cayenne if cooking for kids—start mild and adjust
Leftovers taste even better the next day!

Variations and Substitutions

Use chicken thighs instead if preferred
Replace coconut milk with heavy cream or more plain yogurt
Add chopped spinach or peas near the end for extra veggies
Use vegan butter + coconut yogurt to make it dairy-free

How To Make It Mild or Spicy

To Make It Mild (Kid-Friendly):

Skip the cayenne
Use ½ Tbsp garam masala instead of 1 Tbsp
Add 1–2 tsp brown sugar or splash of cream at the end
Swap coconut milk for plain yogurt if your kids don’t like the flavor

To Make It Medium:

Use ¼ tsp cayenne or ½ tsp chili powder
Keep full tablespoon of garam masala
Use coconut milk and add cream to finish

To Make It Spicy:

Finish with lime juice to brighten the spice
Use ½–1 tsp cayenne, or add 1 chopped green chili
Stir in chili flakes while cooking

How To Store Leftovers

Fridge: Store in airtight container for 3–4 days
Freezer: Freeze in individual portions for up to 2 months
Reheat: Microwave or reheat in a pot over medium heat

What To Serve With Moroccan Chicken

Steamed basmati rice
Garlic or butter naan
Roasted cauliflower or broccoli
Cucumber yogurt raita for cooling contrast

FAQs

Can I use tomato sauce instead of tomato paste?

Tomato paste is more concentrated—tomato sauce may make it watery.

Can I make this ahead of time?

Yes! Butter chicken reheats well and flavors deepen overnight.

Is it spicy?

It’s easy to adjust—skip the cayenne for a kid-friendly version, or add more for heat.

Have A Question?

Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
Got a question? Ask in the comments—I’m happy to help.

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