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
Tomato paste is more concentrated-tomato sauce may make it watery.
Yes! Butter chicken reheats well and flavors deepen overnight.
It's easy to adjust-skip the cayenne for a kid-friendly version, or add more for heat.
Slow Cooker Butter Chicken
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Ingredients
- 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 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:
- Chopped cilantro
- Basmati rice or naan
Instructions
- In a 4-6 quart slow cooker, add chopped onion, coconut milk, tomato paste, butter, plain yogurt (if using), garlic, ginger, and all spices. Stir to combine.
- Add chopped chicken thighs and stir to fully coat in sauce.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and sauce is rich.
- Stir before serving. Garnish with cilantro and serve with rice or naan.
Notes
- Chicken thighs stay tender and juicy.
- Don't skip the tomato paste-it adds depth.
- Coconut milk or cream both work-choose based on preference.
- Leftovers are even more flavorful the next day.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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