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.
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Slow Cooker Butter Chicken
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.
Recipe 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 Info
The nutritional information provided is an estimate and is per serving.
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