Slow Cooker Butter Chicken
This slow cooker butter chicken is creamy, flavorful, and packed with warm Indian spices. A set-it-and-forget-it dinner that’s better than takeout!
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Serves: 6 servings
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.
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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
Calories: 678kcal | Carbohydrates: 12g | Protein: 41g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 224mg | Sodium: 806mg | Potassium: 987mg | Fiber: 2g | Sugar: 5g | Vitamin A: 830IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 5mg
Nutrition info is auto-calculated and meant to be an approximation only.
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