Easy Slow Cooker Butter Chicken Recipe

Tender chicken thighs simmer in a warmly spiced tomato sauce before being finished with full-fat coconut milk or heavy cream. This creamy Crockpot dinner is comforting, flavorful, and easy enough for a busy weeknight.

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Prep Time 15

Cook Time 4

Total Time 4

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

2 lb (900 g) Boneless, skinless chicken thighs, cut into 1½-inch pieces
1 medium Medium yellow onion, finely chopped
4 cloves Garlic cloves, minced
1 tablespoon Fresh ginger, grated or finely minced
1 14–15 oz (400–425 g) can Crushed tomatoes
1 cup (240 ml) Unsweetened full-fat coconut milk or heavy cream
3 tablespoons Unsalted butter
2 tablespoons Tomato paste

Spices and Seasoning

2 teaspoons Garam masala
2 teaspoons Ground cumin
1 teaspoon Ground coriander
1 teaspoon Paprika
½ teaspoon Ground turmeric
¼–½ teaspoon Cayenne pepper
1 teaspoon, plus more to taste Kosher salt
½ teaspoon Freshly ground black pepper

Optional Finish

½ cup Plain full-fat yogurt

For Serving

¼ cup Fresh cilantro, chopped
As needed Cooked basmati rice or naan

Method

Step-by-Step

Place the chicken, onion, garlic, ginger, crushed tomatoes, tomato paste, garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, pepper, and butter in the slow cooker.
Stir thoroughly so the chicken is coated and the seasonings are distributed throughout the tomato mixture.
Cover and cook for 4–5 hours on LOW or 2–3 hours on HIGH, until the chicken is tender and reaches at least 165°F (74°C).
Stir in the full-fat coconut milk or heavy cream during the final 20–30 minutes of cooking.
Taste and adjust the salt and cayenne. If using yogurt, temper it with a few spoonfuls of hot sauce before stirring it into the crockpot, and do not boil after adding it.
Garnish with chopped cilantro and serve with cooked basmati rice or naan.

Notes

LOW cooking gives the chicken the most tender texture. Full-fat coconut milk or heavy cream creates the best sauce. For optional marinating, combine the chicken with ½ cup yogurt, 1 tablespoon lemon juice, 1 teaspoon garam masala, and ½ teaspoon salt for 30 minutes to overnight. Refrigerate leftovers promptly and reheat gently so the creamy sauce stays smooth.