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Slow Cooker Butter Chicken (Creamy Crockpot Recipe)

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Slow cooker butter chicken is a creamy, tomato-based Indian-inspired curry where tender pieces of chicken simmer gently in a rich, spiced sauce until they are melt-in-your-mouth soft. This version balances authentic flavor with simple ingredients and easy, hands-off preparation so it works perfectly for busy weeknights and cozy weekends alike.

 

Hands-off cooking with about 15 minutes of prep time, then the slow cooker does the work. Creamy, silky sauce that is richly spiced yet mild enough for most families. Simple ingredients you can find at any supermarket. Easy to adapt for lighter, dairy-free, low carb or vegetarian variations. Excellent leftovers that taste even better the next day and freeze well.

Ingredients

• 700 to 900 g boneless skinless chicken thighs or breasts cut in large chunks

• 1 medium onion finely chopped

• 3 to 5 garlic cloves minced

• 1 to 2 tablespoons grated fresh ginger

• 1 can (400 g) tomato sauce or passata

• 2 to 3 tablespoons tomato paste

• 2 to 3 tablespoons unsalted butter or ghee

• 1 to 2 teaspoons garam masala

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon smoked or sweet paprika

• ½ to 1 teaspoon chili powder (optional)

• ½ teaspoon ground coriander (optional)

• 1 to 1½ teaspoons salt

• Pinch of sugar or honey (optional)

• ½ to 1 cup heavy cream or coconut milk

• 2 to 4 tablespoons Greek yogurt (optional)

• Fresh cilantro for garnish

Instructions

1. 1. Finely chop onion and sauté in skillet with oil until soft

2. 2. Add garlic, ginger, all spices, and tomato paste. Cook 30-60 seconds until fragrant

3. 3. Transfer to slow cooker. Add remaining tomato sauce and stir

4. 4. Add chicken pieces and optional vegetables. Coat with sauce

5. 5. Dot with butter pieces. Season with salt and sugar

6. 6. Cook LOW 4-6h or HIGH 2-3h until chicken is tender

7. 7. Remove chicken, shred, return to cooker

8. 8. Stir in cream/coconut milk. Heat gently

9. 9. Add yogurt if using (after cooling slightly)

10. 10. Garnish with cilantro. Serve over rice/naan

Notes

🥄 **Tips:** Use thighs for juiciest results. Add cream at end to avoid curdling.

🔥 **Spice:** Adjust chili powder for your taste.

❄️ **Storage:** Fridge 3-4 days, freeze 3 months.

🌱 **Variations:** Dairy-free = coconut milk + ghee. Keto = cauliflower rice. Vegan = chickpeas + cauliflower

⏱️ **Slow cooker:** 4-6 quart works best

Nutrition

Find it online: https://yummyyrecipe.com/slow-cooker-butter-chicken-creamy-crockpot-recipe/