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Slow Cooker Indian Butter Chicken

Slow Cooker Indian Butter Chicken with a creamy, lightly thickened tomato-cream sauce and very tender chicken thighs. Cook low and slow for melt-in-your-mouth texture, then finish with butter and heavy cream for a rich swirl.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs Cut into chunks.
Butter chicken sauce
  • 1 can (15 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1 large onion Finely diced.
  • 4 garlic Minced cloves.
  • 1 tbsp fresh ginger Grated.
  • 3 tbsp butter
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp sugar
  • 0.25 fresh cilantro For garnish.
  • 1 basmati rice For serving.
  • 1 naan For serving.

Equipment

  • 1 Dutch oven

Method
 

Build the sauce and cook
  1. Place the chicken thighs in the slow cooker as an even layer for consistent cooking.
  2. In a bowl, whisk together crushed tomatoes, onion, garlic, ginger, garam masala, curry powder, cumin, smoked paprika, turmeric, cayenne pepper, salt, and sugar until the spices are evenly distributed and the mixture looks uniform.
  3. Pour the sauce over the chicken so the chunks are mostly covered, with minimal dry spots visible.
  4. Cook on low for 6–7 hours until the chicken is very tender and easily pulls apart, or on high for 3–4 hours until tender throughout.
Finish with butter and cream
  1. Shred the chicken slightly or leave in chunks, then stir to evenly coat the meat in the sauce.
  2. Add butter and heavy cream and cook on high for 20 minutes until the sauce looks richer and is slightly thickened, with a glossy consistency.
Serve
  1. Serve the butter chicken over basmati rice and add naan on the side so the sauce can be scooped up.
  2. Garnish with fresh cilantro leaves right before serving for a bright green finish.

Notes

Pro tip: For the creamiest texture, whisk the spices into the tomatoes thoroughly before adding them to the slow cooker. Refrigerate leftovers in an airtight container up to 4 days; reheat gently until hot. Freezing is not recommended due to the dairy, but you can store and reheat safely for best results. Dietary swap: Use coconut cream instead of heavy cream for a dairy-free variation (texture will be slightly different).