Slow Cooker Butter Chicken

Slow cooker butter chicken with tender chicken thighs simmered low and slow in a rich tomato-cream sauce. Cook on low for hours, then finish with butter and heavy cream for a glossy, silky finish over basmati rice.

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Prep Time 20

Cook Time 6

1 15

Total Time 7 35

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

2 lb chicken thighs

Butter chicken sauce

1 cup tomato puree
2 tbsp garam masala
1 tbsp grated ginger
4 clove garlic, minced
4 tbsp butter
1 cup heavy cream

Garnish and serving

1 Fresh cilantro for garnish

Equipment

1 Dutch oven

Method

Build the base in the slow cooker

Add chicken thighs, tomato puree, garam masala, grated ginger, and minced garlic to the slow cooker, spreading the chicken into an even layer. Cover with the lid and set the slow cooker to low for 6 hours.

Cook until tender

Let the chicken cook on low for the full 6 hours until it is tender and the sauce has thickened slightly. Keep it covered the entire time for even cooking.

Finish with butter and cream

Shred or chop the chicken slightly, then stir in the butter and heavy cream until the sauce looks glossy. Cover again and cook on low for 15 more minutes until warmed through.

Serve and garnish

Serve the butter chicken sauce and chicken over basmati rice, letting the sauce coat the rice. Garnish with fresh cilantro just before serving.

Notes

Pro tip: Stir in the cream at the very end so it stays silky instead of curdling, and keep the slow cooker covered during the long cook to maintain moisture. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot. Freezing is not recommended due to the cream—though you can freeze cooked chicken separately and re-make the creamy sauce when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce may be slightly less rich).