I’m absolutely smitten with this Slow Cooker Butter Chicken recipe—it’s become my secret weapon for turning an ordinary weeknight into something special!
The first time you make this Slow Cooker Butter Chicken, you’ll understand why it’s now a permanent fixture in my meal rotation.
Trust me, your family will be hovering around the slow cooker long before dinner is ready!
Why I Keep Coming Back to This Slow Cooker Butter Chicken
This butter chicken recipe strikes the perfect balance between authentic flavor and everyday convenience.
The sauce is velvety and complex without being overwhelmingly spicy, making it perfect for the whole family.
I’ve perfected this over countless Sunday family dinners, and the empty slow cooker (with sauce marks wiped clean by eager naan bread) tells the whole story!
Ingredients You Need for Slow Cooker Butter Chicken
For the Base:
- 2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
- 1 tablespoon coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 small head cauliflower, cut into small florets (about 4 cups)
For the Sauce:
- 2 tablespoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon salt
- 1 (6-ounce) can tomato paste
- 1 (14-ounce) can tomato sauce
- 3 tablespoons butter (cut into small pieces)
- ½ cup half-and-half
- ½ cup plain Greek yogurt
For Serving:
- Cooked basmati rice
- Fresh naan bread
- Fresh cilantro, chopped
- Lime wedges
How to Make Slow Cooker Butter Chicken
- Prepare the aromatics: Heat coconut oil in a skillet over medium heat. Add onions and cook until softened and translucent, about 4-5 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
- Bloom the spices: Stir in the garam masala, curry powder, turmeric, cayenne pepper, and salt. Cook for 30 seconds until the spices become aromatic. Add the tomato paste and cook for another minute, allowing the flavors to intensify.
- Layer in the slow cooker: Transfer the aromatic mixture to your slow cooker. Add the chicken pieces on top, followed by the cauliflower florets. Pour the tomato sauce over everything, then dot with butter pieces.
- Cook: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken should be tender and reach an internal temperature of 165°F.
- Finish the sauce: About 15 minutes before serving, stir in the half-and-half. Just before serving, turn off the heat and stir in the Greek yogurt (adding it while too hot can cause curdling).
- Taste and adjust: Give it a taste and adjust seasoning if needed. If you prefer a thicker sauce, you can leave the lid off for the last 30 minutes of cooking.
If you’re anything like me and love this kind of comforting dish, you’ll definitely want to try my Grilled Lemon Herb Chicken Skewers and Baked Feta with Olives and Cherry Tomatoes next!
What I’ve Learned From Making Slow Cooker Butter Chicken Again and Again
My years of making this dish have taught me a few secrets I’m happy to share! Don’t skip blooming the spices in the skillet—this single step transforms the flavor profile completely.
I’ve found that cutting the chicken into similar-sized pieces ensures even cooking, while adding the cauliflower gives a nutritional boost my kids don’t even notice.
For extra richness, I sometimes stir in a tablespoon of honey at the end, balancing the spices beautifully.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and often stay even juicier through the slow cooking process. Just keep the pieces similar in size for even cooking.
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Slow Cooker Butter Chicken
Description
Rich, aromatic Indian-inspired butter chicken made simple in your slow cooker with tender chicken pieces and sneaky cauliflower florets in a velvety tomato cream sauce.
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
- 1 tablespoon coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1 (6-ounce) can tomato paste
- 1 small head cauliflower, cut into florets (about 4 cups)
- 1 (14-ounce) can tomato sauce
- 3 tablespoons unsalted butter, cut into pieces
- ½ cup half-and-half
- ½ cup plain Greek yogurt (full-fat works best)
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice and naan bread (for serving)
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onions and cook until softened, about 4-5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in garam masala, curry powder, turmeric, cayenne, and salt. Cook for 30 seconds until aromatic.
- Add tomato paste and cook for 1 minute, stirring constantly.
- Transfer aromatic mixture to a 6-quart slow cooker.
- Add chicken pieces on top, followed by cauliflower florets.
- Pour tomato sauce over everything and scatter butter pieces on top.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until chicken is tender.
- 15 minutes before serving, stir in half-and-half.
- Just before serving, turn off heat and stir in Greek yogurt.
- Taste and adjust seasoning if needed.
- Serve over basmati rice with warm naan bread and fresh cilantro.
Notes
- For dairy-free option: Replace butter with additional coconut oil, and substitute half-and-half and yogurt with full-fat coconut milk.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- For a thicker sauce, leave the lid off for the last 30 minutes of cooking.
Can I make this dairy-free?
You can replace the butter with additional coconut oil, and substitute the half-and-half and Greek yogurt with full-fat coconut milk.
The flavor will have a slight tropical note, but it’s equally delicious!
How spicy is this butter chicken?
As written, this recipe has a mild to medium heat level. The warmth comes from the spices rather than actual heat.
If you prefer it spicier, you can increase the cayenne pepper or add a diced jalapeño to the onion mixture.
Serving Suggestions
My favorite way to serve this butter chicken is over a bed of fluffy basmati rice with warm naan bread for scooping up that incredible sauce.
For a complete meal, I add a simple cucumber and tomato salad dressed with lemon juice and a sprinkle of salt.
This makes a stunning presentation when entertaining friends, but it’s equally perfect for cozy family dinners around our kitchen table on chilly evenings.