This easy Slow Cooker Butter Chicken simmers in a rich and creamy sauce packed with bold spices that soak right into every tender bite. If you’ve never tried butter chicken before, this is the one that’ll make you wonder what took you so long.

Jump to:

• ❤️ Why You'll Love This Butter Chicken Recipe
• 🛒 Ingredients for Slow Cooker Butter Chicken
• 🔪 How to Make Butter Chicken in the Slow Cooker
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Butter Chicken
• 🔄 Substitutions and Additions
• Can I Use Chicken Breasts Instead of Thighs?
• Why is My Sauce Too Thin?
• How Can I Tell When the Chicken is Done?
• Can I Double the Recipe?
• Is This Spicy?
• 🍽️ More Tasty Chicken Recipes

❤️ Why You'll Love This Butter Chicken Recipe

• Rich bold savory flavors
• Tender juicy chicken thighs
• Simmered in a creamy flavorful sauce
• Easy to make, with very little prep work
• Low carb and family friendly

This Slow Cooker Butter Chicken has become a steady favorite in my kitchen, and it’s for good reason. The chicken cooks down until it’s tender and juicy, and the sauce turns rich and creamy with the perfect blend of warm spices. It’s one of those dishes you try once and find yourself craving again and again.

What I love most is how everything goes into the slow cooker in layers; no searing or stovetop steps needed. The spices slowly develop as the butter melts into the tomato base, and by the time the cream goes in, your whole kitchen smells amazing.  Whether you serve it over rice, pasta, or just as it is, this is comfort food at its best.

If you're looking for a delicious Instant Pot version, be sure to check out my Instant Pot Butter Chicken recipe.

🛒 Ingredients for Slow Cooker Butter Chicken

• Chicken thighs
• Tomato puree
• Heavy cream
• Butter
• Garlic
• Ginger
• Garam masala
• Ground cumin
• Ground turmeric
• Smoked paprika
• Salt
• Optional: fresh cilantro

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Slow cooker

🔪 How to Make Butter Chicken in the Slow Cooker

Add the chicken thighs into the bottom of your slow cooker insert.

Add the garam masala, ground cumin, ground turmeric, smoked paprika, salt, garlic and ginger over the top.

Pour the tomato puree on top and add the butter in small cubes.

Cook on high for 2 hours or low for 4 hours or until the chicken has cooked though and is falling apart.

Remove the chicken and chop into smaller bite size pieces, then return the chicken back into the sauce.

Pour the heavy cream in and mix to combine.  Cook on high for 5 minutes.

Top with the chopped cilantro and it’s ready to serve.

I like to serve mine over cauliflower rice, but you can serve it over rice, noodles or anything else you like.

💡 Tips

• Finely mince or grate the garlic and ginger. Big chunks can overpower the dish and won’t soften as well in the slow cooker.
• Stick with thighs. Chicken breasts tend to dry out, while thighs hold up better and stay juicy, even after hours of cooking.
• Cook it on low if you can. The flavors build more slowly and deeply over time, especially with all the warm spices.
• Add the cream only at the end. Stir it in during the last few minutes so it doesn’t break or dull the flavor.
• Lid off if the sauce’s too thin. Once the cream is in, let it bubble uncovered for 10-15 minutes to help it thicken naturally.

☑️ Storage Instructions

Fridge: Store leftover chicken the sauce in an airtight container up to 4 days.

Freezer: Cool completely, then freeze in portions for up to 3 months.

🍴 What to Serve with Butter Chicken

This dish goes well with just about all your favorite healthy side dishes. Here are some great ideas:

• Sauteed Broccolini
• Shredded Brussels Sprouts Salad
• Green Beans Almondine
• Crispy Smashed Potatoes
• Air Fryer Baked Potatoes
• Bacon Wrapped Green Beans
• Easy Creamed Spinach
• Air Fryer Red Potatoes
• Cheesy Mashed Potatoes

🔄 Substitutions and Additions

• Heat: Add a pinch of cayenne if you want a little heat.

• Greens: Stir in a handful of spinach at the end for a pop of green.

• Cream: Swap in coconut cream for a dairy-free version.

• Peas: Toss in a few frozen peas or rinsed chick peas toward the end for added color and texture.

• Garnish: Garnish with sliced green onions or toasted almonds for a little crunch.

• Citrus: Add a squeeze of lime just before serving to brighten it up.

Can I Use Chicken Breasts Instead of Thighs?

Yes, but thighs are better in this recipe. If you use breasts, be careful not to overcook them. Breasts dry out faster than thighs in the slow cooker.

Why is My Sauce Too Thin?

With my recipe, your sauce should not be overly thin. Just make sure the lid is slightly ajar during the last 15 minutes, or simmer uncovered after adding the cream to thicken.

How Can I Tell When the Chicken is Done?

It should shred easily with a fork and no longer be pink inside.  

Can I Double the Recipe?

Yes, as long as your slow cooker has the capacity. Cooking time may need to increase.

Is This Spicy?

Not really. It’s rich and spiced, but not too hot. Add cayenne or chili flakes if you want to turn it up.

🍽️ More Tasty Chicken Recipes

• Southwest Chicken Salad
• Lemon Pepper Chicken Drum Sticks
• Chicken Corn Chowder
• Air Fryer Chicken Thighs
• Greek Sheet Pan Chicken