Slow Cooker Butter Chicken: Easy, Creamy, and Delicious
Slow Cooker Butter Chicken is the perfect weeknight recipe when you crave Indian comfort food but don’t have hours to prepare it. With just 10 minutes of prep and a rich, creamy sauce that tastes like it simmered all day, you’ll wonder how such bold flavors come from such little effort. It’s my favorite ‘set it and forget it’ meal for busy days.
Traditional butter chicken recipes can take hours of simmering and stirring, but not this one. Using the slow cooker means you can walk away and let the magic happen while you tackle everything else on your to-do list. By the time you’re ready to sit down, you’ll have a restaurant-quality dish with tender chicken, perfectly cooked cauliflower, and a velvety tomato-based sauce. Trust me, your family will be asking for seconds!
Why This Slow Cooker Butter Chicken Is a Game-Changer
- Minimal prep: Just a quick sauté of the aromatics, then toss everything in the slow cooker.
- Perfect hands-off cooking: While the slow cooker works its magic, you’re free to go about your day.
- Healthier twist: By using Greek yogurt and coconut milk, you’ll get all the creaminess without the heavy cream overload.
- Time efficiency: Classic butter chicken can take 1-2 hours on the stovetop, but this version gives you those same rich flavors with only 10 minutes of active cooking time.
- Customizable: Adjust the spice level or substitute ingredients to fit your pantry and preferences.
Equipment You’ll Need for This Slow Cooker Butter Chicken
For this easy slow cooker butter chicken, you’ll need just a few basic tools:
- A 6-quart or larger slow cooker: Perfect for even cooking and holding all the ingredients while the sauce thickens as it cooks.
- A nonstick skillet: Essential for sautéing the onions and spices so they release their full flavor.
- Instant-read thermometer: To ensure your chicken is cooked to a safe internal temperature of 165°F.
Tip: If you don’t already have a slow cooker, check out budget-friendly options like the Crockpot brand. The automatic warming setting is a lifesaver!
Simple Ingredients for Slow Cooker Butter Chicken
This healthy butter chicken recipe uses simple, pantry-friendly ingredients, many of which you might already have. Here are the standouts:
- Chicken breasts: Lean, tender, and perfect for shredding. Thighs work too for a juicier option!
- Curry powder and garam masala: These spices are the backbone of the dish, creating that warm, aromatic flavor.
- Cauliflower florets: A sneaky veggie addition that soaks up all the sauce for even more flavor. Frozen florets work, too, if you’re in a pinch.
- Tomato paste and sauce: The combo brings the rich, bold tomato flavor that butter chicken is known for.
Slow Cooker Butter Chicken Recipe Details
- Servings: 6 servings
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
Ingredients for Slow Cooker Butter Chicken
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
- 1 tablespoon coconut oil
- 1 small yellow onion, diced (about 1 cup)
- 1 tablespoon minced fresh ginger
- 4 cloves minced garlic (about 4 teaspoons)
- 1 ½ tablespoons curry powder
- 1 tablespoon garam masala
- 1 ½ teaspoons chili powder
- ¾ teaspoon kosher salt
- 1 (6-ounce) can no salt added tomato paste
- 1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter, cut into small pieces (use coconut oil to make dairy-free)
- ½ cup half-and-half or full-fat coconut milk (do not use light coconut milk, as it will water down the sauce)
- ½ cup plain nonfat Greek yogurt (or non-dairy yogurt to make dairy-free)
- For serving: prepared brown rice, quinoa, homemade naan, chopped fresh cilantro
How to Make Slow Cooker Butter Chicken
- Heat the coconut oil in a nonstick skillet over medium-high heat. Add the diced onion and cook for about 5 minutes until softened.
- Stir in the ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Cook for 30 seconds until fragrant.
- Transfer the onion mixture to a 6-quart slow cooker. Lay the chicken breasts on top, followed by the cauliflower florets. Pour the tomato sauce over everything.
- Gently stir to coat the florets in the sauce, leaving the chicken undisturbed at the bottom. Scatter the butter pieces over the top.
- Cook on low for 4-6 hours (or high for 2-3 hours) until the chicken reaches 165°F. Remove the chicken and let it cool slightly.
- Stir the slow cooker contents and continue cooking on high for 30 minutes to 1 hour if the cauliflower isn’t tender.
- Once cool enough, cut the chicken into bite-sized pieces and return it to the slow cooker.
- Stir in the half-and-half or coconut milk, letting it cool slightly before mixing in the Greek yogurt to prevent curdling.
- Serve warm with rice, quinoa, or naan, and garnish with fresh cilantro.
Jake’s Tips for the Best Slow Cooker Butter Chicken
- For extra flavor, marinate the chicken in yogurt, garlic, and spices overnight before cooking.
- Don’t skip sautéing the onion and spices—it’s key for developing depth of flavor.
- Check your slow cooker early to prevent the chicken from overcooking and drying out.
- Taste test the sauce at the end and adjust salt or spices as needed before serving.
- Leftovers freeze beautifully, so double the recipe for easy future meals.
Easy Slow Cooker Butter Chicken Variations
- Paneer Butter Masala: Swap the chicken for cubed paneer cheese for a vegetarian option.
- Spicy Butter Chicken: Add extra chili powder or a splash of hot sauce for more heat.
- Low-carb option: Serve over cauliflower rice instead of regular rice.
- Kid-friendly: Reduce or skip the chili powder for a milder sauce.
Slow Cooker Butter Chicken FAQs
Can I use frozen chicken for this recipe?
No, it’s best to use thawed chicken for even cooking. Frozen chicken may release extra water, diluting the sauce.
Is this recipe freezer-friendly?
Yes! Store leftover butter chicken in an airtight container for up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
Can I make this dairy-free?
Absolutely. Use coconut oil instead of butter and opt for full-fat coconut milk and non-dairy yogurt.
What’s the best way to reheat leftovers?
Reheat gently on the stovetop or in the microwave, stirring occasionally, to maintain the creamy consistency of the sauce.
This Slow Cooker Butter Chicken is a lifesaver for busy home cooks. It’s rich, flavorful, and shockingly simple to make. What’s your favorite kitchen shortcut? Let me know in the comments!
Slow Cooker Butter Chicken
Ingredients
Method
- Heat the coconut oil in a nonstick skillet over medium-high heat. Add the diced onion and cook for about 5 minutes until softened.
- Stir in the ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Cook for 30 seconds until fragrant.
- Transfer the onion mixture to a 6-quart slow cooker. Lay the chicken breasts on top, followed by the cauliflower florets. Pour the tomato sauce over everything.
- Gently stir to coat the florets in the sauce, leaving the chicken undisturbed at the bottom. Scatter the butter pieces over the top.
- Cook on low for 4-6 hours (or high for 2-3 hours) until the chicken reaches 165°F. Remove the chicken and let it cool slightly.
- Stir the slow cooker contents and continue cooking on high for 30 minutes to 1 hour if the cauliflower isn’t tender.
- Once cool enough, cut the chicken into bite-sized pieces and return it to the slow cooker.
- Stir in the half-and-half or coconut milk, letting it cool slightly before mixing in the Greek yogurt to prevent curdling.
- Serve warm with rice, quinoa, or naan, and garnish with fresh cilantro.
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
