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Bowl of Slow Cooker Butter Chicken garnished with cilantro and yogurt on a light wooden table

Slow Cooker Butter Chicken

This Slow Cooker Butter Chicken is a time-saving, delicious dish that captures the bold flavors of traditional Indian cuisine with minimal effort. Enjoy a creamy sauce and tender chicken in just 10 minutes of prep!
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat the coconut oil in a nonstick skillet over medium-high heat. Add the diced onion and cook for about 5 minutes until softened.
  2. Stir in the ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Cook for 30 seconds until fragrant.
  3. 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.
  4. Gently stir to coat the florets in the sauce, leaving the chicken undisturbed at the bottom. Scatter the butter pieces over the top.
  5. 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.
  6. Stir the slow cooker contents and continue cooking on high for 30 minutes to 1 hour if the cauliflower isn’t tender.
  7. Once cool enough, cut the chicken into bite-sized pieces and return it to the slow cooker.
  8. Stir in the half-and-half or coconut milk, letting it cool slightly before mixing in the Greek yogurt to prevent curdling.
  9. Serve warm with rice, quinoa, or naan, and garnish with fresh cilantro.

Notes

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.