Slow Cooker Butter Chicken

A bowl of butter chicken over rice and a side of naan bread inside the bowl.

This rich and creamy Slow Cooker Butter Chicken has all the authentic flavors of Indian butter chicken. Easy to make in a slow cooker with chunks tender chicken that simmer in a homemade sauce with so much flavor thanks to dried spices, ginger, garlic, and fresh onion.

Course Dinner

Cuisine Indian

Keyword easy butter chicken recipe, slow cooker butter chicken

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 334kcal

Author Jessica - Together as Family

Equipment

Ingredients

4 boneless, skinless chicken breasts
1 can (15 oz) crushed tomatoes
1 can (15 oz) diced tomatoes (do not drain)
1 yellow onion (chopped into large chunks)
6 cloves garlic
1 tablespoon ginger paste (or freshly grated ginger)
1 tablespoon white granulated sugar
1 tablespoon light brown sugar
1 tablespoon garam masala
1½ teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon cumin
1 teaspoon ground coriander

To Add Later

4 tablespoons salted butter (sliced)
1 cup heavy cream

Instructions

Spray the insert of a slow cooker with cooking spray.
Cut the chicken breast into large bite-sized chunks, about 1-inch in size maybe slightly larger.
Place the chicken pieces into the slow cooker.
In a blender, or a food processor, add the crushed tomatoes, diced tomatoes, onion chunks, garlic cloves, ginger, and all of the dried seasonings.
Blend until it's very smooth in texture and combined well. Pour it over the chicken and stir everything to combine.
Cover with the lid and cook on LOW heat for 6-7 hours.
When the cook time is done add the butter and heavy cream into the slow cooker. Cover with the lid and let cook for an additional 15-30 minutes so it can thicken and the butter can melt.
Give it a good stir before serving the butter chicken over cooked white rice and don't forget to add a side of warm naan bread! Garnish with chopped cilantro if wanted.

Notes

Serving Size : I can get 8 servings out of this dish. There are 6 in my family + we always have about 2 servings leftover. If you are serving larger portions, or hungrier bellies, then plan on 6 servings for the recipe.

Crushed Tomatoes : If you can't find a 15 ounce can of crushed tomatoes, measure out 1.5 cups from a larger can of crushed tomatoes (29 oz).

Substitutions/Variations : There are a few things you can do to switch up the recipe if wanted.

Spice Level : Butter chicken naturally has a bite to it, but not like super spicy, at least not this recipe. If you prefer more heat in your butter chicken then increase the chili powder or add some cayenne red pepper in addition to the chili powder. Likewise, if you want less spice try using only 1/2 teaspoon chili powder.
Heavy Cream : You can substitute full-fat coconut milk or evaporated milk for the heavy cream if wanted.
Garlic : Use 6 cloves of fresh garlic that you mince or press, or try using chopped garlic from a jar, or garlic paste. Lots of options for garlic!
Ginger : I prefer using ginger paste found in the tube (refrigerated area of the produce section by the dressings and fresh herbs) but you could also use fresh ginger that you grate. Fresh ginger stores for a long time in the freezer so put it there, inside a Ziploc bag, to store leftover fresh ginger.

Nutrition