Slow Cooker Butter Chicken Recipe

If I could bottle up comfort and warmth in a single dish, it would be Slow Cooker Butter Chicken. Rich, creamy, and positively bursting with the intoxicating flavors of ginger, garlic, and garam masala, this recipe makes it deliciously easy to bring the magic of Indian-inspired cuisine right to your dinner table—with hardly any effort at all!

Why You Should Make This Recipe

• Effortless Weeknight Magic: Everything comes together in the slow cooker, so you can set it and forget it—perfect for busy days or when you just want to curl up with a good book.
• Deep, Layered Flavors: There’s a gorgeous blend of warm spices, aromatic ginger, and tomato, made rich and silky by yogurt and butter, creating layers of flavor that taste like you hovered over the stove for hours.
• Healthier Comfort Food: With zero cream, a hearty handful of cauliflower, and your choice of lean protein and dairy-free “butter,” this Slow Cooker Butter Chicken delivers that classic lusciousness but with a modern, lighter twist.
• Family-Friendly & Customizable: It’s easy to adjust the spice—keep it mild for kids or add extra chili for a bigger kick, and you can swap in coconut milk or dairy-free options if needed!

Ingredients & Substitutions

This Slow Cooker Butter Chicken keeps things simple, yet every ingredient plays a starring role in building that irresistible sauce and tender, aromatic chicken you know and crave. Whether you stick with tradition or make a few swaps, each element brings something special to the table.

• Boneless, skinless chicken breasts: These soak up all the beautiful spices and become melt-in-your-mouth tender in the slow cooker. You could also use thighs for even more richness.
• Coconut oil: Adds a lightly sweet flavor and keeps the dish dairy-free if needed. Ghee or butter also work for a classic finish.
• Yellow onion: Lends a subtle sweetness and body to the sauce. Don’t skip this base!
• Fresh ginger & garlic: Together, they create the fragrant backbone of true butter chicken—fresh always beats jarred here.
• Curry powder & garam masala: These spice blends infuse deep warmth, complexity, and that signature golden hue.
• Chili powder: Brings a gentle heat that uplifts all the flavors without overpowering them.
• Kosher salt: Essential for brightening up the sauce and seasoning everything perfectly.
• Tomato paste & tomato sauce: The rich, tangy tomato base balances all the creaminess, giving depth and color to the sauce.
• Cauliflower florets: A quiet veggie powerhouse that soaks up the saucy, spiced magic and adds extra nutrition and texture.
• Unsalted butter: Classic, but you can swap for coconut oil to keep this dish dairy-free and just as tasty.
• Half-and-half or full-fat coconut milk: Makes the sauce silky and luscious—avoid light coconut milk for best flavor and body.
• Plain nonfat Greek yogurt (or non-dairy alternative): Adds a creamy, tangy finish that brings everything together beautifully.
• Serving ideas (brown rice, naan, quinoa, chopped cilantro): These finishing touches soak up that dreamy sauce and make every bite perfect!

How to Make Slow Cooker Butter Chicken

Step 1: Build Your Flavor Base

Get things started by sautéing your onion in coconut oil in a nonstick skillet over medium-high heat—not only does this bring out a delightful sweetness, but it’s also your chance to bloom the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste until fragrant. Just 30 seconds of stirring makes all the difference, layering the foundational flavors before they even hit your slow cooker.

Step 2: Layer & Load the Slow Cooker

Transfer your sizzling onion mixture into the bottom of a 6-quart (or larger) slow cooker. Lay the chicken breasts right on top, then add the cauliflower florets and drizzle over the tomato sauce. Use a spoon to gently nestle the sauce and florets around so everything’s cozy and semi-covered. Scatter the butter pieces across the surface for pockets of richness as it cooks.

Step 3: Set & Forget

Pop on the lid and let the magic happen! Cook on high for 1.5–2.5 hours or on low for 4–6 hours, until your chicken reaches 165°F and is blissfully tender. Keep an eye toward the end; everyone’s slow cooker is a little bit different, and you don’t want dry chicken.

Step 4: Finish the Sauce

Remove the cooked chicken to a cutting board and let it rest while you give the cauliflower a big stir in the slow cooker. If your florets are still a little firm, cover and cook on high for 30–60 more minutes. When they’re tooth-tender, chop the chicken into generous bite-sized pieces and return them to the pot.

Step 5: Make it Creamy & Serve

Stir in the half-and-half (or coconut milk) first, allowing it to gently cool down your bubbling sauce. Once things aren’t piping hot, add the Greek yogurt or non-dairy yogurt, stirring slowly for a luxuriously creamy, tangy finish. Now—dive in and enjoy your slow-cooked masterpiece!

How to Serve Slow Cooker Butter Chicken

Garnishes

A generous scatter of freshly chopped cilantro brightens every bite and brings a wonderful pop of color. For an extra flourish, swirl in a splash of half-and-half or coconut milk right before serving—it’s like edible artwork!

Side Dishes

For a classic touch, serve your Slow Cooker Butter Chicken with warm, pillowy naan—perfect for scooping up that glorious sauce. Fluffy brown rice or quinoa makes each bowl a complete, wholesome meal, and a simple cucumber salad or pickled red onions add lovely crunch and zing on the side.

Creative Ways to Present

Try serving this dish family-style in a big, shallow platter, topped with swirls of yogurt and a rainbow sprinkle of chili flakes. Or, scoop it into individual bowls and nestle in a scoop of aromatic rice—set out a “toppings bar” with chopped cilantro, toasted nuts, and minced green onion for extra fun at the table!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Slow Cooker Butter Chicken to an airtight container and tuck it in the fridge—flavors actually deepen and mellow overnight, so tomorrow’s lunch might be even better than tonight’s dinner! It’ll keep beautifully for up to 5 days.

Freezing

This recipe freezes like a dream. Let your Slow Cooker Butter Chicken cool completely, then portion it into freezer-safe containers or bags. You can freeze it for up to 3 months—just thaw overnight in the refrigerator for stress-free busy weeks.

Reheating

To reheat, warm gently on the stove over low heat, stirring occasionally until heated through. If the sauce thickens up in the fridge, just whisk in a splash of milk or water to loosen things up. The microwave works too—just do it in short bursts and stir often to keep the flavors balanced and smooth.

FAQs

Final Thoughts

I hope you give this Slow Cooker Butter Chicken a spot on your meal plan soon. It’s so welcoming, cozy, and easy—whether you’re new to Indian-inspired cooking or already a diehard fan. There’s nothing quite as spirit-lifting as digging into a bowl of saucy, spiced chicken with someone you love. Enjoy every bite!

Slow Cooker Butter Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 98 reviews

• Author: Susan
• Prep Time: 10 minutes
• Cook Time: 4-6 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x
• Category: Slow Cooking
• Method: Slow Cooking
• Cuisine: Indian

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Description

A delicious and creamy slow cooker butter chicken recipe that is easy to make and full of flavor. Tender chicken cooked in a rich tomato and spice sauce with cauliflower for added texture.

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Ingredients

Units USM Scale 1x2x3x

For the Butter Chicken:

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon coconut oil
• 1 small yellow onion, diced
• 1 tablespoon minced fresh ginger
• 4 cloves minced garlic
• 1 1/2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon kosher salt
• 1 (6-ounce) can no salt added tomato paste
• 1 small cauliflower or 1/2 large head, cut into florets
• 1 (14-ounce) can tomato sauce
• 2 tablespoons unsalted butter
• 1/2 cup half-and-half or full-fat coconut milk
• 1/2 cup plain nonfat Greek yogurt

For Serving:

• Prepared brown rice
• Quinoa
• Homemade Naan
• Chopped fresh cilantro

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Instructions

1. Sauté Aromatics: In a nonstick skillet, heat coconut oil and sauté onion, ginger, garlic, spices, salt, and tomato paste until fragrant.
2. Transfer to Slow Cooker: Add the onion mixture to the slow cooker, layer chicken, cauliflower, tomato sauce, and butter. Cook on high for 1 1/2 to 2 1/2 hours or low for 4 to 6 hours.
3. Tenderize Cauliflower: Stir contents, cook on high until cauliflower is tender, about 30 minutes to 1 hour more.
4. Finish and Serve: Cut chicken, return to slow cooker, stir in half-and-half and yogurt. Serve warm over rice, quinoa, or naan, garnished with cilantro.

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Notes

• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

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Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 8g
• Sodium: 670mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 44g
• Cholesterol: 145mg