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Slow Cooker Butter Chicken Recipe

ByLily
Jump to Recipe· 4.7 from 12 reviews

If you’re craving the ultimate comfort food with a touch of exotic flair, I’ve got just the thing for you. This Slow Cooker Butter Chicken Recipe is genuinely fan-freaking-tastic—rich, creamy, and so easy to throw together. I’ve made it countless times when life gets busy, and every single time, it comes out perfect, making the whole house smell like a cozy Indian restaurant. Once you try it, you might just find your new favorite weeknight dinner!

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Why This Recipe Works

  • Effortless Slow Cooker Magic: You just set it and forget it—perfect for busy days without sacrificing flavor.
  • Balanced Spice Blend: The combination of curry, garam masala, and chili powder creates authentic warmth without overpowering.
  • Creamy, Tangy Finish: The swirl of yogurt and half-and-half (or coconut milk) gives it that buttery richness and lovely tang.
  • Cauliflower For Body & Nutrition: Adding cauliflower florets not only stretches the dish but adds texture and nutrition beautifully.
The dish is a creamy curry with small pieces of cauliflower and chunks of another vegetable or protein coated in a rich orange-brown sauce. The sauce looks smooth and thick, covering each piece evenly. Bright green chopped herbs are sprinkled on top, adding a fresh contrast. The food is inside a black cooking pot with a glossy finish, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Slow Cooker Butter Chicken Recipe relies on ingredients that play well together both flavor-wise and texture-wise. You’ll notice the spices and tomato elements create an aromatic base, while the dairy or coconut options bring creaminess. Shopping tip: try to get fresh ginger and quality curry powder for the best depth.

  • Boneless, Skinless Chicken Breasts: They cook evenly and stay tender in the slow cooker, but feel free to swap for thighs if you prefer juicier meat.
  • Coconut Oil: It adds a subtle tropical aroma that complements the spices perfectly.
  • Yellow Onion: Provides sweetness when sautéed, grounding the dish.
  • Fresh Ginger: Gives a bright, zesty lift that’s essential in Indian cooking.
  • Garlic: Adds foundational flavor and aroma—don’t skimp here.
  • Curry Powder, Garam Masala, Chili Powder: These spices work in harmony to deliver warmth, depth, and just the right heat.
  • Kosher Salt: Crucial for seasoning and enhancing the other flavors.
  • Tomato Paste & Tomato Sauce: Combine to create a rich and tangy sauce base.
  • Cauliflower Florets: Add texture and nutrition, absorbing the sauce beautifully during cooking.
  • Unsalted Butter (or Coconut Oil for Dairy-Free): Invites that signature buttery finish every butter chicken needs.
  • Half-and-Half or Full-Fat Coconut Milk: Provides creamy richness; stick to full-fat to avoid watery sauce.
  • Plain Nonfat Greek Yogurt (or Non-Dairy Yogurt): Adds tang and smoothes out the sauce without overpowering.
  • Prepared Brown Rice, Quinoa, Homemade Naan: Perfect sides to soak up the luscious sauce.
  • Fresh Cilantro: Garnish for brightness and a pop of color.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Slow Cooker Butter Chicken Recipe is how you can tailor it to your tastes or dietary needs. Whether you spice it up a notch or swap ingredients for dairy-free options, you can make this dish truly your own. I sometimes double the spices when I want more kick or swap cauliflower for sweet potatoes during fall for a cozy twist.

  • Spice it up: Adding a pinch of cayenne or extra chili powder amps the heat beautifully—I love this when serving for spice lovers.
  • Dairy-Free Version: Simply replace butter with coconut oil and the half-and-half with full-fat coconut milk; use non-dairy yogurt to keep it creamy without dairy.
  • Vegetarian Adaptation: Substitute chicken with chickpeas or paneer for a delicious meatless alternative.
  • Seasonal Variations: Try adding roasted squash or peas in place of cauliflower when it’s in season for a fresh touch.

Step-by-Step: How I Make Slow Cooker Butter Chicken Recipe

Step 1: Sauté the Aromatics and Spice Blend

Start by heating coconut oil in a nonstick skillet over medium-high heat. Toss in the diced onion and cook it gently until it starts softening—about 5 minutes. This step really sweetens the onion and builds the base flavor. Next, add minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Stir everything for about 30 seconds until it smells heavenly. Don’t rush here because these spices blooming in oil make all the difference.

Step 2: Layer Ingredients in the Slow Cooker

Transfer your fragrant onion-spice mixture to a 6-quart slow cooker. Lay the chicken breasts over the mixture, then scatter the cauliflower florets evenly on top. Pour the tomato sauce over everything and gently stir the cauliflower and sauce to coat the florets—but keep the chicken mostly undisturbed underneath. This layering helps the chicken stay juicy while the cauliflower absorbs the sauce. Finally, dot the top with those lovely pats of butter.

Step 3: Cook Low and Slow, Then Tenderize the Cauliflower

Cover your slow cooker and cook on HIGH for 1½ to 2½ hours or LOW for 4 to 6 hours. My tip? Check the chicken early with an instant-read thermometer to avoid drying it out; it’s done when it hits 165°F. Once cooked, take the chicken out to rest on a cutting board. At this stage, the cauliflower likely needs more time—give the slow cooker a good stir to coat the florets, recover, and cook on HIGH for another 30 minutes to 1 hour until tender. Staying flexible with the timing here helps you nail the perfect texture.

Step 4: Finish with Cream and Yogurt

When the cauliflower is tender and the chicken has cooled enough to handle, chop the chicken into bite-sized pieces and stir it back into the slow cooker. Pour in the half-and-half or coconut milk, letting the dish cool briefly before whisking in the Greek yogurt. If you add the yogurt too soon while hot, it can curdle, so patience pays off here. Give it a gentle stir, and let those rich flavors meld together.

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Tips from My Kitchen

  • Don’t Skip Sautéing Spices: It really unlocks the spice flavor, turning good into WOW.
  • Check Chicken Early: Slow cookers vary, so watch your meat—it’s the key to juicy butter chicken.
  • Yogurt Timing Matters: Add it after the dish cools slightly to prevent curdling for that smooth finish.
  • Use an Instant-Read Thermometer: It’s a game-changer for knowing exactly when your chicken is perfect.

How to Serve Slow Cooker Butter Chicken Recipe

Two small black cast iron pans filled with thick orange curry containing chunks of cauliflower and garnished with green cilantro leaves. One pan has a silver spoon resting inside. Next to the pans are two pieces of folded, lightly browned naan bread resting on a white and blue striped cloth on a white marbled surface. A few sprigs of fresh cilantro are scattered around the pans. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my butter chicken with fresh chopped cilantro. It adds such a refreshing herbal brightness that balances the creamy richness perfectly. Sometimes, I squeeze a little fresh lime over the top to add a subtle zing. You could also sprinkle some toasted fenugreek leaves if you want to get fancy and authentic.

Side Dishes

This butter chicken is a dream partnered with fluffy brown rice or fluffy quinoa to soak up all that sauce. Homemade naan is hands down my favorite side because it’s perfect for scooping up every last drop. For a lighter option, steamed basmati rice also works beautifully.

Creative Ways to Present

For special family dinners or entertaining, try serving this Slow Cooker Butter Chicken in a large rustic bowl surrounded by colorful bowls of chutneys, sliced onions, and fresh cucumber raita. I once plated it over fragrant saffron rice and garnished with edible flowers for a gorgeous dinner party presentation—it was a big hit.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, where the butter chicken stays delicious for up to five days. The flavors actually deepen overnight, so it’s a great make-ahead meal for busy weekdays. Just be sure to cool it fully before sealing to keep the texture spot on.

Freezing

Freezing this butter chicken works wonderfully. I freeze portions in freezer-safe containers (leave some headspace for expansion) for up to three months. When you thaw it overnight in the fridge, the texture and flavor come back beautifully, making it a lifesaver for quick dinners.

Reheating

To reheat, gently warm the leftovers in a saucepan over low heat, stirring occasionally until heated through. Adding a splash of water or broth helps loosen the sauce if it’s thickened in the fridge. Microwave reheating works too—just go low and slow to keep the creaminess intact.

FAQs

  1. Can I use chicken thighs instead of breasts in this Slow Cooker Butter Chicken Recipe?

    Absolutely! Chicken thighs tend to stay juicier and more tender when slow-cooked, so they’re a great swap. Just keep an eye on cooking times, as dark meat can cook a bit differently. The recipe will still turn out rich and flavorful.

  2. How can I make this recipe dairy-free?

    Simply replace the butter with coconut oil, use full-fat coconut milk instead of half-and-half, and swap the Greek yogurt for a non-dairy alternative like coconut or almond-based yogurt. These swaps keep the creaminess intact without dairy.

  3. Is it necessary to sauté the onions and spices before slow cooking?

    While you can skip this step, I highly recommend sautéing the onions and spices first. It unlocks deeper, more complex flavors and ensures the spices bloom properly, giving the dish that authentic buttery chicken taste you’re craving.

  4. Can I prepare this Slow Cooker Butter Chicken Recipe in advance?

    Yes! You can prep all your ingredients the night before and store them separately in the fridge. Even better, leftovers taste great, and the dish freezes well so you can enjoy it anytime without extra fuss.

Final Thoughts

This Slow Cooker Butter Chicken Recipe holds a special place in my heart because it’s one of those dishes that feels like a warm hug on a plate—comforting, flavorful, and effortless. I truly believe once you make it, you’ll have a go-to meal ready whenever life gets hectic. So go ahead, dive into this recipe, and let the slow cooker do its magic while you relax. You deserve that kind of easy deliciousness!

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Slow Cooker Butter Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian
  • Diet: Low Lactose
Print Recipe

Description

This Slow Cooker Butter Chicken recipe offers a rich and creamy Indian-inspired dish made easy with a slow cooker. Tender chicken breasts simmer with aromatic spices, tomato sauce, cauliflower, and a luscious blend of butter, half-and-half, and Greek yogurt for a comforting meal perfect served over brown rice, quinoa, or with naan bread.

Ingredients

Main 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 garlic, minced (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)
  • 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

Instructions

  1. Cook Onions and Spices: In a nonstick skillet, heat the coconut oil over medium-high heat. Once hot, add the diced onion and cook until beginning to soften, about 5 minutes. Add the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Cook while stirring until fragrant, about 30 seconds.
  2. Transfer Ingredients to Slow Cooker: Transfer the cooked onion and spice mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then add the cauliflower florets. Pour the tomato sauce over the mixture. Stir gently to coat the florets with sauce while leaving the chicken undisturbed on the bottom. Scatter the butter pieces over the top.
  3. Initial Slow Cooking: Cover and cook on high for 2 hours or on low for 6 hours, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Check early to prevent chicken from drying out as cooking times may vary by slow cooker.
  4. Check and Tenderize Cauliflower: When chicken is done, remove it to a cutting board and let it cool slightly. Stir the slow cooker contents to coat cauliflower florets evenly with sauce. Cover and cook on high for an additional 1 hour until the florets are tender. Skip this step if florets are already tender.
  5. Cut Chicken and Finish Sauce: Cut the cooled chicken into bite-sized pieces and return to the slow cooker with the cauliflower. Stir in the half-and-half or coconut milk. Let cool for a few minutes, then gently stir in the Greek yogurt to avoid curdling.
  6. Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or naan. Garnish with chopped fresh cilantro for added freshness and flavor.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Thaw frozen leftovers overnight in the refrigerator before reheating.
  • Reheat leftovers gently on the stovetop or in the microwave to prevent curdling of the yogurt.
  • To make this recipe dairy free, substitute the butter with coconut oil and use full-fat coconut milk and non-dairy yogurt instead of half-and-half and Greek yogurt.
  • Cooking times can vary depending on the slow cooker model, so start checking early to prevent overcooking the chicken.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 45 g
  • Cholesterol: 95 mg

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