Description
This Slow Cooker Butter Chicken is creamy, rich, and full of flavor. A simple set-it-and-forget-it recipe with juicy chicken thighs, aromatic spices, and a silky sauce that pairs perfectly with rice or naan.
Ingredients
1 tbsp oil or ghee
1 yellow onion, finely diced
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp smoked paprika
1 tsp ground cumin
½ tsp turmeric
1 tsp salt
1 tbsp garam masala
1 can (14 oz) diced or crushed tomatoes (fire-roasted optional)
2 lbs boneless, skinless chicken thighs
2 tbsp unsalted butter
¾ cup heavy cream
Optional: red pepper flakes (for heat), 1 tsp sugar (to balance acidity), fresh cilantro (for garnish)
Instructions
Heat oil or ghee in a pan over medium-high heat. Add onion, garlic, and ginger, cooking 3–6 minutes until golden and fragrant.
Stir in paprika, cumin, turmeric, salt, and garam masala. Cook 1–3 minutes until aromatic.
Add tomatoes and scrape up browned bits. Let mixture cool slightly.
Transfer mixture to slow cooker. Nestle chicken thighs into the sauce.
Cover and cook:
On HIGH: 2½–4 hours
On LOW: 4–6 hours
Remove chicken and set aside. Blend sauce until smooth using immersion blender (or blender once cooled).
Stir in butter and cream. Adjust seasoning to taste.
Chop chicken into bite-sized pieces and return to sauce. Garnish with cilantro.
Serve with rice and naan.
Notes
Chicken thighs are best for juiciness, but breasts can be used (reduce cook time slightly).
For dairy-free, swap cream with full-fat coconut milk and butter with vegan butter.
Leftovers taste even better the next day and freeze well for up to 3 months.
Spice it up with cayenne or red pepper flakes if you like heat.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg