Slow Cooker Butter Chicken is the ultimate cozy, flavorful dish tender chicken simmered in a creamy, spiced tomato sauce that’s perfectly balanced between comfort and warmth. This lighter, wholesome version keeps all the classic flavors while using real ingredients and the convenience of your slow cooker.
Whether you serve it over rice, quinoa, or with warm naan, every bite melts in your mouth. The gentle blend of curry powder, garam masala, and chili powder gives it irresistible depth, while the slow cooker does all the hard work for you.
Why You’ll Love This Slow Cooker Butter Chicken
Slow Cooker Butter Chicken is rich, velvety, and full of comforting spices yet mild enough for everyone to enjoy. It delivers authentic flavors without complicated techniques just toss everything in the slow cooker and let it work its magic.
The combination of tender chicken, creamy sauce, and warm spices makes every bite unforgettable. It’s a complete comfort meal that’s simple, hearty, and deeply satisfying whether served on cozy nights at home or as a make-ahead dish for busy weeks.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4 medium)
- 1 tablespoon coconut oil
- 1 small yellow onion, diced (about 1 cup)
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced (about 4 teaspoons)
- 1½ tablespoons curry powder
- 1 tablespoon garam masala
- 1½ 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 4½ cups)
- 1 (14-ounce) can tomato sauce
- 2 tablespoons unsalted butter, cut into small pieces (use coconut oil for dairy-free version)
- ½ cup half-and-half or full-fat coconut milk (avoid light coconut milk)
- ½ cup plain nonfat Greek yogurt (or non-dairy yogurt for dairy-free version)
For Serving
- Cooked brown rice or quinoa
- Homemade naan
- Chopped fresh cilantro
Step-by-Step Method
Step 1: Prepare the base
In a large skillet over medium heat, melt the coconut oil. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the ginger and garlic, cooking for another 30 seconds until fragrant.
Add curry powder, garam masala, chili powder, and salt to the pan. Stir for 15 seconds to toast the spices, releasing their aroma and flavor.
Step 2: Build the sauce
Add the tomato paste to the skillet and stir until it combines with the spices to form a thick, rich base. Scrape the entire mixture into your slow cooker.
Pour in the tomato sauce and stir well to combine.
Step 3: Add chicken and cauliflower
Place the chicken breasts and cauliflower florets into the slow cooker, coating them in the sauce. Cover and cook on low for 4–5 hours or high for 2½–3 hours, until the chicken is tender enough to shred easily with a fork.
Step 4: Finish the sauce
Remove the chicken from the slow cooker and set it aside to shred. Stir the butter (or coconut oil) and half-and-half (or coconut milk) into the sauce until smooth and creamy.
Add the shredded chicken back into the slow cooker, along with the Greek yogurt or non-dairy yogurt. Stir until the sauce is silky and coats every piece of chicken and cauliflower.
Step 5: Serve
Ladle the butter chicken over rice, quinoa, or with warm naan. Top with freshly chopped cilantro and enjoy a cozy bowl of creamy, aromatic comfort food.
Expert Tips for Success
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Don’t skip toasting spices: It deepens flavor and enhances the sauce.
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Full-fat coconut milk only: Light coconut milk will thin the sauce instead of making it creamy.
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Avoid curdling: Stir in yogurt and half-and-half at the end, off heat, to keep the sauce smooth.
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Customize spice: Add more chili powder or a pinch of cayenne if you prefer extra heat.
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Layer flavor: For extra depth, add a small cinnamon stick or bay leaf while the sauce cooks, then remove before serving.
Tasty Variations to Try
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Chicken thigh version: Use boneless, skinless thighs instead of breasts for a richer flavor.
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Vegetarian version: Skip the chicken and add more cauliflower or chickpeas.
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Extra creamy: Stir in a spoonful of cream cheese or coconut cream at the end for luxurious texture.
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Ginger kick: Increase ginger to 2 tablespoons for brightness and spice.
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Add greens: Stir in baby spinach during the last 10 minutes for extra nutrition.
Serving Ideas
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Family dinner: Serve directly from the slow cooker for easy cleanup.
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Meal prep: Portion into containers with rice for ready-to-go weekday lunches.
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Dinner party hit: Serve with naan and basmati rice for an impressive but effortless dish.
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Freezer meal: Make a big batch it freezes beautifully for quick dinners later.
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Healthier side dish: Pair with roasted cauliflower rice for a lighter option.
Frequently Asked Questions
Can I make this on the stovetop?
Yes! Follow the same steps using a large pot or Dutch oven. Simmer on low for 30–35 minutes, stirring occasionally until the chicken is tender.
Can I use frozen chicken?
It’s best to thaw chicken first for even cooking and perfect texture.
How should I store leftovers?
Store in airtight containers in the fridge for up to 4 days. The flavors get even better after a day!
Can I freeze Butter Chicken?
Absolutely. Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What should I serve with it?
Rice, naan, or quinoa are perfect pairings. Add a side of roasted vegetables or a simple cucumber-yogurt salad to complete the meal.
Slow Cooker Butter Chicken
- Total Time: 255
- Yield: 6 servings 1x
Description
Cozy, flavorful dish with tender chicken simmered in creamy, spiced tomato sauce seasoned with curry powder, garam masala, and chili powder. Served over rice, quinoa, or naan, it’s a comforting meal that mostly makes itself.
Ingredients
Main
2 lbs boneless, skinless chicken breasts (about 4 medium)
1 tbsp coconut oil
1 small yellow onion, diced (about 1 cup)
1 tbsp minced fresh ginger
4 garlic cloves, minced
1½ tbsp curry powder
1 tbsp garam masala
1½ tsp chili powder
¾ tsp kosher salt
1 (6-oz) can tomato paste
1 small cauliflower (about 4½ cups), cut into florets
1 (14-oz) can tomato sauce
2 tbsp unsalted butter or coconut oil
½ cup half-and-half or full-fat coconut milk
½ cup Greek yogurt (or non-dairy yogurt for dairy-free)
For Serving
Cooked brown rice or quinoa
Warm naan
Chopped fresh cilantro
Instructions
- Heat coconut oil in skillet over medium heat. Sauté onion 3–4 minutes until softened. Add ginger and garlic; cook 30 seconds until fragrant. Stir in curry powder, garam masala, chili powder, and salt; toast 15 seconds.
- Stir in tomato paste until thick. Transfer mixture to slow cooker and add tomato sauce; mix well.
- Arrange chicken breasts and cauliflower in sauce, coating well. Cover and cook on low for 4–5 hours or high for 2½–3 hours until chicken is tender.
- Remove chicken and shred. Stir butter and half-and-half (or coconut milk) into sauce until creamy. Return shredded chicken to slow cooker with yogurt; stir to coat evenly.
- Serve over rice or quinoa, garnish with cilantro, and warm naan on the side.
Notes
Toasting spices deepens their flavor.
Full-fat coconut milk gives richest texture.
Stir in yogurt and cream off heat to avoid curdling.
Adjust spice by adding more chili powder or cayenne.
Store leftovers up to 4 days refrigerated or freeze 3 months.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 115mg
Keywords: slow cooker butter chicken, creamy tomato chicken, indian butter chicken, easy crockpot chicken curry, coconut butter chicken recipe
