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Slow Cooker Butter Chicken Recipe

ByCaroline
Jump to Recipe· 4.6 from 5 reviews

If you’re craving something cozy, rich, and packed with flavor that you can set and forget, you’re going to love this Slow Cooker Butter Chicken Recipe. It’s one of those dishes that feels fancy enough for company but is downright easy for weeknights. Trust me, once you try it, you’ll keep coming back to this recipe for its creamy sauce, tender chicken, and spices that hit all the right notes.

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Why This Recipe Works

  • Set-It-And-Forget-It Convenience: The slow cooker does most of the work while you go about your day.
  • Balanced Spices: The blend of curry powder, garam masala, and chili powder hits savory, warm, and mildly spicy perfectly.
  • Rich Creaminess without Fuss: Using butter, half-and-half, and yogurt creates a velvety sauce that’s not too heavy.
  • Cauliflower Boosts the Veggies: Adds some body and nutrition without overpowering the flavors.
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

Every ingredient in this Slow Cooker Butter Chicken Recipe plays a key role, blending traditional Indian spices with fresh aromatics and creamy elements. I always recommend picking fresh ginger and garlic when you can—their punch completely transforms the dish.

  • Chicken breasts: Lean, tender, and cooks beautifully in the slow cooker without drying out if timed right.
  • Coconut oil: Adds a subtle tropical richness and works well with Indian spices.
  • Yellow onion: Builds the flavor base when sautéed until soft and fragrant.
  • Fresh ginger: Gives a warm and zesty kick that brightens the sauce.
  • Garlic: Essential for depth and savory undertones.
  • Curry powder: A blend of spices that’s the backbone of butter chicken’s signature flavor.
  • Garam masala: Adds layers of warmth and complexity—don’t skip it!
  • Chili powder: Controls the heat; adjust it to your taste.
  • Kosher salt: Enhances all the flavors perfectly.
  • Tomato paste & tomato sauce: Creates a rich, slightly tangy base for the sauce.
  • Cauliflower: A veggie that soaks up the sauce well and adds texture.
  • Butter: For richness and that classic butter chicken silkiness—coconut oil works if you want dairy-free.
  • Half-and-half or full-fat coconut milk: Keeps the sauce creamy without watering it down.
  • Plain Greek yogurt or non-dairy yogurt: Adds tang and creaminess—stir it in carefully to avoid curdling.
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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

I like to keep this Slow Cooker Butter Chicken Recipe pretty traditional, but it’s so versatile! You can tweak the heat, swap in different veggies, or use dairy-free options without losing that creamy magic.

  • Variation: I sometimes add a handful of spinach at the end for extra greens—it wilts perfectly without messing with the flavors.
  • Dairy-free: Swap butter for coconut oil and use full-fat coconut milk and dairy-free yogurt for an allergy-friendly version I’ve served to friends.
  • Extra heat: Love it spicy? Add some cayenne or fresh chopped chilis along with the other spices for a punchier version.

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

Step 1: Sauté the Aromatics and Spices

Start by heating coconut oil in a skillet over medium-high heat. Toss in the diced onion and cook until it’s translucent and soft, about 5 minutes. Then add the minced ginger and garlic along with curry powder, garam masala, chili powder, salt, and tomato paste. Stir everything quickly for about 30 seconds until fragrant—this step wakes up the spices and really amps up the flavor.

Step 2: Layer the Slow Cooker

Transfer your sautéed mixture to a 6-quart slow cooker. Nestle the chicken breasts on top, then scatter cauliflower florets over the chicken. Pour the tomato sauce over everything and gently stir the cauliflower and sauce to coat them well—but leave the chicken undisturbed underneath. This keeps the chicken from drying out by soaking it in sauce and steam during cooking.

Step 3: Add Butter and Cook Low and Slow

Dot the top with small pieces of butter. Cover and cook on high for 1 ½ to 2 ½ hours or low for 4 to 6 hours. I always check a little early with an instant-read thermometer to make sure the chicken reaches 165°F but doesn’t overcook—the exact time depends on your slow cooker. Once the chicken is done, remove it to a cutting board to cool slightly.

Step 4: Get that Cauliflower Tender

The cauliflower might still be a bit firm at this point, so give everything in the slow cooker a big stir to coat the florets well. Cover and cook on HIGH until the cauliflower is soft, which can take 30 minutes to an hour. Sometimes I skip this step if the cauliflower is already tender.

Step 5: Chop the Chicken and Finish the Sauce

Once the chicken is cool enough to handle, cut it into bite-sized pieces and pop it back in with the tender cauliflower. Stir in the half-and-half or coconut milk and let the mixture cool just a bit before folding in Greek yogurt. I’ve learned that stirring yogurt in too soon when the sauce is piping hot makes it curdle—so be patient here!

Step 6: Serve and Enjoy!

Spoon over brown rice, quinoa, or warm naan, and garnish with a sprinkle of fresh cilantro. It’s a dish that always feels like a hug on a plate.

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Tips from My Kitchen

  • Don’t Skip Sautéing: Taking the time to cook the onions and spices first brings out their full flavors—it’s worth the extra step.
  • Watch Cooking Times: Slow cookers vary, so check the chicken earlier than the minimum stated time to avoid drying it out.
  • Yogurt Last: Always add yogurt at the end and off-heat to keep the sauce velvety and prevent curdling.
  • Cauliflower Texture: Give the sauce a good stir halfway through to evenly coat the cauliflower and help it cook through nicely.

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 fresh cilantro with its bright, herbaceous notes—it’s the perfect counterpoint to the creamy sauce. Sometimes I also add a squeeze of fresh lime juice right before serving for some zing. For a little crunch, toasted cashews are a neat touch too.

Side Dishes

We often serve this with fluffy brown rice or nutty quinoa to soak up all that delicious sauce. For a more indulgent meal, warm homemade or store-bought naan is unbeatable—you can scoop every last drop!

Creative Ways to Present

For dinner parties, I like to serve the butter chicken in small bowls with a side station of garnishes like chopped herbs, lemon wedges, and yogurt raita. You can even turn it into a butter chicken bowl with rice, roasted veggies, and a drizzle of chili oil for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftover butter chicken in airtight containers in the fridge for up to five days. Keeping it well-covered helps the sauce stay thick and creamy. Whenever I reheat, I add a splash of water or coconut milk to loosen it up if it’s thickened too much.

Freezing

This recipe freezes beautifully! I portion it into freezer-safe containers and it lasts up to three months. Pro tip: Freeze before adding yogurt, or stir it in fresh after thawing to keep the sauce silky.

Reheating

When reheating, I warm it gently on the stovetop over low heat, stirring often—this keeps the creaminess intact. If reheating in the microwave, do short bursts and stir in between. Adding a little extra half-and-half or coconut milk helps refresh the texture.

FAQs

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

    Absolutely! Chicken thighs add extra juiciness and richness, and they hold up well in slow cooking. Just be mindful of adjusting the cooking time slightly; thighs may need a bit longer to become tender.

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

    Use coconut oil instead of butter, swap half-and-half for full-fat coconut milk, and replace Greek yogurt with a dairy-free or coconut-based yogurt. This swap keeps the luscious texture without dairy.

  3. Why do you add the yogurt at the end and not earlier?

    Yogurt curdles when exposed to high heat for a prolonged time. Adding it at the end off the heat keeps the sauce creamy and smooth, avoiding any grainy texture.

  4. Can I prepare this without a slow cooker?

    You sure can! You can simmer everything gently in a large pot on the stove, stirring often, until the chicken is cooked through and cauliflower is tender. Just keep a close eye on the heat to avoid scorch or dry chicken.

Final Thoughts

This Slow Cooker Butter Chicken Recipe has become one of my favorite go-to dishes when cravings hit for something comforting but fuss-free. The slow cooker lets all those spices mellow and mingle while keeping the chicken tender and juicy. I hope you give it a try and make it your own—it’s the kind of recipe you’ll want to share with friends and keep in your regular rotation. Happy cooking!

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Slow Cooker Butter Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Caroline
  • 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 is a creamy, flavorful Indian-inspired dish made with tender chicken breasts, aromatic spices, and a rich tomato-based sauce. Cooked slowly to develop depth of flavor, it’s perfect for an easy weeknight dinner served over brown rice, quinoa, or homemade naan. The recipe also includes cauliflower florets for a hearty vegetable addition.

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 minced garlic (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 (or 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. Sauté aromatics 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, stirring, until fragrant, about 30 seconds.
  2. Transfer to slow cooker and layer: Transfer the cooked onion mixture to a 6-quart or larger slow cooker. Lay the raw chicken breasts on top, then add the cauliflower florets. Pour the tomato sauce over the cauliflower. Stir gently to combine the florets with the sauce, leaving the chicken pieces underneath undisturbed. Scatter the small pieces of butter over the top.
  3. Slow cook chicken and cauliflower: Cover and cook on high for 2 ½ hours or on low for 6 hours, until the chicken is cooked through and reaches 165 degrees F on an instant-read thermometer. Cooking times may vary depending on the slow cooker, so check early to prevent drying out. After the chicken is cooked, remove it to a cutting board and let cool slightly. Stir the slow cooker contents to coat the cauliflower, then recover and cook on high an additional 1 hour until cauliflower is tender. If cauliflower is already tender after chicken cooking, skip this step.
  4. Prepare chicken and finish sauce: Once the chicken is cool enough to handle, cut it into bite-size pieces. Return the chicken to the slow cooker with the tender cauliflower. Stir in the half-and-half or full-fat coconut milk. Let the mixture cool for a few minutes, then stir in the Greek yogurt slowly to prevent curdling.
  5. Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or with homemade naan. Garnish with chopped fresh cilantro for added 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.
  • To make dairy-free, substitute butter with coconut oil, use full-fat coconut milk instead of half-and-half, and use non-dairy yogurt.
  • The cooking time may vary depending on the size of your slow cooker; check for doneness early.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 110 mg

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