Oh, let me tell you about my love affair with slow cooker butter chicken! It all started when my neighbor Priya brought over a steaming bowl of this golden, creamy goodness after I’d had a particularly rough day. One bite and I was hooked – the tender chicken swimming in that rich tomato sauce spiked with warm spices? Absolute magic.
What I love most is how this slow cooker butter chicken makes Indian food totally doable on busy weeknights. Just toss everything in the pot in the morning, and by dinner time your house smells like your favorite Indian restaurant. The chicken becomes impossibly tender, and the sauce develops this incredible depth of flavor that you just can’t rush. My kids now request this weekly, and honestly? I’m happy to oblige because it’s so darn easy.
Why You’ll Love This Slow Cooker Butter Chicken
Listen, this isn’t just another slow cooker recipe – this butter chicken will become your new weeknight hero. Here’s why:
- Set-it-and-forget-it magic: Throw everything in the pot in the morning, and come home to a house that smells like your favorite Indian restaurant
- Flavor that slaps: The slow cooking lets all those warm spices (garam masala, I’m looking at you) really get to know each other
- Chicken so tender it practically falls apart when you look at it – thighs are key here, trust me
- Creamy dreamy sauce that’s perfect for soaking up with naan or rice (or, no judgment, your fingers)
Seriously, this dish is like getting a hug from your slow cooker. And who couldn’t use more of that?
Ingredients for Slow Cooker Butter Chicken
Alright, let’s talk ingredients – and trust me, every single one matters in this slow cooker butter chicken. I’ve made this enough times to know where you can cut corners (spoiler: you really shouldn’t). Here’s what you’ll need:
- 1.5 lbs boneless chicken thighs – thighs stay juicier than breasts during slow cooking, and the extra fat means more flavor
- 1 cup plain full-fat yogurt – none of that watery low-fat stuff, it won’t coat the chicken properly
- 2 tbsp real butter – come on, it’s called butter chicken for a reason!
- 1 onion, diced small – this melts into the sauce beautifully
- 3 garlic cloves, minced – fresh only, no jarred stuff
- 1 tbsp fresh ginger, grated – peel it with a spoon first
- The spice squad: 1 tbsp garam masala (the MVP), 1 tsp each of turmeric, cumin, and coriander, plus 1/2 tsp chili powder (adjust to your heat tolerance)
- 1 can (14 oz) plain tomato sauce – not marinara, just basic tomato sauce
- 1/2 cup heavy cream – added at the end for that luxurious finish
- Salt to taste – I start with 1 tsp
- Fresh cilantro – for that pop of color and fresh flavor at the end
See? Nothing too crazy, but each ingredient brings its A-game to this dish. Now let’s get cooking!
Equipment Needed
You won’t need much to make this slow cooker butter chicken – just the basics from your kitchen:
- 6-quart slow cooker (mine’s practically glued to my countertop)
- Mixing bowl for marinating the chicken
- Skillet to sauté those gorgeous aromatics
- Measuring spoons – because eyeballing spices never ends well
- Wooden spoon for stirring (and sneaking tastes)
That’s it! Now let’s get to the good part.
How to Make Slow Cooker Butter Chicken
Okay, my friend, let me walk you through the magic of making this slow cooker butter chicken. I promise it’s easier than folding a fitted sheet (why are those things so impossible?). The key is taking your time at each step – trust me, it pays off in big flavor.
Marinating the Chicken
First things first – let’s get that chicken cozy with some spices. In a big bowl, I mix together the yogurt and half of all those gorgeous spices (garam masala, turmeric, cumin, coriander, and chili powder). Then I plop in the chicken thighs and make sure they’re completely coated. This is where I get hands-on – literally. I massage that spiced yogurt right into every nook of those thighs. Let it sit for at least 30 minutes while you prep everything else. The yogurt tenderizes while the spices start working their magic.
Preparing the Sauce
Now for the sauce base – this is where the flavor really builds. I melt the butter in a skillet over medium heat and toss in the diced onion. They need about 5 minutes to get soft and translucent. Then comes the garlic and ginger – oh, that smell! I stir constantly for about a minute until fragrant (don’t let it burn!). Next, I add the remaining spices and let them toast for just 30 seconds to wake them up. The tomato sauce goes in next, and I let the whole thing simmer for about 5 minutes until it thickens slightly.
Slow Cooking Process
Time for the slow cooker! I pour that gorgeous spiced tomato mixture into the pot, then add the marinated chicken thighs (including all that yogurt marinade – that’s gold!). Give it a gentle stir to combine. Now the hard part – choosing between low (6 hours) or high (3 hours). I usually go low because I love how the flavors develop, but if I’m in a pinch, high works too. The chicken should be fall-apart tender when it’s done.
Final Touches
Almost there! About 15 minutes before serving, I stir in the heavy cream. This is when the sauce transforms from great to “oh my goodness what is this magic.” I let it heat through, then taste for salt. A big handful of chopped cilantro at the end adds that fresh pop. And just like that – restaurant-quality butter chicken with barely any effort!
Tips for the Best Slow Cooker Butter Chicken
After making this slow cooker butter chicken more times than I can count, I’ve picked up some tricks that make all the difference:
- Don’t skimp on the fat: Full-fat yogurt and heavy cream give that signature richness – low-fat versions just won’t coat your tongue the same way
- Toast those spices: Taking that extra 30 seconds to bloom them in butter makes the flavors pop like fireworks
- Check your chicken early: If using smaller thighs, they might be done in as little as 5 hours on low – overcooked chicken turns stringy
- Adjust heat to taste: Start with half the chili powder if you’re sensitive, then add more at the end if needed
Remember, the best butter chicken is the one that makes you close your eyes and sigh with happiness!
Serving Suggestions
Oh, let me tell you how I love to serve this slow cooker butter chicken! A big bowl of fluffy basmati rice is my go-to – it soaks up that creamy sauce like a dream. Warm naan bread for scooping is mandatory in my house. Feeling fancy? Add some steamed veggies for color. Simple, but oh-so-perfect!
Storing and Reheating
Here’s the beautiful thing about this slow cooker butter chicken – it tastes even better the next day! Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, go low and slow – microwave at 50% power or warm gently on the stovetop. The key is avoiding high heat that could make the cream separate. A splash of water or extra cream helps bring the sauce back to life if needed. Trust me, you’ll be fighting over who gets the last bite!
Slow Cooker Butter Chicken FAQs
You’ve got questions? I’ve got answers! Here are the things people ask me most about this slow cooker butter chicken:
Can I use chicken breasts instead of thighs?
Technically yes, but – and this is a big but – they won’t be nearly as juicy. Thighs have more fat that keeps them tender during the long cooking time. If you must use breasts, cut them into chunks and reduce the cooking time by about an hour. But trust me, thighs are where it’s at for this recipe!
How can I make this dairy-free?
I’ve experimented with coconut milk instead of cream and it works beautifully! The flavor changes slightly, but in a good way – think tropical twist on butter chicken. For the yogurt marinade, use a thick coconut yogurt. And swap the butter for coconut oil or ghee if you’re okay with clarified butter.
Can I freeze the leftovers?
Absolutely! This slow cooker butter chicken freezes like a dream. Just cool it completely, then pack it in airtight containers. It’ll keep for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently – the sauce might need a splash of water or cream to loosen up. Perfect for those “I don’t feel like cooking” nights!
Nutritional Information
Here’s the scoop on what’s in each delicious serving of this slow cooker butter chicken (about 1 cup):
- 420 calories – totally worth every bite
- 28g fat (14g saturated) – that’s where all the rich flavor comes from
- 32g protein – hello, muscle fuel!
- 12g carbs (2g fiber, 8g sugar) – mostly from the tomato sauce
- 480mg sodium – easy to reduce if you’re watching salt
Remember, these numbers can vary based on your exact ingredients – especially if you go wild with extra butter (no judgment here!). But hey, we’re eating butter chicken – we’re not counting calories, we’re counting smiles!
Did You Make This Recipe?
Oh, I’d love to hear how your slow cooker butter chicken turned out! Did you add any personal twists? Did your family go crazy for it like mine does? Drop me a note below with your experience – I read every single one while nibbling on leftovers!
PrintIrresistible Slow Cooker Butter Chicken in 5 Hours
A creamy and flavorful Indian dish made with tender chicken cooked in a rich tomato and butter sauce.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Low Lactose
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 cup plain yogurt
- 2 tbsp butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 1 can (14 oz) tomato sauce
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Mix chicken with yogurt and half the spices. Marinate for 30 minutes.
- Melt butter in a pan. Cook onion, garlic, and ginger until soft.
- Add remaining spices and tomato sauce. Simmer for 5 minutes.
- Transfer sauce to slow cooker. Add marinated chicken.
- Cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream. Cook for another 15 minutes.
- Garnish with cilantro before serving.
Notes
- For extra richness, add more butter.
- Adjust chili powder for desired heat.
- Serve with rice or naan.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 160mg
