Name: Slow Cooker Butter Chicken with Rice
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 4
Cuisine: Indian-Inspired
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into chunks; 2 tbsp unsalted butter; 1 small onion, finely chopped; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 can (14 oz) crushed tomatoes; 1/4 cup tomato paste; 1 cup heavy cream (or full-fat coconut milk); 1/2 cup plain yogurt (optional, for extra creaminess); 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/2 tsp cayenne pepper (adjust to taste); 1 tsp salt, or to taste; 1 tbsp sugar; 1/4 cup fresh cilantro, chopped (for garnish); Cooked basmati rice, for serving

Slow Cooker Butter Chicken is a rich, creamy, and flavorful dish with tender chicken simmered in a spiced tomato-butter sauce. This easy, hands-off recipe transforms simple ingredients into a comforting Indian-inspired meal. Served over fluffy rice, it’s perfect for weeknights, meal prep, or impressing guests with minimal effort.

Why You’ll Love This Recipe

If you’re craving a restaurant-quality meal without spending hours in the kitchen, this Slow Cooker Butter Chicken is the answer. The slow cooker does all the work, allowing the chicken to soak up the bold, aromatic spices and creamy sauce, resulting in an ultra-tender and deeply flavorful dish.

Unlike traditional butter chicken, which requires simmering on the stove, this version is entirely hands-free. Simply toss the ingredients into your slow cooker, and let the magic happen. The combination of tomatoes, butter, cream, and Indian spices creates an irresistible sauce that’s mild enough for the whole family but still packed with flavor.

Serve it over fluffy basmati rice, with warm naan, or alongside roasted vegetables for a complete, satisfying meal. Whether you’re meal-prepping for the week or hosting a dinner, this butter chicken will quickly become a staple in your kitchen.

Recipe Tips and Tricks

Sear for More Flavor: While not necessary, browning the chicken in a pan before adding it to the slow cooker enhances the depth of flavor.
Use Full-Fat Dairy: For the creamiest sauce, opt for full-fat heavy cream or coconut milk.

Adjust the Spice Level: Add more cayenne for heat or reduce it for a milder version.
Thicken the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes.
Let it Rest: Allow the butter chicken to sit for 10 minutes after cooking for the flavors to fully develop.

Yield: Serves 4

Slow Cooker Butter Chicken with Rice

This Slow Cooker Butter Chicken is rich, creamy, and flavorful, with tender chicken in a spiced tomato-butter sauce, served over rice.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

2 lbs boneless, skinless chicken thighs, cut into chunks
2 tbsp unsalted butter

1 small onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated

1 can (14 oz) crushed tomatoes
1/4 cup tomato paste
1 cup heavy cream (or full-fat coconut milk)

1/2 cup plain yogurt (optional, for extra creaminess)
2 tsp garam masala
1 tsp ground cumin

1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground turmeric

1/2 tsp ground cinnamon
1/2 tsp cayenne pepper (adjust to taste)
1 tsp salt, or to taste

1 tbsp sugar
1/4 cup fresh cilantro, chopped (for garnish)
Cooked basmati rice, for serving

Instructions

Prepare the Chicken: Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.
Sauté Aromatics (Optional but Recommended): In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Layer Ingredients in Slow Cooker: Add the chicken to the slow cooker, followed by the sautéed onion mixture. Pour in the crushed tomatoes and tomato paste. Stir in garam masala, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and sugar. Mix well to coat the chicken evenly.

Slow Cook: Cover and cook on LOW for 6 hours or HIGH for 4 hours until the chicken is tender and the flavors meld together.
Add Cream and Butter: Stir in the heavy cream (or coconut milk) and the remaining 1 tablespoon of butter. Let it cook for another 15-20 minutes on LOW, allowing the sauce to thicken slightly.
Taste and Adjust: Taste the sauce and adjust seasoning if needed. Add more salt, cayenne, or sugar based on your preference.

Serve: Spoon the butter chicken over warm basmati rice and sprinkle with fresh cilantro. Serve with naan on the side for a complete meal.

Notes

If you have time, marinate the chicken in yogurt and spices for at least 30 minutes before cooking. This enhances tenderness and flavor.
For a restaurant-style finish, blend the sauce before adding the chicken for an ultra-smooth texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 750Total Fat 46gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 21gCholesterol 361mgSodium 1036mgCarbohydrates 27gFiber 3gSugar 11gProtein 61g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Chicken: Boneless, skinless chicken thighs work best as they stay juicy and tender. Chicken breasts can be used but may be slightly drier.

Butter: Authentic butter chicken relies on butter for its richness. Use unsalted butter for better control over seasoning.
Tomatoes: Canned crushed tomatoes provide a deep, tangy base. Tomato paste adds extra richness.
Spices: Garam masala, cumin, coriander, paprika, and turmeric create the signature flavor. A pinch of cinnamon adds warmth.

Heavy Cream: The key to a creamy sauce. Substitute with full-fat coconut milk for a dairy-free version.
Garlic & Ginger: Freshly minced garlic and ginger add bold, authentic taste—don’t skip them!
Sugar: A small amount balances acidity from the tomatoes and enhances the overall flavor.

Variations and Substitutions

Dairy-Free: Replace heavy cream with coconut milk and use dairy-free butter.
Spicier Version: Add more cayenne or a diced chili pepper for an extra kick.
Vegetarian Option: Swap chicken for cubed paneer or chickpeas for a delicious meat-free version.

Low-Carb: Serve over cauliflower rice instead of basmati rice.
Extra Veggies: Add bell peppers, spinach, or peas in the last hour of cooking for added nutrition.
Different Proteins: Try this recipe with shrimp or lamb for a unique twist.

Storage Options

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Butter chicken freezes well! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens too much.