Description

Slow Cooker Butter Chicken is a deliciously spiced, creamy, and comforting dish featuring tender chicken thighs simmered in a flavorful tomato-based sauce with aromatic spices and finished with butter and cream. Perfect for a family dinner, this recipe offers a medium spice level without overwhelming heat, and pairs beautifully with basmati rice and naan bread.

Ingredients

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Butter Chicken Sauce

5 cloves garlic minced
2 tablespoons fresh ginger grated
16 oz (450 g) tomato sauce or passata
1 teaspoon ground cumin
2 teaspoons garam masala
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon granulated sugar or honey

Chicken and Finishing

2 lb (900 g) chicken thighs
3 tablespoons unsalted butter cut into small cubes
1/2 cup (120 ml) heavy whipping cream
2 tablespoons fresh parsley, mint, or cilantro for garnish

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Instructions

Prepare the Sauce: Add minced garlic, grated ginger, tomato sauce, ground cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and sugar or honey into the slow cooker. Stir thoroughly to combine all the ingredients into a smooth sauce base.
Add Chicken to Sauce: Place the chicken thighs into the slow cooker with the sauce, coating them evenly to ensure full flavor infusion.
Add Butter and Cook: Scatter the small cubes of unsalted butter over the chicken and sauce mixture. Cover the slow cooker and cook on HIGH for 1 hour 30 minutes to 2 hours or on LOW for 4 to 6 hours. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
Remove and Cool Chicken: Carefully remove the cooked chicken thighs from the slow cooker and place them on a cutting board to cool enough for handling.
Finish the Sauce: Stir the heavy whipping cream into the remaining sauce in the slow cooker, whisking until the sauce is creamy and well combined.
Cut and Return Chicken: Cut the cooled chicken into bite-sized pieces and return them to the sauce, stirring gently to coat all pieces evenly.
Serve: Serve the butter chicken hot with basmati rice and naan bread. Garnish with chopped fresh parsley, mint, or cilantro as desired for a fresh herbal finish.

Notes

Use a 4-quart slow cooker for best results; larger sizes are preferred for bigger batches.
Do not add additional water as the chicken releases enough liquid to create a rich sauce.
Tomato sauce can be substituted with passata or blended canned tomatoes strained to reduce texture.
Sugar addition is optional depending on your tomato sauce's acidity; adjust to taste.
Ground ginger can replace fresh ginger at about ½ teaspoon if fresh is unavailable.
Omit chili powder for a milder dish suitable for children.
Prepare your own garam masala for fresher flavor and fewer additives, or purchase a quality brand.
Heavy cream can be substituted with half and half or coconut milk for a lighter or dairy-free option, noting the sauce may be less creamy.
Add cream only after cooking to prevent separation.
Cooking time does not need adjustment if doubling the recipe; use a larger slow cooker instead.
Fresh herbs such as cilantro, mint, or parsley add a bright garnish to finish the dish.
Pair with Instant Pot basmati or brown rice and fresh naan for a complete meal.
For a vegan alternative, try a cauliflower butter chicken recipe with suitable modifications.
An Instant Pot version is also available for a quicker preparation method.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 140 mg