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Slow Cooker Butter Chicken-150kb

Slow Cooker Butter Chicken (Set It & Forget It)

This easy slow cooker butter chicken features tender chicken simmered in a rich tomato sauce with garlic, ginger, and warm Indian-inspired spices. Finished with butter and cream, it's a comforting crockpot dinner served with basmati rice or naan.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 4

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium yellow onion finely chopped
  • 1 can 14.5 ounces crushed tomatoes
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons plain Greek yogurt
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon chili powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter
  • ½ cup heavy cream
  • 2 tablespoons fresh cilantro chopped, for garnish
  • 2 tablespoons water or chicken broth optional

Instructions
 

  • Prepare the chicken: Cut the chicken into evenly sized pieces. Place it in a bowl with the yogurt, garlic, ginger, garam masala, cumin, paprika, turmeric, chili powder, salt, and black pepper. Toss until evenly coated.
  • Prepare the sauce: In a separate bowl, combine the crushed tomatoes and chopped onion. Stir well to distribute the ingredients evenly.
  • Fill the slow cooker: Place the seasoned chicken in the slow cooker and pour the tomato mixture over it. Stir gently, cover, and cook on LOW for approximately 4–6 hours or HIGH for 2–3 hours.
  • Check the chicken: Check the thickest pieces with a food thermometer. The chicken must reach an internal temperature of 165°F. Cooking time depends on the slow cooker and the size of the pieces.
  • Add butter and cream: Stir in the butter and heavy cream until the butter melts and the sauce becomes smooth. Warm briefly without prolonged high heat. Add a little water or broth if needed.
  • Garnish and serve: Taste and adjust the seasoning. Sprinkle with chopped cilantro and serve warm with basmati rice or naan bread.

Notes

 
  • Chicken: Boneless, skinless chicken thighs are recommended for juicy results. Chicken breasts can also be used but may cook faster.
  • Spice level: Reduce the chili powder for a milder curry or increase it for more heat.
  • Creamy sauce: Add the butter and heavy cream near the end to help maintain a smooth texture.
  • Serving idea: Serve with basmati rice, naan bread, or steamed vegetables.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze for best quality for 2–3 months.
  • Reheating: Reheat leftovers to 165°F, stirring occasionally. Add a splash of broth if the sauce becomes too thick.
  • Food safety: Avoid leaving raw chicken at room temperature while preparing other ingredients.
 

Nutrition Facts

 
  • Calories: 520 kcal
  • Total Fat: 33 g
  • Saturated Fat: 17 g
  • Trans Fat: 0 g
  • Cholesterol: 215 mg
  • Sodium: 650 mg
  • Total Carbohydrates: 13 g
  • Dietary Fiber: 3 g
  • Total Sugars: 7 g
  • Protein: 42 g
 
Note: These are estimates per serving, based on the listed ingredients. Actual nutrition values will vary depending on the chicken cut, yogurt, cream, and tomato brand. Rice and naan are not included.