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Slow Cooker Butter Chicken Recipe

ByTaylor
Jump to Recipe· 4.4 from 21 reviews

If you love rich, creamy Indian flavors but want an easy, hands-off way to get dinner on the table, this Slow Cooker Butter Chicken Recipe is an absolute game changer. I’ve been making this dish on repeat because it’s packed with cozy spices and tender chicken, yet it’s so simple to throw together. Trust me, once you try this slow cooker butter chicken, you’ll want to make it your weeknight staple too.

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Why This Recipe Works

  • Slow Cooker Convenience: Let your slow cooker do the heavy lifting while flavors meld beautifully over time.
  • Balanced Spice Blend: The combination of curry powder, garam masala, and chili powder delivers authentic, layered warmth without overpowering.
  • Tender Chicken and Cauliflower: Cooking the chicken first and tenderizing the cauliflower later keeps textures perfect.
  • Creamy Finish: The final stir of half-and-half and yogurt adds richness and tang, making each bite irresistible.
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

Each ingredient in this Slow Cooker Butter Chicken Recipe plays a special role to build that iconic creamy, flavorful sauce. I always keep an eye out for fresh spices and quality dairy or dairy-free options to enhance the dish’s depth.

  • Chicken breasts: Lean, tender chicken that soaks up the sauce beautifully; choose boneless for easy shredding and serving.
  • Coconut oil: Adds a subtle tropical note and helps sauté the aromatics perfectly.
  • Yellow onion: Sweetness develops as it softens, forming a flavorful base.
  • Fresh ginger and garlic: These classics punch up the freshness—don’t skimp here!
  • Curry powder, garam masala, chili powder: The warm spices create that signature butter chicken flavor profile.
  • Kosher salt: Saves your sauce from being flat — salt enhances every other flavor.
  • Tomato paste and tomato sauce: They add tang and richness without overwhelming heat.
  • Cauliflower: A fun, veggie-packed twist—its mild flavor soaks up the spiced sauce wonderfully.
  • Unsalted butter or coconut oil: Butter adds creaminess; coconut oil works well to keep it dairy-free.
  • Half-and-half or full-fat coconut milk: The cream component that makes the sauce luxuriously smooth—avoid light coconut milk as it thins the sauce.
  • Greek yogurt or non-dairy yogurt: Stirred in at the end for tang and silky texture without curdling.
  • Fresh cilantro: Bright and herbaceous garnish to finish the dish on a fresh note.
  • Brown rice, quinoa, or naan: My favorite serving choices to soak up that amazing sauce.
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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.

Tweak to Your Taste

One thing I love about this Slow Cooker Butter Chicken Recipe is how easy it is to customize. Whether you’re into spice, want it dairy-free, or need a low-carb option, this recipe adapts beautifully.

  • Spicy version: When I want a bit more heat, I add a pinch of cayenne or some fresh chopped green chilies—your choice! It wakes up the dish without overshadowing the complex spices.
  • Dairy-free swap: Using coconut oil instead of butter and coconut yogurt instead of Greek yogurt keeps things silky without dairy, great for friends with allergies.
  • Veggie boost: Sometimes I toss in some peas or spinach towards the end for extra greens that blend right in.
  • Protein swap: If you prefer, cubed chicken thighs work well too—they tend to be juicier and add richness.

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

Step 1: Sauté the aromatics to build flavor

Start by heating coconut oil in a skillet over medium-high heat. Add diced onion and cook about 5 minutes until it starts to soften and get fragrant. Then stir in the fresh ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. It’ll smell incredible after about 30 seconds—just enough to bloom the spices without burning. Trust this step; it really boosts the final flavor of your slow-cooked chicken.

Step 2: Layer your slow cooker ingredients

Transfer your fragrant onion and spice mix into a 6-quart (or larger) slow cooker. Lay the chicken breasts on top, then scatter the cauliflower florets over everything. Pour the tomato sauce on top and gently stir the cauliflower into the tomato sauce, but don’t disturb the chicken pieces—they’re like flavor centers that soak everything up. Finish by dotting the butter pieces over the top for that luscious richness.

Step 3: Slow cook to tender perfection

Cover and cook the mixture on high for 1.5 to 2.5 hours, or on low for 4 to 6 hours, until the chicken reaches 165°F (use a good instant-read thermometer here). Cooking time will vary by brand, so check a bit early to avoid drying out your chicken. Once done, remove the chicken to a cutting board and let it cool slightly.

Step 4: Tenderize the cauliflower

At this stage, the cauliflower florets might still be firm. Give everything a big stir to coat those florets in the sauce, cover, and cook on high for another 30 minutes to an hour until tender. If you check and they’re already soft, you can skip this and move onto the next step.

Step 5: Chop chicken, finish with creaminess

Once the chicken is cool enough to handle, cut it into bite-sized pieces and return it to the slow cooker with the tender cauliflower. Stir in the half-and-half or coconut milk first and let it warm up a bit. Then, add the Greek yogurt—or dairy-free yogurt—carefully stirring it in so it doesn’t curdle. The sauce will thicken and become luxuriously creamy. Serve this over rice, quinoa, or with naan, and sprinkle cilantro on top for that fresh pop.

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Pro Tips for Making Slow Cooker Butter Chicken Recipe

  • Patience with cooking times: Slow cookers vary, so start checking chicken doneness earlier to avoid drying out.
  • Avoid yogurt curdling: Always stir yogurt in off-heat or with a warm sauce, never boiling hot.
  • Cauliflower timing: Cooking it separately after chicken keeps the florets tender yet intact.
  • Use fresh spices: I always prefer fresh curry powder and garam masala for the best aroma and flavor.

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 always finish this dish with a generous handful of chopped fresh cilantro—it adds such a fresh, bright contrast to the richness. Sometimes I also sprinkle a few toasted slivered almonds for a fun crunch. A squeeze of fresh lime juice just before serving can brighten things up too, if you like a little tang.

Side Dishes

Brown rice or quinoa are my go-to sides for soaking up that buttery sauce. But nothing beats homemade naan bread for dipping—that soft, pillowy bread is perfect for mopping up every last bit. Roasted or steamed greens like spinach also pair nicely to round out the meal.

Creative Ways to Present

For special occasions, I like to serve the butter chicken in a warm, ornate bowl sprinkled with extra cilantro and maybe some pomegranate seeds for a pop of color. Adding a side of mango chutney or raita also ups the hospitality factor and adds fresh, cool notes to balance the spiced sauce.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it keeps beautifully for up to five days. The flavors actually deepen overnight, making it even tastier the next day. Just give it a good stir before reheating.

Freezing

This recipe freezes like a dream. I portion out leftovers into freezer-safe containers, label them, and they’ll last up to three months. When I’m ready, I thaw it in the fridge overnight and it reheats perfectly without losing that creamy texture.

Reheating

The best way I’ve found to reheat leftovers is on the stovetop in a covered pan over low heat, stirring gently to keep the sauce smooth. Microwaving works too—just heat in short bursts and stir in between to avoid overheating the yogurt and curdling the sauce.

FAQs

  1. Can I use chicken thighs instead of breasts in this slow cooker butter chicken recipe?

    Absolutely! Chicken thighs are actually my personal favorite here because they stay super moist and tender during the long cook time. Just adjust cooking times slightly if your pieces are larger, and ensure they reach 165°F internally for safety.

  2. How can I make this butter chicken recipe dairy-free?

    To keep it dairy-free, replace the butter with coconut oil and swap Greek yogurt for full-fat coconut yogurt or another non-dairy alternative. Also, use full-fat coconut milk instead of half-and-half for the creamy finish. It still tastes incredible and creamy without the dairy.

  3. What’s the best way to prevent the yogurt from curdling?

    The key is to stir the yogurt in off the heat or when the sauce has cooled slightly. If the butter chicken is too hot when you add the yogurt, it can curdle. So patience here pays off for a silky smooth sauce.

  4. Can I prepare parts of this recipe ahead of time?

    Yes! You can sauté the onion and spices a day ahead and refrigerate them. When you’re ready, add everything to the slow cooker as usual. It speeds up the process on busy days while preserving flavor.

Final Thoughts

This Slow Cooker Butter Chicken Recipe has become my go-to when I want comfort food without fussing too much. It’s cozy, flavorful, and comes together with minimal hands-on time, which is a lifesaver on chaotic days. I hope you enjoy making and sharing it as much as I do—there’s just something so satisfying about that tender chicken bathed in creamy, spiced sauce. Give it a try, and you might just find your new favorite slow cooker meal!

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Slow Cooker Butter Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 21 reviews
  • Author: Taylor
  • 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
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Description

This Slow Cooker Butter Chicken recipe offers a flavorful and easy way to make a creamy, spiced Indian-inspired dish. Tender chicken breasts slow-cooked with fragrant spices, tomato sauce, and cauliflower florets, finished with a rich blend of butter, half-and-half, and Greek yogurt for a luscious sauce. Perfect served with brown rice, quinoa, or naan and garnished with fresh cilantro.

Ingredients

Chicken and Sauce

  • 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 garlic, minced (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 (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

Vegetables

  • 1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)

For Serving

  • Prepared brown rice
  • Quinoa
  • Homemade naan
  • Chopped fresh cilantro

Instructions

  1. Cook Aromatics: In a nonstick skillet, heat the coconut oil over medium-high heat until hot. Add the diced onion and cook until it begins to soften, about 5 minutes. Stir in the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Cook the mixture while stirring until fragrant, about 30 seconds.
  2. Assemble Slow Cooker: Transfer the cooked onion and spice mixture to a 6-quart or larger slow cooker. Lay the chicken breasts on top, then add the cauliflower florets. Pour the tomato sauce over the cauliflower and chicken. Stir the cauliflower and tomato sauce gently to coat the florets, being careful not to disturb the chicken pieces underneath. Scatter the pieces of butter over the top.
  3. Slow Cook Chicken: Cover the slow cooker and cook on high for 2 hours or on low for 6 hours, or until the chicken is cooked through and reaches 165°F on an instant-read thermometer. Check early to prevent drying out as cooking times may vary by slow cooker. When done, remove the chicken to a cutting board and allow to cool slightly.
  4. Tenderize Cauliflower: The cauliflower might still be slightly firm at this point. Stir the slow cooker contents thoroughly to coat the cauliflower in the sauce. Recover and cook on high for an additional 1 hour, or until the cauliflower is completely tender. If cauliflower is already tender, skip this step.
  5. Cut Chicken and Finish Sauce: Once the chicken is cool enough to handle, cut it into bite-sized pieces and return to the slow cooker along with the tender cauliflower. Stir in the half-and-half or full-fat coconut milk. Let the mixture cool for a few minutes, then gently stir in the Greek yogurt, taking care not to curdle the sauce.
  6. Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or naan bread, garnished with fresh chopped cilantro.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat leftovers gently on the stovetop or in the microwave to prevent the sauce from breaking.
  • To make the recipe dairy-free, substitute butter with coconut oil and use full-fat coconut milk and non-dairy yogurt instead of half-and-half and Greek yogurt.
  • Ensure the chicken reaches an internal temperature of 165°F for safety.
  • If the cauliflower is tender earlier, avoid overcooking by skipping the additional cook time after the chicken is done.
  • You can adjust the spice level by modifying the amount of chili powder used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 45 g
  • Cholesterol: 110 mg

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