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Slow Cooker Indian Butter Chicken

Slow Cooker Indian Butter Chicken with tender shredded chicken in a rich tomato-spice cream sauce. Cook low and slow for melt-in-your-mouth texture, then finish on High until the sauce turns glossy and creamy.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs, boneless skinless
  • 2 lb chicken thighs Use boneless skinless for fastest shredding.
crushed tomatoes
  • 1 can (14 oz) crushed tomatoes Adds body and tang for the sauce base.
onion, diced
  • 1 onion Dice evenly so it melts into the sauce.
garlic, minced
  • 4 garlic Minced for even distribution.
fresh ginger, grated
  • 2 tbsp fresh ginger Grated for a bright aroma.
butter
  • 3 tbsp butter Helps create the classic butter chicken richness.
coconut milk or heavy cream
  • 1 can (13.5 oz) coconut milk Use coconut milk for dairy-free flavor; heavy cream can be substituted (added at the end).
tomato paste
  • 3 tbsp tomato paste Deepens color and concentrates tomato flavor.
garam masala
  • 2 tbsp garam masala Warm spice blend; add early for full bloom.
cumin
  • 1 tbsp cumin Earthy warmth for the sauce.
turmeric
  • 1 tbsp turmeric Provides color and mild earthy heat.
chili powder
  • 1 tsp chili powder Adds gentle-to-moderate heat.
coriander
  • 1 tsp coriander Citrusy, fragrant spice for balance.
basmati rice and naan for serving
  • 1 basmati rice Cook and serve underneath the butter chicken.
basmati rice and naan for serving
  • 1 naan bread Serve on the side for scooping.
fresh cilantro for garnish
  • 0.5 cup fresh cilantro Roughly chopped for garnish.
salt to taste
  • 0.5 tsp salt Adjust to taste at the end.

Equipment

  • 1 slow cooker

Method
 

Build the sauce and cook
  1. Place the chicken thighs into the slow cooker, then add crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, and garam masala, cumin, turmeric, chili powder, and coriander, and stir to combine.
  2. Cover and cook on Low for 5-6 hours until the chicken is very tender, or on High for about 3 hours until tender.
Shred and finish creamy
  1. Shred the chicken directly in the sauce until evenly mixed through.
  2. Turn to High and stir in coconut milk, then cook for 20-30 minutes until the sauce is rich and creamy.
Serve
  1. Season with salt to taste, then serve over basmati rice with naan and fresh cilantro.

Notes

For the silkiest sauce, stir after adding the coconut milk and let it finish on High until it looks glossy and thick. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months (thaw overnight in the fridge and rewarm gently). For a dairy-free version, use coconut milk only and skip heavy cream entirely.