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Slow Cooker Indian Butter Chicken

Slow Cooker Indian butter chicken with a vibrant tomato-onion gravy and tender shredded chicken simmered low for 6 hours. Finished with coconut milk or cream so the sauce turns rich, creamy, and lightly spiced—great over basmati rice.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb chicken thighs, boneless skinless Cut into 1- to 2-inch pieces if needed for even shredding.
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp butter
  • 1 can (13.5 oz) coconut milk or 1 cup heavy cream (added at end) Use coconut milk for a dairy-light option, or heavy cream for classic richness.
  • 3 tbsp tomato paste
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1 salt to taste
Serving
  • 1 basmati rice and naan for serving Serve the sauce over hot basmati rice; add naan for scooping.
  • 1 fresh cilantro for garnish Chop and sprinkle right before serving.

Equipment

  • 1 slow cooker

Method
 

Assemble in the slow cooker
  1. Place the chicken thighs in the slow cooker, then add crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, and all spices (garam masala, cumin, turmeric, chili powder, and coriander).
  2. Stir to combine so the chicken is evenly coated, then cook on Low 5–6 hours or High 3 hours until the chicken is very tender.
Finish the sauce
  1. Remove the chicken and shred it in the sauce, then return it to the slow cooker and stir well to distribute the juices.
  2. Stir in coconut milk or cream, then cook on High 20–30 minutes until the sauce is rich and creamy.
Season and serve
  1. Season with salt to taste, then serve over basmati rice with naan and fresh cilantro.

Notes

For best texture, shred the chicken while it’s hot so it blends into the sauce instead of staying in chunks. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove or in the microwave until steaming. Freezing is yes—freeze portions up to 2 months, then thaw and rewarm; the sauce may thicken, so add a splash of water or cream to loosen. For a dairy swap, use coconut milk instead of heavy cream at the end to keep the sauce creamy without butter-heavy richness.