Ingredients for Slow Cooker Butter Chicken

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces: Provides juicy, tender chicken that holds up beautifully during slow cooking. The star protein for this creamy slow cooker butter chicken.
• 1/2 cup (1 stick) unsalted butter, divided: The essential foundation for richness, contributing to the dish’s signature buttery bliss. Use good quality butter for superior flavor.
• 1 (28-ounce) can crushed tomatoes: Forms the rich, sweet, and tangy tomato base for the sauce. San Marzano tomatoes offer the best flavor.
• 1/2 cup heavy cream: Transforms the sauce into the luxurious, creamy butter chicken your family will love. Add it at the end for best results.
• 1 medium yellow onion, finely diced: An aromatic base that adds a subtle sweetness and depth of flavor. Finely dice it to melt seamlessly into the sauce.
• 1 tablespoon fresh ginger, grated: Delivers a warm, pungent kick, crucial for authentic Indian flavors. Grate it for maximum flavor infusion.
• 2 teaspoons fresh garlic, minced: Provides an aromatic backbone, complementing the ginger and deepening the overall flavor profile. Don’t skimp on fresh garlic!
• 1/2 cup plain whole milk yogurt: Tenderizes the chicken and adds a lovely tangy creaminess to the slow cooker butter chicken sauce. Use full-fat for best texture.
• 2 tablespoons tomato paste: Concentrates the tomato flavor, adding depth and a beautiful rich color to the sauce. Don’t skip this flavor builder!
• 1 tablespoon garam masala: The star spice blend, providing complex, warm, and aromatic notes that define butter chicken. Freshly ground makes a difference.
• 1 teaspoon turmeric powder: Imparts a beautiful golden hue and an earthy, slightly bitter undertone. A little goes a long way for color and flavor.
• 1 teaspoon Kashmiri chili powder (or regular chili powder for more heat): Adds a vibrant red color and mild, smoky heat without making the dish overly spicy. Essential for authentic appearance.
• 1 teaspoon salt, or to taste: An essential seasoning that enhances and balances all the other incredible flavors. Adjust to your personal taste preference throughout cooking.
• 1/4 cup fresh cilantro, chopped, for garnish: A bright, fresh garnish that adds a burst of herbaceousness and color. Stir in at the very end.
• 1 teaspoon dried fenugreek leaves (Kasuri Methi), crushed: Adds a unique, slightly bitter, and aromatic depth, truly elevating the authentic flavor of this butter chicken. Crush before adding.

How to Make Slow Cooker Butter Chicken

Sauté Aromatics:

Melt half the butter in a skillet. Sauté diced onion until softened, then add ginger and garlic. Cook until fragrant, about 1-2 minutes. This creates a rich aromatic base for your Slow Cooker Butter Chicken.

Add Ingredients:

Transfer aromatics to your slow cooker. Stir in crushed tomatoes, tomato paste, all spices, and salt. Add chicken pieces and remaining butter. This forms the rich, flavorful sauce for your Slow Cooker Butter Chicken.

Stir Yogurt:

Gently stir plain whole milk yogurt until fully combined with the other ingredients in the slow cooker. Ensure everything is well-coated. This adds a crucial tang and helps tenderize the chicken for our creamy butter chicken.

Slow Cook:

Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be fork-tender and the sauce thickened. Resist peeking too often to maintain heat.

Finish Cream:

Once cooked, stir in heavy cream and crushed dried fenugreek leaves (Kasuri Methi) into the sauce. Allow it to warm through for 10-15 minutes on low. This final touch brings classic creamy richness.

Adjust & Garnish:

Taste the sauce and adjust salt if needed. Garnish generously with fresh chopped cilantro just before serving. The vibrant green adds a pop of color, completing your comforting Slow Cooker Butter Chicken.

Serve Warm:

Ladle your delicious Slow Cooker Butter Chicken over fluffy basmati rice, with warm naan bread, or alongside your favorite vegetables. Enjoy this comforting, family-friendly meal that’s pure, buttery bliss.

How to Store Slow Cooker Butter Chicken

To properly store leftover Slow Cooker Butter Chicken, allow it to cool completely before transferring to an airtight container. Refrigerate promptly for up to 3-4 days to keep it fresh. Don’t leave it out too long; it can spoil quickly – a mistake I’ve made! Always look for off smells or discoloration as signs of spoilage.

For make-ahead convenience, you can prep the onion, ginger, and garlic 1-2 days in advance, storing them in separate airtight containers in the fridge. Always cook the dish on the day you plan to serve it for optimal results. When reheating, do so gently on the stovetop or in the microwave, stirring for even warmth.

What to Serve with Slow Cooker Butter Chicken

Ladle this incredible Slow Cooker Butter Chicken generously over fluffy basmati rice. For a beautiful presentation, garnish with extra fresh cilantro, making it perfect for family dinners or entertaining guests. Always serve warm to truly enjoy its comforting flavors. Pair it with warm, pillowy naan bread to scoop up every last bit of that rich, creamy sauce.

I love to serve this with warm garlic naan and a refreshing side of cucumber raita. The cool, tangy raita perfectly balances the creamy richness, creating a wonderfully satisfying meal. It’s always a joy to enjoy!

Frequently Asked Questions

→ Can I substitute plain whole milk yogurt in this Slow Cooker Butter Chicken recipe?

No, using plain whole milk yogurt is crucial for the creamy texture and tang. Other yogurts can make the sauce watery, a mistake I’ve made. For best results, stick to what’s recommended to prevent issues.

→ Can I freeze this Easiest Slow Cooker Butter Chicken for later meals?

Yes, you can freeze it! Allow the butter chicken to cool completely, then transfer to an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

→ How do I prevent the heavy cream from curdling when finishing my Slow Cooker Butter Chicken?

To prevent curdling, ensure you gently warm the heavy cream and fenugreek leaves through slowly at the end, on low heat. Adding it too quickly or to boiling sauce can cause it to separate, ruining the texture.

→ How long can I store leftover Slow Cooker Butter Chicken in the fridge?

You can safely store leftover Slow Cooker Butter Chicken in an airtight container in the refrigerator for up to 3-4 days. Always cool it completely before storing; don’t leave it out too long, as I learned the hard way.

→ What if I don’t have a slow cooker for this butter chicken recipe?

You can adapt this recipe for a Dutch oven on the stovetop. After sautéing, combine all ingredients, bring to a simmer, then cover and cook on low heat for 45-60 minutes until chicken is tender.