This Easy Slow Cooker Butter Chicken is creamy, cozy, and full of flavor! You just toss chicken, spices, and sauce into the slow cooker and let it do all the work for you.
I love serving it over rice or with warm naan. It’s perfect for lazy days when you want something tasty with minimal effort. Plus, your home will smell amazing! 😍
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are my favorite because they stay juicy. If you prefer breasts, go for that! Tofu can be a great substitute for a vegetarian option.
Garam Masala: This spice blend is key to authentic flavor. Can’t find it? Try mixing equal parts cinnamon, cumin, and cardamom as a simple alternative.
Coconut Milk: I like using coconut milk for a creamy texture and taste. If you prefer dairy, heavy cream works just as well. For a lower-calorie option, consider using Greek yogurt, but add it at the end to avoid curdling.
Cilantro: Fresh cilantro really brightens up the dish! If you’re not a fan, parsley or even green onions can work as a garnish.
How Do You Get the Chicken Tender in a Slow Cooker?
Cooking chicken slowly makes it super tender. Here are some tips to ensure your chicken turns out perfectly:
- Using thighs helps because they have more fat compared to breasts, making them tender. If you do use breasts, don’t overcook them!
- Cooking on low heat for longer times usually yields better results. So, aim for those 6-7 hours if you can.
- Make sure to shred the chicken gently in the last phase for extra flavor absorption—mix it with the sauce!
Easy Slow Cooker Butter Chicken
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into chunks
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (14 oz) can (400g) crushed tomatoes
- 1/2 cup (120 ml) heavy cream or coconut milk
- 4 tablespoons (60g) unsalted butter
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- Fresh cilantro (coriander) leaves, for garnish
- Cooked basmati rice or naan, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and you’ll need to cook it for 6-7 hours on low or 3-4 hours on high in your slow cooker. Just set it and forget it, allowing the flavors to develop beautifully while you go about your day!
Step-by-Step Instructions:
1. Prepare Your Base:
Start by placing the finely chopped onion, minced garlic, and grated ginger at the bottom of your slow cooker. This will create a flavorful base for your butter chicken.
2. Add the Chicken:
Next, add the chunks of chicken on top of the onion mix. This helps the chicken absorb all those delicious flavors.
3. Spice It Up:
Evenly sprinkle the garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper over the chicken. This is where the magic begins, as the spices will infuse the dish with rich flavor.
4. Add the Tomatoes:
Pour in the crushed tomatoes and add the tomato paste. Gently stir everything together so that the spices, chicken, and tomatoes are well combined.
5. Cooking Time:
Cover the slow cooker with a lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is tender and cooked through.
6. Stir in the Creaminess:
About 30 minutes before serving, take the lid off and stir in the butter, heavy cream (or coconut milk), and lemon juice. This will make your sauce creamy and rich. Let it cook with the lid off to thicken the sauce slightly.
7. Final Touches:
Give it a taste and adjust the seasoning if needed. This is your chance to make it just right for your taste buds!
8. Serve and Enjoy:
Garnish your butter chicken with fresh cilantro leaves. Serve hot over basmati rice or with warm naan bread for a complete meal. Enjoy your comforting, creamy slow cooker butter chicken that’s sure to impress!
Frequently Asked Questions
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time slightly—add about 1-2 hours on low (or about 1 hour on high). Ensure it’s thoroughly cooked before serving. Always check that the internal temperature reaches 165°F (75°C).
What If I Don’t Have Garam Masala?
No worries! If you don’t have garam masala, you can make a simple substitute by mixing equal parts cumin, coriander, and ground cinnamon. This will help mimic the warm and aromatic flavors of garam masala.
Can I Make This Recipe Dairy-Free?
Absolutely! To make this dish dairy-free, use coconut milk instead of heavy cream and omit the butter. You can replace the butter with a dairy-free substitute like coconut oil or extra olive oil for added richness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed. Enjoy your meal again!
