There’s something irresistibly comforting about creamy, spiced butter chicken, especially when it’s effortless to make. This Easy Slow Cooker Butter Chicken Recipe lets you enjoy that rich, aromatic flavor without spending hours in the kitchen — just set it up and come back to a delicious dinner.
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Why You'll Love This Recipe
I’ve made butter chicken countless times, but switching to the slow cooker was a game changer for me. This recipe hits all the right notes: it’s flavorful, creamy, and tender, while being incredibly hands-off — perfect for busy days when you want a cozy meal waiting for you.
- Simple Ingredients: Uses common pantry staples and fresh produce you’ll probably already have on hand.
- Effortless Cooking: Just toss everything in the slow cooker and forget it — the magic happens while you relax.
- Rich Flavor Without Fuss: Slow cooking lets the spices deeply infuse the chicken, delivering that signature buttery taste and silky texture.
- Perfect for Meal Prep: Makes great leftovers and freezes beautifully for those days you want an easy reheat dinner.
Ingredients & Why They Work
This recipe blends familiar Indian spices with fresh veggies and creamy elements that balance heat and sweetness. Each ingredient brings its own magic, making your slow cooker version taste like it simmered for hours.
- Yellow onions: Sliced onions create a tender, flavorful base that caramelizes slightly as it cooks.
- Boneless skinless chicken breast: Cubed for even cooking and juicy bites, perfect for absorbing spice.
- Red bell pepper: Adds sweetness and vibrant color, brightening the dish.
- Carrots: Give a subtle natural sweetness and texture contrast.
- Tomato sauce & tomato paste: Provide the rich, tangy body of the sauce that balances creaminess.
- Lemon juice: Lifts flavors and adds a touch of brightness against the richness.
- Garlic & fresh ginger: Classic aromatics that bring warmth and depth.
- Curry powder & garam masala: Essential spices that add complexity and authentic Indian flavor.
- Salt & butter: Salt enhances all flavors, and butter adds the silky, luscious finish.
- Greek yogurt & half-and-half: Added last to keep the sauce creamy without curdling, giving a luxurious mouthfeel.
Make It Your Way
I love experimenting with this Easy Slow Cooker Butter Chicken Recipe — sometimes adding a little extra garam masala for warmth, or swapping Greek yogurt for coconut milk if I want a dairy-free twist. Don’t be afraid to personalize it according to your taste or what you have on hand.
- Variation: I once added a handful of spinach in the last 30 minutes of cooking, which brought beautiful color and a fresh bite while still blending seamlessly with the creamy sauce.
- Dietary swap: For a dairy-free version, substitute the Greek yogurt with coconut yogurt and the half-and-half with canned coconut milk — it’s a lovely variation that keeps the flavor rich.
- Spice level: To crank up the heat, sprinkle in some cayenne pepper or chopped green chilies — I personally like it mild, but you do you!
Step-by-Step: How I Make Easy Slow Cooker Butter Chicken Recipe
Step 1: Layer the Flavor Foundation
The very first thing I do is slice up the yellow onions and lay them in the bottom of my slow cooker. This creates a natural bed the chicken and veggies can rest on, and those onions slowly soften and sweeten as everything cooks — giving the dish a subtle depth of flavor you can’t rush.
Step 2: Toss Everything Together
In a big mixing bowl, I combine the chicken cubes, red bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Give it a good toss until every piece is coated – this is where the flavor magic begins!
Step 3: Assemble and Cook Low and Slow
Transfer the chicken mixture right over the onions in the slow cooker. Then dot the top with pieces of chilled butter—it slowly melts in there, adding that rich, silky finish. Pop the lid on, cook on high for about 4 ½ hours or low for 6 ½ hours, and go about your day without worrying.
Step 4: The Finishing Touches
Once it’s done, remove the lid and stir everything together. Then here’s the important part: let the mixture cool for about 5 to 10 minutes — this helps avoid curdling when you stir in the Greek yogurt and half-and-half. After that, gently fold those in for an ultra creamy, decadent sauce you'll adore.
Top Tip
From my experience, the biggest difference between a good slow cooker butter chicken and a truly unforgettable one lies in the layering of flavors and mindful finishing touches. Letting the dish cool slightly before stirring in the yogurt and half-and-half is a game-changer to keep that silky smooth texture.
- Butter placement: Dotting cold butter on top at the start creates pockets of richness that slowly melt and blend beautifully.
- Don’t skip the cooling: Stirring in dairy too hot will cause the sauce to curdle—patience here keeps it creamy.
- Fresh aromatics: Using fresh garlic and ginger instead of powders makes a noticeable difference in flavor authenticity.
- Even cubed chicken: Cutting your chicken into uniform pieces ensures everything cooks evenly and stays juicy.
How to Serve Easy Slow Cooker Butter Chicken Recipe
Garnishes
I’m a big fan of topping this butter chicken with fresh chopped cilantro because it cuts through the richness and adds fresh herbal notes. Toasted sesame seeds are my secret extra; their subtle crunch adds a fun texture contrast you might not expect but will love once you try it.
Side Dishes
Serving this over fluffy basmati rice is a no-brainer for me, but cauliflower rice works beautifully if you’re looking for a lower-carb option. Fresh warm naan bread is essential — it’s perfect to scoop up that creamy sauce and makes the meal feel even more comforting.
Creative Ways to Present
For a special occasion, I like to serve this butter chicken in elegant ramekins with a sprig of cilantro and a few toasted almonds on top — it looks gorgeous and feels like a treat. Pair it with a cucumber raita or a simple cucumber salad dressed in lemon and chat masala for a refreshing balance.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to keep the yogurt stirred in fresh before chilling so it keeps its creamy texture.
Freezing
This Easy Slow Cooker Butter Chicken Recipe freezes well, making it a perfect meal prep option. I portion it into freezer-safe containers, leaving out the yogurt and half-and-half until reheating to maintain creaminess. Freeze for up to 3 months.
Reheating
When reheating, I gently warm the butter chicken over low heat on the stove, then stir in the yogurt and half-and-half at the end once it’s cooled slightly to avoid curdling. Using a microwave is fine too, just heat in short bursts and stir frequently.
Frequently Asked Questions:
Absolutely! Chicken thighs are even more forgiving and stay super juicy and tender with slow cooking. Just adjust the cooking time slightly if pieces are larger.
Let the slow cooker butter chicken cool for about 5-10 minutes before stirring in the yogurt and half-and-half. Adding dairy to hot food causes curdling, so this cooling step is key for creamy sauce.
Yes! You can increase the curry powder, add cayenne pepper, or include chopped green chilies to the mix, depending on your spice tolerance. Start small and adjust to taste!
Butter chicken pairs beautifully with basmati rice, naan bread, or even cauliflower rice for a lower-carb option. Fresh garnishes like cilantro or toasted sesame seeds add extra flavor and texture.
Final Thoughts
This Easy Slow Cooker Butter Chicken Recipe has become one of my go-tos when I want a comforting meal without the fuss. It’s perfect for weeknights or when you have guests and want to impress without the stress. Give it a try—you’ll love coming home to that fragrant, creamy goodness waiting for you.
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Easy Slow Cooker Butter Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Halal
Description
This Indian Butter Chicken recipe offers a rich and creamy blend of tender chicken breast cooked in a luscious tomato-based curry sauce with aromatic spices. Whether you use a slow cooker, stovetop, or Instant Pot, this dish delivers authentic flavors perfect for serving over rice or with naan bread for a delightful dinner experience.
Ingredients
Main Ingredients
- 2 medium yellow onions, peeled, cut in half and sliced (~13 oz)
- 2 lbs boneless skinless chicken breast, cubed
- 1 medium red bell pepper, diced
- 3 medium carrots, diced (5-6 oz)
- 1 (15-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- Juice of ½ lemon
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger (~2-inch piece)
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon fine salt
- 1 tablespoon salted butter, chilled and cut into pieces
- ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
- ½ cup half-and-half
Instructions
- Prepare Ingredients: Peel and slice the onions, dice the bell pepper and carrots, cube the chicken breast, and mince the garlic and ginger.
- Slow Cooker Method: Layer the sliced onions at the bottom of a 6 or 8-quart slow cooker. In a large bowl, combine cubed chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt, tossing to coat well. Pour this mixture over the onions in the slow cooker and dot with butter pieces. Cover and cook on high for 4 ½ hours or on low for 6 ½ hours.
- Slow Cooker Finishing: After cooking, remove the lid, stir thoroughly, and turn off the slow cooker. Let the mixture cool for 5-10 minutes until steaming subsides, then stir in the Greek yogurt and half-and-half carefully to prevent curdling.
- Stovetop Method: Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high heat. Add onions, bell pepper, and carrots; cook for 7-8 minutes until tender. Add chicken, spices, tomato sauce, tomato paste, and 1 cup water. Dot with butter and cover. Simmer for about 20 minutes until chicken is cooked through.
- Stovetop Finishing: Remove lid, stir well, and turn off heat. Let cool for 5-10 minutes until simmering stops, then stir in yogurt and half-and-half slowly to avoid curdling.
- Instant Pot Method: Place onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, and butter in the inner pot of the Instant Pot. Add ½ cup water, stir, and place lid locked in position. Cook on high pressure for 10 minutes. Quick release the pressure and remove the lid.
- Instant Pot Finishing: Stir well and allow the mixture to cool for 10-15 minutes stirring occasionally. Then gently stir in the yogurt and half-and-half.
- Serve: Spoon the butter chicken over hot cooked rice or cauliflower rice. Accompany with naan bread if desired and garnish with chopped fresh cilantro and toasted sesame seeds.
Notes
- Let the mixture cool before adding yogurt and half-and-half to prevent curdling.
- You can substitute chicken thighs for a juicier texture if preferred.
- Serve with basmati rice or cauliflower rice for a low-carb option.
- Garnish with fresh cilantro and toasted sesame seeds for added flavor and presentation.
- This recipe adapts well to multiple cooking methods: slow cooker, stovetop, or Instant Pot.
- Adjust curry powder and garam masala amounts to your preferred spice level.
Nutrition
- Serving Size: ⅙ of the recipe (1 ⅓ cups)
- Calories: 298 kcal
- Sugar: 13 g
- Sodium: 415 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 99 mg
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