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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender, shredded chicken in a vibrant tomato-and-spice sauce. Cook on Low until very tender, then finish on High for a rich, creamy sauce.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs, boneless skinless
Sauce base
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 clove 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)
  • 3 tbsp tomato paste
Spices
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
  • 0.25 tsp Salt to taste
Serving
  • 1 Basmati rice and naan for serving
  • 1 Fresh cilantro for garnish

Equipment

  • 1 slow cooker

Method
 

Slow cook the chicken
  1. Place chicken thighs in the slow cooker, then add crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, and all spices. Stir to combine so the chicken is coated in the sauce.
  2. Cook on Low for 5-6 hours (or High for about 3 hours) until the chicken is very tender. Keep the lid on during cooking to maintain temperature and steam.
Shred and finish creamy
  1. Shred the chicken in the sauce directly in the slow cooker so it soaks up the thick tomato-spice base. Stir until the mixture looks cohesive and evenly mixed.
  2. Stir in coconut milk or heavy cream, then cook on High for 20-30 minutes until the sauce is rich and creamy. Watch for a smooth, slightly thickened consistency as it warms through.
Season and serve
  1. Season with salt to taste and stir well to balance the flavors. Serve over basmati rice with naan and fresh cilantro for garnish.

Notes

For the creamiest texture, stir the sauce a couple times during the 20-30 minutes on High after adding coconut milk/cream. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because cream-based sauces can slightly separate when thawed. For a dairy-free swap, use coconut milk in place of heavy cream.