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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender chicken thighs simmered in crushed tomatoes and warm spices, then finished with a rich coconut milk or cream sauce. Set-it-and-cook method yields a silky, spoonable texture served over basmati rice with naan.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb chicken thighs, boneless skinless
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp butter
  • 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
Cream finish
  • 1 can (13.5 oz) coconut milk or 1 cup heavy cream (added at end) Use either coconut milk (for dairy-free) or heavy cream.
Serving
  • 1 basmati rice
  • 1 naan bread
  • 1 fresh cilantro for garnish

Equipment

  • 1 Dutch oven

Method
 

Add ingredients and slow-cook
  1. Place the chicken thighs into the slow cooker. Add crushed tomatoes, diced onion, minced garlic, grated ginger, butter, tomato paste, and all spices, then stir to combine.
  2. Cook on Low for 5-6 hours, until the chicken is very tender, or cook on High for 3 hours. Keep the lid on and do not stir during the first cook for best texture.
Shred and make the sauce creamy
  1. Shred the chicken in the sauce using two forks, stirring everything together until evenly combined. Return the lid to the slow cooker.
  2. Stir in the coconut milk or heavy cream, then cook on High for 20-30 minutes until the sauce is rich and creamy with a glossy finish. Stir once or twice during this final phase.
Season and serve
  1. Season with salt to taste, then taste and adjust for balance between sweet tomatoes and spice. Serve over basmati rice with naan and top with fresh cilantro.

Notes

For extra tender chicken, let it cook undisturbed on Low until easily shredded, then blend or stir thoroughly before adding cream. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—freeze up to 3 months, then thaw and reheat, adding a splash of water or cream if the sauce thickens. Dietary swap: choose coconut milk instead of heavy cream for a dairy-free version without changing the spice profile.