Slow Cooker Butter Chicken

Slow Cooker Butter Chicken is a rich, creamy, and deeply flavorful twist on the beloved Indian classic — made lighter and easier for a hands-off, wholesome meal. This version includes tender chicken breasts and cauliflower simmered in a velvety tomato-based sauce infused with warm spices. It’s perfect served over rice, quinoa, or with a side of soft naan for a cozy, satisfying dinner.

Why You’ll Love This Recipe

• Set-it-and-forget-it convenience in the slow cooker

• A lighter, healthier version of traditional butter chicken

• Creamy, spiced sauce with bold, aromatic flavor

• Includes cauliflower for added texture and nutrition

• Customizable to be dairy-free and gluten-free

• Family-friendly and great for meal prep

• Freezer-friendly for make-ahead meals

• Comfort food without the heaviness

• Great way to introduce Indian-inspired flavors at home

• Delicious with rice, naan, or grain bowls

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds boneless, skinless chicken breasts (about 4 medium)

• 1 tablespoon coconut oil

• 1 small yellow onion, diced (about 1 cup)

• 1 tablespoon minced fresh ginger

• 4 cloves garlic, minced

• 1½ tablespoons curry powder

• 1 tablespoon garam masala

• 1½ teaspoons chili powder

• ¾ teaspoon kosher salt

• 1 (6-ounce) can no salt added tomato paste

• 1 small cauliflower or ½ large head, cut into florets (about 4½ cups)

• 1 (14-ounce) can tomato sauce

• 2 tablespoons unsalted butter, cut into small pieces (or coconut oil for dairy-free)

• ½ cup half-and-half or full-fat coconut milk (do not use light coconut milk)

• ½ cup plain nonfat Greek yogurt (or dairy-free yogurt for dairy-free)

For Serving (Optional):

• Cooked brown rice or quinoa

• Homemade naan

• Chopped fresh cilantro

Directions

1. In a nonstick skillet over medium-high heat, warm the coconut oil. Add diced onion and sauté for about 5 minutes until softened.

2. Add minced ginger, garlic, curry powder, garam masala, chili powder, salt, and tomato paste. Stir and cook for 30 seconds until fragrant.

3. Transfer this mixture to a 6-quart slow cooker. Add chicken breasts and cauliflower florets. Pour in tomato sauce and gently stir to coat the vegetables.

4. Scatter the butter pieces on top.

5. Cover and cook on:

   • HIGH for 1½ to 2½ hours, or

   • LOW for 4 to 6 hours,
     or until chicken reaches 165°F internally.

6. Remove the chicken from the slow cooker and let it cool slightly. Chop into bite-sized pieces.

7. If the cauliflower needs more time, stir and cook on HIGH for an additional 30 minutes to 1 hour until tender.

8. Return chopped chicken to the slow cooker. Stir in half-and-half or coconut milk. Let the mixture cool slightly, then stir in Greek yogurt.

9. Serve warm with rice, quinoa, or naan. Garnish with fresh cilantro, if desired.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Calories: Approximately 340 kcal per serving

Variations

• Dairy-Free: Use coconut oil instead of butter, full-fat coconut milk, and a dairy-free yogurt alternative.

• Spicier: Add a pinch of cayenne pepper or an extra teaspoon of chili powder.

• Low-Carb Option: Serve with cauliflower rice or steamed greens.

• More Veggies: Stir in spinach, peas, or bell peppers during the last hour of cooking.

• Protein Swap: Use boneless chicken thighs for an even more tender result.

• Sauce-Heavy: Double the tomato sauce and spices for extra sauce — great for soaking up with naan.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze cooled butter chicken in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Warm gently in a saucepan over low heat, stirring occasionally. Add a splash of water or coconut milk if needed to loosen the sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work beautifully and stay extra juicy in the slow cooker.

Is this dish spicy?

It has moderate warmth from the chili powder. You can adjust the heat by adding more or less chili powder to suit your taste.

Do I have to sauté the aromatics first?

Sautéing the onion, garlic, and spices enhances the depth of flavor, but if you’re short on time, you can skip it and add everything directly to the slow cooker.

Can I make this ahead?

Yes, butter chicken tastes even better the next day. It’s perfect for meal prep or leftovers.

What’s the best yogurt to use?

Plain, nonfat Greek yogurt works well. For a richer texture, use full-fat Greek yogurt or a thick dairy-free version.

Can I use light coconut milk?

It’s not recommended as it may cause the sauce to separate. Use full-fat for the best texture and flavor.

Can I blend the sauce?

Yes, if you prefer a smoother texture, blend the sauce (before adding yogurt) with an immersion blender.

What’s a good substitute for garam masala?

You can make your own by combining ground cumin, coriander, cardamom, cinnamon, and cloves.

How do I thicken the sauce?

Let it cook uncovered for the last 30 minutes or simmer on the stovetop to reduce and thicken.

Can I double the recipe?

Yes, just make sure your slow cooker is large enough to handle the increased volume.

Conclusion

Slow Cooker Butter Chicken is a flavorful, creamy, and nourishing dish that brings the rich taste of Indian cuisine right into your kitchen with minimal effort. With tender chicken, spiced tomato sauce, and creamy coconut or dairy finish, it’s perfect for cozy nights in or easy family meals. Serve it over rice or scoop it up with naan for a comforting and delicious experience you’ll want to repeat.

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