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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, finished with coconut milk or cream for a silky, rich texture. Hands-off low-and-slow cooking makes the chicken melt into the gravy for easy weeknight servings over basmati rice.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb chicken thighs, boneless skinless Use evenly sized pieces for even tenderness.
Sauce base
  • 1 can (14 oz) crushed tomatoes Forms the main body of the sauce in the slow cooker.
  • 1 onion, diced Adds sweetness as it cooks down.
  • 4 clove garlic, minced Minced for faster flavor release.
  • 2 tbsp fresh ginger, grated Freshly grated for best aroma.
  • 3 tbsp butter Melts into the sauce base for classic butter chicken richness.
  • 3 tbsp tomato paste Concentrates tomato flavor and color.
Spices
  • 2 tbsp garam masala Warm, aromatic spice blend.
  • 1 tbsp cumin Earthy depth.
  • 1 tbsp turmeric Adds color and mild warmth.
  • 1 tsp chili powder Adjust to taste for heat.
  • 1 tsp coriander Citrusy-spice flavor.
Finish
  • 1 can (13.5 oz) coconut milk Optional swap: use 1 cup heavy cream added at the end for a dairy-forward finish.
Serving
  • 1 basmati rice For serving; absorb the sauce.
  • 1 naan For scooping and serving alongside.
  • 1 fresh cilantro Garnish for freshness.
  • 0.25 tsp salt to taste Season at the end to balance flavors.

Equipment

  • 1 Dutch oven

Method
 

Build and slow cook
  1. Place the 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 everything is evenly coated.
  2. Cook on Low for 5-6 hours until the chicken is very tender, or on High for about 3 hours for the same tenderness; keep the lid closed to maintain heat.
Shred and make it creamy
  1. Shred the chicken in the sauce using two forks, then stir everything together so the meat distributes through the gravy.
  2. Stir in coconut milk (or heavy cream if using) and cook on High for 20-30 minutes until the sauce is rich and creamy; scrape the edges and stir once or twice during cooking.
Season and serve
  1. Season with salt to taste, then serve hot over basmati rice with naan and fresh cilantro for garnish.

Notes

For the richest sauce, use full-fat coconut milk and stir well after adding it so the curry turns uniformly silky. Refrigerate leftovers in an airtight container up to 4 days; reheat gently until steaming. Freezing is not recommended because cream-based sauces can separate after thawing, but you can freeze for up to 2 months if needed and re-emulsify while reheating. Dietary swap: for dairy-free, choose coconut milk (skip butter or use a dairy-free alternative if desired).