Slow Cooker Butter Chicken

This Slow Cooker Butter Chicken is a restaurant-quality dish with tender slow-cooked pieces of chicken. The sauce is packed with flavor!

Ingredients in this recipe

Here's what you need in this recipe – the full ingredient list is at the bottom of the post in the recipe card.

• butter
• onion
• garlic
• ginger
• garam masala, chili powder, cumin, turmeric & cinnamon
• crushed tomatoes
• chicken breast (or chicken thighs)
• heavy cream (or sour cream/Greek yogurt)

How to make butter chicken in the slow cooker

1. Assemble all ingredients.
2. Add butter, onions, spices and crushed tomatoes to slow cooker. Cook on high for 2 hours, stirring occasionally.
3. Add chicken to sauce, then cook for 1 more hour.
4. While chicken is cooking, cook basmati rice.
5. When chicken is done cooking, stir in heavy cream.
6. Serve butter chicken with rice and naan, garnishing with cilantro. Enjoy!

Can you put raw diced chicken in a slow cooker?

It is perfectly safe to use raw diced chicken in this recipe, because you are cooking it in a sauce at high heat. This ensures that everything will come to a boil within about an hour, keeping the chicken in the safe zone.

In other words, there isn't enough time for bacteria to grow.

Using pre-made sauce

You can find jars and packages for butter chicken sauce almost everywhere. While pre-made sauce can make your meal prep easier, the result just isn’t the same as using all fresh ingredients.

Making your meal prep quick while still creating an authentic flavor is as easy as adding a few fresh ingredients. Garam masala, grated ginger, and garlic will freshen the sauce. Add some cayenne for extra heat and a squeeze of lime to brighten it up.

Ingredient substitutions

• Butter – It is called “butter chicken” for a reason! Use ghee or your favorite non-dairy butter substitute.
• Yellow onion – Any type of fresh onion can be used.
• Garlic and ginger – Use freshly minced or grated garlic and ginger if possible, for the most authentic flavors. Equal amounts of paste will work as well.
• Garam masala – This is the foundation of the flavors in the recipe below. You can find garam masala in most supermarkets and Asian grocery stores. You can also order it online.
• Chili powder – Vary the spiciness of the sauce by how much chili powder and what type of chili powder you use.
• Cumin, turmeric and cinnamon – Use 1 tablespoon of any curry seasoning you have to replace all of these ingredients to make meal prep even quicker.
• Crushed tomatoes – Tomatoes are an absolute necessity in this dish! Use diced or chopped canned tomatoes or even a can of tomato sauce in a pinch.
• Chicken breast – You can use chicken thighs or turkey breast.
• Heavy cream – Greek yogurt or sour cream keeps the sauce creamy with fewer calories. Add it at the end of the cooking time to keep the sauce from curdling. Coconut milk is a flavorful, non-dairy substitute. Using milk will likely result in a runny sauce; evaporated milk will work better.
• Basmati rice – While basmati is the traditional rice used for Indian dishes, jasmine rice, long grain white rice, or even cauliflower rice make great substitutes.

What to serve with butter chicken

In addition to the basmati rice (recipe below), serve this decadent sauce with light dishes that will soak up the sauce and add texture to your meal. Some suggestions include:

• Cooked lentils
• Dal
• Roasted Potatoes
• Roasted or steamed vegetables
• Sauteed spinach
• A crunchy side salad

Storing and reheating

Make sure to cool any leftover sauce completely before storing it in an airtight container for up to 4-5 days.

Because of the chicken in the sauce, it is best to reheat only the amount of sauce you will need. The easiest way is in a saucepan or in the microwave.

To reheat in a saucepan, melt a small amount of butter over medium-low heat before adding the sauce. Stir continuously until the sauce and chicken are heated through-about 3-5 minutes.

You can also reheat in the microwave for 2-3 minutes.

Freezing this recipe

The leftover sauce will freeze well but might separate when you reheat it because of the cream. Make sure it is cool before storing it in freezer-safe containers or plastic freezer bags. It should keep well in the freezer for up to 3 months.

Defrost in the fridge overnight before reheating in the microwave or on the stovetop.

More slow cooker recipes

• Slow Cooker Chicken Tikka Masala
• Slow Cooker Butternut Squash Dal
• Slow Cooker Chicken Cacciatore

Meal prep tools for this recipe

• Order garam masala online – it's the trick to making this recipe taste authentic
• Grab some glass meal prep bowls if you plan on storing the leftovers
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen