Slow Cooker Butter Chicken

A plate of rice with slow cooker butter chicken

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A rich and creamy butter chicken cooked to tender, fragrant perfection in the slow cooker.

Prep Time10

Cook Time1

Course: Main Course

Cuisine: Indian

Keyword: butter chicken, Slow Cooker, slow cooker butter chicken

Servings:

Calories: 480kcal

Author: Rachael

Equipment

1 slow cooker

Ingredients

1 teaspoon chili powder
1 teaspoon salt
1¼ teaspoons turmeric
2¼ teaspoons garam masala
2 teaspoons curry powder
2 teaspoons minced garlic
2 teaspoons ginger paste
15 ounce can tomato sauce
2 tablespoons tomato paste
1 onion diced or sliced
2 pounds boneless skinless chicken thighs
1/2 cup butter cut into pieces
13.5 ounces coconut milk

For Serving

Cooked rice
Fresh cilantro
Naan bread

Instructions

Add the chili powder, salt, turmeric, garam masala, curry powder, garlic, ginger paste, tomato sauce, tomato paste, onion, and chicken thighs to the crock of the slow cooker.
Stir everything together until the chicken is coated in the sauce. Dot with the pieces of butter.
Cover and cook on high for 2 to 3 hours or low for 5 to 6 hours, until the chicken reaches an internal temperature of 165 degrees F.
Stir in the coconut milk until smooth and creamy.
If desired, thicken the sauce with a cornstarch slurry and cook for an additional 10 to 15 minutes.
Serve over rice with fresh cilantro and naan bread.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer Friendly: Freeze cooled butter chicken for up to 3 months.

Thickening Tip: For a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker after adding the coconut milk.

Nutrition