Slow Cooker Butter Chicken Recipe

If you’re craving comfort food that’s both rich and packed with bold flavors, you’ve got to try this Slow Cooker Butter Chicken Recipe. It’s hands-off, incredibly indulgent, and comes together with minimal fuss. I absolutely love how this recipe transforms simple chicken breasts into a creamy, aromatic dish that just melts in your mouth. Whether you’re feeding family or meal prepping for the week, this butter chicken is a total winner.

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Ingredients You’ll Need

The magic of this Slow Cooker Butter Chicken Recipe comes from the balance of spices, creamy ingredients, and fresh cauliflower that soak up all those fragrant juices. Sourcing good quality spices and full-fat dairy or coconut products really makes a difference—trust me, it’s worth it!

• Boneless, skinless chicken breasts: I prefer using medium-sized breasts—they cook evenly in the slow cooker without drying out.
• Coconut oil: Adds a subtle sweetness and helps toast spices beautifully.
• Yellow onion: Diced finely, it softens into sweetness and forms the flavor base.
• Fresh ginger: Always freshly minced for that bright zing you don’t want to miss.
• Garlic: The more the merrier in my book, as it complements the spices perfectly.
• Curry powder: Choose a well-balanced blend to avoid overpowering the dish.
• Garam masala: Adds warmth and complexity—fresh-ground if you can.
• Chili powder: Just a touch to bring gentle heat and depth.
• Kosher salt: Essential for boosting all the other flavors.
• Tomato paste: This punches up the richness without making it watery.
• Cauliflower florets: They soak up the sauce and add a nice texture—go for fresh or frozen, just not soggy.
• Tomato sauce: Use no salt added so you can control seasoning better.
• Unsalted butter: Adds that creamy indulgence; coconut oil can be swapped here for a dairy-free version.
• Half-and-half or full-fat coconut milk: Use full-fat options to keep the sauce luscious and thick.
• Plain nonfat Greek yogurt: Stir in at the end for tang and creaminess—non-dairy yogurt works too.
• For serving (optional): Brown rice, quinoa, homemade naan, and chopped fresh cilantro—these are my go-tos!

Variations

I’m all about making recipes your own, and the Slow Cooker Butter Chicken Recipe is no exception. Feel free to tweak the recipe to meet your taste buds or dietary needs—it’s super forgiving and delicious no matter what.

• Dairy-Free Version: I swap out butter for coconut oil and use full-fat coconut milk along with non-dairy yogurt, and no one notices the difference!
• Spicier Kick: Once, I added a diced jalapeño along with chili powder for an extra layer of heat that my family went nuts over.
• Vegetable Boost: Sometimes I toss in chopped bell peppers or peas during the last 30 minutes of cooking for color and crunch.
• Protein Swap: Tried it with boneless thighs for juicier meat—it was equally amazing and a great option.

How to Make Slow Cooker Butter Chicken Recipe

Step 1: Build your aromatic base

Start by heating coconut oil in a nonstick skillet over medium-high heat. Once shimmering, toss in the diced onions and cook until they begin to soften and turn translucent—about 5 minutes. This step really unlocks their sweetness.

Next, add the minced ginger and garlic along with the curry powder, garam masala, chili powder, salt, and tomato paste. Cook it all together just until the spices become fragrant, about 30 seconds, stirring constantly so nothing burns. This quick toast of the spices is one of the secrets to big flavor.

Step 2: Layer your slow cooker just right

Transfer those fragrant onions and spices to your slow cooker. Lay your chicken breasts on top, then add the cauliflower florets and pour the tomato sauce over everything. Give the sauce and florets a gentle stir to coat them evenly, but don’t disturb the chicken too much.

Scatter the butter pieces over the top. Cover and set on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 6 hours. The chicken should be fully cooked through, reaching 165°F on an instant-read thermometer. I always check a bit early because every slow cooker runs a little differently, and you don’t want dry chicken.

Step 3: Tenderize the cauliflower and finish the sauce

Once the chicken is cooked, carefully remove it to a cutting board to cool. At this point, the cauliflower will probably still be a bit firm, so give everything in the slow cooker a good stir to mix the sauce with the florets. Return the lid and cook on HIGH until the cauliflower is soft and tender, about 30 minutes to an hour—trust me, this step makes a difference.

When the chicken has cooled enough to handle, chop it into bite-sized pieces and return it to your slow cooker with the cauliflower. Stir in the half-and-half or full-fat coconut milk for creaminess. Let it cool for a few minutes (this is important!), then gently fold in the Greek yogurt. Stirring the yogurt in too hot will cause curdling, so patience pays off here.

Serve warm over brown rice, quinoa, or with homemade naan—and don’t forget a sprinkle of fresh cilantro for that burst of herbaceous freshness.

How to Serve Slow Cooker Butter Chicken Recipe

Garnishes

My favorite garnish has to be chopped fresh cilantro—its bright, herbaceous notes cut through the richness beautifully. Sometimes I add a squeeze of fresh lime juice right before serving for an extra pop of brightness that really elevates every bite.

Side Dishes

Brown rice or fluffy quinoa are my trusted carbs to soak up all the saucy goodness. On special occasions, I love serving this with homemade naan for that authentic, tear-and-dip experience. Plus, a side of roasted vegetables or a simple cucumber salad makes the meal feel well-rounded and fresh.

Creative Ways to Present

For dinner parties, I sometimes spoon the butter chicken into mini cast-iron skillets or serve it buffet-style in decorative bowls with stacks of naan and garnishes nearby. It instantly makes the meal feel more festive and encourages everyone to dig in family-style, which I love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 5 days. The flavors actually deepen overnight, so it often tastes even better the next day. Just be sure to separate portions if you want to grab-and-go meals midweek.

Freezing

This Slow Cooker Butter Chicken Recipe freezes beautifully. I portion it into freezer-safe containers or zip-top bags and it stays great for up to 3 months. Pro tip: freeze with rice or naan separately to avoid sogginess on reheating.

Reheating

I gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or milk if the sauce thickened too much. The microwave works too—just use short bursts and stir well to keep the sauce creamy.

FAQs

Final Thoughts

This Slow Cooker Butter Chicken Recipe has been a game-changer in my kitchen. It’s reliable, full of flavor, and perfect for so many occasions—whether it’s a busy weeknight, a casual dinner, or a meal prepped for the week ahead. I love that it warms up the whole house with those incredible aromas and never fails to impress. I hope you give it a try and love it as much as my family and I do!

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