Slow Cooker Butter Chicken

Need an easy to cook budget friendly dinner? This check out this melt in your mouth, slow cooker butter chicken that saves your busy weeknights.

Anyone that knows me knows I love a good curry. Especially one that mild, and easy to make with very simple ingredients. One of my all-time favorites is this creamy, melt in your mouth butter chicken.

I usually make this when I want something that feels like a treat but still works for a normal family dinner. What I like most is that it tastes like you did more work than you actually did. It is simple, filling, and great with rice. Truth be told it has to have naan bread with it.

I love making it for date night, Valentine’s day or a good homemade takeout. I can get into my PJ’s and not have to step out of the house. Curries our family are currently loving are this Red Lentil Curry and this Instant Pot Chicken Curry

Here Is What Makes This Crockpot Butter Chicken Great

This is an easy dinner for the days when you want good food without much fuss.

• Very little hands-on time: Once the ingredients are in the slow cooker, most of the work is done. We got this.
• No extra cooking steps: You do not need to sear the chicken or cook the sauce first. Win win in my book.
• Family-friendly: It is full of flavor and spiced, but not too hot.
• Easy to shop for: The ingredients are simple and easy to find.
• Budget-friendly: Store-brand ingredients all work well.
• Good for leftovers: It reheats nicely for lunch or another dinner.

Key Ingredient Notes, Variations & Budget Tips

So here’s what we like to use, but as with any curry you can amp up the heat to your liking or add some sambals so your family can adjust it to your taste. Use what you have where you can, friends. This recipe is forgiving.

• Chicken breast: I use diced chicken breast because that is what I had. Chicken thighs are also delicious here as they stay juicy and can be a cheaper option, especially when buying family packs. Go with what suits your budget.
• Garam masala: This fragrant spice blend is the key to classic butter chicken flavor. If your jar has been sitting open for a long time, give it a sniff first because older spices can loose taste.
• Spices: I love a combination of smoked paprika, turmeric, and cumin. Add a bit more or less to taste. Just go easy on the turmeric because a little really does go a long way. If you want it spicier, then add cayenne pepper, chili powder, or chopped fresh chili.
• Heavy cream: I like heavy cream for the rich creamy flavor. For a lighter version, you can use half-and-half, but the sauce will be thinner. to make it dairy free swap butter and cream for coconut oil and coconut milk.
• Butter: I add extra richness with butter. I use unsalted butter when I have it, but salted butter works if you reduce the added salt slightly.
• Tomato puree: If you’re in the UK, use concentrated tomato puree. In the US, the equivalent is tomato paste.
• Fresh herbs: I love finishing butter chicken with some fresh coriander, but it’s completely optional. If you’re not a fan or don’t have any, use some fresh parsley instead.
• Extra budget tip: Add vegetables like baby spinach at the end, or finely diced bell pepper during the last hour.

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How to Make Slow Cooker Butter Chicken

Get complete ingredients list and instructions from the recipe card below.

• Dice the chicken breast into 1-inch pieces. Peel and chop the onion. Mince the garlic cloves. Peel and grate the ginger.
• Place the chopped onion, minced garlic, grated ginger, garam masala, paprika, turmeric, cumin, and salt into the slow cooker.
• Stir in the heavy cream and tomato puree. Add the diced chicken and butter. Stir well so each piece is evenly coated in the sauce.
• Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the sauce is rich and creamy.
• Stir gently before serving, then garnish with fresh coriander. Serve with rice or naan bread.

Bintu’s Recipe Tips

I like to keep this simple, but a few little checks make a real difference.

• Cut the chicken into 1 inch pieces so they cook at the same rate.
• Chop the onion into quite small pieces so they melt into the sauce. Yum.
• Avoid overcooking as the meat can dry out. I suggest you check things about 30 minutes before the cook time ends.
• I always taste the sauce before serving and add a little more salt if it needed.
• If your sauce is thinner than you like, remove the lid and cook on HIGH for the last 20-30 minutes. I am on the thick sauce is awesome side.
• Avoid lifting the lid too often as each peek lets out heat and can increase the cook time.
• Stir carefully at the end so the tender chicken pieces don’t break up.
• Rest the curry before serving. In my view it is better to make it the day before so all the flavors have time to meld together.
• You can always check the meat for doneness with a meat thermometer.

Serving Suggestions

I so love this with a big old helping of plain basmati rice, cilantro lime rice, or Instant Pot coconut rice and warm naan. Top it with a dollop of yogurt to balance the spice.

More Slow Cooker Recipes You Might Like

If you like to make use of your slow cooker, add these recipes to your list.

• Slow Cooker Chicken Spaghetti
• Slow Cooker Chicken Enchiladas
• Slow Cooker Chicken Pot Pie
• Slow Cooker Honey Garlic Chicken

Storage & Make-Ahead

This is a good one to make ahead or save for leftovers.

• Make it ahead: You can make it the day before and enjoy it up to 3 days in the fridge.
• Refrigerate: Store leftovers in an airtight container for up to 4 days in the fridge.
• Freeze: Freeze for up to 2 months. Thaw overnight and reheat gently before serving.

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

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