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Slow Cooker Indian Butter Chicken

Slow Cooker Indian butter chicken with tender shredded chicken in a vibrant tomato-coconut cream sauce. Cook low for hours, then finish on high for a rich, creamy texture.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb chicken thighs, boneless skinless
Tomato base
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp butter
  • 3 tbsp tomato paste
Spices
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
Cream finish
  • 1 can (13.5 oz) coconut milk or 1 cup heavy cream (added at end)
To serve
  • 1 Basmati rice
  • 1 naan bread
  • 1 Fresh cilantro for garnish
Seasoning
  • 1 Salt to taste

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker base
  1. Place the chicken thighs into the crockpot, then add the crushed tomatoes, diced onion, minced garlic, grated ginger, and butter.
  2. Add the tomato paste and all spices (garam masala, cumin, turmeric, chili powder, and coriander), then stir to combine so the chicken is well coated.
Cook until tender
  1. Cook on Low for 5-6 hours (or High for 3 hours) until the chicken is very tender, with visible bubbling around the edges and softened chicken throughout.
Shred and make it creamy
  1. Shred the chicken in the sauce until it blends in, creating a thick, uniform texture with chicken pieces throughout.
  2. Stir in the coconut milk or heavy cream, then cook on High for 20-30 minutes until the sauce is rich and creamy, with a glossy orange-red color.
Finish and serve
  1. Season with salt to taste, then serve over basmati rice with naan and fresh cilantro for garnish.

Notes

For the creamiest sauce, stir after adding coconut milk/cream and let it simmer on High until it looks glossy and slightly thickened, about 20-30 minutes. Store leftovers in an airtight container in the fridge up to 4 days; freeze up to 3 months (reheat gently on the stove or in the microwave). If you want a lighter option, use coconut milk; for a richer finish, choose heavy cream.