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Slow Cooker Butter Chicken Recipe

ByMadison
Jump to Recipe· 4.7 from 12 reviews

If you’re craving rich, creamy, and absolutely soul-soothing comfort food, you’re going to love this Slow Cooker Butter Chicken Recipe. It’s one of those magical dishes that fills your home with the most amazing aromas, while doing almost all the work for you in the slow cooker. Whether you’re cooking for family weeknight dinners or want an impressive dish without the fuss for guests, this recipe is a total winner—you’ll come back to it time and again, trust me.

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Why This Recipe Works

  • Deep Flavor Development: Slow cooking lets the spices mellow and mix perfectly with the creamy sauce for rich, authentic taste.
  • Hands-Off Cooking: Simply layer ingredients and let your slow cooker do all the work while you go about your day.
  • Balanced Creaminess: The combination of butter, half-and-half, and Greek yogurt keeps the sauce luscious without being overly heavy.
  • Versatile Add-ins: Cauliflower adds texture and nutrition, but you can adjust veggies to your preference easily.
The dish is a creamy curry with small pieces of cauliflower and chunks of another vegetable or protein coated in a rich orange-brown sauce. The sauce looks smooth and thick, covering each piece evenly. Bright green chopped herbs are sprinkled on top, adding a fresh contrast. The food is inside a black cooking pot with a glossy finish, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic really begins with quality spices and fresh aromatics—they give life to this slow cooker butter chicken recipe. Plus, using chicken breasts means lean protein that stays tender after hours of cooking when done right. Some pantry staples really shine here, and the dairy elements finish things off with that signature silky texture.

  • Boneless Skinless Chicken Breasts: They absorb the spices beautifully and shred easily after slow cooking, making for tender bites.
  • Coconut Oil: Offers subtle richness and handles the initial sauté of onions and spices without overshadowing flavors.
  • Yellow Onion: Adds sweetness and depth once softened, bringing balance to the spices.
  • Fresh Ginger and Garlic: The dynamic duo creates a fresh, zesty base that wakes up your taste buds.
  • Curry Powder & Garam Masala: The heart of the dish’s spice profile—choose high-quality blends for best results.
  • Chili Powder: Adds a gentle kick without overpowering the creamy sauce.
  • Tomato Paste and Tomato Sauce: Bring umami richness and body to the sauce while balancing the spices.
  • Cauliflower Florets: Absorb that buttery curry sauce perfectly and add a veggie component with a lovely texture.
  • Unsalted Butter (or Coconut Oil): Essential for that creamy, luscious mouthfeel; coconut oil keeps it dairy-free.
  • Half-and-Half or Full-Fat Coconut Milk: Using full-fat ensures the sauce stays rich and velvety, unlike watered-down alternatives.
  • Plain Nonfat Greek Yogurt or Non-Dairy Yogurt: This adds creaminess and a subtle tang, rounding out the flavors nicely.
  • Fresh Cilantro: The finishing touch that adds a burst of green freshness to the richness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love most about this Slow Cooker Butter Chicken Recipe is how easy it is to customize. I often switch up the level of spice depending on who’s eating or swap in veggies that need using. Feel free to make it truly yours—cooking should be fun and flexible!

  • Spice it up: I sometimes add a little extra chili powder or a pinch of cayenne when I want a bit more heat—perfect for chilly nights.
  • Add vegetables: Experiment with green beans or peas if you want more color and crunch alongside the cauliflower.
  • Dairy-free version: Swap butter for coconut oil and use full-fat coconut milk plus a non-dairy yogurt alternative—I’ve tried this and it’s just as creamy and satisfying.

Step-by-Step: How I Make Slow Cooker Butter Chicken Recipe

Step 1: Sauté the Aromatics & Spices

Start by heating the coconut oil in a nonstick skillet over medium-high heat. Once it’s shimmering, toss in the diced onion and cook until it starts to soften—about 5 minutes. This step is key because it brings out the onion’s natural sweetness, which balances the spice later. Then add the minced ginger, garlic, curry powder, garam masala, chili powder, salt, and finally the tomato paste. Stir everything quickly until you can smell that fragrant mix—usually around 30 seconds. Don’t skip this; blooming spices in oil is where the magic happens.

Step 2: Layer and Cook in Your Slow Cooker

Transfer those beautifully fragrant onions to your slow cooker. Then lay your chicken breasts on top, followed by cauliflower florets and the tomato sauce. Give the florets and sauce a gentle stir so they mingle a bit, but keep the chicken mostly undisturbed underneath—the slow cooker will do the rest. Scatter small pieces of butter over everything. Cover and cook: high for 1 ½ to 2 ½ hours, or low for 4 to 6 hours. Since slow cooker temps can vary, check the chicken early and often to avoid drying it out. Once the chicken hits 165°F, it’s time for the next step.

Step 3: Tenderize the Cauliflower and Finish the Sauce

After removing the chicken to a cutting board, give the slow cooker contents a big stir to coat the cauliflower well with sauce. If the florets aren’t tender yet, return to high heat for another 30 to 60 minutes. Once the cauliflower is soft, chop the chicken into bite-size pieces and add it back in. Now stir in the half-and-half or coconut milk. Wait a few minutes for the temperature to drop slightly before folding in the Greek yogurt—this step prevents curdling and keeps your sauce silky smooth.

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Pro Tips for Making Slow Cooker Butter Chicken Recipe

  • Don’t Rush the Spices: Sautéing spices in oil unlocks their full flavor, so never skip this step—it transforms your sauce completely.
  • Keep an Eye on Liquid Levels: Different slow cookers vary, so occasionally peek in to stir gently and check the sauce consistency.
  • Add Yogurt Last: Let the dish cool a bit before stirring in yogurt to avoid curdling and ensure a creamy, smooth finish.
  • Chicken Temperature Matters: Use a meat thermometer to avoid overcooking—165°F is ideal for tender, juicy chicken breasts.

How to Serve Slow Cooker Butter Chicken Recipe

Two small black cast iron pans filled with thick orange curry containing chunks of cauliflower and garnished with green cilantro leaves. One pan has a silver spoon resting inside. Next to the pans are two pieces of folded, lightly browned naan bread resting on a white and blue striped cloth on a white marbled surface. A few sprigs of fresh cilantro are scattered around the pans. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I consistently love topping this butter chicken with a generous handful of fresh cilantro—it adds the perfect brightness against the creamy, spiced sauce. Sometimes I squeeze a bit of fresh lime juice on top for an extra pop of zing that brightens every bite.

Side Dishes

For sides, you can’t go wrong with fluffy brown rice or a light, nutty quinoa that soaks up all that buttery sauce. And honestly, homemade naan is my secret weapon—it’s perfect for mopping up every last bit. If you’re feeling extra indulgent, serve it alongside garlic naan or even some steamed basmati rice for that extra authentic touch.

Creative Ways to Present

I’ve made this dish during holiday dinners plated beautifully with a drizzle of yogurt swirls on top and fresh cilantro leaves for a bit of theater. Using a shallow bowl helps highlight the vibrant colors, while a side of toasted naan cut into triangles really amps up the presentation. It’s amazing how just simple touches can make this comfort food look fancy enough for hosting.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge—they keep wonderfully for up to five days. Every time I reheat, the butter chicken tastes just as good, sometimes even better after the flavors have melded overnight.

Freezing

This recipe freezes amazingly well, too. Just portion it into freezer-safe containers, and it keeps for up to three months. When I’m ready to eat, I thaw it overnight in the fridge to keep the sauce creamy and tender.

Reheating

To reheat, I gently warm it on the stove over low heat, stirring occasionally—that helps avoid any separation in the sauce. Microwave works in a pinch but watch the heat carefully. Adding a splash of water or extra coconut milk helps loosen the sauce if it thickened too much in the fridge.

FAQs

  1. Can I use chicken thighs instead of breasts in this Slow Cooker Butter Chicken Recipe?

    Absolutely! Chicken thighs are a great option because they stay juicy and tender even after long cooking times. Just keep in mind that thighs might cook a bit faster, so check their temperature early to prevent overcooking.

  2. How can I make this Slow Cooker Butter Chicken Recipe dairy-free?

    Great question! Simply use coconut oil instead of butter, swap half-and-half for full-fat coconut milk, and replace Greek yogurt with a plant-based yogurt alternative. These swaps keep the sauce creamy and flavorful without dairy.

  3. Can I prepare everything the night before?

    Yes! You can chop the veggies and measure out your spices the night before to save time. I don’t recommend assembling everything in the slow cooker overnight because some ingredients might get mushy, but prepping ahead really makes cooking smoother.

  4. What’s the best way to avoid curdling when adding yogurt?

    The key is to let your slow cooker mixture cool down a bit after cooking before stirring in the yogurt. Adding yogurt to very hot sauce can cause it to curdle, so patience here yields the creamiest results.

  5. Is cauliflower necessary in this Slow Cooker Butter Chicken Recipe?

    Not at all! Cauliflower adds texture and nutrition, but you can leave it out or substitute with other vegetables like peas, potatoes, or green beans depending on your preference.

Final Thoughts

This Slow Cooker Butter Chicken Recipe has become one of my go-to dishes for a reason—it’s comforting, surprisingly simple, and tastes just like it took hours of loving attention in the kitchen. I hope you give it a try because it honestly feels like a warm hug in a bowl. Pair it with your favorite sides, gather friends or family, and enjoy the deliciousness together. You’re going to nail this one—I can already tell!

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Slow Cooker Butter Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian
Print Recipe

Description

A flavorful and creamy slow cooker butter chicken recipe featuring tender chicken breasts, aromatic spices, and tender cauliflower, simmered in a rich tomato-based sauce with butter and creamy yogurt, perfect to serve over brown rice, quinoa, or naan.

Ingredients

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
  • 1 tablespoon coconut oil
  • 1 small yellow onion, diced (about 1 cup)
  • 1 tablespoon minced fresh ginger
  • 4 cloves minced garlic (about 4 teaspoons)
  • 1 ½ tablespoons curry powder
  • 1 tablespoon garam masala
  • 1 ½ teaspoons chili powder
  • ¾ teaspoon kosher salt
  • 1 (6-ounce) can no salt added tomato paste
  • 1 small cauliflower or ½ large head, cut into florets (about 4 ½ cups)
  • 1 (14-ounce) can tomato sauce
  • 2 tablespoons unsalted butter, cut into small pieces (use coconut oil to make dairy free)
  • ½ cup half-and-half or full-fat coconut milk (do not use light coconut milk)
  • ½ cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy free

For Serving

  • Prepared brown rice
  • Quinoa
  • Homemade Naan
  • Chopped fresh cilantro

Instructions

  1. Cook Aromatics: In a nonstick skillet, heat the coconut oil over medium-high heat. Once hot, add the diced onion and cook until it begins to soften, about 5 minutes. Add the minced ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Stir and cook until fragrant, about 30 seconds.
  2. Layer Ingredients in Slow Cooker: Transfer the cooked onion mixture to a 6-quart or larger slow cooker. Place the chicken breasts on top, then add the cauliflower florets. Pour the tomato sauce over the cauliflower and chicken. Stir gently to coat the cauliflower with sauce, being careful not to disturb the chicken pieces. Scatter the small pieces of butter over the top.
  3. Slow Cook Chicken and Cauliflower: Cover the slow cooker and cook on high for 2 ½ hours or on low for 6 hours, until the chicken is fully cooked and reaches 165°F on an instant-read thermometer. Check early to prevent drying out. Once chicken is cooked, remove it to a cutting board to cool slightly.
  4. Tenderize Cauliflower: Stir the contents of the slow cooker well to coat the cauliflower florets with sauce. Cover and cook on high for an additional 1 hour until the cauliflower is tender. If the florets are already tender, this step can be skipped.
  5. Prepare Chicken and Finish Sauce: Once the chicken is cool enough to handle, cut it into bite-sized pieces. Return the chicken to the slow cooker with the tender cauliflower. Stir in the half-and-half or full-fat coconut milk. Let the mixture cool for a few minutes, then gently stir in the Greek yogurt to finish the sauce. Avoid stirring the yogurt in immediately to prevent curdling due to heat.
  6. Serve: Serve the butter chicken warm over prepared brown rice, quinoa, or naan bread. Garnish with freshly chopped cilantro for added flavor.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • To thaw frozen leftovers, let them thaw overnight in the refrigerator.
  • Reheat leftovers gently on the stovetop or in the microwave to preserve flavor and texture.
  • Use full-fat coconut milk instead of light to maintain sauce richness when making dairy-free.
  • Use coconut oil in place of butter to make this recipe dairy-free.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 350 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 40 g
  • Cholesterol: 115 mg

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