Slow-Cooker Butter Chicken
This comforting slow-cooker butter chicken will make your whole house smell amazing and have your family asking for seconds! Anyone who loves rich, creamy Indian flavors will absolutely fall for this recipe. The best part is that your slow cooker does most of the work while you go about your day.
Recipe Details
Timing & Servings: Prep Time: 0 minutes, Active Time: 40 minutes, Total Time: 2 hours 30 minutes, Serves: 6 people.
Nutrition Profile: No Added Sugar, Mediterranean Diet, Sesame-Free, Nut-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 497 Calories, 28g Fat, 19g Carbs, 45g Protein.
Ingredients You’ll Need
Extra-virgin olive oil: You’ll need 2 tablespoons to get that beautiful golden brown color on your chicken. This creates the flavor base that makes everything taste so much better!
Boneless, skinless chicken thighs: 2¼ pounds of trimmed thighs work perfectly here. Thighs stay so much more tender in the slow cooker than chicken breasts.
Yellow onion: One cup chopped up gives you that sweet, savory base. I always keep extra onions on hand because they make everything taste better!
Fresh garlic: 1 tablespoon grated fresh garlic adds so much more flavor than the jarred stuff. Your kitchen will smell incredible!
Fresh ginger: 2 teaspoons grated gives you that warm, spicy kick that makes butter chicken so special. You can find fresh ginger in any grocery store.
Warm spices: 2 teaspoons garam masala, 1½ teaspoons ground cardamom, 1 teaspoon chili powder, ½ teaspoon ground cumin, and ¼ teaspoon ground pepper create that amazing Indian flavor blend.
Kosher salt: 1 teaspoon helps bring out all those beautiful spice flavors. You can use regular table salt if that’s what you have!
No-salt-added tomato paste: One 6-ounce can gives you that rich, deep tomato flavor. Look for the kind without added salt so you control the seasoning.
Unsalted chicken broth: ½ cup helps deglaze the pan and adds extra chicken flavor to your sauce.
Light coconut milk: One 14-ounce can makes the sauce creamy and rich without being too heavy. Light coconut milk works perfectly here!
Heavy cream: ¼ cup plus 6 teaspoons for serving makes this sauce absolutely luxurious. This is what makes it true butter chicken!
Long-grain brown rice: 1 cup cooked with 1¾ cups water gives you the perfect base to soak up all that amazing sauce.
Fresh garnishes: Lime wedges and sliced scallions add the perfect fresh finish if you want them!
How to Make Slow-Cooker Butter Chicken
Step 1: Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add your trimmed chicken thighs and cook until golden brown, about 4 to 5 minutes per side. Transfer the beautiful golden chicken to your 6-quart slow cooker. Don’t wipe that skillet clean – all those browned bits are pure flavor!
Step 2: Add 1 cup chopped onion to the same pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in 1 tablespoon garlic and 2 teaspoons ginger. Cook, stirring, until fragrant, about 1 minute. Your kitchen is going to smell incredible right now!
Step 3: Stir in 2 teaspoons garam masala, 1½ teaspoons cardamom, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon cumin and ¼ teaspoon pepper. Cook, stirring constantly, until fragrant, about 1 minute. The spices should smell warm and toasty!
Step 4: Stir in the 6-ounce can of tomato paste and cook, stirring constantly, until it deepens in color, about 2 minutes. This step is super important for building that rich flavor! Stir in ½ cup broth, scraping up all those beautiful browned bits from the bottom of the pan. Transfer this amazing mixture to your slow cooker.
Step 5: Add the 14-ounce can of coconut milk to the slow cooker and stir until everything is well combined. Cover and cook on High for 1 hour 50 minutes or on Low for 3 hours 50 minutes. The chicken should be tender and cooked through to 165°F on an instant-read thermometer.
Step 6: Stir in ¼ cup cream and cook uncovered until thickened, about 10 minutes. This final step makes the sauce absolutely perfect!
Step 7: About 40 minutes before serving, combine 1¾ cups water and 1 cup rice in a medium saucepan. Bring to a boil over medium-high heat, then stir and cover. Reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork!
Step 8: Serve the chicken and sauce over the fluffy rice. Drizzle each serving with 1 teaspoon cream and garnish with lime wedges and scallions if you’d like. You’ve got this!
Easy and Quick Slow-Cooker Butter Chicken Version
Want to save even more time? You can skip browning the chicken and just throw everything in the slow cooker! Use 2 tablespoons melted butter instead of oil, and add all the spices directly to the slow cooker with the chicken. You’ll still get amazing flavor, and it saves you about 15 minutes of prep time. The sauce might be a little thinner, but it’s still absolutely delicious!
Serving Ideas
This butter chicken is a complete meal all on its own served over that fluffy brown rice! If you want to add some sides, try warm naan bread for scooping up extra sauce, or some roasted vegetables like cauliflower or green beans. A simple cucumber salad with yogurt makes a refreshing contrast to the rich, creamy sauce.
Storage
Store leftovers in the refrigerator for up to 4 days in airtight containers. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally. You can also freeze this for up to 3 months – just thaw overnight in the fridge before reheating. The sauce might separate a little, but a good stir will bring it right back together!
Substitutions
No chicken thighs? Chicken breasts work too, but watch the cooking time since they can dry out faster. You can swap the heavy cream for more coconut milk if you want to keep it dairy-free. Don’t have garam masala? Mix together cumin, coriander, cardamom, and a pinch of cinnamon. Regular white rice works just as well as brown rice if that’s what you have on hand!
Pro Tips
- Don’t skip the browning: Those golden bits on the chicken create so much extra flavor that’s totally worth the few extra minutes!
- Grate your own ginger: Fresh grated ginger tastes way better than the jarred stuff and makes a real difference in this recipe.
- Taste and adjust: Add a pinch more salt or a squeeze of lime juice at the end if you think it needs it.
- Make it spicier: Add some cayenne pepper or extra chili powder if you like more heat!
- Double the recipe: This freezes beautifully, so make extra for busy weeknight dinners later!
FAQs
Can I use chicken breasts instead of thighs?
You bet! Chicken breasts work fine, but they can get a bit drier in the slow cooker. I’d recommend checking them at about 1 hour 30 minutes on high to make sure they don’t overcook. Thighs are more forgiving and stay super tender, but use what you have!
Is this recipe actually gluten-free?
Sure is! All the ingredients are naturally gluten-free. Just double-check your spice blends and tomato paste labels to make sure they don’t have any sneaky gluten ingredients. Most brands are fine, but it’s always good to check!
Can I make this dairy-free?
Absolutely! Just skip the heavy cream and use extra coconut milk instead. You could also try cashew cream if you want that extra richness. It won’t be traditional butter chicken, but it’ll still be delicious!
How spicy is this recipe?
This version is pretty mild and family-friendly! The chili powder and other spices give it flavor without too much heat. If you want it spicier, add some cayenne pepper or extra chili powder to taste.
Can I prep this ahead of time?
You can definitely brown the chicken and make the spice mixture the night before! Store them separately in the fridge, then just dump everything in the slow cooker in the morning. Super easy for busy days!
I hope you love this slow-cooker butter chicken as much as my family does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Did you try any fun variations or substitutions? Share your thoughts in the comments below!
