Creamy, spiced, utterly comforting Butter Chicken… made in a slow cooker. Yes, really.
We’re talking tender chicken bathed in a rich tomato-cream sauce infused with curry powder,
garam masala, ginger and garlic — the kind of sauce that tastes like it simmered away all afternoon in your favourite Indian restaurant.
Except your crockpot is doing the heavy lifting.
There are a couple of little moves here that make all the difference:
sautéing the spices first to wake them up, blending the sauce until silky smooth, and finishing with a cream-and-cornstarch slurry so the sauce turns luxuriously thick and clingy.
Because butter chicken isn’t just about flavour — it’s about that sauce.
The one you drag your rice through to make sure not a single drop goes to waste. Minimal prep. Big, bold flavours. Proper comfort food.
For Slow Cooker Butter Chicken
- Chicken Breasts – large boneless, skinless chicken breasts cook up tender and juicy in the slow cooker. Keep them whole while cooking, then cut into bite-sized pieces at the end so they stay intact and don’t shred.
- Onion – diced onion forms the base of the sauce, adding natural sweetness and depth once sautéed in butter.
- Unsalted Butter – used to sauté the aromatics and spices, giving the sauce its rich, signature flavour.
- Garlic and Ginger – freshly minced garlic and grated ginger bring warmth and bold, fragrant flavor to the dish.
- Curry Powder – adds a well-rounded blend of spices that builds the foundation of the butter chicken taste.
- Chili Powder – provides gentle heat and enhances the overall spice profile.
- Garam Masala – a key spice blend that adds warmth, depth, and classic Indian-inspired flavor.
- Cumin – contributes a subtle earthiness that rounds out the sauce.
- Salt – balances and enhances all the flavors in the dish.
- Tomato Sauce – creates the smooth tomato base of the sauce.
- Tomato Paste – intensifies the tomato flavor and helps thicken the sauce.
- Heavy Cream – divided in the recipe; most is blended into the sauce for creaminess, and the remainder is mixed with cornstarch to help thicken at the end. Full-fat works best for the richest texture.
- Cornstarch – combined with cream to form a slurry that thickens the sauce without making it heavy.
- Jasmine Rice – the perfect fluffy base for soaking up every bit of the creamy sauce.
- Fresh Cilantro – sprinkled on top for a fresh, bright finish before serving.
Creamy Slow Cooker Butter Chicken
Notes
Ingredients
- 1 cup onion, diced (1 small onion)
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2½ teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 cup tomato sauce
- 1¼ cups heavy cream, room temperature and divided
- 6 tablespoons tomato paste
- 2 tablespoon cornstarch
- 3 pounds large boneless-skinless chicken breasts (5 to 6)
- 4 cups cooked jasmine rice, prepared according to package directions
- Fresh cilantro, for garnish
Directions
- Heat a sauté pan over medium-high heat. Melt the butter, then stir in the diced onion, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Cook for 2 to 3 minutes, until the onion softens and the spices become aromatic.
- Transfer the sautéed mixture to a blender. Add the tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend until the mixture is completely smooth.
- Place the chicken breasts in the insert of a slow cooker. Pour the blended sauce over the chicken, making sure it is fully covered. Cook on high for 2½ to 3 hours.
- When the chicken is cooked through, remove it from the slow cooker and cut it into 1-inch, bite-sized pieces.
- In a small bowl, whisk together the remaining ½ cup heavy cream and the cornstarch to form a slurry. Stir this mixture into the sauce in the slow cooker to thicken it. Allow the sauce to cook briefly until it reaches your desired consistency.
- Return the cut chicken pieces to the slow cooker and gently stir to coat them in the sauce, taking care not to break them apart. Turn off the slow cooker once everything is evenly coated and ready to serve.
- To serve, spoon about ¾ cup of cooked jasmine rice into a bowl, keeping it mostly to one side. Add the butter chicken alongside the rice and finish with a sprinkle of fresh cilantro.
- Use full-fat dairy products for the richest, creamiest sauce.
- Wait until after cooking to cut the chicken. Cutting it beforehand may cause it to fall apart during slow cooking.
- Serve warm. The dish can remain on the warm setting in the slow cooker for up to one hour before serving.
1.Can I skip sautéing the onions and spices?
You can… but I don’t recommend it.
Taking just 2–3 minutes to sauté the butter, onions, garlic, ginger, and spices first makes a huge difference in flavor. It wakes everything up and prevents that raw spice taste. Totally worth the small extra step.
2.Should I use chicken breasts or chicken thighs?
Either works!
Chicken breasts are lean and slice beautifully into chunks after cooking.
Chicken thighs stay extra juicy and are a bit more forgiving if slightly overcooked.
If you love super tender, rich chicken — go with thighs. If you prefer leaner meat — breasts are perfect.
3.My sauce seems thin. What should I do?
No worries — this is an easy fix.
Stir in the cream and cornstarch slurry and let it cook for a few extra minutes on high. The sauce will thicken up beautifully.
Still too thin? Leave the lid slightly ajar for 10–15 minutes to allow some moisture to cook off.
4.Can I make this ahead of time?
Yes — and it reheats wonderfully.
Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. You may want to add a splash of cream or broth to loosen the sauce back up.
5.How can I adjust the spice level?
This recipe is naturally mild and family-friendly.
Want more heat? Add a pinch of cayenne or extra chili powder.
Cooking for spice-sensitive eaters? Slightly reduce the chili powder.
Easy to customize — no stress.
