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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender shredded chicken in a vibrant tomato-ginger spice sauce, finished with coconut milk or cream for a rich, creamy texture. Cook low for 5–6 hours for melt-in-your-mouth results, then serve over basmati rice with naan.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb chicken thighs, boneless skinless Use boneless skinless for easier shredding.
Tomato base
  • 1 can (14 oz) crushed tomatoes
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp butter
  • 3 tbsp tomato paste
  • 2 tbsp garam masala
Spices
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander
  • 0.5 tsp salt to taste Add gradually and taste before serving.
Cream finish
  • 1 can (13.5 oz) coconut milk or 1 cup heavy cream (added at end) Choose one: coconut milk for lighter sweetness or heavy cream for classic richness.
Serving
  • 1 basmati rice and naan for serving
  • 0.25 cup fresh cilantro for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Slow cook the chicken
  1. Place the chicken in the Crockpot and add crushed tomatoes, onion, garlic, ginger, butter, tomato paste, and all spices. Stir to combine so the chicken is evenly coated.
  2. Cook on Low for 5–6 hours (or High for 3 hours) until the chicken is very tender, with the sauce bubbling gently around the edges.
Shred and make it creamy
  1. Shred the chicken in the sauce using two forks, then stir until the pieces are suspended evenly in the orange-red mixture.
  2. Stir in the coconut milk or cream and cook on High for 20–30 minutes until the sauce is rich and creamy, thickening to a glossy consistency.
Serve
  1. Season with salt to taste, then serve the chicken butter chicken over basmati rice with naan and fresh cilantro for a bright finish.

Notes

Pro tip: shred the chicken while the sauce is hot so it blends into the tomato-spice base instead of clumping. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if needed. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge, then reheat slowly. Dietary swap: use coconut milk instead of heavy cream to keep it dairy-free while still getting a creamy sauce.