This Slow Cooker Butter Chicken has been my go-to for cozy dinners and busy evenings when I want something that tastes like it simmered all day but required almost no hands-on time. I first discovered this approach on a rainy afternoon when I wanted the familiar, silky comfort of butter chicken without standing over the stove for hours. Using a hot sauté to bloom the spices, a quick blend for a velvety sauce, and a long, gentle cook in the slow cooker, this version keeps the flavors bright and the chicken unbelievably tender. The sauce finishes glossy from a cornstarch slurry and a final fold of cream, giving you that signature richness without a complicated technique. What makes this preparation special is how it balances ease and authenticity: the spice blend includes curry powder, garam masala, and a touch of cumin, creating the warm, layered profile we associate with North Indian cooking, while using tomato sauce and paste for a consistent, slightly sweet base. I love serving it with jasmine rice and a scattering of fresh cilantro — it’s an everyday meal that feels celebratory. Friends and family always comment on the sauce’s richness and how the chicken practically falls apart into tender, juicy pieces when you cut into it.

Ingredients

• Boneless, skinless chicken breasts (3 lb / 5–6 large): Choose fresh or fully thawed breasts for even cooking. I prefer trimming excess fat and cutting larger breasts in half so pieces cook uniformly. Chicken gives a mild canvas to absorb the sauce.
• Yellow onion (1 cup diced): A small to medium onion provides sweetness and body once sautéed; I like Vidalia or sweet onions when available for a gentler flavor.
• Unsalted butter (4 tbsp): Use real butter for richness; if you prefer less dairy, substitute 2 tbsp butter and 2 tbsp neutral oil, though the final sauce will be slightly less silky.
• Tomato sauce (1 cup) and tomato paste (6 tbsp): These create the tomato backbone. Use a good-quality tomato sauce (Hunt’s or Muir Glen) and full-flavor tomato paste rather than concentrate from a tube for consistency.
• Heavy cream (1 1/4 cups, room temperature & divided): Divided between the blender and finishing the sauce; bringing cream to room temperature helps avoid curdling when it hits warm sauce.
• Garlic (1 tbsp minced) and fresh ginger (1 tbsp grated): Fresh aromatics are crucial — jarred substitutes work in a pinch, but freshness brightens the whole dish.
• Spices: Curry powder (2 1/2 tsp), chili powder (2 tsp), garam masala (2 tsp), cumin (1/2 tsp), salt (1/2 tsp). Measure precisely — the sauté step blooms these spices and builds depth.
• Cornstarch (2 tbsp): Combined with cream to form a slurry for thickening; gluten-free and effective at giving the sauce a glossy finish.
• Cooked jasmine rice (4 cups): Cook according to package directions; jasmine pairs beautifully with the creamy tomato sauce.
• Fresh cilantro: For garnish — adds brightness and a visual finish to the rich sauce.

Instructions

Sauté the aromatics and spices: In a medium sauté pan over medium-high heat, melt 4 tablespoons unsalted butter. Add 1 cup diced onion and sauté until translucent and starting to soften, about 2–3 minutes. Stir in 1 tablespoon minced garlic, 1 tablespoon grated ginger, 2 1/2 teaspoons curry powder, 2 teaspoons chili powder, 2 teaspoons garam masala, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Cook for 2–3 minutes more until the spices are fragrant and the onions are tender — this step blooms the spices and deepens the final flavor. Blend the sauce: Transfer the cooked onion-spice mixture to a blender. Add 1 cup tomato sauce, 6 tablespoons tomato paste, and 3/4 cup heavy cream. Blend until perfectly smooth and velvety; this emulsifies the fats and creates a cohesive base that will coat the chicken evenly in the slow cooker. Assemble in the slow cooker: Place 3 pounds boneless, skinless chicken breasts in the insert of your slow cooker. Pour the blended sauce over the chicken, ensuring each piece is covered. Cook on HIGH for 2 1/2 to 3 hours, or until the chicken reaches 165°F (74°C) and is tender enough to shred gently with a fork. Cut the chicken: Remove the chicken to a cutting board and cut into 1-inch bite-sized pieces. This keeps the texture intact rather than shredding, which I prefer for plating next to rice. Thicken the sauce: In a small bowl, whisk together the remaining 1/2 cup heavy cream and 2 tablespoons cornstarch to form a smooth slurry. Pour the slurry into the slow cooker and stir gently. Allow the sauce to thicken for 5–10 minutes on LOW or with the cooker turned off but still warm; the cornstarch will create a glossy, clingy sauce. Finish and serve: Return the chicken pieces to the sauce, stirring carefully to coat without breaking them up. Turn the slow cooker off once the chicken is fully coated and heated through. Serve with jasmine rice and garnish with chopped fresh cilantro.

Storage Tips

Allow the sauce to cool to room temperature before refrigerating to prevent condensation in the container. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months — thaw overnight in the refrigerator before reheating gently on the stovetop. When reheating, add a splash of water or extra cream to loosen the sauce, and reheat gently over low heat to avoid separating the cream.

Ingredient Substitutions

If you need a dairy-free version, substitute canned full-fat coconut milk for heavy cream and vegan butter or neutral oil for the butter; the texture will be slightly different but still creamy. To reduce calories, swap half-and-half for heavy cream or use 2% milk with a little extra cornstarch to thicken. If you prefer dark meat, bone-in thighs can be used — increase cooking time and remove bones before cutting or shredding.

Serving Suggestions

Serve bowls of butter chicken with jasmine rice or warm naan for mopping up the sauce. Add a side of cucumber raita or a simple green salad to balance the richness. For a restaurant-style presentation, spoon sauce next to a neat mound of rice and garnish with chopped cilantro and a drizzle of cream or a few toasted cashews for crunch.

Cultural Background

Butter chicken, or murgh makhani, originated in Delhi in the mid-20th century and is loved for its creamy, mildly spiced sauce. Traditional methods use tandoor-cooked chicken and a tomato-butter base, often finished with cream and fenugreek. This slow cooker approach translates those flavors into a convenient, accessible method that keeps the spirit of the dish intact while removing the need for a tandoor or oven.

Seasonal Adaptations

In colder months, add a pinch more garam masala and a few crushed cardamom pods while sautéing to bolster warmth. In summer, lighten the dish with half the cream and serve alongside a bright mango salad. For holiday gatherings, double the batch and keep warm in a slow cooker on low during serving; offer naan, rice, and a vegetable side for a full spread.

Meal Prep Tips

Make the blended sauce in advance and refrigerate for up to 48 hours; when ready, pour over raw chicken in the slow cooker and cook as directed. Divide into individual portions for lunches: place 3/4 cup rice in meal-prep containers and add butter chicken in a separate compartment or on top. Reheat gently in the microwave or on the stovetop with a splash of water or cream to revive the sauce’s texture.

Slow Cooker Butter Chicken is a dependable, comforting choice that combines ease and authentic flavor. Try it on a busy weeknight or when you want a simple dinner that still feels special — experiment with spice levels and accompaniments, and make it your own.