
A rich, creamy, and authentic Indian-style butter chicken made effortlessly in the slow cooker — tender chicken in a mildly spiced tomato sauce, perfect for weeknight dinners or feeding a crowd.

I’ve served this for casual weeknight dinners and also on holidays when I needed a comforting, familiar main that would please a variety of tastes. Everyone asks for seconds and the leftovers are even better the next day, when the flavors have had time to meld.
My favorite aspect of this slow cooker version is the way the chicken retains a clean, tender bite while soaking in a richly flavored sauce. I remember serving this at a potluck where a friend asked for the recipe twice — once verbally and again via text — because the sauce was unexpectedly comforting and rich without tasting heavy. That’s the magic of finishing with cream and thickening just enough to cling to each piece.
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.
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.
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.
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.
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.
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.
Bloom spices in butter over medium heat for 2–3 minutes to release essential oils and deepen flavor.
Bring heavy cream to room temperature before adding to hot sauce to reduce the risk of curdling.
Use a blender for a silky, uniform sauce; run the blender until completely smooth for best texture.
Cut larger chicken breasts in half before cooking to ensure even doneness across pieces.
If sauce is too thick after chilling, stir in a splash of hot water or broth while reheating to loosen it.
This nourishing slow cooker butter chicken recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Slow Cooker Butter Chicken recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a medium sauté pan over medium-high heat, melt butter and cook diced onion until translucent. Add garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté 2–3 minutes until spices are fragrant and onions are tender.
Transfer the cooked onion-spice mixture to a blender. Add tomato sauce, tomato paste, and 3/4 cup heavy cream. Blend until smooth and velvety.
Place chicken breasts in the slow cooker and pour the blended sauce over them. Cook on HIGH for 2 1/2 to 3 hours until chicken reaches safe internal temperature and is tender.
Remove chicken and cut into 1-inch pieces. Whisk remaining 1/2 cup heavy cream with cornstarch to make a slurry, add to slow cooker, and stir to thicken sauce for 5–10 minutes.
Return chicken pieces to the thickened sauce and stir gently to coat. Serve with jasmine rice and garnish with fresh cilantro.
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This recipe looks amazing! Can't wait to try it.
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