Name: Slow Cooker Butter Chicken
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Indian
Ingredients: 3 pounds (5–6 large) boneless skinless chicken breasts; 1 cup (1 small) diced onion; 4 tbsp unsalted butter; 1 cup tomato sauce; 1¼ cups heavy cream (room temperature & divided); 6 tbsp tomato paste; 1 tbsp minced garlic; 1 tbsp grated ginger; 2½ tsp curry powder; 2 tsp chili powder; 2 tsp garam masala; ½ tsp cumin; ½ tsp salt; 2 tbsp cornstarch; 4 cups cooked jasmine rice (per package directions); Fresh cilantro (for garnish)

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I’m excited to share this easy slow cooker butter chicken (murgh makhani) recipe—year-round comfort in a creamy tomato sauce simmered with aromatic spices and tender chicken.

Why I’ll Love This Recipe

I love how effortlessly it transforms simple ingredients into a restaurant-worthy dish with minimal effort. The creamy, mildly-spiced sauce is rich and comforting, and the slow cooker does most of the work. Plus, I get to enjoy the deep flavor that comes from sautéing the aromatics first—a step that really elevates the dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

▢ 3 pounds (5–6 large) boneless skinless chicken breasts
▢ 1 cup (1 small) diced onion
▢ 4 tbsp unsalted butter
▢ 1 cup tomato sauce
▢ 1¼ cups heavy cream (room temperature & divided)
▢ 6 tbsp tomato paste
▢ 1 tbsp minced garlic
▢ 1 tbsp grated ginger
▢ 2½ tsp curry powder
▢ 2 tsp chili powder
▢ 2 tsp garam masala
▢ ½ tsp cumin
▢ ½ tsp salt
▢ 2 tbsp cornstarch
▢ 4 cups cooked jasmine rice (per package directions)
▢ Fresh cilantro (for garnish)

Directions

I start by melting the butter in a sauté pan over medium-high heat. Then I add onion, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. I sauté until the onions are tender and the spices are fragrant, about 2–3 minutes.
Next, I blend the sautéed mixture with tomato sauce, tomato paste, and ¾ cup of heavy cream until smooth.
I place the chicken breasts in the slow cooker and pour the blended sauce over the top. I cover and cook on high for 2½ to 3 hours.
Once the chicken is cooked through, I remove it from the slow cooker and cut it into bite-sized pieces.
I mix the remaining ½ cup of heavy cream with the cornstarch to form a slurry, then stir that into the sauce still in the slow cooker. I let it cook for a few more minutes until the sauce thickens.
I return the chicken to the slow cooker and stir to coat all the pieces in the thickened sauce.
To serve, I place about ¾ cup of jasmine rice on one side of a bowl and spoon the butter chicken on the other. I finish it off with a sprinkle of fresh cilantro.

Servings and Timing

This recipe makes 6 servings.

Prep time: 10 minutes
Cook time: 2½ to 3 hours
Total time: About 3 hours 10 minutes

Variations

I sometimes swap chicken breasts for boneless skinless chicken thighs—they’re juicier and even more flavorful.
For a dairy-free version, I like using coconut milk instead of cream and vegan butter in place of regular butter.
To lighten things up, I use light coconut milk and a bit of Greek yogurt instead of heavy cream—it still turns out delicious.
I’ve tried adding cauliflower or chickpeas to stretch the meal further or make it vegetarian-friendly.
If I want more heat, I add a pinch of cayenne or use extra chili powder.

Storage/Reheating

To store, I let leftovers cool and then keep them in an airtight container in the fridge for up to 3 days.
To freeze, I place the cooled chicken and sauce in a freezer-safe container and store it for up to 3 months.
To reheat, I microwave refrigerated portions in 30-second bursts or warm them on the stove over low heat. Frozen portions get thawed overnight in the fridge before reheating.

FAQs

How long should I cook it on low instead of high?

If I want to cook it on low, I let it go for about 6 hours instead of 2½–3 on high.

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless chicken thighs for extra juiciness—they work great in this recipe.

What dairy-free alternatives can I use?

I substitute heavy cream with canned coconut milk and use a dairy-free butter substitute to make it completely dairy-free.

How do I make this dish healthier?

I reduce the butter and use light coconut milk or Greek yogurt in place of heavy cream to lighten things up without sacrificing too much flavor.

What should I serve it with?

I usually serve it with jasmine or basmati rice, but I also love it with naan, steamed vegetables, or even garlic bread.

Conclusion

This slow cooker butter chicken has become one of my go-to meals when I want something warm, comforting, and packed with flavor without spending hours in the kitchen. It’s rich, creamy, and easy to customize—perfect for a cozy night in or to impress guests.

Slow Cooker Butter Chicken