Slow Cooker Butter Chicken with Creamy Tomato Sauce

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 6 hours on Low (preferred) or 3 hours on High, plus 15–20 minutes to finish
• Total Time: 6 hours 30 minutes (Low) or 3 hours 30 minutes (High)

Quick Ingredients

• 2 lb (900 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 can (28 oz/800 g) crushed tomatoes
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp unsalted butter (plus 1 tbsp to finish)
• 1.5 tbsp garam masala, divided
• 2 tsp sweet paprika
• 1/2 tsp ground turmeric (optional)
• 1 tsp ground cumin (optional)
• 1 1/4 tsp kosher salt, 1/2 tsp black pepper
• 1 tsp sugar or honey (optional, for balance)
• 1/2 cup heavy cream
• 2 tbsp chopped fresh cilantro, plus more for garnish
• For serving: 1 1/2 cups basmati rice, 2 1/4 cups water, 1/2 tsp salt

Do This

• 1) In slow cooker, stir tomatoes, onion, garlic, 2 tbsp butter, 1 tbsp garam masala, paprika, turmeric (optional), cumin (optional), salt, pepper, and sugar.
• 2) Add chicken; stir to coat evenly in the sauce.
• 3) Cook on Low 6 hours (preferred) or High 3 hours, until tender and 175°F internal.
• 4) Start rice 25 minutes before serving: simmer rinsed basmati with water and salt for 12 minutes; rest 10; fluff.
• 5) Thicken sauce: switch slow cooker to High, uncover and cook 15–20 minutes; or stir in 1 tbsp tomato paste if needed.
• 6) Finish with cream, remaining 1/2 tbsp garam masala, and 1 tbsp butter; stir in cilantro; serve over rice.

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Why You’ll Love This Recipe

• All the cozy, restaurant-style butter chicken flavor with almost no hands-on work.
• Creamy, velvety sauce built right in the slow cooker—no searing or special pans required.
• Family-friendly spice profile with easy ways to dial heat up or down.
• Great for weeknights or meal prep; reheats beautifully.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, fresh cilantro, (optional) fresh ginger, (optional) lemon
• Dairy: Unsalted butter, heavy cream
• Pantry: Boneless skinless chicken thighs, crushed tomatoes (28 oz), basmati rice, garam masala, sweet paprika, kosher salt, black pepper, (optional) ground turmeric, (optional) ground cumin, (optional) sugar or honey, (optional) tomato paste

Full Ingredients

Chicken and Sauce

• 2 lb (900 g) boneless, skinless chicken thighs, trimmed and cut into 1.5-inch pieces
• 1 can (28 oz/800 g) crushed tomatoes
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tbsp garam masala (plus 1/2 tbsp reserved for finishing)
• 2 tsp sweet paprika
• 1/2 tsp ground turmeric (optional)
• 1 tsp ground cumin (optional)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp sugar or honey (optional, to balance acidity)
• (Optional) 1 tbsp tomato paste, for thickening if needed

Finishing

• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 2 tbsp chopped fresh cilantro, plus extra leaves for garnish
• (Optional) 1 tsp lemon juice, to brighten
• 1/2 tbsp garam masala (reserved from above)

To Serve

• 1 1/2 cups basmati rice (uncooked)
• 2 1/4 cups water
• 1/2 tsp kosher salt
• (Optional) 1 tsp unsalted butter for the rice

Step-by-Step Instructions

Step 1: Prep the aromatics and chicken

Finely chop the onion and mince the garlic. Trim excess fat from the chicken thighs and cut into 1.5-inch pieces. Measure out all spices so they are ready to go.

Step 2: Build the slow-cooker base

In the slow cooker, stir together crushed tomatoes, onion, garlic, 2 tbsp butter, 1 tbsp garam masala, paprika, turmeric (if using), cumin (if using), 1 1/4 tsp kosher salt, black pepper, and sugar or honey (if using). Mix well so the spices bloom in the tomato base.

Step 3: Add chicken and coat

Add the chicken pieces to the slow cooker and stir until each piece is coated in the spiced tomato mixture. Spread everything into an even layer so it cooks evenly.

Step 4: Slow-cook until tender

Cover and cook on Low for 6 hours (preferred for the best texture) or on High for 3 hours, until the chicken is very tender and reaches at least 175°F internally. Avoid opening the lid during the first 2 hours so the cooker maintains temperature.

Step 5: Cook the basmati rice

About 25 minutes before serving, rinse 1 1/2 cups basmati under cold water until it runs mostly clear. Combine rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 12 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff with a fork and stir in 1 tsp butter if you like.

Step 6: Thicken and finish the sauce

Switch the slow cooker to High and cook uncovered for 15–20 minutes to slightly reduce and thicken the sauce. If you prefer a thicker sauce, stir in 1 tbsp tomato paste. Stir in the heavy cream, remaining 1/2 tbsp garam masala, and 1 tbsp butter until glossy and velvety. Taste and adjust salt; add a squeeze of lemon juice if you want extra brightness.

Step 7: Garnish and serve

Fold in 2 tbsp chopped cilantro. Spoon the butter chicken over fluffed basmati rice, top with more cilantro, and serve hot. The sauce should be silky, lightly spiced, and cling to the tender chicken.

Pro Tips

• Thighs over breasts: dark meat stays tender and juicy after hours in the slow cooker.
• Balanced flavor: a small amount of sugar or honey softens tomato acidity and lets the spices shine.
• Ultra-smooth finish: stir in cream and the final knob of butter off the boil to keep the sauce silky.
• Thickness control: reduce uncovered at the end, or use a tablespoon of tomato paste for a faster fix.
• Spice bloom: adding a pinch of garam masala at the end brightens aroma without making it hotter.

Variations

• Dairy-free: use 1/2 cup full-fat coconut milk and 2 tbsp coconut oil instead of butter and cream.
• Vegetarian: swap chicken for 16 oz paneer cubes or 1 large cauliflower cut into florets; reduce cook time to Low 4 hours or High 2 hours.
• Spicier: add 1/4–1/2 tsp cayenne or a chopped serrano with the aromatics.

Storage & Make-Ahead

Refrigerate cooled butter chicken in an airtight container for up to 4 days; store rice separately for 4 days. Freeze the curry (without rice) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop over low heat until steaming and 165°F, stirring in a splash of cream or water if the sauce is too thick.

Nutrition (per serving)

Approximate (curry only): 430 calories; 28 g fat; 10 g carbohydrates; 31 g protein; 720 mg sodium. With 1/2 cup cooked basmati rice, add about 110 calories and 23 g carbohydrates.