Go Back
Honey Garlic Slow Cooker Chicken

Slow Cooker Butter Chicken Recipe

This butter chicken recipe is one of those rare dishes that actually tastes better the next day! As it sits, the flavors continue to meld and deepen, making it the perfect make-ahead meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 10 days 16 hours
Servings: 6 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 3 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 ½ large onions finely chopped
  • 6 cloves garlic minced
  • 1 ½ tablespoon fresh ginger minced
  • 2 ¾ cups tomato sauce about 21.75 oz
  • 1 ¾ cups heavy cream or coconut milk for a dairy-free option
  • 6 tablespoon unsalted butter
  • 3 ½ teaspoon garam masala
  • 2 ¼ teaspoon ground cumin
  • 2 ¼ teaspoon ground coriander
  • 2 ¼ teaspoon turmeric powder
  • 2 ¼ teaspoon paprika
  • 1 teaspoon cayenne pepper adjust for spice preference
  • 2 ½ to 3 teaspoon kosher salt to taste
  • 3 tablespoon fresh cilantro chopped (for garnish)
  • Cooked basmati rice or naan for serving

Method
 

  1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces.
  2. Mix the Spices: In a bowl, combine the garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and kosher salt.
  3. Season the Chicken: Toss the chicken pieces in the spice mixture until evenly coated.
  4. Assemble the Slow Cooker: Place the seasoned chicken, chopped onion, minced garlic, and ginger in the slow cooker. Pour the tomato sauce over the top.
  5. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
  6. Add Cream and Butter: About 30 minutes before serving, stir in the heavy cream (or coconut milk) and butter. Mix well and continue to cook for the remaining time.
  7. Garnish and Serve: Garnish with chopped cilantro and serve hot with basmati rice or naan bread.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.