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Crock pot butter chicken served in a large bowl with parsley on top and parsley sprigs to the side.
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Slow Cooker Butter Chicken

Slow Cooker Butter Chicken is a delicious Indian dish with tender chicken pieces in a creamy tomato sauce that’s packed with spices and flavor! This hands-off crock pot version is perfect for a yummy dinner that's quick and easy to prep!
Prep Time10 minutes
Cook Time5 hours
Additional Time2 hours
Total Time7 hours 10 minutes
Yield: 6 servings

Ingredients

For the marinated chicken:

  • 2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
  • ¼ cup tomato paste
  • ¼ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • ¾ teaspoons black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper

For cooking:

  • 2 tablespoons light brown sugar
  • 1 small onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon cornstarch (optional, see notes)
  • ⅓ cup plain Greek yogurt

Instructions

  • Place the chicken thigh pieces in a bowl or plastic bag. In a small bowl, combine the remaining marinade ingredients and mix well. Add the marinade to the chicken and stir to coat each piece. Cover and place the chicken in the refrigerator to marinate for at least 1 hour and up to 12 hours.
  • Add the marinated chicken pieces to the slow cooker. Sprinkle with brown sugar then top with the garlic and onion.
  • Cover and cook on low for 5-6 hours or high for 2 ½ to 3 hours.
  • Remove the chicken pieces from the slow cooker and keep warm. If the sauce is liquid-y, make a slurry. Combine 1 tablespoon cornstarch with 1 tablespoon water and mix well. Add the slurry mixture to the slow cooker and whisk to combine into the sauce. Cook, uncovered, for 5-10 minutes, until the sauce has thickened. Then turn off the slow cooker, remove the insert and stir in the Greek yogurt until well mixed. Add the chicken back into the slow cooker insert and combine with the sauce. Serve immediately.
  • If no slurry is needed, simply remove the slow cooker insert from the heat, stir in the Greek yogurt until combined, return the chicken to the slow cooker and stir to mix well with the sauce. Serve immediately.

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Notes

Chicken: I highly recommend using boneless, skinless chicken thighs for this recipe. They have the extra fat and flavor needed to stay juicy and flavorful. I’ve made it with chicken breasts before and it just wasn’t as tasty and the chicken seemed a bit dry, despite all the spices and sauce.
Marinade: I think this tastes best when you let the chicken marinate for at least an hour. However, you can make it in advance and let it marinate up to 12 hours if needed.
Spices: Garam masala is a tasty blend of ground spices often used in Indian cooking. If you don’t have any, you can substitute curry powder.
Spicy: Like it spicy? You can increase the amount of cayenne up to ½ teaspoon.
Cornstarch: We’re using an optional cornstarch slurry (made with cornstarch and water) to help thicken the sauce at the end. I’ve skipped it when my sauce didn’t seem too liquid-y, but taking the few minutes to do it really takes the dish to the next level.
Greek yogurt: I use a 2% Greek yogurt to stir into this dish at the end. Nonfat Greek yogurt is fine or you could try substituting half and half or heavy cream (but I’ve not tested it that way).
Serving suggestions:
  • Serve butter chicken over steamed white or brown rice, or use basmati rice.
  • Or choose cauliflower rice for a low-carb option.
  • Add some naan bread to help mop up every bit of that delicious sauce.
  • Peas, broccoli or asparagus make a lovely veggie side to round out the meal.
Leftovers: Leftover butter chicken, once cooled, can be kept in a covered container in the refrigerator for up to 5 days. Reheat over medium low in a small pot on the stove or reheat individual servings in the microwave.
Freezing: You can also freeze leftover butter chicken. Label, date and freeze it for up to 5-6 months in a freezer-safe ziptop bag or container. Defrost in the refrigerator overnight and then reheat on the stove or in the microwave.

Video

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 11g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 186mg | Sodium: 496mg | Fiber: 1g | Sugar: 6g
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