Slow Cooker Butter Chicken Recipe

There’s something magical about coming home to the rich, comforting aroma of a meal already prepared in the slow cooker. This slow cooker butter chicken, inspired by the bold flavors of Indian cuisine, combines tender, slow-simmered chicken thighs with a luscious, spiced tomato and cream sauce. Traditionally made on the stovetop, this slow cooker version lets you enjoy butter chicken with minimal effort—just set it, forget it, and come back to a meal that’s ready to go. Whether you're a longtime fan of Indian flavors or looking to try something new, this recipe is an easy and delicious way to bring a touch of spice to your weeknight routine.

Ingredients:

• 1.5 lb chicken thighs
• 1/2yellow onion, diced
• 5 cloves minced garlic
• 1 1/2 Tablespoons fresh grated ginger
  Timesaving Tip: Did you know it's not necessary to peel the ginger? The thin skin will be unnoticeable in the final dish.
• 1 16-oz jar tomato sauce
• 1 teaspoon kosher salt
• 1/2 teaspoons garam masala
• 1 1/2 Tablespoons curry powder
• 1/2 to 2 teaspoons chili powder, depending on how spicy you like it
• 3 Tablespoons unsalted butter cut into cubes
• 1/2 cup heavy whipping cream

Instructions:

1. Add all ingredients except chicken, butter, and cream to the slow cooker and stir to combine.
2. Add the chicken thighs and make sure they are coated with the sauce.
3. Scatter butter butter cubes over the top of the chicken
4. Put the lid on the slow cooker and cook on high for 1.5-2 hours, or on low for 4-6 hours, or until the chicken has reached an internal temperature of 165°F.
5. Remove the chicken and set aside.
6. Add the heavy cream to the slow cooker, whisking as you pour to combine the sauce with the cream.
7. Cut the chicken into bite-sized chunks and return to the slow cooker.
8. Serve with basmati rice and naan bread or naan dippers.