Slow Cooker Butter Chicken

Creamy, warmly spiced, and filled with tender chicken and cauliflower,
this Slow Cooker Butter Chicken is the kind of dinner that makes coming home to the slow cooker especially satisfying.

Serve it warm over rice or quinoa, or add naan on the side to catch every bit of the sauce.

Make it on a slow afternoon, spoon it into bowls, and bring plenty of naan to the table. The leftovers are worth looking forward to, too.

Why You’ll Love This Recipe

It’s wonderfully creamy.

A little butter, half-and-half, and Greek yogurt transform the tomato and spice mixture into a smooth, rich sauce. It feels comforting without requiring a long list of specialty ingredients.

The spices do the heavy lifting.

Curry powder and garam masala join fresh ginger, garlic, and chili powder to give the sauce its warm, fragrant character. Cooking them briefly with the onion and tomato paste before everything goes into the slow cooker makes this simple dinner especially flavorful.

You get chicken and vegetables in one pot.

I love the cauliflower here. The florets cook right in the sauce, soaking up all those spices while becoming tender.

Most of the cooking is hands-off.

Once everything is tucked into the slow cooker, there isn’t much left to do. Toward the end, you’ll cut up the chicken and stir in the creamy ingredients, and dinner is ready.

The leftovers are excellent.

This recipe makes 6 servings and keeps well in the refrigerator or freezer, making it a particularly useful dinner when you’d like to cook once and have another meal waiting for you.

Slow Cooker Butter Chicken Ingredients

Here’s what you’ll need to make this creamy slow cooker butter chicken:

Chicken Breasts – Boneless, skinless chicken breasts cook right in the sauce until tender. They’re cut into bite-size pieces after cooking, which helps keep them juicy instead of drying out.
Coconut Oil – Used to sauté the onion and aromatics before they go into the slow cooker.
Yellow Onion – Gives the sauce a savory base and adds a little natural sweetness as it cooks.
Fresh Ginger and Garlic – Two important flavor builders here. They add warmth and plenty of savory depth to the tomato-based sauce.
Curry Powder – Brings a blend of warm spices to the chicken and gives the sauce much of its flavor.
Garam Masala – Adds another layer of warm, aromatic spice and complements the curry powder.
Chili Powder – Adds warmth and a little extra depth to the sauce.
Kosher Salt – Brings all of the flavors together.
Tomato Paste – Concentrated tomato paste gives the sauce a deeper tomato flavor and adds richness.
Cauliflower – The florets cook directly in the butter chicken sauce, becoming tender and soaking up all that flavor.
Tomato Sauce – Forms the tomato base of the sauce and brings all of the spices and aromatics together.
Unsalted Butter – Adds richness and helps give butter chicken its comforting, buttery finish. Coconut oil can be used instead for the dairy-free option included in the recipe.
Half-and-Half or Full-Fat Coconut Milk – This is what makes the sauce creamy. If you use coconut milk, stick with full-fat—the light version can make the sauce too thin.
Plain Nonfat Greek Yogurt – Stirred in near the end for another layer of creaminess. Non-dairy yogurt works for the dairy-free version.

For Serving

Brown Rice or Quinoa – Either makes a simple base for soaking up plenty of the creamy sauce.
Homemade Naan – Perfect for scooping up the chicken, cauliflower, and any sauce left in your bowl.
Fresh Cilantro – Sprinkle it over the finished dish for a fresh finishing touch.

Step-by-Step Instructions

Start with the onion and spices.

Heat the coconut oil in a nonstick skillet over medium-high heat. Add the diced onion once the oil is hot and cook for about 5 minutes, until it begins to soften. Stir in the ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Continue cooking for approximately 30 seconds, until the mixture becomes fragrant.

This little skillet step is worth it. As soon as the ginger, garlic, and spices hit the heat, they become wonderfully fragrant and create the flavorful base for the sauce.

Add everything to the slow cooker.

Transfer the onion and spice mixture to a slow cooker with a capacity of at least 6 quarts. Place the chicken breasts over the mixture, followed by the cauliflower florets and tomato sauce. Gently move the sauce and cauliflower around with a spoon so the florets are coated while keeping the chicken underneath largely undisturbed. Distribute the pieces of butter over the top.

Let the chicken cook.

Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 1/2 hours or on LOW for 4 to 6 hours. The chicken is ready when it is fully cooked and an instant-read thermometer inserted into it registers 165°F. Because slow cookers vary, begin checking toward the early end of the cooking range to prevent the chicken from becoming dry. Transfer the cooked chicken to a cutting board and allow it to cool slightly.

Give the cauliflower a little more time if it needs it.

Check the cauliflower. If it has not yet become tender, thoroughly stir the contents of the slow cooker so the florets are well coated in sauce. Cover again and continue cooking on HIGH for another 30 minutes to 1 hour, or until the cauliflower is completely tender. If the cauliflower is already tender, this additional cooking time is unnecessary.

Finish the chicken.

When the chicken is cool enough to handle, cut it into bite-size pieces. Add the chicken back to the slow cooker with the tender cauliflower.

Make the sauce creamy.

Stir in the half-and-half or full-fat coconut milk. Allow the mixture to cool for a few minutes before adding the Greek yogurt. Avoid adding the yogurt while the sauce is extremely hot, as excessive heat can cause it to curdle.

Serve!

Serve warm with brown rice, quinoa, or naan and finish with chopped fresh cilantro.

Expert Tips

Check your chicken sooner rather than later. Slow cookers don’t all cook at exactly the same speed. Start checking the chicken at the beginning of the suggested time range and remove it once it reaches 165°F. This helps keep the chicken tender instead of letting it cook longer than necessary.

Don’t rush past the skillet. It might be tempting to put everything directly into the slow cooker, but cooking the onion, ginger, garlic, spices, and tomato paste first creates an especially fragrant base for the dish.

Let the cauliflower tell you when it’s ready. Your chicken may finish before the cauliflower becomes completely tender, and that’s perfectly fine. Remove the chicken and give the florets the additional cooking time called for in the recipe.

Use full-fat coconut milk if you choose the coconut option. Light coconut milk contains more water and can leave the finished sauce thinner than intended.

Give the sauce a moment before adding the yogurt. After stirring in the half-and-half or coconut milk, wait a few minutes before adding the Greek yogurt. If the mixture is still extremely hot, the yogurt can curdle.

Recipe Variations

I’d make the recipe exactly as written the first time, but there are a few easy ways to use the options already built into the ingredient list.

Make it dairy-free. Use coconut oil in place of the butter, full-fat coconut milk instead of half-and-half, and non-dairy yogurt instead of Greek yogurt.

Serve it as a brown rice bowl. Spoon the chicken, cauliflower, and plenty of creamy sauce over prepared brown rice, then scatter fresh cilantro over the top.

Try it with quinoa. Quinoa is another serving option included in the recipe, and it works particularly well when you want something that will soak up the sauce.

Bring out the naan. Sometimes this is all I want alongside butter chicken. Serve warm naan at the table and use it to scoop up the chicken and cauliflower and wipe up the last bits of sauce.

Storage & Reheating

This is a great recipe to have waiting in the refrigerator. Transfer leftover butter chicken to an airtight container and refrigerate it for up to 5 days.

For longer storage, freeze it for up to 3 months. When you’re ready to eat it, transfer the container to the refrigerator and let it thaw overnight.

Reheat the butter chicken gently on the stovetop or in the microwave. Since the sauce contains dairy—or coconut milk and non-dairy yogurt if you make that variation—gentle heat is the way to go.

Serving Suggestions

I love this butter chicken served in a wide bowl over brown rice, with enough rice underneath to soak up the creamy tomato sauce. Add a sprinkle of fresh cilantro just before serving for a fresh finish.

For something different, spoon it over quinoa instead. Or skip the bowl of grains and serve it with warm homemade naan. The soft bread is especially good for scooping up pieces of chicken and cauliflower and catching all the sauce left on the plate.

And if you’re particularly hungry? Rice and naan together make this one very cozy dinner.

For another creamy family favorite, try my Chicken Wild Rice Casserole, packed with tender chicken and hearty rice.

If you’re craving classic comfort food, Easy Chicken Noodle Casserole is always a hit, while Easy Chicken Shepherd’s Pie is loaded with vegetables, creamy mashed potatoes, and savory chicken.

Slow Cooker Butter Chicken

A creamy, warmly spiced chicken dinner made in the slow cooker with cauliflower, tomato, aromatic spices, and a smooth yogurt-enriched sauce.

Print Pin

Course: Main Course

Cuisine: Indian-inspired

Keyword: Slow Cooker Butter Chicken, Slow Cooker Butter Chicken Recipe

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Servings:

Ingredients

2 pounds boneless, skinless chicken breasts, about 4 medium breasts
1 tbsp coconut oil
1 small yellow onion, diced (about 1 cup)
1 tbsp minced fresh ginger
4 cloves minced garlic, about 4 teaspoons
1 1/2 tbsp curry powder
1 tbsp garam masala
1 1/2 tsp chili powder
3/4 tsp kosher salt
1 can (6-ounce) no salt added tomato paste
1 small cauliflower, or 1/2 large head, cut into florets (about 4 1/2 cups)
1 can (14-ounce) tomato sauce
2 tbsp unsalted butter, cut into small pieces (use coconut oil to make dairy free)
1/2 cup half-and-half or full-fat coconut milk (do not use light coconut milk, as it will water down the sauce)
1/2 cup plain nonfat Greek yogurt, or non-dairy yogurt to make dairy free

For Serving

Prepared brown rice
Quinoa
Homemade naan
Chopped fresh cilantro

Instructions

Heat the coconut oil in a nonstick skillet over medium-high heat. Add the diced onion once the oil is hot and cook for about 5 minutes, until it begins to soften. Stir in the ginger, garlic, curry powder, garam masala, chili powder, kosher salt, and tomato paste. Continue cooking for approximately 30 seconds, until the mixture becomes fragrant.
Transfer the onion and spice mixture to a slow cooker with a capacity of at least 6 quarts. Place the chicken breasts over the mixture, followed by the cauliflower florets and tomato sauce. Gently move the sauce and cauliflower around with a spoon so the florets are coated while keeping the chicken underneath largely undisturbed. Distribute the pieces of butter over the top.
Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 1/2 hours or on LOW for 4 to 6 hours. The chicken is ready when it is fully cooked and an instant-read thermometer inserted into it registers 165°F. Because slow cookers vary, begin checking toward the early end of the cooking range to prevent the chicken from becoming dry. Transfer the cooked chicken to a cutting board and allow it to cool slightly.
Check the cauliflower. If it has not yet become tender, thoroughly stir the contents of the slow cooker so the florets are well coated in sauce. Cover again and continue cooking on HIGH for another 30 minutes to 1 hour, or until the cauliflower is completely tender. If the cauliflower is already tender, this additional cooking time is unnecessary.
When the chicken is cool enough to handle, cut it into bite-size pieces. Add the chicken back to the slow cooker with the tender cauliflower.
Stir in the half-and-half or full-fat coconut milk. Allow the mixture to cool for a few minutes before adding the Greek yogurt. Avoid adding the yogurt while the sauce is extremely hot, as excessive heat can cause it to curdle.
Serve warm with brown rice, quinoa, or naan and finish with chopped fresh cilantro.

Notes

Nutrition

Nutrition information is per serving (1 of 6 servings), based on the recipe card provided.

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Recipe FAQs

1. Can I put frozen chicken directly in the slow cooker?

No, thaw the chicken first. Starting with fully thawed chicken helps it cook evenly and reach 165°F safely. It also makes it easier to follow the cooking times in the recipe.

2. How do I know when the chicken is done?

Use an instant-read thermometer and check the thickest part of the chicken. It should read 165°F. Since every slow cooker cooks a little differently, start checking at the earlier end of the cooking time so the chicken stays tender and juicy.

3. What if the chicken is done but the cauliflower is still hard?

No problem! Remove the cooked chicken and let it cool while the cauliflower keeps cooking. Give the cauliflower and sauce a good stir, cover, and cook on HIGH for another 30 minutes to 1 hour, or until the florets are nice and tender.

4. How do I keep the Greek yogurt from curdling?

Let the sauce cool for a few minutes before stirring in the Greek yogurt. If the sauce is too hot, the yogurt can curdle. Add the half-and-half or coconut milk first, wait a few minutes, and then gently stir in the yogurt for a smooth, creamy finish.

5. Can I make this Slow Cooker Butter Chicken dairy-free?

Yes! Use coconut oil instead of butter, full-fat coconut milk instead of half-and-half, and non-dairy yogurt instead of Greek yogurt. Just be sure to use full-fat coconut milk instead of light, which can make the sauce too thin.

For another creamy family favorite, try my Chicken Wild Rice Casserole, packed with tender chicken and hearty rice.