This Slow Cooker Butter Chicken has been a quiet superstar in my weeknight rotation ever since I first adapted it from a stove-top family favorite into a hands-off crock pot version. I discovered this approach during a busy autumn when juggling after-school activities and work meant dinners needed to finish themselves while I ran errands. The result surprised me: the chicken stayed tender and succulent, the sauce developed depth from the toasted spices and slow heat, and the heavy cream and butter gave the sauce a lush mouthfeel that everyone at the table swooned over. It’s the kind of dish that fills the kitchen with warm, inviting aromas — tomato, butter, and gentle curry — and the kind that keeps guests asking for the recipe.

What makes this rendition special is the short stovetop step to bloom the spices and soften the onion, followed by the convenience of the slow cooker to marry flavors and maintain juicy chicken. The texture is hallmark: the chicken becomes fork-tender yet remains sliceable, and the sauce becomes velvety rather than thin or watery. I serve it alongside fragrant jasmine rice and a scattering of fresh cilantro; sometimes a squeeze of lemon brightens the bowl. This version yields six generous portions and is reliable for both busy weeknights and casual dinner parties.

Ingredients

• Boneless skinless chicken breasts (3 pounds / 5–6 large): Choose firm, fresh breasts with even thickness so they cook uniformly. If you prefer dark meat, bone-in thighs can be used but will raise the fat content slightly and may change the cook time.
• Onion (1 cup diced): Use a yellow or sweet onion; sautéing until translucent softens its sharpness and allows its natural sugars to balance the tomato.
• Unsalted butter (4 tablespoons): Adds silkiness to the sauce; using unsalted lets you control seasoning. I like Plugrá or Kerrygold for flavor.
• Tomato sauce (1 cup) and tomato paste (6 tablespoons): Tomato sauce provides body while paste gives concentrated tomato depth. Use a plain sauce without added herbs for a clean base.
• Heavy cream (1¼ cups, room temperature & divided): Divided so part blends with the sauce and part thickens it at the end; full-fat cream gives the characteristic richness.
• Minced garlic (1 tablespoon) and grated ginger (1 tablespoon): Fresh is best — these build brightness and warmth; keep quantities balanced to avoid overpowering the tomato.
• Spices: 2½ teaspoons curry powder, 2 teaspoons chili powder, 2 teaspoons garam masala, ½ teaspoon cumin, ½ teaspoon salt. These create mild warmth and aromatic complexity — adjust the chili powder for more heat.
• Cornstarch (2 tablespoons): Mixed with cream to make a slurry that thickens the sauce without cloudiness; whisk well to avoid lumps.
• Cooked jasmine rice (4 cups): Prepare according to package directions; jasmine is fragrant and pairs classically with this sauce.
• Fresh cilantro: For garnish — brightens the bowl and adds herbal lift.

Instructions

Bloom the spices and soften the aromatics: Heat a medium sauté pan over medium-high heat and melt the butter. Add diced onion, minced garlic, and grated ginger. Sprinkle in curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2–3 minutes until the onion is softened and the spices become fragrant, stirring frequently so nothing burns; you should smell warm, toasty aromatics and see the onion turn translucent. Blend the sauce: Transfer the cooked onion and spices to a blender. Add the tomato sauce, tomato paste and 3/4 cup of the heavy cream. Blend until completely smooth — about 30–45 seconds — creating a uniform, velvety sauce. Taste a small spoonful for seasoning and adjust salt or chili if desired. Arrange chicken in the slow cooker: Place the whole boneless chicken breasts into the insert of your slow cooker in a single layer when possible. Pour the blended sauce over the top, making sure each breast is at least partially submerged. Cover and cook on HIGH for 2½–3 hours, until the chicken reaches an internal temperature of 165°F and is tender to the touch. Slice the cooked chicken: Remove the breasts carefully to a cutting board. Slice or cut into bite-sized pieces — about 1-inch chunks — keeping them intact rather than shredding to preserve texture. Return the pieces to the slow cooker after the sauce has been thickened. Thicken the sauce: In a small bowl combine the remaining 1/2 cup heavy cream with the cornstarch to make a smooth slurry. Stir this into the sauce in the slow cooker, mix gently and allow the crock pot to warm the slurry for 5–10 minutes until the sauce thickens to a creamy coating consistency. Avoid boiling aggressively to prevent breaking the cream. Finish and serve: Add the bite-sized chicken pieces back into the sauce, folding gently to coat without breaking the pieces. Turn off the slow cooker and let the dish rest for 5 minutes before serving. Serve with 3/4 cup jasmine rice per bowl and a sprinkle of fresh cilantro.

Storage Tips

Cool leftovers quickly and transfer to airtight containers. In the refrigerator this will keep 3 days; for longer storage freeze in portioned containers for up to 3 months. When reheating, thaw overnight in the fridge if frozen, warm gently in a saucepan over medium-low heat to avoid breaking the cream, and add a splash of water or cream if the sauce tightens too much. For single-serve reheating in the microwave, cover and heat in 45-second bursts, stirring between intervals.

Ingredient Substitutions

If you want lower fat, substitute half-and-half for heavy cream, though the sauce will be less luxuriously silky. For a dairy-free version, use a plant-based cream alternative and vegan butter; the flavor will shift but the method stays the same. Swap chicken breasts for boneless thighs for extra richness and slightly shorter cook time; if using bone-in pieces, increase cook time and check doneness near joints. You can replace jasmine rice with basmati or cauliflower rice — use 3/4 cup per portion for same plate presentation.

Serving Suggestions

Serve with fluffy jasmine rice and warm naan. Brighten the bowl with chopped cilantro and optional lemon wedges to cut through the richness. For a full spread, add cucumber raita or a simple salad of sliced red onion and cucumber tossed with lemon and salt. Garnish with a drizzle of cream or a pat of butter for an elegant finish when entertaining.

Cultural Background

Butter chicken, or murgh makhani, originated in Delhi in the mid-20th century and became beloved for its creamy, mildly spiced profile. Traditionally, meat is marinated and cooked in a tandoor before being combined with a tomato-butter gravy. This slow cooker adaptation keeps the spirit of the dish — tomato base, butter, cream, and aromatic spices — while simplifying cooking for home kitchens without a tandoor.

Seasonal Adaptations

In winter swap in roasted root vegetables for a heartier bowl; in summer, serve with a bright tomato and cucumber salad to contrast the sauce. For holiday entertaining, double the batch and serve family-style with stacked naan and a bowl of spiced roasted cauliflower to complement the richness. Adjust spice levels by increasing chili powder for heat or adding a pinch of smoked paprika for a subtle smoky note.

Meal Prep Tips

Prepare the sautéed onion-spice mixture in advance and refrigerate for up to 24 hours, then blend and add to the slow cooker in the morning with raw chicken. Alternatively, fully cook the dish and portion into meal containers for up to three days of lunches. When freezing, leave a small headspace in containers because cream-based sauces expand slightly when frozen.

Making this dish is about comforting technique and practical timing: a quick stovetop step builds flavor, and the slow cooker delivers consistent tenderness. I encourage you to make it your own — tweak spices, try different cuts of chicken, and enjoy the ritual of sharing bowls of warm, buttery sauce with people you love.