Let Me Tell You About This Slow Cooker Butter Chicken…

So, here’s the thing — butter chicken is one of those dishes I used to order only from restaurants, convinced it was magical or impossible to make at home. Turns out, not only is it completely doable, but my slow cooker version means I can pretend I put in a ton of effort when really, it’s the crockpot doing the heavy lifting. The first time I made it, the kitchen smelled so good my neighbor literally knocked on the door to ask what was cooking. (I bribed her with leftovers, don’t worry.) Also, and I swear this is true, my kiddo once called it “sauce chicken heaven” which I’m considering getting engraved on a mug. Anyway—let’s get cooking.

Why You’ll Love Making This (Like I do!)

I pull this recipe out on busy weekdays or when I’m feeling, you know, like I’d rather lounge with a cuppa than babysit a pot. My family goes absolutely bananas for it — even my picky eater hoovers it up. It’s mild (unless you cunningly sneak in an extra sprinkle of chili like I sometimes do—shh), but creamy; perfect for mopping up with fluffy rice or naan. Plus, honestly, the hands-off slow cooker magic means I can watch cricket without burning dinner again (not that that’s happened… more than twice.)

My Favorite Ingredients (with a Few Shortcuts)

Boneless chicken thighs (about 800g or a generous pound and three-quarters) — thighs are juicier, but I sometimes go rogue with chicken breast if that’s all I’ve got
2-3 cloves garlic, minced (in a pinch, garlic paste from a tube works — no judgement)
1 thumb-sized piece fresh ginger, grated (dried ginger did the job once, but… fresh is better!)
1 can (400g) crushed tomatoes — I used to fuss over using passata, but really any plain canned tomatoes will do
1 medium onion, diced — red or brown, doesn’t matter, though my aunt insists “yellow is the only proper kind”
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
1/2 tsp chili powder (skip it or reduce if you’re not into the heat)
1 tsp salt (sometimes I use less and then regret it, so maybe taste before serving?)
3 tbsp butter (salted or unsalted, just taste at the end to check seasoning)
200ml (just under a cup) double cream — or coconut cream for a dairy-free twist; once, I accidentally bought single cream and it was fine but not as rich
Optional: A handful of chopped coriander for garnish, but if you hate it, don’t torture yourself

How I Throw It Together (Actual Steps, Plus a Few Side Notes)

First, cut up your chicken into bite-sized chunks. I do this straight into the slow cooker if I’m feeling lazy. If my mum’s watching, I use a cutting board, obviously.
Toss in the onions, garlic, ginger, and all your spices. This is the messy bit, but don’t worry if things clump together at the start — it’ll all mellow out as it cooks.
Pour in the crushed tomatoes and give everything a quick stir. (This is about the time I usually realize I forgot the salt — just chuck it in now if you did, too.)
Dot the butter over the top. You don’t have to melt it first; just chuck it in — it’ll sort itself out.
Pop the lid on, set your slow cooker to low for 6 hours or high for about 3. I usually opt for low because (confession) I like sneaking extra tastes through the day.
Once everything’s cooked and your house smells irresistible, stir in the cream till it’s all luscious and orangey. Actually, I find it works better if you take the pot off the heat for a minute before adding the cream, so it doesn’t go weirdly grainy.
Scatter chopped coriander on top — or not. I love it, but my partner would rather eat his shoe than fresh coriander.

If at any point the sauce looks a bit thin, just poke the lid off for the last half hour or so. It’ll thicken up, I promise.

Notes From My Kitchen (aka, What Not to Do)

If you use chicken breast, watch the timing — they dry out if you leave them too long. Learned that the, erm, hard way.
Sometimes, I add frozen peas at the end for color, but once I dumped them in too early, and the whole thing turned a grotty shade of khaki. Not my finest moment.
Oh, and don’t panic if the sauce looks split before adding the cream. Just stir it all together, it’ll be grand.
Tried with tomato puree once. Nope. Way too intense; stick with canned tomatoes, trust me.

Variations I’ve Experimented With

Coconut Cream instead of double cream: Makes it a bit tropical and dairy-free. My lactose-intolerant mate gave it two thumbs up.
Vegetarian tweak: Chucked in cubes of paneer instead of chicken. Pretty good with chickpeas too, though my cousin once tried tofu and, well, it was a bit mushy for my taste — but you do you!
I once added raisins for some sweet bite, thinking I was being clever. They just got… weird and shriveled. Wouldn’t repeat that.

About That Equipment

You’ll need a slow cooker, surprise surprise. Though once, when mine packed it in mid-recipe, I finished it off in a heavy dutch oven on the stovetop at the lowest possible heat — worked out fine! Plus, any old kitchen knife and cutting board will do the trick here. Don’t go buying gadgets just for this.

How to Store (If You Even Get a Chance)

Once cooled, pop it in an airtight container in the fridge. It’ll keep for up to three days, and — I swear — I think it tastes better the next day. Freezes really well too, but honestly, in my house it never lasts more than a day! Maybe you’ve got more willpower.

Serving Suggestions (the Fun Bit)

Spoon it generously over fluffy basmati rice, or scoop it up with warm naan. Sometimes I do both, because, why not? Sunday lunch tradition in our house is to serve it with a quick cucumber raita on the side (literally just diced cucumber, yogurt, and a pinch of salt). A cold beer doesn’t go amiss, either.

What I Learned the Hard Way (Pro Tips…ish)

Don’t rush browning the onions — hang on, actually, with the slow cooker you can skip that! But if you want deeper flavour and have five extra minutes, a quick fry-up first is nice.
Add the cream at the end, not earlier. (Once I chucked it in with everything else, and it went a funny texture — lesson learned).
Go easy on the salt until after the butter and cream are in.
Final pro tip: try not to open the slow cooker lid ten times like me. It lets all the heat out and makes the cooking pokier.

Your Questions, My (Imperfect) Answers

Can I use Greek yogurt instead of cream?: Yep, you can — it’s tangier, and sometimes I mix half and half with cream if I’m running low. Just don’t add it while the sauce’s still boiling, or it’ll split.
How spicy is this?: Not overly — it’s pretty mild as written. Teenagers even eat it without side-eye. But up the chili if you like things with a kick. No judgment.
Is this authentic?: Well, let’s say it’s home-cook-friendly rather than restaurant-perfect. Purists might weep, but my family are very happy eaters — isn’t that what counts?
I don’t have garam masala, can I skip it?: Sort of — you’ll miss a bit of depth, but add a pinch more cumin and coriander. I’ve done it in a pinch. It’s still cozy and delicious.
Can I prep this ahead?: Definitely! Sometimes I whack everything (except cream and butter) into a zip bag and bung it in the fridge the night before. Makes mornings so much easier.

And, look, if you do end up with leftovers, try piling it inside a pita with some crispy lettuce for lunch the next day. It’s not traditional, but it’s properly tasty. Anyway, good luck — and let me know how yours turns out. Or, you know, don’t, if it winds up a little funny. We’ve all been there.

Slow Cooker Butter Chicken: Cozy Comfort Food at Home