Tender, flavour packed slow cooker butter chicken with a creamy tomato sauce takes just 15 minutes to prepare, and is perfect for a midweek family dinner. Serve with rice, green vegetables and roti bread for a simple and tasty meal.
Everyone loves a classic butter chicken... it's creamy, comforting and packed full of flavour while still being mild enough to be a favourite with the kids (especially when served with plenty of roti bread)!
If you're after a 'winner, winner, chicken dinner' this is a guaranteed hit (along with my chicken parma balls, creamy Tuscan chicken and oven baked chicken with bacon and rice).
Why You're Going To Love This Recipe
What's not to love about a classic family favourite?!
Here's why you'll fall head over heels for my slow cooker butter chicken:
- family-friendly - everyone loves this creamy tomato based chicken dish... including the fussiest of little eaters! The fragrant spices give so much flavour (but aren't in the slightest bit spicy!) Serve it with rice, roti bread and vegetables for a easy midweek dinner.
- freezer-friendly - pop any leftovers in an airtight container and freeze ready for a 'grab and reheat' dinner. The leftover butter chicken is also AMAZING served warm in a fresh crusty bread roll.
- budget option - grab a packet of chicken breasts or thighs when they're on special and have dinner on the table without breaking the bank.
- dairy-free - I use coconut cream in this recipe which gives the butter chicken the most incredible flavour but also keeps it dairy-free! You can substitute the coconut cream for cooking cream if you prefer and don't require the recipe to be dairy-free.
What You Need
Have a peek in your spice drawer... you will probably find that you already have most of the ingredients needed for this slow cooker butter chicken.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- chicken - you can use either diced chicken breast or thighs in this recipe. This time I have used chicken breast (see image above) but I often use chicken thighs and they are just as delicious.
- onion - use a brown or yellow onion.
- spices - this mild butter chicken is packed full of spices but the recipe has absolutely no spicy 'heat' to it! The fragrant spices simply add flavour to the chicken and sauce. For my butter chicken I use a combination of mild curry powder (like Keens), garam masala and turmeric. These give the butter chicken a classic, flavoursome taste without being off-putting to the kids!
- flavourings - garlic, ginger, salt and pepper add the extra kick of flavour to this dish.
- chicken stock liquid
- tomato paste
- coconut cream - this makes the butter chicken dairy-free and gives it a beautiful flavour. However, you can substitute the coconut cream for cooking cream if you prefer.
Step By Step Instructions
15 minutes prep time... no-fuss and hardly any washing up! How great is that!?
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Add The Chicken And Onion
Place the diced chicken and onion into the base of the slow cooker.
Step 2 - Make The Sauce
Mix the spices, ginger, garlic, tomato paste and liquid stock in a mixing bowl or jug.
Pour the sauce over the chicken.
Step 3 - Cook
Mix the sauce through the chicken and cook on LOW for 4 hours.
Note: you might notice that there's not very much liquid in the slow cooker at this stage. This is perfectly fine as we add the coconut cream (or cooking cream) before serving.
Serving Suggestions
Slow cooker butter chicken is such a versatile dish. Serve it with any combination of the following for a tasty family meal:
- rice - basmati rice, white rice, brown rice or quinoa
- vegetables - such as green beans, carrot or broccoli
- bread - naan, roti or any flatbread
- fresh herbs - like coriander or parsley
Expert Tips
Yes, absolutely!
Yes you can! This is a great option for having leftovers ready to freeze.
Once cooked, butter chicken can be stored in an airtight container in the fridge and should be consumed within 24 hours. Place the butter chicken into a container in the fridge rather than placing the slow cooker directly into the fridge as it retains too much heat and doesn't allow the chicken to cool to a safe temperature quickly enough.
Yes! Simply place into an airtight container and allow to cool completely in the fridge before placing into the freezer. Freeze for up to 3 months. Allow the butter chicken to defrost in the fridge before reheating.
Related Recipes
Who doesn't love switching the slow cooker on when the weather is chilly! There's nothing more comforting than having the slow cooker ticking away for hours creating the most amazing meals.
Here's a few more of my favourite slow cooker dinners:
- Slow Cooker Creamy Tuscan Chicken - a family favourite in our house! This rich and creamy sun-dried tomato chicken dish is perfect served with pasta.
- Slow Cooker Lamb Shoulder - tender, fall-apart lamb that is delicious served as a traditional roast... or pulled apart and served with gravy in bread rolls.
- Slow Cooker Mexican Chicken Soup - a flavour packed soup that is great served with corn chips and sour cream.
- Slow Cooker Chicken Noodle Soup - hearty, healthy and nutritious! This cold busting soup is a winter must-make.
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Slow Cooker Butter Chicken
Ingredients
- 800 g skinless chicken breast cut into 1 inch pieces (or chicken thighs)
- 1 brown onion diced
- ½ cup chicken stock liquid
- 1 tbs minced ginger
- 3 teaspoon minced garlic or 3 garlic cloves, minced
- 150 g tomato paste
- 2 teaspoon mild curry powder
- 2 teaspoon garam masala
- 1 teaspoon ground turmeric
- salt and pepper, to taste
- ½ cup coconut cream or cooking cream
Instructions
- Place the diced chicken and onion into the base of the slow cooker.
- In a mixing bowl, mix the chicken stock liquid, ginger, garlic, tomato paste, curry powder, garam masala, turmeric and salt and pepper.
- Pour over the chicken and stir to combine.
- Cook on LOW for 4 hours.
- Stir through the coconut cream and serve with rice, roti bread and vegetables.
Notes
- rice - basmati rice, white rice or brown rice or quinoa
- vegetables - such as green beans, carrot or broccoli
- bread - naan, roti or any flatbread
- fresh herbs - like coriander or parsley
Melissa says
Delicious, cooked twice now, cooked onion first both times, cooked in casserole dish in oven for approximately 40 minutes second time, beautiful done both ways.
Tamara says
Amazing flavours for such an easy to put together meal. Next time I will either sauté the onion first or omit it as it came out with raw texture and taste after the 4 hours in the pot. Apart from the onion issue, it was perfect and I will make again 🙂
Cathy says
When do you add coconut cream ? Just before serving?
Lucy says
Yes - in Step 5 🙂
Katie says
Any chance you could this without using a slow cooker? Gosh, I hope so...
Lucy says
Absolutely! You can cook it very, very slowly on the stovetop (but it wont take anywhere near as long and you'll need more chicken stock).