Go Back
+ servings
A piece of butter chicken on a fork with green vegetables.

Slow Cooker Butter Chicken

Tender, flavour packed slow cooker butter chicken with a creamy tomato sauce that's perfect for a midweek family dinner.
5 from 17 votes
Print Pin
Course: Dinner
Cuisine: Slow Cooker Recipe
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4
Calories: 394kcal
Cost: $15


  • slow cooker (crock pot)


  • 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 tsp minced garlic or 3 garlic cloves, minced
  • 150 g tomato paste
  • 2 tsp mild curry powder
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • salt and pepper, to taste
  • ½ cup coconut cream or cooking cream


  • 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.


Ingredients Info
Chicken - you can use either diced chicken breast or thighs in this recipe. Both are just as suitable and delicious.
Spices - this mild butter chicken is packed full of fragrant spices but the recipe has absolutely no spicy 'heat' to it! The 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!
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.
More Recipe Tips
Serving Suggestions -
  • 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
Doubling - This recipe can be doubled.
Storing - 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.
Freezing - 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.


Calories: 394kcal | Carbohydrates: 15g | Protein: 47g | Fat: 16g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 576mg | Potassium: 1317mg | Fiber: 3g | Sugar: 6g | Vitamin A: 634IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 3mg