Slow cooker butter chicken is your answer to a warm, comforting meal packed with bold, fragrant spices and a creamy tomato-based sauce. Imagine tender pieces of chicken soaking in an irresistibly rich, golden sauce that’s perfectly spiced—just the right balance of tangy, savory, and slightly sweet. It’s a meal that fills your kitchen with the mouthwatering aroma of an authentic Indian recipe, all while your slow cooker does most of the work!

This recipe draws inspiration from traditional authentic Murgh Makhani, the classic Indian butter chicken dish, but simplifies it for busy home cooks. The best part? It works in your slow cooker, Instant Pot, or even on the stovetop, so you can choose what fits your schedule. It reminds me of the first time I recreated a restaurant-style Indian dish at home—it’s so satisfying when you realize making something this delicious is easier than you think. You’re going to love how this comes together and becomes a family favorite!

Why This Slow Cooker Butter Chicken Is So Irresistible

Set-it-and-forget-it ease: The slow cooker takes care of everything, so you can go about your day while dinner gets perfectly tender.
Perfect balance of flavors: Curry powder, garam masala, and fresh ginger blend into a sauce that’s creamy and layered with spice.
Healthy butter chicken with yogurt: We use Greek yogurt and half-and-half for creaminess without loading up on heavy cream, making this lighter but still indulgent.
Multiple cooking methods: Slow cooker, Instant Pot, or stovetop, this recipe adapts beautifully for your preferred technique.

Essential Ingredients for Perfect Slow Cooker Butter Chicken

Let’s take a closer look at a few key ingredients that make this easy butter chicken recipe shine:

Garam Masala: This warming spice blend is the heart of this dish, delivering cozy notes of cinnamon, cardamom, and clove. Look for a high-quality garam masala at your grocery store, or visit an Indian market for authentic flavor. Substitution tip: If you can’t find garam masala, try mixing your own with equal parts cinnamon, cumin, and coriander.
Greek Yogurt: Forget heavy creams—plain Greek yogurt delivers a tangy richness while keeping things light. Whole or low-fat varieties work best, but you can also use coconut milk yogurt for a dairy-free swap.
Lemon Juice: Just a squeeze adds a bright, fresh kick that lifts the spices in the sauce. Be sure to use fresh lemon juice for the most vibrant flavor!
Tomato Sauce and Paste: These are the backbone of the creamy sauce, providing a rich base that complements the warm spices. Choose a smooth tomato sauce for the best texture.

Slow Cooker Butter Chicken Recipe Details

Servings: 6-8 servings
Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes (high) or 6 hours 30 minutes (low)
Total Time: 4 hours 50 minutes
Cuisine: Indian
Course: Main Course

Ingredients for Slow Cooker Butter Chicken

2 medium yellow onions, peeled, halved, and sliced (~13 oz)
2 lbs boneless skinless chicken breast, cubed
1 medium red bell pepper, diced
3 medium carrots, diced (5-6 oz)
1 (15-oz) can tomato sauce
1 (6-oz) can tomato paste
Juice of 1/2 lemon
2 garlic cloves, minced
1 tbsp minced fresh ginger (~2-inch piece)
3 tbsp curry powder
2 tsp garam masala
1/2 tsp fine salt
1 tbsp salted butter, chilled and cut into pieces
1/2 cup plain Greek yogurt (whole, low-fat, or fat-free)
1/2 cup half-and-half
Optional: Cooked white rice or cauliflower rice, naan, chopped fresh cilantro, lime wedges, toasted sesame seeds

How to Make Slow Cooker Butter Chicken

Layer the sliced onions at the bottom of your 6-quart or 8-quart slow cooker.
In a large bowl, combine the cubed chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Toss well to coat the chicken evenly.
Pour the chicken mixture over the onions in the slow cooker. Dot the top with the chilled butter pieces.
Cover and cook on high for 4 1/2 hours or on low for 6 1/2 hours. No stirring is needed while it cooks!
Once the cooking time is up, turn off the heat, remove the lid, and let the mixture cool for 5-10 minutes. Stir in the Greek yogurt and half-and-half until the sauce is creamy and smooth.
Serve over hot white rice or cauliflower rice, or alongside warm naan bread. Garnish with fresh cilantro and sesame seeds for extra flair!

Pro Tips for the Best Slow Cooker Butter Chicken

Let the mixture cool slightly before adding the yogurt to prevent curdling (it’ll still taste great if it does, but the texture won’t be as creamy).
For a dairy-free version, swap the butter for vegan butter, yogurt for coconut milk yogurt, and half-and-half for full-fat coconut milk.
Want even more flavor? Marinate your chicken in the spices, ginger, and garlic for 30 minutes before cooking.
This dish stores beautifully—save leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

FAQ

What’s the difference between this and an authentic Murgh Makhani recipe?

This recipe keeps the core flavors of traditional Indian butter chicken but adapts to a simpler, slow-cooker-friendly method for home cooks.

Can I make this as a healthy butter chicken with yogurt?

Yes! The use of Greek yogurt and half-and-half makes this lighter than using heavy cream without sacrificing that creamy, indulgent texture.

How can I adapt this into an Instant Pot butter chicken recipe?

You can follow the Instant Pot directions in the instructions above, and it’ll be ready in under 30 minutes, start to finish!

Can I double this easy butter chicken recipe?

Absolutely. Just make sure not to overfill your slow cooker—it should be no more than 3/4 full to cook evenly.

Try this recipe and let me know how it goes! Is your family as obsessed with this slow cooker butter chicken as mine is? Leave a comment below—I’d love to hear your thoughts!