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overhead view of two white dinner plates with Basmati rice topped with butter chicken and 2 slices of naan, both with a gold fork, with a black slow Cooker in the background
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Slow Cooker Butter Chicken

Slow Cooker Butter Chicken pairs tender chicken bites with a creamy tomato sauce, served over rice or with naan. This mild, Indian-inspired dish comes together with red curry paste and pantry spices, then simmers effortlessly in the slow cooker. Adjust the spices to your taste and enjoy a timeless family meal!
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 494kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1/2 sweet yellow onion diced
  • 3 teaspoons jarred minced garlic
  • 1 tablespoon red curry paste
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 14.5 oz can of coconut milk
  • 6 oz can of tomato paste
  • 2 tablespoons butter
  • 1/4 cup heavy cream for later
  • 2 cups Basmati Rice

Instructions

  • Dice onion
  • Slice chicken into bite-sized pieces
  • Add all ingredients, except cream and rice, into slow cooker and stir to combine
  • Cover and cook on high for 3-4 hours or low for 6-8 hours
  • Stir in heavy cream and replace the lid to let it heat through while you make the rice
  • Cook rice according to package directions
  • Serve rice topped with chicken and with a side of naan if desired

Notes

  • Store leftover chicken in an airtight container in the fridge for up to 3 days. Store leftover rice separately.
  • Freeze leftovers in freezer-safe bags or containers for up to 3 months, and thaw overnight in the refrigerator.
  • Reheat in the microwave, stirring between intervals, or gently on the stove over low heat.
  • To thicken the sauce, gradually stir in a cornstarch-and-water slurry and let it cook until warmed through and it reaches your desired consistency.
  • Don’t overcook the chicken. Use a thermometer to check doneness and make sure the chicken reaches 165°F.
  • Cut the chicken into evenly-sized pieces so it cooks at the same rate.

Nutrition

Calories: 494kcal | Carbohydrates: 46g | Protein: 30g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 626mg | Potassium: 862mg | Fiber: 3g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 3mg