Slow Cooker Butter Chicken
The easiest slow cooker butter chicken recipe! No sautéing, no fuss - just simple, flavourful ingredients that cook into restaurant-style curry at home.
Servings: 6
Calories: 363kcal
Equipment
- 6-quart (or similar) slow cooker / crockpot
Ingredients
- 2 lb (900 g) boneless skinless chicken breasts or thighs, cut into large bite-size pieces
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 14 oz (400 g) passata / tomato purée
- 2 tbsp tomato paste
- ¾ cup (180 ml) heavy cream
- 3 tbsp unsalted butter
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp turmeric
- ¼ tsp chili powder (optional – omit for sensitive eaters)
- 1 tsp sugar
- Fresh cilantro/coriander to garnish, optional
Instructions
- Place the chicken, 1 tbsp ginger, 1 tbsp garlic, 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp turmeric, ¼ tsp chili powder (if using), 1 tsp sugar into the slow cooker.
- Add the passata and tomato paste, then stir well to coat the chicken. Add 3 tbsp butter on top.
- Cover and cook on low for 3–4 hours if using chicken breast, 6–7 hours if using chicken thighs - until chicken is tender.
- Stir in the heavy cream and the final tablespoon of butter. Cook another 10 minutes on low until the sauce is silky.
- Garnish with fresh cilantro/coriander and serve with rice or gluten-free naan.
Nutrition
Calories: 363kcal | Carbohydrates: 9g | Protein: 35g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 292mg | Potassium: 957mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1269IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg