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Slow Cooker Butter Chicken Coconut

A comforting slow cooker dish featuring tender chicken thighs simmered in a rich coconut milk sauce with spices, perfect for weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 1700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken thighs, cut into chunks Use fresh and firm pieces for best results.
  • 1 can full-fat coconut milk (14 oz) Adds creamy texture.
  • 1 can tomato sauce (15 oz) Provides tangy flavor.
  • 1 medium yellow onion, diced Aromatics for the sauce.
  • 4 cloves garlic, minced Enhances flavor.
  • 1 tbsp fresh ginger, grated Adds warmth.
Spices
  • 2 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper, optional For a spicy kick.
  • 1 tsp kosher salt Season to taste.
Finishing Touches
  • 3 tbsp unsalted butter, cubed Adds silkiness.

Method
 

Load the Slow Cooker
  1. Place the chunks of boneless, skinless chicken thighs into the bowl of a 6-quart slow cooker.
  2. Add the diced yellow onion, minced garlic, grated fresh ginger, garam masala, ground cumin, turmeric, cayenne pepper if using, and kosher salt.
  3. Pour the tomato sauce over everything. Stir gently but thoroughly to coat all the chicken pieces evenly.
Cook the Chicken
  1. Cover the slow cooker and set it to cook.
  2. Choose low heat and cook for about 6 hours or use high heat for 3 hours.
  3. Avoid removing the lid frequently during cooking.
Finish the Sauce
  1. Once cooking is complete, stir in the full-fat coconut milk and cubed unsalted butter.
  2. Cover again and cook on low for an additional 15 to 20 minutes.
Taste and Adjust
  1. Give the sauce a taste at this stage. If it needs more salt or spices, add them now.
  2. For a smoother texture, you may use an immersion blender directly in the slow cooker.
Serve and Enjoy
  1. Ladle the butter chicken over cooked basmati rice.
  2. Sprinkle with freshly chopped cilantro and serve with warm naan.
Store Leftovers Properly
  1. Allow any leftovers to cool before placing them into airtight containers.
  2. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.

Notes

This recipe is great for potlucks and can be prepared in advance. Adjust spices to your taste and consider serving with cucumber raita or a salad.