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Butter chicken slow cooker served on a white plate garnished with cilantro and sesame seeds.

Butter Chicken Slow Cooker

This butter chicken slow cooker recipe is a perfect blend of tender chicken and creamy, spiced sauce, making it a favorite in any household. Enjoy an easy butter chicken experience with the option to use an Instant Pot for a quicker preparation. This healthy butter chicken stovetop variation brings all the flavor with less effort, ensuring a delicious homemade Indian butter chicken experience your family will love!
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Main Course
Servings 6 servings
Calories 298 kcal

Ingredients
  

  • 2 medium yellow onions, peeled, cut in half, 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 ½ lemon
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger (~2-inch piece)
  • 3 tablespoons curry powder
  • 2 teaspoons garam masala
  • ½ teaspoon fine salt
  • 1 tablespoon salted butter, chilled and cut into pieces
  • ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
  • ½ cup half-and-half
  • Optional: Cooked white rice or cauliflower rice, naan, chopped fresh cilantro, lime wedges, and toasted sesame seeds

Instructions
 

  • Layer the sliced onions at the bottom of a 6-quart or 8-quart slow cooker.
  • In a large bowl, combine the chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Toss everything until well mixed.
  • Pour the mixture over the onions in the slow cooker.
  • Dot the pieces of butter over the top for added richness.
  • Cover the slow cooker with a lid and cook on high for 4 ½ hours or on low for 6 ½ hours.
  • Once cooked, remove the lid and let the mixture cool for 5-10 minutes to prevent curdling.
  • Stir in the Greek yogurt and half-and-half until the sauce is velvety and smooth.
  • Serve hot over rice or alongside naan bread, garnished with cilantro and optional sesame seeds.

Notes

It’s essential to allow the cooked chicken mixture to cool a bit before adding the yogurt; otherwise, the yogurt may curdle. It’s still fine to eat if it does, but the texture may not be as creamy.