No Nonsense Slow Cooker Butter Chicken

If you love a good curry but don’t fancy spending ages in the kitchen, this No Nonsense Slow Cooker Butter Chicken is exactly what you need. It’s rich, creamy, full of flavour and ridiculously easy to make. There’s no frying, no browning the chicken and no complicated preparation. You literally chuck everything into the slow cooker, put the lid on and let it do the work.

That’s my kind of cooking.

You’ve got tender chicken thighs simmering gently in a beautifully spiced tomato sauce, with garlic, ginger, garam masala, cumin, coriander and a little honey bringing everything together. The butter melts into the sauce as it cooks, giving it that lovely richness you expect from a proper butter chicken.

Then, right at the end, you stir through some double cream and fresh coriander to create that silky, creamy finish.

Serve it with fluffy basmati rice and warm naan bread, and you’ve got a seriously comforting dinner with hardly any effort.

What I particularly love about this recipe is that there’s absolutely no need to fry anything beforehand. So many slow cooker recipes tell you to brown the meat, soften the onions and cook the spices before transferring everything to the slow cooker. And while those techniques can develop additional flavour, sometimes you just want a recipe where you can put everything in one pot and get on with your day.

That’s exactly what this is.

It takes around 10 to 15 minutes to prepare, then the slow cooker takes care of the rest. Cook it on low for 5 to 6 hours or high for 3 to 4 hours, finish with cream and coriander, and dinner is ready.

It’s perfect for busy weekdays, family dinners or those days when you know you’re going to be home late and want something delicious waiting for you.

Why you’ll love this slow cooker butter chicken

There are loads of butter chicken recipes out there, but this one is all about making life easier.

Traditional butter chicken often involves marinating the chicken, cooking it separately and preparing a sauce with several stages.

That’s brilliant when you’ve got the time, but it isn’t always practical.

This version strips everything back to the essentials.

We’re using chicken thighs because they stay lovely and tender during slow cooking. Passata and tomato paste create the base of the sauce, while a combination of everyday spices gives it plenty of warmth and flavour.

The butter adds richness, the honey balances the acidity of the tomatoes, and the cream gives you that lovely silky finish.

There’s no need to stand over a frying pan or keep checking on anything.

Just prepare the ingredients, add them to the slow cooker and leave everything to cook gently.

What is butter chicken?

Butter chicken, traditionally known as murgh makhani, is a popular Indian dish associated with Delhi.

It’s known for its rich tomato-based sauce, butter, cream and aromatic spices.

Traditional versions commonly use chicken that’s been marinated in yoghurt and spices before being cooked, often in a tandoor, and then combined with a buttery tomato sauce.

The result is a dish that’s creamy, gently spiced and incredibly comforting.

My slow cooker version takes inspiration from those flavours, but simplifies the cooking process considerably.

We’re not marinating the chicken or cooking it separately.

Instead, everything cooks together in the slow cooker, allowing the chicken to become tender while the spices flavour the sauce.

It’s not intended to be an authentic restaurant-style preparation. It’s a convenient, homemade version designed for busy people who still want something delicious.

Why chicken thighs are best for slow cooker butter chicken

For this recipe, I’m using 1kg boneless, skinless chicken thighs, cut into large chunks.

Chicken thighs are absolutely brilliant for slow cooking.

They contain more fat and connective tissue than chicken breasts, which makes them much more forgiving during longer cooking times.

As they cook gently, the connective tissue softens and the meat becomes lovely and tender.

Chicken breast can work in a slow cooker, but it’s easier to overcook and can become dry or stringy.

Thighs are particularly good for curries because they hold their shape while still becoming soft enough to pull apart with a fork.

I recommend cutting them into fairly large chunks rather than small pieces.

That way they won’t completely break apart during cooking.

Do you need to brown the chicken first?

No, and that’s the whole point of this recipe.

There are certainly benefits to browning chicken before adding it to a slow cooker.

When meat is exposed to high heat, the Maillard reaction creates additional savoury flavours and a golden colour.

But that doesn’t mean every slow cooker recipe needs a frying stage.

In this butter chicken, we’re building flavour through the tomato base, garlic, ginger, spices and butter.

The chicken cooks directly in that sauce, absorbing plenty of flavour as it becomes tender.

You won’t get exactly the same result as a curry made with separately grilled chicken, but you’ll still get a really delicious dinner.

And you’ll save yourself another pan to wash.

Why passata makes a great curry sauce

The base of this butter chicken is 400g passata.

Passata is made from sieved tomatoes, giving it a smooth consistency without large pieces of tomato.

That’s particularly useful for butter chicken because you want the finished sauce to be relatively smooth and silky.

Unlike chopped tomatoes, which contain larger pieces, passata creates a more consistent sauce without needing to blend everything afterwards.

It also works brilliantly in a slow cooker because it provides enough moisture for the chicken to cook gently.

You don’t need to add loads of water or stock.

In fact, adding too much liquid can make slow cooker curries watery because very little moisture evaporates while the lid is on.

Why I add tomato paste as well

Alongside the passata, I’m using two tablespoons of tomato paste.

Tomato paste is much more concentrated than passata, so it brings a deeper tomato flavour.

It also helps give the sauce a richer colour and slightly thicker consistency.

Because we’re not frying the tomato paste beforehand, it’s particularly useful to have that concentrated flavour working away during the slow cooking process.

As everything cooks together, the tomatoes, spices and butter gradually combine into a rich sauce.

Garlic and ginger are essential

Garlic and ginger are two ingredients I wouldn’t leave out of this recipe.

I’m using four garlic cloves and 20g fresh ginger, both minced.

Garlic brings a lovely savoury flavour, while ginger adds warmth and a slightly sharp, aromatic quality.

Together, they form an important part of the flavour base.

You can use ready-prepared garlic and ginger paste if you want to make the preparation even easier.

That’s particularly useful when you’re trying to get everything into the slow cooker before heading out for the day.

Just make sure you’re using a good-quality paste without too much added salt or vinegar.

Understanding the spices in butter chicken

There are several spices in this recipe, but they’re all doing slightly different jobs.

Mild curry powder provides a convenient blend of spices and forms the main seasoning base.

Garam masala adds warmth and aromatic depth. Different blends vary, but they often contain spices such as cumin, coriander, cardamom, cinnamon and cloves.

Ground cumin brings an earthy, slightly nutty flavour.

Ground coriander adds a gentle citrus-like warmth.

Smoked paprika contributes colour and a subtle smoky flavour.

Turmeric gives the sauce a golden colour and a slightly earthy taste.

And finally, chilli powder is optional if you want a little extra heat.

Together, these ingredients create a warm, fragrant sauce without making the curry overwhelmingly spicy.

Why I use mild curry powder

Butter chicken is generally known for being a relatively mild curry.

That’s one of the reasons it’s so popular with families.

For this recipe, I’m using two tablespoons of mild curry powder.

It provides plenty of flavour without adding excessive chilli heat.

You can use a hotter curry powder if you prefer, but I’d recommend starting with the mild version and adjusting the heat separately.

That way you’ve got more control over the finished dish.

Different curry powder blends can vary considerably in strength and flavour, so use one you enjoy.

How spicy is this slow cooker butter chicken?

As written, it’s designed to be a fairly mild curry, particularly if you leave out the optional chilli powder.

The mild curry powder, garam masala, cumin and coriander bring warmth and flavour rather than intense heat.

The butter, honey and cream also help balance the spices.

If you’re cooking for children or people who don’t enjoy spicy food, simply leave out the chilli powder.

If you prefer a hotter curry, add the teaspoon of chilli powder or adjust it to suit your taste.

You could also finish your portion with a little fresh chilli.

Why butter is so important

It wouldn’t really be butter chicken without butter.

For this recipe, I’m using 50g butter.

Rather than melting it separately, I simply place it on top of the ingredients before putting the lid on the slow cooker.

As everything heats up, the butter gradually melts into the tomato sauce.

It adds richness and helps soften the acidity of the tomatoes.

Butter also contributes to that lovely rounded flavour you expect from a creamy curry.

You don’t need an enormous amount because we’re also adding double cream at the end.

The combination gives you a rich sauce without making it unnecessarily heavy.

Why I add honey to the sauce

There’s one tablespoon of honey in this recipe.

It’s not there to make the curry taste particularly sweet.

Instead, it helps balance the natural acidity of the tomatoes.

Passata and tomato paste can both have a slightly sharp flavour, particularly when used together.

A little honey rounds everything out and works brilliantly with the butter and spices.

You could use a small amount of sugar instead, but I like using honey because it mixes easily into the sauce and brings a gentle sweetness.

Why double cream goes in at the end

This is one of the few ingredients that doesn’t go into the slow cooker at the beginning.

I’m using 150ml double cream, which gets stirred through during the final 10 to 15 minutes.

There’s a good reason for that.

Dairy products can sometimes separate or become grainy when they’re cooked for several hours, particularly in acidic tomato-based sauces.

By adding the cream towards the end, you get a smoother, more consistent finish.

It also gives you better control over the final texture.

Once the chicken is tender and cooked through, stir in the double cream and chopped coriander.

Put the lid back on and allow everything to heat through gently.

The sauce should become beautifully creamy and slightly lighter in colour.

Why you don’t need to add water

One of the most common mistakes people make with slow cooker curries is adding too much liquid.

When you’re cooking on the hob, liquid evaporates as the sauce simmers.

But in a slow cooker, the lid traps most of that moisture.

Steam rises, condenses on the lid and drips back into the pot.

The chicken and onion will also release moisture as they cook.

That’s why this recipe doesn’t need additional water or stock.

The passata provides the main liquid, while the chicken releases some of its own juices.

If you add too much extra liquid, you can end up with a thin curry sauce.

Of course, if your slow cooker runs particularly hot and the sauce becomes too thick, you can always add a small splash of water.

But I’d start with the recipe exactly as written.

Low or high: which slow cooker setting is best?

This recipe works on either setting.

For the best results, cook it on low for 5 to 6 hours or high for 3 to 4 hours.

The low setting is ideal if you’re preparing everything in the morning and want dinner ready later in the day.

The high setting is useful if you’ve got less time.

Personally, I think chicken thighs are particularly good when cooked gently on low because they have plenty of time to become tender.

However, both settings will work.

Just remember that different slow cookers can vary in temperature and cooking speed.

The chicken should be fully cooked and tender before you add the cream.

How to tell when slow cooker butter chicken is cooked

The chicken should be tender enough to break apart easily with a fork, but ideally still holding its shape.

The sauce should be bubbling gently and the chicken should be cooked all the way through.

For food safety, check that the thickest pieces of chicken have reached 75°C.

If the chicken still feels firm or hasn’t reached a safe temperature, give it a little longer.

There’s no need to keep removing the lid to check.

Every time you lift it, you release heat and can increase the cooking time.

I’d recommend checking towards the end of the suggested cooking window.

How to stop slow cooker butter chicken becoming watery

Slow cooker curries can sometimes turn out thinner than expected.

That’s usually because the chicken and vegetables release moisture during cooking, and very little of it evaporates.

If your sauce is a little watery, there are a few things you can do.

The easiest is to remove the lid towards the end and let the sauce reduce slightly, if your slow cooker is suitable for uncovered cooking.

You can also transfer some of the sauce to a saucepan and reduce it separately.

Another option is to stir in a small amount of cornflour mixed with cold water, then cook until thickened.

However, I wouldn’t add anything to thicken the sauce unless you actually need to.

The tomato paste and double cream already help give this recipe a lovely consistency.

Can you overcook chicken thighs in a slow cooker?

Yes, although chicken thighs are more forgiving than chicken breasts.

If you leave them cooking for far longer than necessary, they can eventually become stringy and lose their texture.

That’s why I recommend sticking reasonably close to the cooking times.

Five to six hours on low is generally plenty for large chunks of boneless chicken thighs.

If your slow cooker has a keep-warm function, that can be useful once the chicken has finished cooking, provided it maintains a food-safe temperature.

But I wouldn’t deliberately leave the curry cooking for several extra hours.

Why fresh coriander goes in at the end

There’s 10g fresh coriander in this recipe.

I add it with the double cream towards the end of cooking.

Fresh coriander has a bright, aromatic flavour that works particularly well with rich curries.

If you add it at the beginning and cook it for several hours, much of that freshness disappears.

By stirring it through at the end, you get a much more noticeable flavour.

You can also save a little for garnishing the finished curry.

And if you’re one of those people who thinks coriander tastes like soap, you can leave it out.

The curry will still have plenty of flavour.

What to serve with slow cooker butter chicken

For me, the obvious choice is fluffy basmati rice and warm naan bread.

The rice soaks up the creamy tomato sauce beautifully, while the naan is perfect for scooping up any sauce left on the plate.

You could also serve it with pilau rice if you want something with a little more flavour.

A simple cucumber and yoghurt raita would be lovely alongside, particularly if you’ve added extra chilli.

And if you want to add some vegetables, steamed broccoli, green beans or roasted cauliflower would all work well.

I wouldn’t overcomplicate it.

A big bowl of butter chicken, fluffy rice and some naan bread is a brilliant dinner.

Is slow cooker butter chicken good for meal prep?

Absolutely.

In fact, curries like this are brilliant for preparing ahead because the flavours often develop further as they sit.

You can cook a batch, divide it into portions and refrigerate or freeze them for another day.

It’s particularly useful if you’re cooking for one or two people and want to have a few meals ready for the week.

Just remember to cool the curry promptly before refrigerating.

When reheating, do so thoroughly until piping hot throughout.

You may need to add a small splash of water to loosen the sauce if it has thickened in the fridge.

Can you freeze slow cooker butter chicken?

Yes.

Butter chicken freezes well, although cream-based sauces can occasionally separate slightly after freezing and reheating.

For the best results, allow the curry to cool completely before transferring it into freezer-safe containers.

Freeze in individual portions if you want something convenient for future meals.

Defrost thoroughly in the fridge before reheating.

Warm it gently, stirring occasionally, until piping hot throughout.

If the sauce looks slightly separated, a good stir will often help bring it back together.

Making this recipe in the US

This No Nonsense Slow Cooker Butter Chicken is really easy to make in America, with a few ingredient translations and measurements worth knowing.

1kg boneless, skinless chicken thighs is approximately 2.2 lb chicken thighs.

20g fresh ginger is approximately ¾ oz fresh ginger.

400g passata is approximately 14 oz tomato purée or strained tomatoes. In America, look for products labelled strained tomatoes or tomato passata. American tomato purée can also work, provided it’s a smooth, unsweetened tomato product rather than concentrated tomato paste.

2 tablespoons tomato paste is the same measurement in both countries.

50g butter is approximately 3½ tablespoons butter.

150ml double cream is approximately ⅔ cup heavy cream.

10g fresh coriander is approximately ⅓ oz fresh cilantro. Coriander leaves are called cilantro in America, while ground coriander refers to the dried spice in both countries.

The remaining tablespoon and teaspoon measurements can be used exactly as written.

Slow cooker settings are generally labelled LOW and HIGH in both countries, so the cooking times remain the same.

If you’ve found this recipe while searching for crockpot butter chicken, easy slow cooker butter chicken, dump-and-go butter chicken or Indian-inspired slow cooker chicken curry, this is exactly the sort of recipe you’re looking for.

Ingredients

1kg boneless, skinless chicken thighs, cut into large chunks

1 onion, finely diced

4 garlic cloves, minced

20g fresh ginger, minced

400g passata

2 tbsp tomato paste

2 tbsp mild curry powder

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ tsp turmeric

1 tsp chilli powder (optional)

1 tbsp honey

50g butter

150ml double cream

10g fresh coriander

Method

1. Add the chicken, onion, garlic, ginger, passata, tomato paste, all the spices and honey to the slow cooker.

2. Give everything a good stir, then place the butter on top.

3. Put the lid on and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and cooked through.

4. Stir in the double cream and chopped coriander, then cook for another 10–15 minutes until heated through.

5. Serve with fluffy rice and naan bread.

Equipment

Slow cooker

Sharp knife

Chopping board

Kitchen scales

Measuring spoons

Wooden spoon

Measuring jug

Meat thermometer, optional

FAQs

Can you put raw chicken straight into a slow cooker?

Yes. Raw chicken can be cooked directly in a slow cooker, provided it’s properly refrigerated beforehand and cooked thoroughly. For this recipe, there’s no need to brown the chicken first.

Do I need to fry the chicken before slow cooking?

No. This recipe is specifically designed to be a no-fry, dump-and-go butter chicken. The chicken cooks directly in the tomato sauce with the spices.

How long does butter chicken take in the slow cooker?

Cook it on low for 5–6 hours or high for 3–4 hours, followed by another 10–15 minutes after adding the cream and coriander.

Is it better to cook butter chicken on low or high?

Both settings work. Low gives the chicken more time to cook gently, while high is useful when you’re short on time. Chicken thighs are particularly suitable for either method.

Can I use chicken breast instead of chicken thighs?

Yes, but chicken breasts are leaner and can become dry if cooked for too long. Chicken thighs are my preference because they stay tender during slow cooking.

Can I use frozen chicken in the slow cooker?

I wouldn’t recommend it. Frozen chicken can take too long to reach a safe cooking temperature in a slow cooker. Defrost it thoroughly in the fridge before cooking.

Can I put double cream in the slow cooker?

Yes, but I’d recommend adding it towards the end. Cooking cream for several hours can sometimes cause it to separate, particularly in tomato-based sauces.

What is double cream called in America?

Heavy cream is the closest American equivalent and works well in this recipe.

Can I use coconut milk instead of double cream?

Yes. Full-fat coconut milk can work, although it will give the curry a different flavour and texture. It’s a good option if you prefer a dairy-free alternative, provided you also replace the butter.

Can I make slow cooker butter chicken without butter?

You can, but the butter contributes to the richness and flavour of the sauce. Leaving it out will give you a lighter tomato-based chicken curry rather than the same buttery finish.

Can I use chopped tomatoes instead of passata?

Yes, although the sauce won’t be quite as smooth. You could blend the chopped tomatoes before adding them if you prefer a smoother consistency.

Is slow cooker butter chicken spicy?

This version is fairly mild, particularly if you leave out the optional chilli powder. The butter, honey and cream help balance the spices.

How do I make butter chicken spicier?

Add the optional chilli powder or increase the amount to suit your taste. You could also add fresh chilli or chilli flakes.

Why is my slow cooker butter chicken watery?

Chicken and vegetables release moisture during slow cooking, and very little evaporates while the lid is on. If necessary, reduce the sauce uncovered or thicken it with a small cornflour slurry.

Can I leave butter chicken cooking all day?

It’s best to follow the recommended cooking times. Leaving chicken thighs cooking for significantly longer can make them stringy and affect their texture.

Can I prepare slow cooker butter chicken the night before?

Yes. You can chop the ingredients and prepare the sauce in advance, keeping everything refrigerated. For safety, don’t leave the prepared chicken and sauce sitting at room temperature overnight.

Can I make this butter chicken without cream?

Yes, although the sauce won’t have the same rich, silky finish. You could use a suitable dairy-free alternative or simply leave it out for a more tomato-based curry.

Can I freeze slow cooker butter chicken?

Yes. Allow it to cool promptly, transfer it to freezer-safe containers and freeze. Defrost thoroughly in the fridge before reheating until piping hot.

How long does butter chicken last in the fridge?

Cooked butter chicken can generally be kept refrigerated for up to two days when cooled promptly and stored correctly. Reheat thoroughly before serving.

What should I serve with slow cooker butter chicken?

Basmati rice, pilau rice, naan bread, cucumber raita and roasted cauliflower are all excellent choices.

Is butter chicken the same as chicken tikka masala?

They’re similar in that both often feature chicken in a spiced tomato-based sauce. Butter chicken is traditionally associated with a rich, buttery tomato sauce, while chicken tikka masala typically uses marinated, cooked chicken pieces in a spiced sauce. Recipes for both dishes vary considerably.

Final thoughts

This No Nonsense Slow Cooker Butter Chicken is exactly what I want from a slow cooker recipe.

There’s no browning the chicken, no frying onions and no cooking spices in a separate pan.

You simply put everything into the slow cooker, give it a stir and let it cook.

The chicken thighs become beautifully tender, the spices flavour the tomato sauce and the butter melts into everything as it cooks.

Then a little double cream and fresh coriander at the end bring the whole dish together.

It’s rich, creamy, comforting and packed with flavour, without needing to spend ages standing in the kitchen.

Serve it with fluffy basmati rice and warm naan bread, and you’ve got a brilliant homemade curry with hardly any effort.

Sometimes the simplest recipes really are the best.