Slow Cooker Butter Chicken
There’s nothing better than walking into your kitchen at the end of a long day and smelling dinner already done. Between juggling work, kids’ activities, homework, and the never-ending list of chores, the slow cooker is my saving grace. I love that I can toss everything in before the day gets busy and come back hours later to a warm, comforting meal that tastes like I actually spent time on it.
This Slow Cooker Butter Chicken is one of those dinners that makes me feel like I have my life together — even when I don’t. It’s rich, creamy, perfectly spiced, and honestly tastes like it came from an Indian restaurant. The secret? Using Patak’s Butter Chicken Simmer Sauce for that deep, buttery flavor without all the fuss. It’s cozy, flavorful, and simple — the trifecta of a weeknight win.
What Is Butter Chicken?
Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that originated in Delhi. Traditionally, it’s made by marinating chicken in yogurt and spices, then simmering it in a rich tomato-based sauce with butter, cream, and garam masala. The result is a silky, flavorful curry that’s both comforting and full of depth.
This slow cooker version keeps all that authentic flavor but skips the complicated prep. By using Patak’s Butter Chicken Simmer Sauce, you get the same creamy, spiced flavor in a fraction of the time — no marinating or multiple pans required. It’s a simple, foolproof way to enjoy one of the most beloved Indian dishes right at home.
Why You’ll Love This Recipe
- Effortless comfort food: Toss it in the slow cooker and let it work its magic while you handle everything else.
- Rich and restaurant-style: The Patak’s sauce and warm spices create an authentic butter chicken flavor without any of the extra steps.
- Family-friendly: Mild, creamy, and cozy — even the kids will love it.
- Perfect for leftovers: The flavors deepen overnight, making it even better the next day.
- Freezer-friendly: Ideal for meal prepping or stocking up for those extra-hectic weeks.
Ingredients You Need
Below is an overview of the key ingredients that make this Crockpot Butter Chicken so flavorful. You can find the exact ingredient amounts listed in the full recipe card at the bottom of this post.
- Boneless, skinless chicken breasts: Lean, tender, and perfect for soaking up that creamy, buttery sauce. You can also use chicken thighs for extra juiciness.
- Patak’s Butter Chicken Simmer Sauce: it’s loaded with rich Indian spices and tomato-butter flavor, giving this dish restaurant-quality taste with zero effort.
- Onion, garlic, and ginger: These aromatics are the base of any good curry, adding depth, warmth, and a touch of sweetness.
- Curry powder, garam masala, and chili powder: This spice trio layers in earthy, smoky, and slightly spicy notes that balance beautifully with the creamy sauce.
- Butter: A small amount adds richness and helps tie the flavors together for that velvety finish.
- Half-and-half or full-fat coconut milk: Creates the creamy, luscious sauce. Avoid light coconut milk since it can make the sauce too thin.
- Greek yogurt (optional): Stirred in at the end for extra creaminess and tang — just make sure the sauce has cooled slightly to prevent curdling.
Pro Tip: Always add yogurt once the sauce has cooled slightly to prevent curdling and keep your sauce smooth and creamy.
How to Make Slow Cooker Butter Chicken
Sauté your aromatics:
In a skillet, heat olive oil over medium-high heat. Add diced onion and cook until it starts to soften (about 5 minutes). Stir in garlic, ginger, curry powder, garam masala, chili powder, and salt. Cook for 30 seconds until fragrant.
💡 This quick step blooms the spices, unlocking the full flavor of the sauce.
Layer the slow cooker:
Transfer the onion mixture to your crockpot. Place the chicken breasts on top and pour in both jars of Patak’s Butter Chicken Simmer Sauce. Scatter the butter pieces on top and stir gently to combine everything.
Slow cook to perfection:
Cover and cook on low for 4–6 hours or high for 1½–2½ hours, until the chicken is tender and reaches 165°F internally.
Finish with creaminess:
Remove the chicken and cut it into bite-size pieces. Return it to the slow cooker, stir in half-and-half (or coconut milk), and let cool for a few minutes. Then, if using, gently stir in Greek yogurt for that final creamy touch.
Serve and enjoy:
Spoon the butter chicken over fluffy basmati rice or serve with warm naan bread. Sprinkle with fresh cilantro for color and freshness.
💡 Pro Tip: Always taste before serving — a little extra salt or squeeze of lime juice can brighten up the sauce beautifully!
What to Serve With Slow Cooker Butter Chicken
One of my favorite things about Butter Chicken is how versatile it is when it comes to sides. Because the sauce is rich, creamy, and full of cozy spice, it pairs perfectly with simple, neutral sides that soak up every drop. Whether you’re serving it on a busy weeknight or making a cozy dinner for friends, these pairings turn it into a restaurant-worthy meal right at home.
Classic Pairings
- Steamed Basmati or Jasmine Rice: The most traditional and beloved pairing for butter chicken. The grains absorb the creamy sauce perfectly, balancing out all that buttery richness. If you want a little extra flavor, try stirring in a squeeze of lime juice or a handful of fresh cilantro before serving.
- Garlic Naan or Warm Roti Bread: There’s something so comforting about tearing into a soft, pillowy piece of naan and dipping it right into that sauce. Warm it in the oven or over a skillet with a bit of butter and garlic for an extra indulgent touch.
- Quinoa or Cauliflower Rice: For a lighter twist, serve your butter chicken over fluffy quinoa or low-carb cauliflower rice. It still soaks up all that flavor but keeps the meal a little lighter.
💡 Pro Tip: Always serve butter chicken with something that can catch the sauce — it’s too good to let a single drop go to waste!
Vegetable Sides
To balance out the richness, pair this dish with something fresh or roasted.
- Roasted Cauliflower or Broccoli: Their crispy edges and mild sweetness pair beautifully with the creamy sauce.
- Green Beans or Asparagus: Steam or roast with olive oil, salt, and a sprinkle of garam masala for an easy, complementary side.
- Cucumber Salad or Raita: A cool, refreshing cucumber raita made with yogurt, mint, and a touch of salt is the perfect contrast to the warm spices of butter chicken.
Watch How Easy This Slow Cooker Butter Chicken Comes Together
This cozy Slow Cooker Butter Chicken is one of my favorite weeknight dinners — creamy, flavorful, and made with Patak’s Butter Chicken Simmer Sauce for that rich, restaurant-style flavor. In this quick video, you’ll see how easy it is to sauté the aromatics, toss everything in the slow cooker, and let it work its magic.
Storage & Reheating
One of the best things about this Slow Cooker Butter Chicken — besides how easy it is — is that it stores beautifully. The flavors actually deepen over time, which makes leftovers taste even better the next day (and the day after that!). Whether you’re saving it for lunch, meal prepping for the week, or freezing a batch for later, here’s how to keep it fresh and delicious.
- Refrigerate – Once your butter chicken has cooled completely, transfer it into an airtight container and refrigerate for up to 4 days. I like using glass containers since they make reheating so easy. The sauce will thicken slightly in the fridge, which is totally normal — it’ll loosen right back up when reheated.
- Freeze – Butter chicken freezes so well, making it one of my favorite make-ahead meals. After the dish cools to room temperature, spoon it into freezer-safe containers or heavy-duty zip-top bags. Be sure to leave a little space at the top for expansion. Label with the date (trust me, future you will thank you!) and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator. You can also defrost gently in the microwave if you’re short on time.
- Reheat– To reheat, warm the butter chicken in a saucepan over medium-low heat, stirring occasionally until hot and bubbly. Add a splash of half-and-half or coconut milk to restore that silky texture and prevent it from drying out. If reheating in the microwave, cover the dish loosely with a paper towel to avoid splatters, and heat in 45-second intervals, stirring in between until evenly warmed through.
💡 Pro Tip: Butter chicken actually tastes better the next day! The spices have time to fully develop, giving the sauce even more depth and richness.
FAQs
Can I make this recipe without Patak’s Butter Chicken Simmer Sauce?
Absolutely! If your store doesn’t carry it or you just don’t have any on hand, you can easily make a quick substitute at home. Combine one 14.5 oz can of coconut milk with one 6 oz can of tomato paste and stir in 1 tablespoon curry powder, 1 teaspoon garam masala, a pinch of chili powder, and salt to taste. This easy mixture gives you a creamy, flavorful sauce that mimics the restaurant-style richness of Patak’s — perfect for those nights when you need dinner on the table fast.
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are my favorite and what I used in this recipe. I love to use chicken thighs because they are naturally juicy and flavorful. They hold up beautifully during long, slow cooking times and won’t dry out as easily as chicken breasts can. Boneless, skinless thighs work best and give your butter chicken an even richer texture.
Can I use frozen chicken in the slow cooker?
Technically yes, but it’s always better to thaw your chicken first for food safety and even cooking. If you’re starting from frozen, increase the cooking time by about an hour. Make sure the chicken reaches an internal temperature of 165°F before serving.
Is Slow Cooker Butter Chicken spicy?
This version is mild and family-friendly — creamy with just a hint of warmth. It’s a great introduction to Indian-inspired flavors if you have kids or spice-sensitive eaters. If you like things a little bolder, sprinkle in a pinch of cayenne pepper or red chili flakes for more heat.
Can I make this dairy-free?
Absolutely! Just swap the half-and-half for full-fat coconut milk and skip the Greek yogurt or use a non-dairy yogurt alternative. The coconut milk adds a subtle sweetness that works beautifully with the warm spices.
Can I double the recipe for a crowd?
Yes! This recipe scales really well. Just make sure you’re using a 6-quart or larger slow cooker to prevent overcrowding. Double the sauce ingredients and spices, but keep the cooking time about the same — the slow cooker will adjust as needed.
How do I thicken the sauce if it’s too thin?
If your sauce looks a little runny after cooking, simply remove the lid and let it simmer on high for 15–20 minutes with the lid off. You can also stir in a spoonful of Greek yogurt, heavy cream, or even a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to help it thicken up.
You’ll Also Love These Cozy Dinners
- Crispy Honey Garlic Chicken Thighs – A sticky, sweet & garlicky glaze coats tender chicken thighs in under 30 minutes; crispy on the outside, juicy inside — perfect for busy weeknights.
- Easy Baked Chicken Bites – Baked chicken breast or thigh pieces seasoned and cooked simply; great for lunchboxes, quick dinners, or tossing into salads and wraps.
- Bang Bang Chicken Skewers – These flavorful skewers with creamy sweet-spicy sauce are fun enough for entertaining but easy enough for a mid-week meal.
- Crockpot Chicken Drumsticks! – A slow-cooker win: five ingredients, one pot, and delicious fall-off-the-bone drumsticks with sweet & savory sauce.
Slow Cooker Butter Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts (about 4 medium)
- 2 jars 15 oz each Patak’s Butter Chicken Simmer Sauce
- 1 tbsp olive oil
- 1 small yellow onion diced
- 1 tbsp minced fresh ginger or 1 tsp ground ginger
- 4 cloves garlic minced
- 1½ tbsp curry powder
- 1 tbsp garam masala
- 1½ tsp chili powder
- ¾ tsp kosher salt
- 2 tbsp unsalted butter cubed
- ½ cup half-and-half or full-fat coconut milk
- ½ cup plain Greek yogurt optional
- Fresh cilantro for garnish
Instructions
- Sauté aromatics: Heat olive oil in a skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic, ginger, curry powder, garam masala, chili powder, and salt; cook until fragrant, about 30 seconds.
- Assemble slow cooker: Transfer onion mixture to the crockpot. Add chicken, Patak’s Butter Chicken Simmer Sauce, and butter cubes. Stir gently to combine.
- Cook: Cover and cook on low for 4–6 hours or high for 1½–2½ hours, until chicken reaches 165°F and is tender.
- Finish the sauce: Remove chicken, cut into bite-sized pieces, and return to the slow cooker. Stir in half-and-half or coconut milk, and let cool slightly before adding Greek yogurt (if using).
- Serve: Spoon over rice or with naan bread. Garnish with cilantro.
