Slow Cooker Butter Chicken
This Slow Cooker Butter Chicken is rich, creamy, and full of cozy, restaurant-style flavor — made effortlessly with Patak’s Butter Chicken Simmer Sauce. A true weeknight favorite that feels special every single time.
Servings 10
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.
Notes
No Patak’s Simmer Sauce? You can make a quick substitute by mixing one 14.5 oz can of coconut milk and one 6 oz can of tomato paste with 1 tablespoon curry powder, 1 teaspoon garam masala, a pinch of chili powder, and salt to taste. It’s creamy, flavorful, and the perfect backup when you don’t have the jarred sauce on hand.
Make it dairy-free: Use coconut milk instead of half-and-half and skip the yogurt or use a dairy-free alternative.