Description
This Easy Slow Cooker Butter Chicken & Rice Meal is a comforting and flavorful Indian-inspired dish perfect for busy days. Tender chicken thighs simmer slowly in a rich, spiced tomato and butter sauce, enhanced with garlic, ginger, and traditional garam masala spices. Creamy and satisfying, this meal is served over fluffy basmati rice and garnished with fresh cilantro for a touch of brightness. It’s simple to prepare ahead and lets the slow cooker do all the work, making it an ideal, hands-off dinner option for any weeknight.
Ingredients
Scale
Chicken and Sauce
- 1 1/2 lbs boneless skinless chicken thighs, cut into chunks
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (6 oz) can tomato paste
- 1 cup tomato sauce or crushed tomatoes
- 1/4 cup unsalted butter, cubed
Finishing and Serving
- 1 cup heavy cream or coconut milk
- 2 cups cooked basmati rice
- Fresh cilantro, for garnish
Instructions
- Prepare the Slow Cooker Base: In the slow cooker, combine the finely chopped onion, minced garlic, grated ginger, tomato paste, tomato sauce, garam masala, curry powder, ground cumin, paprika, chili powder, salt, and black pepper. Stir everything well to create a rich, flavorful base for the chicken.
- Add Chicken and Butter: Add the chicken thigh chunks into the sauce mixture in the slow cooker. Toss the chicken pieces gently to coat them evenly with the spiced sauce. Distribute the cubed unsalted butter on top to melt into the sauce as it cooks.
- Slow Cook the Chicken: Cover the slow cooker with the lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is fully tender and cooked through, absorbing all the spices and flavors.
- Finish with Cream: About 20 minutes before serving, stir in the heavy cream or coconut milk to add a creamy texture and balance the spices. Cover the slow cooker again and continue cooking for the final 20 minutes until the sauce is warmed through and well blended.
- Serve: Spoon the cooked basmati rice onto plates or bowls, ladle the butter chicken over the rice, and garnish with freshly chopped cilantro for a bright, fresh finish. Serve immediately while hot.
Notes
- Chicken breasts can be used instead of thighs, but thighs tend to remain more tender and juicy when slow cooked.
- For a dairy-free version, swap heavy cream with coconut milk and use vegan butter instead of unsalted butter.
- Add a handful of peas or fresh spinach during the last 30 minutes of cooking for extra color, texture, and nutrition.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-Inspired
