Slow Cooker Indian Butter Chicken tastes like a favorite Indian restaurant's butter chicken. This is by far the easiest dump and start crock pot butter chicken recipe ever!
Grease the crock with the coconut oil. Turn on the slow cooker to Low.
Add the onion and spread out in a single layer.
Place the chicken breasts on top of the onion.
Arrange the butter slices on and around the chicken. Place the lid on so it can start heating up.
In a medium sized bowl, add the coconut milk, tomato paste, lime juice, garlic, sugar, and ginger. gently whisk until the ingredients combine.
In a small bowl add the garam masala, cumin, salt, pepper, coriander, turmeric, paprika, cardamom, cayenne, and sugar. Mix together.
Whisk the spice mixture into the sauce until well combined.
Pour the sauce mixture over the chicken, covering it entirely. Place the lid back on.
Cook on Low for about 4 hours, just until chicken is done (165° F).
Remove chicken breasts with tongs. Cut into cubes, or shred.
Stir the sauce mixture well and add the chicken back in to the crock.
Stir in the heavy cream.
Serve the butter chicken over hot basmati rice.