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Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

The ultimate comfort food, Slow Cooker Chicken Tikka Masala brings together tender chicken and rich, creamy sauce. This easy weeknight dinner is bursting with flavor and spices, making it a must-try for your next meal!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Indian
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs skinless chicken thighs about 8 thighs
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/4 piece onion of a large, diced
  • 3 teaspoons garam masala
  • 1/2 teaspoon salt
  • 28 oz tomato sauce
  • 15 oz diced tomatoes
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 piece jalapeño pepper optional, seeds removed, finely chopped
  • 1 cup coconut milk canned, unsweetened
  • 1/4 cup cilantro chopped, optional
  • 4 cups basmati rice hot cooked, for serving

Equipment

  • Slow Cooker

Method
 

  1. Mix sauce ingredients together in a bowl.
  2. Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken.
  3. Cook on LOW for 6-7 hours.
  4. Shred chicken (discard any bones). Stir in coconut milk. Add cilantro. Serve over hot cooked basmati rice.

Notes

  • Serving size: Is about 1 cup chicken tikka masala.
  • Chicken: You could substitute chicken breasts, but only cook for 2-3 hours on LOW.
  • Low Carb or Macro Variation: Serve the chicken over cauliflower rice or cooked spaghetti squash.
  • Storing Instructions: Leftover crockpot chicken tikka masala will keep in the refrigerator for 3-5 days, depending on the freshness of the chicken.
  • Freezing Instructions: Place in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove before serving.