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Slow Cooker Chicken Tikka Masala is a slow cooker version of the traditional Indian dish – Chicken Tikka Masala! Simple to make, easy prep, and then the crockpot does all the work for you. Tender chicken simmers in a richly seasoned creamy tomato base, and then serve it over rice for dinner.

If you’re a fan of Indian food then be sure and also try this Easy Chicken Curry and Slow Cooker Butter Chicken. No need for Indian takeout when you have these ready recipes to make a home in your own kitchen.

A serving bowl of rice with chicken tikka masala and sauce on it.

Slow Cooker Chicken Tikka Masala Recipe

Chicken tikka masala is a popular Indian cuisine that involves chicken tikka (which is small bits or pieces of meat) in a creamy spiced tomato masala sauce. It usually consists of a tomato puree type base, and then has added creaminess from the heavy cream or sometimes plain yogurt can also be used. Todays recipe is a slow cooker version of traditional tikka masala.

It’s an easy dinner recipe that the whole family will love. Not spicy, mild in heat, and it’s served over rice which is a very family-friendly type of dinner. The ingredient list may look long but don’t let that fool you – the majority of the ingredients are dried seasonings (warm spices like turmeric, coriander, and garam masala) and the prep is actually very quick.

Inside of the slow cooker with the tikka masala in it, already cooked.

A serving spoon with some of the food on it.

Simple Ingredients Needed

Boneless Skinless Chicken Thighs or Chicken Breasts : You can use either one with great results. I always use chicken breasts because it’s a leaner option and it’s what my family prefers, but chicken thighs are traditionally used when making tikka masala recipes. You will need 2 pounds of boneless skinless chicken breasts or boneless skinless chicken thighs.
Olive Oil : This is used when cooking the diced onion. Any oil can be used such as canola oil, avocado, oil, or vegetable oil.
Onion : I use a yellow onion, but a white onion or sweet onion can also be used if preferred.
Garlic : Fresh garlic cloves that have been minced or pressed, chopped garlic from a jar, or garlic paste can be used.
Fresh Ginger or Ginger Paste : Use fresh ginger root that has been peeled and then grate it using a zester or the fine side of a grater. For easy prep, use ginger pasta (this is what I use).
Crushed Tomatoes
Heavy Cream : No substitutes for this! Trust me, use the heavy cream. If you need a diary-free alternative, use full-fat coconut milk that comes in a can – it will change the flavor profile slightly.
Tomato Paste
Garam Masala
Ground Cumin
Ground Coriander
Turmeric
Smoked Paprika
Salt : I use kosher salt but you could also use sea salt, Himalayan pink salt, or regular iodized table salt.

How To Make Traditional Chicken Tikka Masala In The Crockpot (Printable Recipe Card)

In a skillet pan, over medium heat, cook the diced onion with the oil until softened and light golden (about 5-7 minutes). Stir in the garlic and ginger, and cook for an additional 1 minute until very fragrant.

Transfer the onion mixture into a 6 or 7 QT slow cooker.

Add the crushed tomatoes, heavy cream, tomato paste, garam masala, cumin, coriander, turmeric, smoked paprika, and salt to the slow cooker. Stir to combine.

Add the chicken pieces to the slow cooker and stir to coat them evenly in the tikka masala sauce.

Cover the slow cooker with the lid and cook on LOW heat for 6-7 hours, or until the chicken is tender and cooked through (165 degrees F).

Taste the sauce and adjust the seasonings if needed. The long cook time can sometimes mute the flavors, so I will usually add just a pinch of kosher salt at the end.

Serve over cooked white rice and enjoy!

How To Store Leftover Crockpot Chicken Tikka Masala

Fridge : Store leftovers inside an airtight container, in the fridge, for up to 3-4 days. To reheat, use the microwave to reheat individual portions or heat on the stove top, over medium heat, until heated through.
Freezer : Let the chicken tikka masala cool completely, then transfer it to an airtight freezer-safe container or bag, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating on the stove top or inside the slow cooker.

What Are Substitutions I Can Make?

Chicken : You can either use boneless, skinless chicken breasts or things for this easy meal. Chicken thighs hold up better, and stay more moist, to the longer cook time. Chicken breasts are leaner and still get tender in the slow cooker. I prefer using chicken breasts.
Heavy Cream : I don’t recommend substituting this, but if you need a dairy-free version then use a can of full-fat coconut milk instead. Please note that the flavor profile will be different if using coconut milk.

Serving Suggestions For Slow-Cooker Chicken Tikka Masala

Naan Bread : Make your own homemade naan bread or make it super easy and buy some from the grocery store. My tip is to always warm up the naan bread in the oven according to the package instructions for heating. It makes such a BIG difference in the taste of it. The thick naan bread is perfect for soaking up all the creamy sauce with the rice.
Rice : Chicken tikka masala is traditionally served over steamed rice. You can use white rice, brown rice, or or cauliflower rice. My favorite way to serve it is over a bed of hot steamed basmati rice (I make it in the rice cooker). Other good rice options are jasmine rice or long grain white rice. You can try making Oven Baked White Rice.
Pita Bread : Serve some pita bread wedges along with dinner, or you can scoop some tikka masala and rice inside some pita bread for like a pocket type sandwich.
Lower Carb Option : Eat the tikka masala as is, and try adding some garnishes on top such as chopped cilantro and/or sliced green onions. You could also try making lettuce wraps as well.

Naan bread with some tikka masala on it and a hand holding it.

Recipe FAQ’s

Can I Use A Different Type of Meat?

You can use boneless, skinless chicken breasts or thighs in this recipe. Other options are lamb or even tofu for a vegetarian option.

Can I Cook This Recipe on High Heat?

Yes, you can cook this on HIGH heat for 3-4 if wanted. I recommend always cooking low and slow when using slow cookers because it provides the best flavor (the longer cook time intensifies everything and blends it together) and the meat will get super tender with the low and slow cook time.

Is Chicken Tikka Masala Spicy?

No it’s not spicy. The heat level is mild but you could certainly spice it up if wanted. Add some cayenne pepper or red pepper flakes in with the other dried seasonings, or try serving it with some sliced fresh jalapeños as a garnish on top.

Can This Recipe Be Made On The Stove Top Instead of The Crock Pot?

Yes, you can simmer all the ingredients together on the stove top, over medium low heat, for about 1 hour or until the chicken is cooked to temperature (165 degrees F). For the best blend of flavors and tender chicken, I recommend sticking with the crock pot.

Crockpot Chicken Tikka Masala