Crockpot Chicken Tikka Masala

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

Crockpot 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.

Course Dinner, Slow Cooker

Cuisine Indian

Keyword slow cooker chicken tikka masala

Prep Time 15

Cook Time 7

Total Time 7 15

Servings

Calories 305kcal

Author Jessica - Together as Family

Equipment

Calphalon Slow Cooker (My Fav!)

Ingredients

2 pounds boneless, skinless chicken breasts or thighs (cut into bite-sized chunks)
1 tablespoon olive oil
1 yellow onion finely diced
4 cloves garlic (minced or pressed)
1 tablespoon grated fresh ginger or ginger paste
1 can (28 oz) crushed tomatoes
1 cup heavy cream
2 tablespoons tomato paste
2 tablespoons garam masala
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon kosher salt

Instructions

In a skillet pan, over medium heat, cook the diced onion with the oil until softened and light golden (about 5-7 minutes).
1 tablespoon olive oil, 1 yellow onion
Stir in the garlic and ginger, and cook for an additional 1 minute until very fragrant.
4 cloves garlic, 1 tablespoon grated fresh ginger or ginger paste
Transfer the onion mixture into a slow cooker.
^{*I use a 5.5 QT slow cooker, but anything from 5-7 QT will work fine}
Add the crushed tomatoes, heavy cream, tomato paste, garam masala, cumin, coriander, turmeric, smoked paprika, and salt to the slow cooker. Stir to combine.
1 can (28 oz) crushed tomatoes, 1 cup heavy cream, 2 tablespoons tomato paste, 2 tablespoons garam masala, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon smoked paprika, 1 teaspoon kosher salt
Add the chicken pieces to the slow cooker and stir to coat them evenly in the tikka masala sauce.
2 pounds boneless, skinless chicken breasts or thighs
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 with naan bread on the side.

Notes

Slow Cooker Tip : The recipe calls for LOW heat but you can cook this on HIGH heat for 3-4 if wanted. I always recommend 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.

Naan Bread : I buy naan bread from the grocery store. You can find it near the bakery by the other specialty breads. For the best flavor, follow the directions on the package and heat up the naan bread in the oven for a few minutes. It makes such a BIG difference!

Nutrition