I’m lucky in that I don’t really have picky eaters at my house. The only downside is I rarely get dinner requests. They pretty much are just happy to eat what I make but sometimes I can’t think of anything and would love a suggestion. Well, for Shawn’s birthday back in October he finally put in a request. He loves to go out for Indian food when he is traveling and he picked out a couple of his favorite dishes and asked me to try and create them at home. It was a tall order and a fun experiment and thankfully we were all pleased with the results. We’ve ended up making both of the dishes a couple of times since then including this delicious Tikka Masala. But of course I decided it needed to be converted to the slow cooker to make it easy!
This will take a few spices that you may not usually keep in your cabinet but if you love the flavors of Indian food then they will be a worthwhile buy. You will be able to use them to create all kinds of meals!
This is the kind of meal that converts perfectly to the slow cooker, just like they were made for each other. The flavors just get better the longer they simmer together.
You can adjust the size of the recipe if you are only feeding a couple of people. I used two pounds of chicken because I have a couple of big eaters plus we like to have this for leftovers. In fact I’m pretty sure the leftovers are even better!
I’m so glad he requested this meal and that we got a chance to try it! It is now a regular in our dinner rotation!
- Using sharp knife cut chicken breasts into bite sized chunks
- Add to crock along with remaining ingredients (except cream)
- Stir to combine
- Cover and cook on low for 5-7 hours or high for 2.5 - 3.5 hours (until chicken is fully cooked)
- Add cream and stir, return crock to high and let simmer for an additional 30 minutes until heated through
- Serve with rice and naan or as desired
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