Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala is a comforting, Indian-inspired recipe the whole family can enjoy! The creamy tomato sauce, tender chicken bites, and bold, earthy spices meld seamlessly as they simmer away. Serve the rich sauce over rice, or with a flatbread or naan, and save the leftovers for an even better next-day meal!

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings (4oz) servings

Calories 513kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

2 pounds boneless skinless chicken breast
28 oz can crushed tomatoes
1/2 cup diced onion
1/4 cup tomato paste
3 teaspoons minced garlic
2 tablespoons minced ginger
1 tablespoon turmeric
2 teaspoons garam masala
2 teaspoons cumin
1/2 teaspoon cardamom
pinch red pepper flakes
2 cups heavy cream for later

Get Recipe Ingredients

Instructions

Using a sharp knife, cut chicken breasts into bite-sized chunks
Add chicken to slow cooker along with remaining ingredients (except cream)
Stir to combine
Cover and cook on low for 5-7 hours or high for 2 ½-3 ½ hours (until chicken is fully cooked)
Add heavy cream and stir, then turn slow cooker to high and let it simmer for an additional 30 minutes until heated through
Serve with rice and naan or as desired

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2-3 months (freeze without the cream for best results).
Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a splash of water, milk, or broth if needed to loosen the sauce.
Freeze as a make-ahead meal by combining everything except the cream in a freezer-safe bag. Thaw overnight, cook as directed, then stir in the cream at the end.
Cut chicken into even pieces for consistent cooking.
Add cream near the end to prevent curdling, or use tempered yogurt as an alternative for a similar creamy finish.
Cook on low for the best texture.
Adjust seasoning at the end to taste.

Nutrition