Slow Cooker Chicken Tikka Masala (Easy!)
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This Slow Cooker Chicken Tikka Masala is one of those dinners that feels like you put in way more effort than you actually did. You get that rich, spiced, creamy sauce and tender chicken, but the crockpot is doing most of the work while you go about your day.
Indian-inspired dishes are a big favorite around here, but they can sometimes feel like a whole project. This version keeps all that flavor, just without the standing-at-the-stove situation. Toss everything in, let it cook low and slow, and your kitchen will smell amazing long before dinner is ready.
If you’re new to Indian flavors, this is a great place to start. The spice level sits right in that mild-to-medium range, so it’s approachable, but still packed with flavor.
Serve it over rice, and you’ve got a cozy, satisfying meal that feels a little special without being complicated.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Why you’ll love this recipe
- Hands-off. The slow cooker does the heavy lifting, so you can get on with your day instead of babysitting dinner.
- Big flavor, simple method. You still get that deep, spiced flavor without a complicated cooking process.
- Beginner-friendly. A great intro to Indian-inspired cooking with approachable flavors and easy steps.
- Family-approved. Mild to medium heat makes it a solid option for a wide range of tastes.
- Worth the ingredient list. It might look long, but everything comes together easily and the end result is absolutely worth it.
Butter Chicken vs. Tikka Masala
Butter chicken and chicken tikka masala might look like twins, but they’ve got very different personalities once you take a bite. Butter chicken is rich, creamy, and mild, with a smooth, buttery sauce that leans a little sweet and feels like comfort food at its finest. Chicken tikka masala shows up louder, with a more tomato-forward sauce, deeper spices, and a bit more heat.
If you want something cozy that everyone at the table will happily eat, butter chicken is your go-to. If you’re in the mood for something with a little attitude and bold flavor, tikka masala is the one calling your name.
What is Garam Masala?
It’s a special blend of spices (commonly these: Cumin, Coriander, Cardamom, Cinnamon, Nutmeg, Cloves, Bay leaves, Peppercorns, Fennel, Mace and dried Chilies).
I buy Garam Masala at the grocery store or on Amazon.
If you love this recipe, do what I do – and measure DOUBLE the amount of spices. Add one set to a bowl, and another to a ziplock baggie – that way, you can make this at a moment’s notice. Just pull together the other ingredients, and this Chicken Tikka Masala is almost yours!!
If you’re into Crockpot Meals – try my Cowboy Casserole, or my 15 Bean Soup!
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken. I use raw chicken breasts, but chicken thighs are awesome in this too. They stay extra juicy and bring a little more flavor.
- Baby potatoes. Optional, but I like adding them because they help thicken the gravy at the end and make it a bit heartier.
- Onion. Adds a savory base and a little sweetness as it cooks down.
- Tomato sauce. Forms the rich, tangy base of the sauce. You can also use crushed tomatoes if that’s what you have. People from Australia and New Zealand: I mean tomato puree, not ketchup.
- Greek yogurt. Adds creaminess and a slight tang. You can swap with heavy cream if you prefer, just stir it in at the end instead of cooking it.
- Coconut milk. Brings a creamy texture and balances the spices. Full-fat coconut milk gives the best flavor.
- Garlic and ginger. Build that classic, bold flavor base. Fresh is best for both, but powdered versions can work in a pinch.
- Spices. Garam masala, cumin, paprika, salt, black pepper, cinnamon, cayenne, and coriander all work together to create that warm, rich, slightly spiced flavor. Adjust the cayenne to control the heat.
- Cornstarch. Helps thicken the sauce to that perfect, clingy consistency.
- Cilantro. Fresh and bright, mixed in at the end of cooking to brighten it up. Use a little as garnish too.
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How to make this recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet prepped. Chop the chicken breasts into bite-sized pieces.
Make the sauce. In a large bowl, whisk together the tomato sauce, yogurt, coconut milk, garlic, ginger, spices, and cornstarch until smooth.
Combine. Add the chicken, potatoes, and onions to the crock-pot, then pour the sauce over the top and mix well to combine.
Cook. Cook on low for 6 hours, or until the chicken is fully cooked and tender.
Thicken. Smash the potatoes against the side of the crock-pot to help thicken the sauce.
Finish. Stir in fresh cilantro and mix well.
Serve. Serve over basmati rice and top with chopped cilantro.
Need an easy guide for how to cook rice? I got you! Check out my post on How to Cook Rice
Kylee’s Notes
- Cut chicken evenly. Keep pieces similar in size so everything cooks at the same rate and you don’t end up with some dry and some underdone.
- Don’t overcook chicken breasts. They can dry out in the slow cooker. If using breasts, check closer to the 4–5 hour mark on low so they stay juicy. Thighs are way more forgiving.
- Let it thicken before serving. Smash those potatoes or let it sit uncovered for a few minutes at the end so the sauce gets that clingy, restaurant-style texture.
- Finish with fresh cilantro. Don’t skip it – it adds brightness and cuts through the richness of the sauce.
- Taste and adjust at the end. A little extra salt or spice, or a squeeze of lime juice right before serving can wake everything up and make it pop.
- If you’re REALLY not into heat – reduce the amount of cayenne pepper, or omit entirely. There will still be heat from the garam masala, but much less than if you add the cayenne!
- You may opt to use heavy cream in place of the yogurt. Add it at the end instead of cooking with it, so it doesn’t curdle.
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Slow Cooker Chicken Tikka Masala (Easy!)
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 15 ounces whole potatoes canned, drained and rinsed
- 1/2 large onion finely diced
- 29 ounces tomato sauce canned
- 1 1/2 cup plain Greek yogurt
- 1 cup coconut milk
- 4 cloves garlic minced
- 2 tablespoons fresh ginger finely grated
- 2 tablespoons Garam Masala
- 1 tablespoon ground cumin
- 1/2 tablespoon smoked paprika
- 2 teaspoons salt or to taste
- 1/2 teaspoon cinnamon
- 3/4 teaspoons cracked pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon coriander
- 2 tablespoons cornstarch
- cooked rice for serving
Instructions
- Chop 4 boneless skinless chicken breasts into bite sized pieces, then add with t15 ounces whole potatoes (canned) and 1/2 large onion (diced) to the crock-pot.
- In a large bowl, whisk together 29 ounces tomato sauce , 1 1/2 cup plain Greek yogurt, 1 cup coconut milk, 4 cloves garlic, 2 tablespoons fresh ginger, 2 tablespoons Garam Masala, 1 tablespoon ground cumin, 1/2 tablespoon smoked paprika, 2 teaspoons salt, 1/2 teaspoon cinnamon, 3/4 teaspoons cracked pepper, 1/2 teaspoon cayenne pepper, 1 teaspoon coriander, and 2 tablespoons cornstarch until smooth.
- Pour over chicken and potatoes in the crock-pot and combine.
- Cook on low for 6 hours or until chicken is tender and fully cooked. Smash the potatoes against the side of the crock-pot (thickens the sauce)
- Serve chicken over cooked rice topped with chopped cilantro.
Notes
- If you’re REALLY not into heat – reduce the amount of cayenne pepper, or omit entirely. There will still be heat from the garam masala, but much less than if you add the cayenne!
- You may opt to use heavy cream in place of the yogurt. Add it at the end instead of cooking with it, so it doesn’t curdle.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in 2014 – and has been updated with new photos and rewritten with better step by step instructions.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Can you leave out the coconut milk?
You could leave it out, but it does bring a really yummy flavor element to the dish. Is there a reason you’d want to leave it out?
Can this be frozen before cooking ?
I would probably not freeze it – due to the yogurt content. What I do is make the spice blend ahead, then it’s super quick to pull together