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Delicious Indian inspired chicken tikka masala in the crockpot is a winner! Set and forget, except for the delicious smells coming from your kitchen!
I lovvvve Chicken Tikka Masala. It’s usually a bit of a time investment, so I REALLY loved this recipe – because using a crockpot to make it gives me lots of hands off time. This has a beautiful color, complex and delicious flavour and is now on the permanent “here’s the recipe to use for this” list. It DOES have a long ingredient list, but it’s really not that difficult to pull together.
I actually had everything already in the house, so no need for an extra store trip. If you’re a fan of indian food (and if you’re new to it – try this first, it’s a great intro to the cuisine!! This is mild, I promise), you’ll love how easy this is, and how amazing the flavours are with very minimal effort. Get on it!
Try these recipes for serving!
Want more crockpot ideas? Of course you do!
Slow Cooker: Chicken Tikka Masala
- 4 boneless skinless chicken breasts
- 15 oz diced new potatoes canned, drained and rinsed
- 1/2 large yellow onion finely diced
- 29 oz tomato sauce canned
- 1 1/2 cups plain Greek yogurt
- 1 cup coconut milk
- 4 cloves garlic minced
- 2 Tbs fresh ginger finely grated
- 2 Tbs extra virgin olive oil
- 2 Tbs Garam Masala
- 1 Tbs ground cumin
- 1/2 Tbs smoked paprika
- 2 tsp salt or to taste
- 3/4 tsp cinnamon
- 3/4 tsp pepper
- 1 tsp cayenne pepper
- 1 tsp coriander
- 2 Tbs cornstarch
- Chop the chicken breasts into bite sized pieces, then add with the potatoes and onions to the crock-pot.
- In a large bowl, whisk together the tomato sauce, yogurt, coconut milk, garlic, ginger, olive oil, spices, and corn starch 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 prepared rice topped with chopped cilantro.