Slow Cooker Chicken Tikka Masala

The first day of Spring was just a couple days ago, but it sure doesn’t feel like it here in Virginia! Because of that I’m still craving warm, hearty meals. And anytime I can get dinner ready with minimal effort, I’m all about it! Drum roll please…..enter this amazingly fragrant and delicious Slow Cooker Chicken Tikka Masala! Sounds exotic and difficult perhaps, but it couldn’t be easier. Like any good slow cooker recipe, all you do is throw all the ingredients into a crock pot, and let it do its magic. Sign me up!

This is a great way new way to prepare chicken (I’m ALWAYS looking for new chicken recipes). And although my recipe calls for chicken thighs, you can certainly use chopped up chicken breast. Thighs are just more tender. Bon appetit!

Ingredients

How to make it

Add all the ingredients to a slow cooker, except for the half and half and cornstarch. Stir everything together and cook on low for 3 ½ hours on high or 7 ½ hours on low.  

Whisk the half and half (you can sub coconut milk or regular milk) together with the cornstarch (make sure the cornstarch is well dissolved). Add the liquid to the slow cooker, stir, and cook for 30 more minutes.

Remove the 2 bay leaves.  Serve with basmati rice and/or naan bread. Garnish with fresh cilantro. Then let your taste buds dance!!

Slow Cooker Chicken Tikka Masala
Serves 6
Slow Cooker Chicken Tikka Masala is fast, easy, and will make your taste buds dance!
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 1 ½ pounds boneless, skinless chicken thighs (or chicken breast), cut in bite size pieces
  2. ½ large onion, diced
  3. 3 garlic cloves, minced
  4. 1 Tablespoon ginger, minced
  5. 28 ounces tomato puree
  6. ½ cup plain Greek yogurt
  7. 1 Tablespoon extra virgin olive oil
  8. 1 ½ Tablespoons Garam masala
  9. 1 teaspoon paprika
  10. 1/4 teaspoon cayenne pepper
  11. 1 ½ teaspoon kosher salt
  12. 2 teaspoon white granulated sugar
  13. 2 bay leaves
  14. ½ cup half and half (or coconut milk, regular milk)
  15. 1 teaspoon cornstarch
Instructions
  1. Add all the ingredients to a slow cooker, except for the half and half and cornstarch. Stir everything together and cook on low for 3 1/2 hours on high, or 7 1/2 hours on low.
  2. Whisk the half and half together with the cornstarch (make sure the cornstarch is well dissolved). Add the liquid to the slow cooker, stir, and cook for 30 more minutes.
  3. Remove the 2 bay leaves. Serve with basmati rice and/or naan bread. Garnish with fresh cilantro.
Love & Food ForEva http://loveandfoodforeva.com/
Slow Cooker Chicken Tikka Masala is fast, easy, and will make your taste buds dance!

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