Slow Cooker Chicken Tikka Masala

This easy Slow Cooker Chicken Tikka Masala recipe is packed with flavor, but couldn’t be easier to make with simple ingredients like tomato sauce, coconut milk, spices, and chicken.

If you’d like to make a more traditional version, try my traditional Chicken Tikka Masala.

Why I love this meal:

• Quick – This simplified version for slow cooker chicken tikka masala takes only 5 minutes for prep. !
• Delicious – The sauce has a rich, creamy, and mildly spicy tomato flavor. It is perfect served over rice, with a side of garlic naan.
• Crowd Pleaser – Everyone in my family cheers when this is for dinner! I love to make a big batch because the leftovers are delicious.

How to Make Slow Cooker Chicken Tikka Masala:

Mix sauce ingredients in a bowl.

Crockpot: Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for about 4-6 hours.

Shred chicken (discard any bones). Stir in coconut milk. Add cilantro.

Serve over basmati rice.

Storing and Freezing Instructions:

To Store: leftover crockpot chicken tikka masala will keep in the refrigerator for 3-5 days, depending on the freshness of the chicken.

To Freeze: Place in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove before serving. For a slow cooker freezer meal, freeze raw chicken and sauce ingredients (not coconut milk) in a freezer safe bag, then thaw overnight before adding to crockpot to cook.

More Slow Cooker Recipes:

• Slow Cooker Lasagna
• Hawaiian Meatballs
• Pork Carnitas
• Beef Gyros
• Crock Pot Baked Ziti
• Slow Cooker Chicken Tacos

Recipe

4.83 from 51 votes

Slow Cooker Chicken Tikka Masala

This easy Slow Cooker Chicken Tikka Masala recipe is packed with flavor, but couldn't be easier to make with simple ingredients like tomato sauce, coconut milk, spices, and chicken.

Print Pin Review

Author Lauren Allen

Course Main Course

Cuisine Indian

Servings 5

Calories 386

Cost 7

Prep 10 minutes mins

Cook 6 hours hrs

Total 6 hours hrs 10 minutes mins

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Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• ▢ 2 lbs skinless chicken thighs (about 8 thighs)
• ▢ 2 Tablespoons olive oil
• ▢ 2 cloves garlic , minced
• ▢ 1/4 of a large onion , diced
• ▢ 3 teaspoons garam masala
• ▢ 1/2 teaspoon salt
• ▢ 2 8 oz cans tomato sauce
• ▢ 1 15oz can diced tomatoes
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/4 fresh jalapeño pepper , optional, seeds removed, finely chopped
• ▢ 1 cup canned unsweetened coconut milk
• ▢ 1/4 cup fresh cilantro , chopped (optional)
• ▢ 4 cups Hot cooked basmati rice, for serving

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Instructions

 

• Mix sauce ingredients together in a bowl. 
• Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for 6-7 hours. 
• Shred chicken (discard any bones). Stir in coconut milk. Add cilantro. Serve over hot cooked basmati rice.

Notes

Serving size is about 1 cup chicken tikka masala. 

Chicken: You could substitute chicken breasts, but only cook for 2-3 hours on LOW. 

Low Carb or Macro Variation: Serve the chicken over cauliflower rice or cooked spaghetti squash.

Storing Instructions: leftover crockpot chicken tikka masala will keep in the refrigerator for 3-5 days, depending on the freshness of the chicken.

Freezing Instructions: Place in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove before serving. For a slow cooker freezer meal, freeze raw chicken and sauce ingredients (not coconut milk) in a freezer safe bag, then thaw overnight before adding to crockpot to cook.

Nutrition

Calories: 386kcalCarbohydrates: 4gProtein: 36gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 172mgSodium: 405mgPotassium: 597mgFiber: 2gSugar: 2gVitamin A: 151IUVitamin C: 3mgCalcium: 30mgIron: 2mg

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I originally shared this recipe January 2016. Updated January 2021 and February 2024.

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