This easy crockpot BBQ Meatballs recipe could not be more simple with homemade or store-bought meatballs, cooked in a simple BBQ cranberry sauce. They are sweet, tangy, and the ultimate crowd-pleasing appetizer!

How to make BBQ meatballs:

Make Sauce: Pour frozen meatballs in slow cooker and mix together cranberry sauce, cocktail sauce, brown sugar, water, and bbq sauce.

Cook: Pour sauce over meatballs and cook on low for 4-6 hours or high for 2-3 hours. Serve and enjoy!

Storing and Reheating Instructions:

Store leftover crockpot bbq meatball leftovers in an airtight container in the refrigerator.

To Reheat: Add meatballs and sauce to a saucepan and reheat on the stove until warm.

Recipe Variations:

• Stovetop Instructions: Pour bbq meatball sauce ingredients into a saucepan, stirring until smooth. Add the meatballs and toss them in the sauce. Bring to a boil then reduce heat and simmer for 8-10 minutes if the meatballs are thawed, 14-16 minutes for frozen meatballs.
• Meatballs: I recommend pre-cooked frozen meatballs for this recipe. I like to make a big batch of my homemade meatballs and keep in the freezer to make this recipe anytime. If you want to use fresh uncooked meatballs, I recommend using a lean meat or else it will add extra grease to the sauce.

More Recipes with Meatballs:

• Hawaiian Meatballs
• Buffalo Chicken Meatballs
• Instant Pot Pasta and Meatballs
• One Pan Meatball Casserole
• Meatball Subs
• Swedish Meatballs
• Air Fryer Meatballs
• Meatballs Arrabbiata
• Mediterranean Meatball Bowl
• Green Curry Meatballs

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BBQ Meatballs

This easy crockpot BBQ Meatballs recipe could not be more simple with homemade or store-bought meatballs in a simple sauce. They are sweet, tangy, and the ultimate crowd-pleasing appetizer!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 15

Calories 262kcal

Author Lauren Allen

Cost 17

Equipment

• Slow Cooker

Ingredients

• 50-60 frozen meatballs (store bought or homemade)*
• 14 ounce whole cranberry sauce
• 12 ounces cocktail sauce , or homemade
• 3/4 cup light brown sugar
• 1 cup water
• 1 cup BBQ sauce
• green onion , finely chopped for garnish

US Customary – Metric

Instructions

• Spray the bottom of your slow cooker lightly with cooking spray. Add frozen meatballs to the bottom of pot. 
• In a large bowl, stir together cranberry sauce, cocktail sauce, brown sugar, water, and barbecue sauce then pour over meatballs. 
• Cook on LOW for 4-6 hours or HIGH for 2-3 hours. 
• Serve warm garnished with chopped green onions, if desired. You could also serve over rice.

Video

Notes

Nutritional label is based off of one serving of 4 meatballs.

Meatballs: I recommend pre-cooked frozen meatballs for this recipe. I like to make a big batch of my homemade meatballs and keep in the freezer to make this recipe anytime. If you want to use fresh uncooked meatballs, I recommend searing them on all sides first on the stove, and use a lean meat or else it will add extra grease to the sauce.

Stovetop BBQ Meatballs: Pour sauce ingredients into a saucepan, stirring until smooth. Add the meatballs and toss them in the sauce. Bring to a boil then turn down the heat and let it simmer for 8-10 minutes if the meatballs are thawed, 14-16 minutes for frozen meatballs.

Store leftover crockpot bbq meatball leftovers in an airtight container in the refrigerator.

To Reheat: Add meatballs and sauce to a saucepan and reheat on the stove until warm.

Nutrition

Calories: 262kcal | Carbohydrates: 35g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 433mg | Potassium: 264mg | Fiber: 1g | Sugar: 30g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

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I originally shared this recipe October 2016. Updated October 2020 and January 2025.

Our Chicken Enchilada Soup recipe is full of healthy and bold flavors, loaded with veggies and protein. You can make it on the stovetop, in the slow cooker, or even the instant pot.

How to make Enchilada Soup:

Sauté Veggies: Add a little more oil, if needed, and sauté the veggies. If using skin-on chicken thighs, brown the skin really well before adding to the soup.

Add chicken broth, spices, and diced tomatoes. Add chicken and corn tortillas. Cover and cook on medium-low for about 12-15 minutes, or until the chicken is cooked through (165 degrees F). Remove chicken from broth and shred it. Ladle soup broth into a blender and blend until smooth.

Serve: Return soup broth back to the pot, add shredded chicken, green chiles, and black beans. Garnish with a scoop of sour cream, sprinkle of shredded cheese, chopped cilantro, avocado and green onion, if desired.

Storage and Freezing Instructions:

Store leftovers chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.

Freeze in a freezer safe container or bag for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.

Recipe Variations:

• Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it more hearty.
• Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.
• Instant Pot Chicken Enchilada Soup

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Chicken Enchilada Soup

Our easy Chicken Enchilada Soup recipe is bold and flavorful and can be made on the stove or in a slow cooker, for a healthy soup everyone loves.

Course Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 243kcal

Author Lauren Allen

Cost 11

Equipment

• Blender

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion , chopped
• 5-6 cloves garlic , chopped
• 2 carrots , peeled and chopped
• 2 ribs celery , chopped
• 1 bell pepper , chopped
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon Dried oregano
• 3/4 teaspoon paprika
• 6 cups low-sodium chicken broth
• 14.5 ounce can diced tomatoes
• 2-3 chicken breasts , or 4-5 skinless chicken thighs (bone-in or boneless)
• 5-6 6 inch yellow corn tortillas
• salt and freshly ground black pepper , to taste
• 15 oz can black beans
• 4 oz can diced green chiles
• 1/2 cup heavy whipping cream

Toppings:

• sour cream , for topping
• shredded cheddar or pepper jack cheese , for topping
• fresh cilantro , for topping
• green onion , chopped for topping
• avocado , chopped

US Customary – Metric

Instructions

• Saute veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until tender. 
• Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. cook for 5 minutes.
• Add chicken and corn tortillas and cook for about 15 minutes, or until chicken is cooked through. Remove chicken to a plate, shred the meat and remove any bones. 
• Blend: Ladle soup into a blender, in batches, and blend until smooth. 
• Finish: Return broth to the soup pot and stir in shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper. 
• Serve topped with sour cream, cheese, avocado, cilantro and green onions, if desired.

Video

Notes

Servings size is about 1 ¾ cup.

Chicken: I prefer chicken thighs when cooking this soup in the slow cooker, because thighs don’t dry out as easily. 

Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.

Storing Instructions: store leftover chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.

Freezing Instructions: Add to a freezer safe container or bag and freeze for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.

Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it heartier.

Instant Pot Chicken Enchilada Soup

 

Nutrition

Calories: 243kcal | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 734mg | Potassium: 454mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3370IU | Vitamin C: 34.4mg | Calcium: 54mg | Iron: 1.4mg

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I originally shared this recipe November 2014. Updated September 2018, November 2021 and December 2024.

Recipe originally adapted from Our Best Bites. I omit the jalapeño, use raw chicken and add black beans and green chiles.

Our delicious Slow Cooker Pot Roast recipe is so tender, cooked in a gravy sauce with carrots and potatoes, for an easy one-pot meal.

How to make Slow Cooker Roast:

Sear Beef: Season roast generously with salt and pepper on all sides. In a large skillet over medium-high heat, heat oil until hot then sear the meat until it’s browned on all sides. Transfer roast to a slow cooker (or dutch oven or instant pot).

Sauce: In a bowl, combine cream of soup mixture (or my homemade cream of soup recipe) and dry onion soup (here’s my homemade onion soup mix). Pour over the chuck roast.

Cook: Cover slow cooker and cook on LOW for 8-10 hours. If you want to add potatoes and carrots or other veggies, add them 1.5-2 hours before the timer is up.

Alternate Pot Roast Cooking Methods:

• Instant Pot Pot Roast: Slice the roast in half then season generously on all sides with salt and pepper. Sear roast on all sides on the sauté setting, until browned. Deglaze the pot with 1 cup beef broth. Pour sauce over roast. Secure lid and cook on high pressure for 60-80 minutes or until tender (depending on size of roast). Natural release for 15 minutes.
• Oven Baked Pot Roast: Sear roast in dutch oven pot. Add 2 ½ cups beef broth. Pour sauce on top. Cover and bake at 350°F for 4 hours, or until meat is tender.

Make Ahead and Freezing Instructions:

To Make Ahead: You can prep this easy pot roast recipe (but not cook it) 1-2 days in advance, depending on the freshness of your meat. Assemble everything in the pot then cover and refrigerate until ready to cook.

To Freeze: Transfer any leftover pot roast to a freezer safe container or bag and place in the freezer for up to 2 months. Let thaw in the refrigerator overnight before reheating.

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Slow Cooker Pot Roast

Our easy Slow Cooker Pot Roast recipe is the best, with tender roast beef in gravy, with vegetables. It only takes 15 minutes to prep.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6

Calories 607kcal

Author Lauren Allen

Cost 24

Equipment

• Slow Cooker

Ingredients

• 4-5 pounds beef chuck roast , prime or choice grade
• salt and freshly ground black pepper
• 3 Tablespoons oil , vegetable or canola oil
• 1 envelope dry onion soup mix , or use my homemade dry onion soup mix
• 2 cans cream of soup (mushroom or chicken) , or make a double batch of my homemade cream of chicken soup recipe

Optional add-ins:

• carrots, red or yukon gold potatoes, pearl onions, mushrooms, parsnips, celery.

US Customary – Metric

Instructions

• Prep and Sear Meat: Season meat with salt and pepper, generously, on all sides. Heat a large skillet over medium-high heat. Once the skillet is hot, add the oil. Once the oil is hot, add the meat. Sear on medium-high heat for a few minutes on each side, until all sides are well browned.
• Add to slow cooker: Lightly grease a slow cooker with non-stick cooking spray. Place meat in the bottom of the slow cooker.
• Mix sauce: Stir together the cream of soup mixture and dry onion soup seasoning in a bowl. Pour mixture over the meat in the slow cooker. 
• Slow Cook: Cover and cook on LOW for 8-10 hours. Check to see if the roast is done by poking it with a fork; it should shred easily. If it's tough, cook longer.
• If adding veggies, add them 1.5 – 2 hours before the timer is up.

Video

Notes

Canned Soup: I highly recommend my homemade canned cream of chicken soup recipe (double it) and my homemade dry onion soup mix! They are both quick and easy, healthier and will taste better. 

Adding Veggies: Add carrot chunks, mushrooms, potatoes (baby gold or red), and white pearl onions the last 1.5-2 hours of cooking. Or, you can serve this yummy pot roast on top of a bed of mashed potatoes.

Make Ahead Instructions: You can prep this whole recipe (but not cook it) 1-2 days in advance, depending on the freshness of your meat. Assemble everything in the pot then cover and refrigerate until ready to cook.

Freezing Instructions: Transfer any leftover pot roast to a freezer safe container or bag and place in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Instant Pot Pot Roast: Slice the roast in half then season generously on all sides with salt and pepper. Sear roast on all sides on the sauté setting, until browned. Deglaze the pot with 1 cup beef broth. Pour sauce over roast. Secure lid and cook on high pressure for 60-80 minutes or until tender (depending on size of roast). Natural release for 15 minutes.

Oven Baked Pot Roast: Sear roast in dutch oven pot. Add 2 ½ cups beef broth. Pour sauce on top. Cover and bake at 350°F for 4 hours, or until meat is tender.

 

Nutrition

Calories: 607kcal | Carbohydrates: 0.1g | Protein: 58g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 260mg | Potassium: 1005mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 40IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 6mg

I originally shared this recipe December 2017. Updated September 2021 and December 2024.

Ditch the can and make this homemade Baked Beans recipe! It’s smokey, sweet, and absolutely incredible! They feed a crowd and everyone will be impressed you made them from scratch! They only take 15 minutes to prep and can even be made in advance.

Do you have a hard time deciding what side dishes to take to a BBQ? Try the Baked Potato Salad, Macaroni Salad, Corn Salad, or Buttermilk Cornbread!

How to make Baked Beans:

Cook Bacon over medium heat, stirring often until crisp. Transfer to a paper-towel lined plate. Sauté veggies: Drain some of the bacon grease then sauté onion in same pot for 4 minutes. Add bell pepper and garlic then cook for 2 more minutes.

Add remaining ingredients and bacon and stir to combine. Taste and add additional salt and pepper, if needed.

Bake: Pour beans into a 9×13 baking pan, cover with foil and bake for 1 to 2 hours, depending how thick you like them. Uncover pan and bake for 10 additional minutes. Remove from oven and rest for eat least 15 minutes before serving.

Make Ahead and Freezing Instructions:

To Make Ahead: Follow instructions until the baking step. Cover and refrigerate for 3-4 days. Allow beans to sit at room temperature for 30 minutes before baking as instructed.

To Freeze: Keep beans in an airtight container or freezer bag for up to 3 months. Thaw completely in the refrigerator before baking.

Recipe Variations:

• Saucy vs Thick: For saucy beans, cook for recommended 1 hour. Bake for 30 minutes to an hour longer for a thicker consistency.
• Sweetness: These beans are on the sweeter side, so feel free to cut the brown sugar down to ⅓ cup, if desired.
• Instant Pot Baked Beans
• Slow Cooker Baked Beans: Cook bacon and sauté veggies according to instructions. Add to slow cooker with remaining ingredients and stir to combine. Cook on LOW for 4-6 hours or high for 2-3 hours.

Serve With:

• Steak Kabobs
• Black Bean Burgers
• BBQ Pulled Pork Sandwiches
• Slow Cooker Ribs
• Classic Juicy Hamburgers
• French Dip

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Baked Beans

This is the BEST classic recipe for homemade Baked Beans that will be the star of your next BBQ. They only take 15 minutes to prep and can be made ahead of time.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cool 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12

Calories 256kcal

Author Lauren Allen

Cost 10

Equipment

• 9×13 metal baking dish

Ingredients

• 10 slices bacon , chopped
• 1 yellow onion , medium, finely chopped
• 1 red bell pepper , finely chopped
• 2 cloves garlic , minced
• 15 oz can kidney beans , drained
• 15 oz can navy beans , drained
• 15 oz can pinto beans , drained
• 15 oz can baked beans Undrained
• 2/3 cup ketchup
• 2/3 cup light brown sugar , packed
• 8 oz tomato sauce
• 1/4 cup molasses
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon yellow mustard
• 1 teaspoon Hot sauce , or more, to taste
• ½ teaspoon liquid smoke , optional for smoky flavor
• 1/2 teaspoon freshly ground black pepper , or more, to taste

US Customary – Metric

Instructions

• Preheat oven to 375 degrees.
• Cook Bacon: Add bacon to a large pot. Turn heat to medium and cook, stirring often until crisp. Remove to a paper-towel lined plate. Remove only some of the excess grease.
• Sauté veggies: Add onion to pan and sauté for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes. Add remaining ingredients and bacon and to stir to combine. Taste and add additional salt and pepper, if needed.
• Bake: Pour mixture into a 9×13 baking pan and bake, covered with foil, for 1 to 2 hours, depending on desired thickness. Uncover and bake an additional 10 minutes. Allow to cool for at least 15 minutes before serving.

Video

Notes

Store leftovers in the fridge for up to 1 week.

Make Ahead Instructions: Follow instructions until the baking step. Cover and refrigerate for 3-4 days. Allow beans to sit at room temperature for 30 minutes then bake as instructed.

Freezing Instructions: Freeze for up to 3 months in a freezer safe container. Thaw completely in the refrigerator before baking.

Variations:

• • Saucy vs Thick: For saucy beans, cook for recommended 1 hour. Bake for 30 minutes to an hour longer for a thicker consistency.

• • Sweetness: These beans are on the sweeter side, so feel free to cut the brown sugar down to ⅓ cup, if desired.

• • Instant Pot Baked Beans

• • Slow Cooker Baked Beans: Cook bacon then sauté onion in a skillet on the stove. Add all ingredients to slow cooker and stir to combine. Cook on LOW for 4-6 hours or high for 2-3 hours.

Nutrition

Calories: 256kcal | Carbohydrates: 54g | Protein: 10g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 518mg | Potassium: 751mg | Fiber: 11g | Sugar: 22g | Vitamin A: 464IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 4mg

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I originally shared this recipe May 2022. Updated May 2024.

This easy Slow Cooker Chicken Tacos recipe is quick to make and convenient to use in not just tacos, but burritos, enchiladas, tamales, taco salads and more.

We have many easy slow cooker meals to try, including Hawaiian Meatballs and Slow Cooker Chicken Tikka Masala.

Why I love Crockpot Chicken Tacos:

• Quick and Convenient: you can throw together slow cooker tacos in just a few minutes and let the slow cooker do the work. Or if you’re short on time, could make them in the instant pot.
• Versatile – it’s great for more than just tacos! We use this mexican shredded chicken as a base for chicken chimichangas, taco salad, or any of your favorite burritos, tostadas, or enchiladas.
• Healthy – Packed with protein and cooked in light and flavorful sauce. Check out all my high protein recipes!

How to make Crockpot Chicken Tacos:

Layer Ingredients: Arrange chicken breasts in slow cooker. Mix remaining ingredients together: chicken broth, Italian dressing, lime juice and spices then pour over the chicken.

Cook on low for 3-4 hours. Shred chicken then cook for an additional 30 minutes to allow it to absorb some of the sauce and juices.

Serve crockpot shredded chicken tacos in corn or flour tortillas, with desired toppings shredded lettuce or cabbage, cheese, and pico de gallo.

Make Ahead and Freezing Instructions:

To Make Ahead: The slow cooker Mexican shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.

To Freeze: Freeze shredded slow cooker chicken recipe in an airtight freezer safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.

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Slow Cooker Chicken Tacos

Our favorite Slow Cooker Chicken Tacos recipe is delicious and healthy and easy to throw together and let the slow cooker do the work.

Course Main Course

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 4

Calories 129kcal

Author Lauren Allen

Cost $6

Equipment

• Slow Cooker

Ingredients

• 1 pound boneless skinless chicken breasts , or thighs
• 1/2 cup low-sodium chicken broth (or use salsa)
• 1/3 cup Italian salad dressing (or use salsa)
• 3 teaspoons fresh lime juice
• 3 teaspoons chili powder
• 1 1/2 teaspoons onion powder
• 3/4 teaspoon EACH garlic powder, paprika, cumin
• 1/2 teaspoon salt and freshly ground black pepper

Optional, for Serving:

• 8 corn tortillas , or 4 flour tortillas
• Desired toppings: shredded lettuce or cabbage, shredded cheese, Salsa or hot sauce, pico de gallo, guacamole, onion, cilantro, lime wedges

US Customary – Metric

Instructions

• Add chicken to slow cooker.
• Whisk remaining ingredients in a small bowl and pour over chicken.
• Cover and cook on LOW for about 3-4 hours (or 4-5 hours for chicken thighs).
• Shred chicken. Cook for 30 more minutes.
• Serve in flour or corn tortillas, with desired toppings. Or, use shredded taco chicken for enchiladas, quesadillas, tostadas, burritos, taco salads etc.

Video

Notes

Serving size: about 4oz shredded chicken

Make Ahead Instructions: The shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.

Freezing Instructions: Freeze the shredded chicken in an airtight freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Instant Pot Instructions: Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and 1 cup salsa (or use broth and Italian dressing). Cook on Manual, High Pressure, for 8 minutes. Quick release the pressure and carefully remove the lid. Shred chicken.

Gluten-free Adaptations: Use corn tortillas, and gluten-free Italian dressing / or salsa in replacement.

Nutrition

Calories: 129kcal | Carbohydrates: 3g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 241mg | Potassium: 350mg | Fiber: 1g | Sugar: 2g | Vitamin A: 451IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

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*I originally shared this recipe July 2015. Updated April 2020 and March 2024..

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

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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.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 5

Calories 386kcal

Author Lauren Allen

Cost 7

Equipment

• Slow Cooker

Ingredients

• 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

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.

Video

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: 386kcal | Carbohydrates: 4g | Protein: 36g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 405mg | Potassium: 597mg | Fiber: 2g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg

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