This Slow Cooker Chicken Tikka Masala 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 Authentic version, try my traditional Chicken Tikka Masala.
One of the most well-known Indian dishes is Chicken Tikka Masala, and this “cheater” slow cooker version can be prepped at home in just 5 minutes! It’s rich, creamy and mildly spicy tomato flavor is perfect served over basmati rice, with a side of garlic naan. This is one of my kids favorite dinners.
How to Make Slow Cooker Chicken Tikka Masala:
- 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 basmati rice.
Storing and Freezing Instructions:
Store leftovers in the refrigerator for 3-5 days, depending on the freshness of the chicken. Freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove before serving.
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Recipe
Slow Cooker Chicken Tikka Masala
Equipment
Ingredients
- 2 lbs skinless chicken 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)
- 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.
- If you'd like to make a more Authentic version, try my traditional Chicken Tikka Masala.
Notes
Nutrition
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I originally shared this recipe January 2016. Updated January 2021.
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Absolutely delicious, and easy to prep as promised. I didn’t bother shredding the chicken, just cut the thighs into smallish pieces to begin with, and the chicken came out very tender and tasty. Substituted curry powder for garam masala as that was what I had on hand.
I expected a lot of flavor but it was very watery instead. I might try it again sometime later with some changes. I plan to drain the diced tomatoes and use coconut cream instead of coconut milk.
The flavor itself tasted good, just very light!