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
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.
Any thoughts on using cream instead of coconut milk?
I think it would be delicious!
Delicious! Making it for the second time this week!
Very nice! The cilantro is essential. Do not skip! Mine came out to be a more watery consistency than I would like. If I were to make it again, I think I would drain the can of diced tomato as a remedy.
Totally can’t wait to make this tomorrow!
Is it 2-8oz cans tomato sauce or a 28 oz can….gonna make it for dinner sounds yummy!
It’s two 8-oz. cans of tomato sauce. Thanks for trying the recipe!
This was absolutely delicious! We love Indian food but don’t always have the time to make it at home. Using the slower cooker was genius! Definitely a keeper!
I made this today. Both me and my husband really enjoyed it. Very easy to make. I’ll be making this one again. Just the right amount of spice for me. I did serve it over the rice and with a side of steamed broccoli. Just don’t rub your eyes after cutting the jalapeno!
So easy to make and family lived it.
Loved
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My family loved this recipe so much that today when i make it I am making double so I can freeze some. Even though it is quick to assemble, this will make it even easier.
What a great idea! I’m so happy your family liked it 🙂 Thanks for sharing!
I’m not a fan of Indian food but my husband loves it immensely!!! So I’m going to surprise him with this dish for his birthday on Monday :)) I have a question tho! After you pour in the coconut milk, how long do I let it keep cooking? It says to serve immediately but won’t it be cool-ish tasting? 🙂