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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Recipe
Slow Cooker Chicken Tikka Masala
Equipment
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.
Notes
Nutrition
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I originally shared this recipe January 2016. Updated January 2021 and February 2024.
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Hi, my husband is allergic to coconut, what do you recommend as an alternative to the coconut milk? Would the recipe work using regular milk?
Hi! You can use heavy cream or half-and-half instead of coconut milk. Regular milk works too, but the sauce will be a bit thinner. Enjoy!
I made this with the jalapeño and 2.5 chicken breasts halved both ways because I didn’t have thighs. I also used 1/2 coconut cream and 1/2 coconut milk. I did not drain the diced tomatoes despite the comments about it being too watery. It was perfect! The cilantro is a must and I noticed it tasted best after sitting overnight so I’m making it ahead of time now. Mine was actually a little goopy, maybe I had too much chicken, but I just added more coconut milk until it reached the consistency I was looking for. My pickiest eater loved this 10/10 new family favorite
I accidentally added the coconut milk to the sauce with the other ingredients. Will this ruin the meal?
It was super watery so I ended up adding a corn starch slurry. It also didn’t have much flavor (but many of TBFS recipes have amazing flavor!) so that was surprisingly disappointing. It was easy to prepare though! Could use more spices.
This has become a staple in our home. So easy and delicious!
Is there a way to do this one in the instant pot?
I made this and used chicken breast. I also halved the recipe. I added some extra red and green bell peppers. It was incredible and easy to make. I threw it on some rice and it made close to 6 large servings for me. I will definitely make this again!
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!