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.

Slow Cooker Chicken Tikka Masala served over rice, on a plate.

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.
Sauce for slow cooker chicken tikka masala in a bowl, then poured over chicken in a crockpot.
  • 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.

More Favorite Recipes from Around the Globe:

 FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

Slow Cooker Chicken Tikka Masala served over rice, on a plate.
Prep 10 mins
Cook 6 hrs
Total 6 hrs 10 mins
Add to Meal Plan

Video

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

Chicken: You could substitute chicken breasts, but they wont need to cook as long (they will dry out easier). Check them around 4 hours on LOW. 
Storing Instructions: Leftover Slow Cooker Chicken Tikka Masala in the refrigerator for 3- days, depending on the freshness of the chicken.
Freezing Instructions: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator, then rewarm on the stove before serving.

Nutrition

Calories: 481kcalCarbohydrates: 5gProtein: 46gFat: 31gSaturated Fat: 16gCholesterol: 215mgSodium: 506mgPotassium: 713mgFiber: 2gSugar: 2gVitamin A: 174IUVitamin C: 3mgCalcium: 33mgIron: 3mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Check out my webstory.
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe January 2016. Updated January 2021.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 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? 🙂