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.
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.
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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.