If you’re craving the rich, aromatic flavors of Chicken Tikka Masala but want a hands-off approach, this Slow Cooker version is the perfect solution! This recipe takes all the best elements of the classic dish—tender chicken, a spiced tomato-based sauce, and a hint of creamy coconut milk—and combines them in a slow cooker for an effortless meal. Perfect for busy weeknights, this Chicken Tikka Masala is both delicious and easy to prepare. Just set it and forget it, and come back to a comforting, flavorful dish that tastes like it came from your favorite Indian restaurant!

What You’ll Need

Ingredients

• 1/2 tbsp olive oil
• 1 white or yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce)
• 1 tbsp fresh grated ginger
• 1/2 lemon, juiced (about 1-2 tablespoons fresh lemon juice)
• 1 tbsp garam masala
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground turmeric
• 1/2 tsp curry powder
• Freshly ground black pepper
• 1/4 tsp salt
• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup light coconut milk (from the can)
• Additional salt, to taste
• Optional for garnish: greek yogurt & cilantro

Equipment I Used

• Slow Cooker
• Cutting Board
• Measuring Spoons
• Measuring Shot Glass

How to Make It

Prepare the Aromatics

Heat ½ tbsp of olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions are soft, slightly golden, and translucent. This step enhances the flavor of the dish by bringing out the sweetness of the onions and the depth of the garlic. Transfer the sautéed onions and garlic to a large slow cooker. (Note: If you’re short on time, you can skip the sautéing step and add the aromatics directly to the slow cooker—the dish will still taste great!)

Combine the Sauce Ingredients

In the slow cooker, add the tomato puree or crushed tomatoes (28 ounces), 1 tbsp of freshly grated ginger, 1-2 tbsp of fresh lemon juice (from half a lemon), 1 tbsp of garam masala, 1 tsp of paprika, ½ tsp of cayenne pepper, ½ tsp of ground turmeric, and ½ tsp of curry powder. Stir the mixture well to ensure all the spices are evenly distributed throughout the sauce, creating a rich and flavorful base for the chicken.

Add the Chicken

Place the 1½ pounds of boneless, skinless chicken breasts into the slow cooker. Use a spoon to cover the chicken with the prepared sauce, ensuring each piece is fully coated. This helps the chicken absorb the flavors as it cooks. Cover the slow cooker with the lid and set it to cook on low for 6-7 hours or on high for 2-3 hours, depending on your schedule. The low, slow cooking process makes the chicken incredibly tender.

Shred the Chicken

Once the chicken is fully cooked and tender, remove it from the slow cooker using a slotted spoon and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Shredding the chicken allows it to absorb even more of the flavorful sauce when it is returned to the slow cooker. Once shredded, return the chicken to the slow cooker.

Finish the Sauce

Stir in 1 cup of light coconut milk (from the can) into the slow cooker. The coconut milk adds a creamy texture and a subtle sweetness that balances the spices in the dish. Allow the mixture to cook on high uncovered for an additional 15-20 minutes. This step helps to thicken the sauce and meld all the flavors together. Taste the sauce and adjust the seasoning as needed, adding more salt or spices to suit your preference.

Serve and Garnish

Serve the Chicken Tikka Masala hot, over a bed of rice or with warm pita bread/naan on the side. (For a more delicious pairing, try it with my oven-baked rice or homemade herb flatbread!) Garnish with a dollop of plain Greek yogurt and freshly chopped cilantro for a burst of freshness and a touch of creaminess. This dish is perfect for a cozy dinner and can be stored in the refrigerator for up to 4 days, making it great for leftovers or meal prep.