Slow cooker chicken tikka masala features tender chunks of chicken in a creamy, spiced tomato sauce. It is warm with garam masala and ginger, spooned over rice that soaks up every bit of it. It tastes like the version you’d order at your favorite Indian restaurant. But this one cooks itself in the crock pot while you deal with everything else your day throws at you.
I make this on the nights I’m tired of my own dinner rotation. You know, when you get into that rut of making the same five meals on repeat until everyone is completely bored and disinterested. This easy slow cooker dinner changes things up with a dish that is a fabulous break from standard American cooking, but still super easy to make.
Tikka masala looks like a restaurant dish, so you might think it is complicated, but it isn’t. You brown nothing and fuss over nothing. You stir the spices into the sauce, add the chicken, and let the slow cooker do the long, low work that makes the meat fork-tender.
And while the list of ingredients looks long, it is basically just chicken, tomatoes, cream, and an (admittedly lengthy) list of spices. It is a simple way to make budget-friendly chicken into something completely different. Make a big batch, and the leftovers taste just as good the next day.
Below I’ll walk you through the ingredients, the simple steps, and a few ways to adjust the heat. Serve it over rice or with warm naan, and you’ve got a dinner that feels like a treat without asking much of you.
Looking for more budget-friendly slow cooker chicken dinner ideas? Try my recipes for slow cooker white chicken chili, slow cooker honey mustard chicken, or slow cooker chicken alfredo.
Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken: Either boneless chicken breasts or thighs work well in this recipe.
- Onion
- Serrano peppers
- Garlic
- Ginger
- Tomatoes
- Tomato Paste
- Seasoning: The tikka masala is seasoned with garam masala, chili powder, turmeric, coriander, cumin, salt, black pepper, and red pepper flakes.
- Heavy Cream
- Cilantro
How to Make Slow Cooker Chicken Tikka Masala
- Start by adding your bite-sized chicken pieces to the slow cooker. Toss in the diced onion, finely diced Serrano pepper, minced garlic, and grated ginger right on top of the chicken.
- In a medium bowl, combine the can of diced tomatoes (including the juices), tomato paste, garam masala, chili powder, turmeric, coriander, cumin, salt, black pepper, and red pepper flakes. Stir it all together until the tomato paste is fully incorporated and you have a thick, fragrant sauce.
- Pour the tomato-spice mixture over the chicken and aromatics in the slow cooker. Use a wooden spoon or silicone spatula to stir everything together, making sure the chicken pieces are well coated with the sauce.
- Put the lid on the slow cooker and set it to cook on low for 4 to 5 hours or on high for 1 ½ to 2 ½ hours.
- When your timer goes off, remove the lid and stir. Let the slow cooker cool for about 10 minutes with the lid off. Then pour the heavy cream into the slow cooker and gently stir to combine.
- Sprinkle fresh chopped cilantro (or parsley) over the top for a fresh finish.
Serving Ideas
The creamy, spiced sauce of chicken tikka masala works with so many accompaniments. Rice is the go-to base, and basmati rice is my favorite. The long grains soak up the sauce without getting mushy.
Now, if you want to get a little fancier with your sides, naan bread is where it’s at. I grab some from the bakery section of the grocery store. You tear off a piece, dip it into the sauce, and suddenly you’ve got yourself a handheld masterpiece.
I like to have extra toppings available, including:
- Fresh chopped cilantro
- Plain Greek yogurt for a cooling contrast
- Extra Serrano peppers if you like heat
- Red pepper flakes for those who want even more kick
- Samosas as an easy side dish.
For a heartier (but less authentic) meal, you can stir in vegetables during cooking. Potatoes, cauliflower, bell peppers, zucchini, spinach, or green peas all work wonderfully. The vegetables cook down into the sauce and add substance to what’s already a satisfying dish.
How to Store
Leftovers keep in the refrigerator for 3 to 4 days when stored in a sealed container. To reheat, put your leftovers into a pot on the stovetop over medium heat and stir occasionally until everything is heated through.
This method works so much better than the microwave because you won’t end up with hot spots and cold spots. Plus, you get to taste it as it warms up, which means you can adjust seasonings if needed.
It also freezes well for up to three months. Just thaw it overnight in the refrigerator and reheat the same way you would with regular leftovers. The cream-based sauce holds up, though I’ve noticed the spices taste a touch more muted after freezing, so you might want to add more seasoning when you reheat.
Tips & Tricks
Be sure to check out the step by step instructions
- If you have an extra 10 minutes and want more traditional Indian flavor, sear your chicken pieces in a hot skillet with a bit of oil before adding them to the Crockpot. This creates those slightly charred edges that help give tikka masala its signature flavor.
- Don’t add cold cream directly to a piping hot slow cooker. Either let the sauce cool for about 10 minutes before stirring in the cream, or warm the cream on the stovetop first. Both methods work perfectly.
- The Serrano pepper and red pepper flakes give this dish a nice kick, but you’re in complete control of the spice level. If you’re cooking for kids or anyone who prefers milder flavors, skip the Serrano pepper entirely and use just ¼ teaspoon of red pepper flakes (or leave them out altogether).
- Chicken thighs are more forgiving than breasts in the slow cooker. They stay juicier and are harder to overcook. So if it is a day you might be running late getting home, choose chicken thighs.
- This is a recipe that’s perfect for meal prep. I’ll often dice the chicken and onions, mince the garlic and ginger, and measure out all the spices the night before. Everything goes into a container in the fridge, and in the morning, I dump it all in the Crockpot.
Reader Questions
They’re similar, but tikka masala typically has more tomatoes and a slightly tangier flavor, while butter chicken is richer and creamier with more butter and cream.
Garam masala is really what makes this dish taste authentic, so I’d recommend picking some up if you can. It’s available at most grocery stores now and lasts a long time in your spice cabinet. But to make a substitute, mix 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground cardamom, and ¼ teaspoon each of ground cinnamon and black pepper.
Sure, this works if you don’t have quite enough of either one.
Replace the heavy cream with full-fat coconut milk. Use the kind in a can, not the carton (which is too thin). The coconut flavor is very subtle and complements the spices nicely.
Jalapeños are the easiest substitute and are usually easier to find. They’re slightly milder, so you might want to add a bit more.
Each spice plays a role in creating that complex tikka masala flavor, but I understand not everyone has a fully stocked spice cabinet. At minimum, you absolutely need the garam masala, cumin, and turmeric.
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Slow Cooker Chicken Tikka Masala Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 onion diced
- 1 Serrano pepper seeded and finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated or finely minced
- 14.5 ounces diced tomatoes 1 can
- 4 tablespoons tomato paste
- 1 tablespoon garam masala
- 2 teaspoons chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes or to taste
- ½ cup heavy whipping cream
- Fresh chopped cilantro for topping
Instructions
- Place the chicken, onions, Serrano pepper, garlic, and ginger into the Crockpot.2 pounds boneless skinless chicken breasts, 1 onion, 1 Serrano pepper, 4 cloves garlic, 1 tablespoon fresh ginger
- In a bowl, combine the diced tomatoes, tomato paste, and seasonings. Pour over the chicken and stir together.14.5 ounces diced tomatoes, 4 tablespoons tomato paste, 1 tablespoon garam masala, 2 teaspoons chili powder, 1 teaspoon ground turmeric, 1 teaspoon dried coriander, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon red pepper flakes
- Cover and cook on low for 4 to 5 hours or high for 1 ½ to 2 ½ hours, until chicken is tender.
- Take the lid off and let it cool for 10 minutes. Add the heavy cream and gently stir to combine.½ cup heavy whipping cream
- Top with chopped parsley or cilantro and serve over rice.Fresh chopped cilantro
Notes
- If you have an extra 10 minutes and want more traditional Indian flavor, sear your chicken pieces in a hot skillet with a bit of oil before adding them to the Crockpot. This creates those slightly charred edges that help give tikka masala its signature flavor.
- Don’t add cold cream directly to a piping hot slow cooker. Either let the sauce cool for about 10 minutes before stirring in the cream, or warm the cream on the stovetop first. Both methods work perfectly.
- The Serrano pepper and red pepper flakes give this dish a nice kick, but you can adjust the spice level. If you’re cooking for kids or anyone who prefers milder flavors, skip the Serrano pepper entirely and use just ¼ teaspoon of red pepper flakes (or leave them out altogether).
- Chicken thighs are more forgiving than breasts in the slow cooker. They stay juicier and are harder to overcook. So if it is a day you might be running late getting home, choose chicken thighs.
- This is a recipe that’s perfect for meal prep. Dice the chicken and onions, mince the garlic and ginger, and measure out all the spices the night before. Put everything goes in a container in the fridge, and in the morning, dump it all in the Crockpot.
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Nutrition Information
Nutrition facts are estimates.
