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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe January 2016. Updated January 2021 and February 2024.
I have this in the crockpot as I speak; is there any reason why it shouldn’t be cooked on HIGH instead of LOW?
You can cook it on HIGH if needed, just shorten the time to about 3–4 hours so the chicken stays tender.
Could this be made in the stovetop? If so will you provide instructions for that? Thank you!
Yes, you can! Cook the onion in the olive oil in a large skillet or pot over medium heat until softened, add garlic and garam masala (plus cumin/cayenne/jalapeño if using) and cook 30 seconds, then add chicken and brown for a few minutes. Stir in the tomato sauce + diced tomatoes, cover and simmer 15–20 minutes until chicken is cooked through. Stir in coconut milk, simmer 5 more minutes, then finish with cilantro and serve over rice.
Question, instead of using chicken could you substitute paneer and make it paneer tikka masala? If doing this would you just make it in a pan on the stove instead of using the crock pot? Thank you.
Yes, paneer works great here, you just don’t want to slow cook it for hours or it can get a little tough. I’d make the sauce in the crockpot as written (skip the chicken), cook on LOW 4–6 hours, then cube the paneer and stir it in with the coconut milk during the last 20–30 minutes just to warm through. If you want the best texture, do it on the stovetop instead: simmer the sauce 15–20 minutes, then add paneer at the end and heat 5 minutes.