Easy Slow Cooker Chicken Tikka Masala
This slow cooker chicken tikka masala recipe features a creamy sauce with warm spices. It makes for a quick and simple weeknight meal.
Servings: 5
Calories: 308kcal
Ingredients
- 1 ½ pounds boneless skinless chicken thighs (swap with breasts if you prefer)
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ¼ cup Greek yogurt
- 1, 6 ounce can tomato paste
- 2 teaspoons coriander
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1 teaspoon salt
- 1 yellow onion, diced
- 8 ounce can tomato sauce (plain tomato sauce, not spaghetti sauce)
- Juice from ½ of a lemon
- ¾-1 cup coconut milk (we use regular coconut milk, not light)
Instructions
- Spray the inside of the crock pot with non-stick spray. In your crockpot, add the chicken thighs, garlic, ginger, Greek yogurt, tomato paste, coriander, chili powder, cumin, garam masala, and salt. Mix well until the chicken thighs are evenly coated. Use a rubber spatula to scrape any of the spice mixture off the side of the crockpot. Next, add the yellow onion and pour the tomato sauce over the chicken thighs. Gently mix. Set the crockpot to high for 3-4 hours or low for 4-5 hours.
- Once the chicken is fully cooked through and tender, use 2 forks to gently break apart the chicken into smaller pieces. Add the lemon juice and coconut milk to the crockpot. Stir until combined.
- Serve with rice or cauliflower rice and naan bread if desired.
Notes
- This recipe is gluten-free when served with rice.
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 16.7g | Protein: 31.9g | Fat: 12.1g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.3g | Cholesterol: 129mg | Sodium: 658mg | Potassium: 1004mg | Fiber: 3.1g | Sugar: 9.8g
