Dinner tonight is Slow Cooker Chicken Tikka Masala! This pseudo-Indian classic gets a slow cooker makeover. Let the slow cooker do the work for you! (Plus, it’s gluten free, dairy free, Paleo, and Whole30 approved!)
I can tell it’s getting close to the seasons changing, since it seems like I’m seeing slow cooker recipes pop up everywhere on Pinterest and Facebook. I guess I’m not the only one craving a little comfort food (and an easy idea for dinner!).
I’d originally planned to make this Chicken Tikka Masala on the stovetop, but with several appointments in a day and errands to run, I ended up making it for the slow cooker. I’m SO GLAD I did! Slow Cooker Chicken Tikka Masala is a revelation!
It’s very much in the same family as Butter Chicken (my other slow cooker fave). It’s got a velvety sauce loaded with flavor, and tender cooked chicken that makes the whole house smell amazing. We LOVED this dish!
The spice list might look a little intense, but the combination of warm spices is mouthwatering. Savory, complex, and layered, this sauce was absolutely my favorite part.
Notes on the recipe
My favorite slow cooker. If you’re looking for a slow cooker, I can’t recommend mine highly enough. It’s programmable, which is great for a recipe like this. You can set it on HIGH for 3 hours or LOW for 6 hours, and it will automatically switch to the WARM function, so you’ll never burn or overcook your dinner! (I’ve found the best prices are at Amazon or Target and you get free shipping at both!)
Serve it with…This Tikka Masala recipe is paleo friendly, which means it’s gluten, dairy, and grain free. If you’re eating paleo, you can serve it with cauliflower rice, or over steamed veggies. Otherwise, I love a little coconut rice with mine. #teamwhiterice
Like this recipe? You might also like…
- Slow Cooker Paleo Butter Chicken
- Slow Cooker Paleo Beef Stew
- Slow Cooker Sweet Potato Chili
- Coconut Rice
Slow Cooker Chicken Tikka Masala
- Total Time: 6 hours 10 minutes
- Yield: 4–5 servings 1x
Description
You do not have to do the sautéing steps as outlined. I prefer this for a softer texture on the onions, but you can absolutely put all the ingredients in the slow cooker, give it a good stir and set it to cook–your choice!
Ingredients
- 1 – 1 1/2 lbs. chicken breast or thighs (boneless, skinless)
- 1 onion, diced
- 1 Tbsp coconut oil
- 3–4 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 tsp fresh turmeric (or about 1 tsp dried)
- 2 tsp garam masala
- 1 tsp dried coriander
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp chili flakes
- 1/2 tsp salt
- pinch cloves
- 2–3 Tbsp tomato paste
- 1 (14oz) can coconut milk (I prefer full-fat)
- 1 cup broth or water
- 1/4–1/2 cup fresh cilantro, minced
Optional: if you like a thicker sauce:
- 2 Tbsp arrowroot powder or 1 Tbsp cornstarch
Instructions
- Place the chicken in the crock of your slow cooker.
- To make the sauce, heat coconut oil over medium heat. Add onion and cook 5-7 minutes, or until translucent.
- Add ginger, garlic, turmeric, garam masala, coriander, cumin, chili powder, chili flakes, cloves and salt. Cook 1-2 minutes more, or until very fragrant.
- Stir in tomato paste, coconut milk, and broth (or water) and stir to combine.
- Pour sauce over the chicken.
- Cook on HIGH about 3 hours or on low 5-6 hours.
- (If you like a thicker sauce, mix arrowroot OR cornstarch with about 1 Tbsp water. Add to slow cooker in the last 3-5 minutes before serving.
- Stir in cilantro right before serving.
- Prep Time: 10
- Cook Time: 6 hours
- Category: chicken, Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1/5 recipe
- Calories: 342
- Sugar: 2.7 g
- Sodium: 310.9 mg
- Fat: 22.3 g
- Carbohydrates: 12.9 g
- Fiber: 1.9 g
- Protein: 23.4 g
- Cholesterol: 66.2 mg
Hi I am going to try this recipe it is delicious, my friend made it and o tried it but do you have any instapot recipe?
Marcia – I don’t have Instant Pot directions for this yet. I’ve got more Instant Pot recipes coming this fall/winter, but for now, I’ve got a yummy Instant Pot Chili and a great Carrot Soup 🙂
Thank you!! CTM is one of my favorite dishes, but it usually has yogurt or cream, which I can’t do for my kid (dairy allergy). This recipe is FANTATIC and it has become a regular in our house. A rare combo of absolutely delicious and super, super easy. The only tricky part is finding the spices. If you have a local Indian market, you can them there. Don’t worry about buying the big bag – you’ll make this again. Also, the recipe doubles if you have a big slow cooker. How else can you feed 10 people a great homemade meal with 10 minutes prep??
YAY! I LOVE hearing this!!! Thank you so much for sharing!
I made this last night.
My husband and young child (picky eater) loved this recipe.
They even woke up complimenting me on this dish. Thank you so much for sharing this.
The cardamom really makes the dish special.
We will try more of your recipes since this one was such a winner.
Yay yay yay!!! I love hearing this! Thank you so much for sharing ❤️
I followed this almost exactly and it was delicious! I used trader joe’s miso ginger broth, added a nice,
mild miso flavor and topped with coconut yogurt. Thanks for the great recipe!
Oh, yum! I’ll have to try that with the miso broth!
I’m gluten free and dairy free due to having celiac disease and a sensitivity to dairy. Thank you for coming up with a recipe to suit this. My all time favorite Indian dish is is this one! I’m so excited to give this a try!
Oh, I’m so glad you’ll get to enjoy this one! Hope you love it as much as we do!!!
Should I sautéed chicken separately if I am notudind a slow cooker
I apologize for the late reply! If you’re not using a slow cooker, then I’d saute the chicken before doing the onions and garlic. Hope that helps!
Hi there! This does make the house smell amazing! I’m just worried about the chicken drying out. I have a meat thermometer and the chicken is definitely up to temp but the sauce hasn’t thickened yet.
Cara – It thickens a bit as it cools, so it may just be that it’s hot! Feel free to take it off the heat if your chicken is done!
Hi Emily, I’m so excited to try out this recipe. It looks delicious! I just have a question- I want to triple the ingredients. Does that mean that I have to extend the cooking time as well? I want to leave it on a timer but I’m not sure for how long.
Yael – Honestly, I *think* it would be done in a similar amount of time. I’d give it 3-4 hours on HIGH or 5-6 on LOW. I hope you love it!!!
Awesome! And thanks for the super fast response
My pleasure!
Hi Emily,
I remember this recipe being so good so I want to make it again. The thing is, I’m using my slow cooker for a different recipe tonight😅
So can this be adapted to a pot on the stove?
Yael – SUCH a good question. I haven’t made this one on the stovetop, but I imagine that a low simmer for at least and hour or so would give you similar results. I’d LOVE to know how it turns out if you try it on the stove!
We DO cut all the fat off the thighs right? No recipes mention this part & my chkn thighs r Filled with fat..it seems to be the hardest part. Perhaps I Should’ve used Breast Meat. 🙄
Stephanie – I typically buy boneless, skinless chicken thighs. I don’t usually trim any extra fat since mine don’t usually have very much. If yours have skin, you’ll probably want to remove it as it would make your end result too greasy.
What can I substitute for coconut milk…If anything? Coconut doesn’t agree with me. I should have mentioned it in my early post.
I’ll use olive oil but hesitant about the coconut milk.
Estelle – Coconut milk is pretty essential to this one. Hmm….. if you can tolerate dairy, you can use cream or half & half, or even some green yogurt stirred in at the end.
Could I use rice milk, almond milk, or oat milk? I also cannot have this much coconut milk and I don’t do dairy.
You probably can, though it’ll be thinner. I’d say whichever is thickest!