Crockpot Chicken Tikka Masala
This Crockpot Chicken Tikka Masala is a hassle-free weeknight dinner that's impressive enough to serve to guests. Simply place frozen chicken breasts, onion, tomato sauce, and tikka masala seasoning into your slow cooker and let it do the work. About 30 minutes before serving, shred the chicken and stir in heavy cream to create a luscious, flavourful sauce. It's the kind of meal that makes you look like a fantastic cook without requiring much effort at all
Watch: Crockpot Chicken Tikka Masala
Original recipe video — click to play
Original method: 7–8 hours on low
Ingredients
Main
- 6 medium breasts frozen chicken breasts
Original recipe states 5–8 breasts; 6 is mid-range. Frozen breasts add to cooking time but no thawing needed.
- 1 whole large onion, diced
- 3 cans (425 g each) tomato sauce
Can substitute 1–2 cans of diced tomatoes for varied texture if preferred.
Seasoning
- 3 packets Tikka Masala Seasoning packets
A ready-made seasoning blend. If unavailable, use a quality tikka masala spice blend or make your own from garam masala, paprika, cumin, and coriander.
Finishing
- 360 ml heavy cream
Add 30 minutes before serving
Can substitute with 385 ml (13 oz) can of coconut milk for a dairy-free version.
Garnish
- to taste fresh coriander, roughly chopped(optional)
Add at serving
Method
- 1
Place the frozen chicken breasts into a large slow cooker.
~2 minsTip: No need to thaw; the slow cooker will cook them perfectly from frozen.
- 2
Add the diced onion to the slow cooker.
~1 min - 3
Pour in the three cans of tomato sauce.
~1 min - 4
Sprinkle in all three packets of Tikka Masala Seasoning and stir to combine.
~2 minsTip: Mix well to distribute the seasoning evenly.
- 5
Cover and cook on low for 7–8 hours until the chicken is tender and cooked through.
~8 hrsTip: Alternatively, cook on high for 4–5 hours.
- 6
About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker.
~5 minsTip: The chicken should be very tender and easy to break apart.
- 7
Stir in the heavy cream (or coconut milk) and continue cooking uncovered for 30 minutes.
~30 minsTip: This allows the cream to warm through and the sauce to thicken slightly.
- 8
Serve over cooked rice and garnish with fresh coriander if desired.
~5 minsTip: Basmati or jasmine rice works beautifully.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Fresh chicken will cook slightly faster—reduce the cooking time to 6–7 hours on low or 3–4 hours on high. Make sure the chicken is fully cooked through before shredding
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