Slow-Cooker Chicken Tikka Masala


  • 1 (28-ounce) can crushed tomatoes
  • 2 tsp. sugar
  • 3 Tbsp. vegetable oil
  • 1 onion, chopped fine
  • 1 serrano chile, stemmed, seeded, and minced (we used 2 since they looked small and we left the ribs & seeds in)
  • 4 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. tomato paste
  • 1 Tbsp. garam masala
  • ½ tsp. salt (we used Kosher salt) plus more for seasoning
  • ¼ tsp. pepper (we used freshly ground black pepper) plus more for seasoning
  • 2 pounds boneless, skinless chicken breasts, trimmed
  • 2/3 cup heavy cream
  • ¼ cup chopped fresh cilantro
  • Basmati rice, for serving (we ended up using brown rice*)


  1. Take a slow cooker out (we used a 4 qt. slow cooker) and mix the tomatoes and sugar together in it. Take a 12-inch nonstick skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the onion and cook for 5 to 7 minutes or until softened, stirring frequently. Now add in the following ingredients, constantly stirring for 1 minute or until the mixture’s fragrant: serrano, garlic, ginger, tomato paste, garam masala, salt and pepper.
  2. Place the onion mixture in the slow cooker, mixing it together with the tomatoes. Season the chicken breasts with salt and pepper before nestling it into the tomato mixture. Put the lid on the slow cooker and cook for 3 to 4 hours on LOW or until the chicken is fully cooked.
  3. Take the chicken out of the slow cooker and cut it into 1-inch pieces. Mix the heavy cream and chicken into the slow cooker. Serve immediately, sprinkling cilantro over your individual portions.

*As we mentioned in our post about our beloved saucepan, the basmati rice that was supposed to be served with this was no longer usable and we just didn’t have the money to buy more rice so we just served the chicken tikka masala with some brown rice we had cooked up previously.

This is a new favorite of ours, the tomato sauce mixture was just so flavorful. We love having a dish that’s spicy but this started to get a little too spicy for us so maybe we’ll try this again with just one serrano. The cilantro adds a nice fresh flavor to the dish. The brown rice wasn’t badd with this but the basmati rice would’ve been perfect with all the extra sauce that’s in this dish. You’ve gotta have rice with this dish. It’d be a sin to let all that go to waste. Also, the recipe talks about cutting the chicken into 1-inch pieces but it was a little on the big side for us so next time we’re going to cut them into smaller pieces.

This recipe came from Cook’s Country.

We weren’t paid in any form to promote Cook’s Country.

Take care everybody !

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