Healthy Crockpot Chicken Tikka Masala

Pure awesome sauce.  This dish is FANTASTIC.

Get ready to rock your taste buds and make your house smell fabulous.

I’ve made this recipe almost once a week for the past month.  (Yes, it’s that great!)  I love prepping everything Monday morning and coming home after work to a house that is perfumed with scents of delicious, comforting food.  It makes dinner SO easy to prepare and is more enjoyable when all the prep work is completed earlier in the day.

We really love Indian food, and often the recipes can be a bit intimidating.  Don’t let the long list of spices freak you out!  I bet you already have all of these spices in your cabinet, except for the garam masala.  I actually found garam masala at my local grocery, but you could absolutely order this on Amazon if you can’t find it.

I promise this will be a new favorite.  And it’s healthy to boot!  Really rich in flavors, and packed full of spices that will warm you up and leave you deliciously satisfied.  Leftovers keep really well, too.

Serve on top of white, brown or cauliflower rice.  Or enjoy on it’s own!  You really can’t go wrong.  This dish will not disappoint.  Comment below if you make this dish – I can’t wait to hear how much you love it, too.  Enjoy!

Healthy Crockpot Chicken Tikka Masala

  • Total Time: Prep Time: 10 minutes / Cook Time: 3 hours on high, 7 hours on low
  • YIELDS 4 servings


  • 2 teaspoons olive oil
  • 1 yellow onion, diced
  • 1 jalapeño, finely diced (remove the seeds for less heat if desired)
  • 1 Tablespoon fresh grated ginger
  • 1 28oz can tomato puree
  • 1/2 lemon, juiced
  • 1 Tablespoon garam masala
  • 1 Tablespoon paprika
  • 1/2 - 1 teaspoon cayenne pepper (adjust based on spice preference)
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • to taste ground black pepper
  • 1 teaspoon salt
  • 4 boneless skinless chicken breasts
  • 3/4 cup light coconut milk
  • Garnish: greek yogurt, jalapeño slices, cilantro


  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion, jalapeño and garlic.  Sauté until onions are slightly golden and translucent, about five minutes.
  3. Transfer mixture to your Crockpot or slow cooker.
  4. Add the tomato puree, lemon juice, garam masala, paprika, ginger, cayenne pepper, turmeric, curry powder, salt and pepper.  Stir to combine.
  5. Add chicken breasts make sure they are covered with the sauce.
  6. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
  7. Remove chicken with a slotted spoon and transfer to a cutting board or plate.  Shred the chicken with two forks, then place the shredded chicken back in the slow cooker.
  8. Stir in the coconut milk and allow to cook on high, uncovered, for 20 more minutes to thicken the sauce.
  9. Taste and adjust seasonings as necessary.
  10. Serve over white/brown/cauliflower rice.
  11. Garnish with plain greek yogurt, jalapeño slices and chopped cilantro.

Recipe adapted ever so slightly from Ambitious Kitchen.

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