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This Slow Cooker Chicken Tikka Masala could not be easier to make but it is packed with flavor!
Inspired by the classic Indian dish tikka masala (aka “creamy butter chicken”), I’ve created a flavorful, Whole30-friendly slow cooker dinner that only takes three steps! It starts with boneless, skinless chicken breasts, which cook for hours with so many aromatics and ground spices. The end result is an absolutely delightful dish that your whole family will enjoy. In fact, it’s become one of my most popular blog recipes of all time!
Want to make it in an Instant Pot? I’ve got you covered there too! The recipe at the bottom of this post has instructions for both methods, so you can choose the one that’s right for your family.
ingredients:
- Boneless, Skinless Chicken Breasts
- Low-Sodium Chicken Broth
- Onion
- Fresh Ginger
- Garlic Cloves
- Tomato Paste
- Extra Virgin Olive Oil
- Curry Powder
- Ground Turmeric
- Cayenne Pepper
- Ground Cumin
- Ground Paprika
- Ground Cinnamon
- Kosher Salt
- Freshly Ground Black Pepper
- Bay Leaf
- Unsweetened, Full Fat Coconut Milk
- Arrowroot Powder
- Lemon Juice
- Fresh Cilantro
- Cauliflower Rice, For Serving
step-by-step (slow cooker method):
step one: add the chicken and spices to the slow cooker
Add the chicken, chicken broth, onion, ginger, garlic, tomato paste, olive oil, curry powder, turmeric, cayenne pepper, cumin, paprika, salt, and pepper in the base of a slow-cooker. Stir well to combine. Place the bay leaf on top, cover, and cook on low for 8 hours or on high for 4 hours.
step two: make the arrowroot slurry
Meanwhile, whisk together the arrowroot and the coconut milk in a small bowl. During the last 20 minutes, gently pour the mixture into the slow cooker. Stir, then cover and cook until the mixture is thickened.
step three: garnish and serve
Immediately before serving, stir in the lemon juice. Serve over prepared cauliflower rice and top with some freshly chopped cilantro.
recipe faqs:
Cornstarch or tapioca flour would work well as a substitute!
Yes! You can use plain Greek yogurt instead if you want to cook with dairy.
The next time you’re craving Indian food, I hope you’ll give this Slow Cooker Chicken Tikka Masala a try. Comment below and let me know what you think of the recipe!
looking for more slow cooker recipes? try these!
Slow Cooker Tagine-Inspired Chicken
Slow Cooker Thai-Inspired Beef Bowls
Slow Cooker Chicken Tikka Masala
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
- 3/4 cup low-sodium chicken broth
- 1 large onion, finely diced
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 6 ounces tomato paste
- 2 tablespoons olive oil
- 1 tablespoon curry powder or Garam Masala
- 1 teaspoon ground tumeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 (12-ounce) can unsweetened full fat coconut milk
- 2 tablespoons arrowroot powder
- juice of 1/2 lemon
- chopped fresh cilantro, for garnish
- prepared cauliflower rice, for serving
Instructions
Slow Cooker Method:
- Add the chicken, chicken broth, onion, ginger, garlic, tomato paste, olive oil, curry powder, turmeric, cayenne pepper, cumin, paprika, salt, and pepper in the base of a slow-cooker. Stir well to combine. Place the bay leaf on top, cover, and cook on low for 8 hours or on high for 4 hours.
- Meanwhile, whisk together the arrowroot and the coconut milk in a small bowl. During the last 20 minutes, gently pour the mixture into the slow cooker. Stir, then cover and cook until the mixture is thickened.
- Immediately before serving, stir in the lemon juice. Serve with prepared cauliflower rice and top with some freshly chopped cilantro.
Instant Pot Method:
- Add the chicken, chicken broth, onion, ginger, garlic, tomato paste, olive oil, curry powder, turmeric, cayenne pepper, cumin, paprika, salt, and pepper in the Instant Pot. Stir well to combine. Place bay leaf on top, cover and seal. Press the ‘poultry’ button and set the timer to 20 minutes.
- When cook time is complete, release pressure manually by turning the valve to "venting." When the pressure is finished releasing, carefully open the Instant Pot. Turn on the ‘saute’ function.
- In a medium bowl, whisk together the coconut milk and arrowroot starch. Add the mixture to the Instant Pot and simmer until sauce has thickened, about 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Just loved this recipe! My chicken was almost “shredded” when I spooned it out. Any suggestions?
Hi!! Did you make it in the IP or the crockpot? Some slow cookers get hotter than others so you can cook for alittle less time next time so it won’t fall apart if it was in the slow cooker. The Instant Pot I find it shreds more easily just because it really cooks fast.
I was amazed that EVERYONE in my family ate this! I stepped out of my comfort zone and so glad I did, everyone loved it-even my 2 year old! Will definitely make again! Thanks, Alex
I dont have the poultry button on my instapot and dont know how to cook it! i have the instant pot duo plus! any suggestions how to set the settings on this insta pot?
I would just do 20 minutes manual high pressure. That should do the trick.
I love this recipe and have made it many times. I end up making it on the stove top, because my instant pot gives me the “burn” before it’s pressurized every time! I’ve tried all kinds of things, like adding more liquid, different mixing order, but it gives me the same result. Any tips on how to avoid the burning?
Hi Maria,
InstantPots are so tricky to know exactly what’s going on because there are so many models/types of IP’s that vary. For example, I never have to add additonal liquid to mine and never get the burn notice; however, I know that a ton of people do get the burn notice and it’s usually fixed by simply adding 1/4 cup more of liquid. I am sorry I am not sure what to tell you than to add more liquid– since that’s not doing the trick!
I figured out why some people get the burn notice, as I always do, too. It’s the size of the Instapot. Mine is the larger size, and I bet the others who are getting the burn notice is, too! The ingredients are spread thin throughout the pot..not enough depth to keep it from burning, if that makes sense. Alex – given this, how much extra liquid do you think we should add at the beginning? Still the 1/4 cup extra broth?
yes– I add an additional 1/4 cup and see if that does the trick! maybe my Instant Pot is the smaller size!
Delicious! There is plenty of sauce so next time I will probably add more chicken.
I’ve done this with my instant pot and it turns out great but it has always stopped cooking early because it senses “burned food”. Any tricks to prevent this?
With all the different IP models, cook time can get tricky! Adding an extra 1/4-1/2 cup more of broth should do the trick.
I cook online recipes all of the time, and this is the first recipe review I have ever left because it is THAT good! I am making it for the second time just days after we finished the leftovers from the first batch. This time, I am doubling it so that I can enjoy it even longer. I did not change a thing about the recipe, and it was absolutely perfect! I found myself scraping up every last bit of the delicious sauce even after the chicken was gone as if it were the most delicious soup I had ever had. I made it for two families (3 kids!) all with varying palates, including VERY picky, and every single one of us had seconds. Seriously, you must make this!
wow thank you so much for leaving a review xoxo!
This is now a staple – so good! I just made it on the stove top vs crock pot and served over white rice. Absolutely delish!
Hi Alyssa! Can you tell us how you made it on the stove top? Would love to do that, too! Thank you!
So amazing! Can’t wait to make it again soon.
Can I make this with frozen chicken? Or does my chicken need to be thawed before putting it in the crock pot?
You can definitely use frozen chicken here!
Hi Alex! I bought coconut cream by accident. Is this still okay to use?
I haven’t really used coconut cream much– but I think it should be okay as long as it’s not sweetened!
Thanks Alex! Tired to coconut cream it came out great! This recipe is fantastic!!! It is SO easy to make too, which is such a plus! It’s in my current rotation along with so many of your others!!
If I want to use cornstarch instead of arrowroot powder is it still 2 tbsps?
yes you can!!