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This Crockpot Chicken Tikka Masala could not be easier but is packed with flavor!!!

Crockpot Chicken Tikka Masala

Inspired by the classic Indian dish, Tikka Masala, also known as “creamy butter chicken”, I’ve created a flavorful, Whole30 crockpot dinner that only takes THREE steps! The end result is absolutely delightful and a dish that your whole family can enjoy!

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*this recipe is also included in my cookbook! Get your copy now!! 🙂

Looking for another crockpot recipe? Try my Slow Cooker Thai Red Curry Chicken and Veggies!

4.92 from 48 votes

Crockpot Chicken Tikka Masala

Servings: 4 People

Ingredients 

  • 2 pounds boneless skinless chicken breasts
  • 3/4 cup low-sodium chicken broth
  • 1 large onion diced
  • 1 tbsp. minced ginger
  • 4 cloves of garlic minced
  • 6 oz. can of tomato paste
  • 2 tbsp. olive oil
  • 1 tbsp. curry powder or sub Garam Masala
  • 1 tsp. tumeric
  • ½ teaspoon cayenne pepper adjust according to your heat preference
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. cinnamon
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 bay leaf
  • 12 oz. can unsweetened, full fat coconut milk (blended so that it is well combined)
  • 2 tbsp. arrowroot powder
  • juice of 1/2 a lemon
  • cilantro for garnish
  • Prepared cauliflower rice for serving

Instructions 

Crockpot Method:

  • Cut chicken into 1.5 inch cubes. Place in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now). NOTE: that you do not add the coconut milk or arrowroot yet during the cooking time!! A lot of folks accidentally dump that in, too.
    Stir well to combine.  Place bay leaf on top and cover and cook on low for 8 hours, or on high for 4.
  • When cooking time is done, in a bowl whisk together the arrowroot and the coconut milk. Gently pour and stir into the crockpot with the cooked chicken. Let cook an additional 20 minutes to thicken up.
  • Immediately before serving, stir in the juice of 1/2 a lemon. Serve with prepared cauliflower rice and top with some freshly chopped cilantro or cilantro microgreens.

Instant Pot Method:

  • Cut chicken into 1.5 inch cubes. Place in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now). Stir well to combine.  Place bay leaf on top, cover and seal. Press the ‘poultry’ button and increase time 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 InstantPot. Turn on the ‘saute’ function.
  • In a medium bowl, whisk together the coconut milk and arrowroot starch. Add the mixture to the InstantPot with the cooked chicken and let simmer until sauce has thickened, about 10 more minutes.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 People

Photography by Eat Love Eats.



Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because… It’s all about balance y’all!


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134 Comments

  1. 5 stars
    This recipe is amazing and a fan favorite in our house!!!

    I’m planning on prepping to make for postpartum meal – is it better to prep and freeze raw to be tossed into the slow cooker or cook it and freeze it cooked to be reheated?

    Thank you Alex!!

  2. 2 stars
    I’m not sure what I’m doing wrong. I’ve made this 3 times and it always seems like it’s missing something. It just tastes bland to us. First time I thought I must have messed something up, second time was still the same, then I bought all new spices thinking that maybe my spices were old, but it still was disappointing on the third try. It smelled amazing and it tastes like it SHOULD taste super flavourful but it just was kind if “meh” for us, all three times.

  3. 5 stars
    I was feeling super uninspired the other day when meal planning, and I came to your blog for some fresh ideas. This was so easy and so good! Thank you!

  4. 5 stars
    My kids (8yrs & 11 yrs) hate everything. Recently they’ve only liked anything from “Alex’s book”. Every week they pick out 3 dishes for me to cook. This is one of their favorites!!

  5. Hey Alex! Love your recipes, thanks so much! Is this recipe able to be frozen and reheated later? Thanks!

  6. Oh no. Didn’t follow directions! I dumped the coconut milk in. Will it still be ok to cook the chicken in with the milk in it all day?

  7. 5 stars
    Love this recipe but just a note—the cookbook version says 6 hours on low and the blog version says 8 hours on low!

    1. Hey! I made this via Dutch oven. So I put some avocado oil in my Dutch oven over medium while preheating oven to 350. I threw diced up chicken in there for about 5 min added the onion cooked for another 3. Then I added everything else in same order she did in original recipe. I threw it in the oven for about 40min then added the coconut milk/arrow root. I threw it back in the oven for about 10min and served. It turned out perfect! I know not quite stove top but