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Easy Crockpot Chicken Tikka Masala

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October 25, 2025

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This Slow Cooker Chicken Tikka Masala is the perfect mix of rich, creamy, and aromatic flavors, with tender chicken slow-cooked in a spiced tomato sauce. With minimal prep and just a handful of pantry staples, you’ll have a family-friendly dinner that is so easy to put together!

Place of chicken tikka masala with rice and naan on the side.

Table of contents

This Slow Cooker Chicken Tikka Masala has quickly become one of my go-to weeknight dinners.

It instantly fills the kitchen with that warm, aromatic spice mix while I go about my day. And honestly, there’s something so satisfying about coming home to a dinner that smells like it simmered for hours, when in reality, I barely lifted a finger.

Some nights, I even like to throw in extra veggies or swap in coconut milk for a slightly different twist. No matter how I make it, the creamy sauce and tender chicken always hit that perfect balance of cozy and comforting.

Why I LOVE this recipe!

Hands-off cooking – Toss everything in the slow cooker, press a button, and walk away. Dinner basically makes itself.
Flavor that’s out of this world – Garam masala, turmeric, cumin, and a touch of ginger come together to create a warm, aromatic sauce that tastes like it simmered for hours (even though it cooks in just a few).
Family-friendly – The creamy, slightly sweet tomato sauce is a hit with kids and adults alike. No one’s leaving the table hungry or disappointed!
Versatile – Serve it over rice, with naan, or even just in a bowl for a cozy solo dinner. Leftovers? They’re even better the next day.

What is Chicken Tikka Masala?

Chicken Tikka Masala is a classic Indian-inspired dish featuring marinated chicken in a spiced, creamy tomato sauce. While origins are debated, the dish is beloved worldwide for its balance of savory spices and rich creaminess. And yes, making it in a slow cooker gives you that slow-simmered flavor without the effort!

Recipe Notes

This Slow Cooker Chicken Tikka Masala recipe is as simple as promised! Just mix your spices, coat your chicken, and let the slow cooker work its magic—perfect for a busy weeknight or a family-friendly dinner.

In this section I am going to go through a few tips and tricks I use for how to make Slow Cooker Chicken Tikka Masala to get the absolute best and most delicious results.

Make sure to scroll to the bottom for the FULL recipe card.

Ingredients + Substitutions

Ingredients needed to make slow cooker chicken tikka masala.

Greek yogurt – Plain, full-fat works best for creaminess. You can swap for coconut yogurt for a dairy-free version.
Salt
Spices – You need garam masala, cumin, ginger, and turmeric to season up the tikka masala. If you can’t find garam masala, you can use curry powder instead.
Garlic – Freshly minced is ideal.
Chicken breasts – Cut into 1-inch cubes. Thighs can be swapped in.
Onion – Finely diced for sweetness.
Tomato sauce – Canned, 14 oz.
Heavy cream – For richness! Coconut cream works for dairy-free.

Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.

Recipe Variations

If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!

Stovetop Chicken Tikka Masala – If you prefer, you can cook it on the stove top. Combine all the ingredients (except for the heavy cream), into a large pot and simmer until the chicken is cooked through. Stir in the heavy cream and serve!
Vegetarian Tikka Masala – Replace the chicken with about 2 cans of drained chickpeas, and add in some extra veggies like zucchini or mushrooms.

Recipe Step by Step

I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make crockpot chicken tikka masala.

Spices in the bottom of a white crockpot.

Mix together the greek yogurt, salt, garam masala, cumin, ginger, and tumeric. Then stir in the garlic.

Diced chicken and onion added to the crockpot with the spices.

Add the diced chicken and onion.

Chicken and onions mixed with the Greek yogurt and spices in a slow cooker.

Stir to coat everything in the mixture. Spread it out over the bottom of the crockpot.

Tomato sauce poured on top of the chicken mixture in a slow cooker.

Pour the tomato sauce over the top of the chicken. Close the lid. Cook on high for 3-3.5 hours, or until the chicken is cooked through.

Chicken tikka masala cooking in the crockpot before being all stirred together.

Stir the contents of the slow cooker. Add in the heavy cream and stir again.

Slow cooker chicken tikka masala topped with cilantro in the crockpot.

Serve over rice, with naan, or just in a bowl. Garnish with cilantro if desired.

Recipe Tips

Don’t stir too often – Let the slow cooker do its thing and resist the urge to stir too often. Constant stirring can prevent the sauce from developing that deep, slow-cooked flavor.
Use evenly-sized pieces of chicken – Dice your chicken into uniform pieces to ensure even cooking. This helps every bite stay tender and juicy!
Taste and adjust – Taste before serving and adjust the salt if needed. A little extra seasoning at the end can really bring out the flavors.

Recipe Short Cuts

If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!

Pre-Minced Garlic & Pre-Chopped Onion – You can cut back on prep time and use jarred mince garlic and pre-chopped onions from the store!
Rotisserie Chicken – This won’t be as flavorful, but you can make the sauce in the crockpot and with 30 minutes left, add some diced rotisserie chicken to the mix.

Slow cooker chicken tikka masala served on a plate with rice and naan, garnished with cilantro.

Freezer Meal Instructions

Making this tikka masala recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.

To freeze before cooking

Mix yogurt and spices, then add chicken and onion.
Layer in a freezer-safe container.
Pour tomato sauce over the top, seal, and freeze for up to 6 months.

How to Freeze Chicken Tikka Masala After Cooking

Let the tikka masala cool completely.
Portion into freezer-safe containers.
Freeze up to 6 months; thaw overnight in the fridge before reheating.

What to Serve with Crockpot Tikka Masala

Since this protein-based dinner has the delicious flavors of warm, spiced tomato sauce and creamy, aromatic chicken, it will pair well with many of your favorite rice or vegetable side dishes.

Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.

Side Dish Ideas

Crockpot Chicken Tikka Masala Leftovers

If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.

To save leftovers, separate into meal sized portions and then place in an airtight container and store:

in the refrigerator for 3-4 days
in the freezer up to a month

Leftover Recipes

Here are a few ways to repurpose those leftovers and give them a delicious makeover!

Chicken tikka masala wraps – Fold leftovers in a tortilla or naan with rice!
With sweet potatoes – Serve the leftovers over some roasted sweet potatoes for a new twist!
On baked potatoes – Make a tikka masala loaded baked potato!

Recipe FAQ’s

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great option because they stay extra juicy and flavorful, even after hours in the slow cooker.

What is the difference between butter chicken vs. chicken tikka masala?

Butter chicken and chicken tikka masala are very similar, but there are a few key differences. Butter chicken tends to be creamier and slightly sweeter, often made with butter, cream, and tomato sauce. Chicken tikka masala is usually a bit spicier and the chicken is often cooked directly in the sauce!

Can I use frozen chicken?

Yes, you can use frozen chicken, but it will take longer to cook. Make sure to check that the internal temperature reaches 165°F to ensure it’s fully cooked. I also recommend adding a little extra time on high or medium to allow the sauce to fully infuse the chicken.