Slow Cooker Chicken Tikka Masala

Prep Time: 15 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Total Time: 6 hours 15 minutes to 7 hours 15 minutes
Servings: 6

Ingredients

2 pounds (900 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, finely diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (15 oz/425 g) tomato sauce
1 can (14 oz/400 ml) coconut milk or heavy cream
2 tablespoons tomato paste
1 cup (240 ml) chicken broth
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon chili powder (optional)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons plain Greek yogurt (optional, stirred in at the end)
2 tablespoons chopped fresh cilantro, for garnish

Place the diced onion, garlic, and grated ginger in the bottom of the slow cooker.
Add the chicken on top of the vegetables.
In a bowl, whisk together the tomato sauce, coconut milk (or heavy cream), tomato paste, chicken broth, garam masala, curry powder, cumin, paprika, turmeric, chili powder, salt, and black pepper.
Pour the sauce over the chicken and stir gently to coat.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and cooked through.
If using, stir in the Greek yogurt during the last 10 minutes of cooking for extra creaminess.
Taste and adjust the seasoning if needed.
Garnish with fresh cilantro before serving.

Chicken thighs stay especially tender during slow cooking.
For a thicker sauce, leave the lid slightly ajar for the last 20–30 minutes of cooking on High.
Add a handful of fresh spinach during the final 10 minutes for extra color and nutrition.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The flavors become even better the next day.