Slow Cooker Chicken Tikka Masala

Good Morning Beautiful People!

How are you today? I don’t know what it is about the winter, but whenever it’s cold I go reaching for the spices in my cabinet. I find myself gravitating towards curry dishes like 5 minute Dahl, Moroccan Lentil Soup, and Curry Laksa. Last night was no exception as I whipped up a big batch of slow cooker tikka masala. Now if you haven’t checked out The Iron Man’s website, I highly encourage you to do so. He has recipes that suit every diet, all with an emphasis on being healthy!

This slow cooker recipe of his was absolutely divine. While he used two pounds of chicken breasts, I went ahead and used a whole chicken (5 lbs.) with the same amount of sauce ingredients instead. I let the whole chicken simmer and cook in the sauce for 4 hours on high, then afterward I pulled it out, took the meat off of the bone, put the chicken back into the slow cooker and added the coconut milk and corn starch to cook for an additional 30 minutes. The result was a HUGE batch of delicious, tender, mouth-wateringly good slow cooked chicken! Oh I can’t tell you how much the whole family enjoyed it. Even our little one enjoyed this dish, as it was jam packed with flavor but not too spicy.

So if you’re looking for a recipe to keep you warm on these long, cold nights then look no further! Give this recipe a try and tell me what you think. And don’t forget to check out The Iron Man too! Have a wonderful day everyone and keep on cooking! 🙂



Easy Creamy Crock-Pot Chicken Tikka Masala                                               

Serves 6

2 lbs / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves

1 cup / 250 ml heavy cream (or full-fat BPA-free coconut milk)
2 tablespoons arrowroot powder*
Juice of ½ lemon

*arrowroot powder acts like cornstarch (you can use cornstarch if that’s what you have in your pantry.)


1. Grease the inside of your crock-pot bowl with a bit of olive oil. Set aside.
2. Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
3. Pour the mixture into the slow cooker and place the two bay leaves on top.
4. Cover and cook for 8 hours on low (or 4 hours on high).
5. When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
6. Finally add lemon juice and gently stir to incorporate.
7. Serve warm.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition facts:

One serving yields 400 calories, 18 grams of fat, 6 grams of carbs, and 49 grams of protein.



  1. I just love Tikka Masala and this recipe is a keeper. The idea to use a whole chicken saves money and I bed it just fell off the bone so easily from cooking in the crockpot! I also liked your suggestion to oil the inside of the crockpot a bit first as I would guess that prevented the chicken from sticking to the sides and bottom. The combination of spices sound perfect too and finally, the picture definitely makes this look appealing and delicious.
    Thank you for sharing!!!

    Liked by 1 person

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