If you think crockpots are only for pot roasts, think again! This Crockpot Chicken Tikka Masala is sweet, spicy, and sooooo easy to make!
My crockpot chicken curry is one of my most popular recipes, so when I was planning the recipes for my Crockpot Chicken Freezer Meals eCookbook I made sure to include some fun recipes like Chicken Tikka Masala and Thai Chicken. Yum! (You can see the full list of recipes here.)
I asked the people who follow my Facebook page which recipe they wanted to see for free on my blog and this was the clear winner, so here you go.
Here’s what I love about this recipe:
- It’s sweet, spicy, and delicious.
- It only requires nine ingredients and most of them are staples in my kitchen.
- I can add it to the crockpot in the morning or freeze everything raw in a baggie for later.
Crockpot Chicken Tikka Masala
Yields: 6 servings
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- Two 15oz cans of tomato sauce
- 2 cloves of garlic, minced
- 2 tablespoons honey
- 2 tablespoons curry powder
- 1 teaspoon crushed red pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 8oz heavy cream (1 cup or 1/2 pint)
Directions
- Add all ingredients to slow cooker and cook on “low” setting for 4 hours in a 6-quart slow cooker or 8 hours in a 4-quart slow cooker.
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- To your freezer bag add all ingredients.
- Remove as much air as possible and seal for up to three months.
- When ready to eat, thaw freezer bag overnight in refrigerator or in the morning in water.
- Add contents of freezer bag to slow cooker and cook on “low” setting for 4 hours in a 6-quart slow cooker or 8 hours in a 4-quart slow cooker.
Serve with naan or rice and a salad.
Thoughts or questions? Please leave a comment below and I’ll respond as soon as I can. I’d love to hear from you.
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Has anyone ever tried this using coconut milk rather than heavy cream?
Also, I’ve been avoiding canned tomato products because most of them still have BPA in the can lining, and the acid from the tomatoes can make cause the BPA to leach into the food. Instead, I’ve been buying jars of strained tomatoes when they’re on sale (they’re expensive, unfortunately!). Any opinion on whether strained tomatoes would work well?
I got a crockpot with a timer for Christmas and just bought the cookbook bundle, so I’m excited to get started with some healthy, easy meals for my family–our usual menu has been needing a major overhaul for a long time, and now I’ve got the tools to do it!
I think coconut milk will work because I used canned unsweetened coconut milk in my chicken curry recipe. Strained tomatoes will change the texture of the sauce, but you could give them a try if you don’t care about that.
Since I have a picky family and I’m new to this, I think I’ll just stick with your tried and true methods–at least the first time around! 😉 Maybe I’ll venture into strained tomato territory once I get a few successful meals under my belt…
I did it with coconut milk tonight — and also made it in the saucepan instead of a crockpot — and it was great!!
Yay!!
How does the cream hold up in the freezer and then slow cooker? It seems I remember some advice to add cream last to avoid curdling.
We’ve eaten this recipe many times and it always turns out great. It looks exactly like the photo.
I have a question about the heavy cream. Where do I find it? I was looking in our dairy aisle and saw heavy “whipping” cream and also creamer, but nothing labeled heavy cream, or is heavy whipping cream the same thing? I vouched for subbing coconut milk instead since I wasn’t sure. Thanks!
Yes, I would use the heavy whipping cream. Sorry for the confusion.
Making this now, smells great! Can you freeze a cooked portion for eating later? I know I can’t REFREEZE it, but can I make it fresh then freeze leftovers? Actually wondering that about a lot of your recipes. There’s only 2 of us so that would give me some more options. Thank you!! I have a lot of meals planned out!!
You can freeze any of my meals after cooking them. They’re the same as any other cooked meal. You can also cut them in half and cook in a smaller crockpot.
Please just to clarify, When you say tomato sauce do you mean sauce that here in New Zealand we eat with fries and sausages etc? (It has sugar and herbs and spices etc, you might call it ketchup??) Or is it a can of puréed tomatoes?
It would be more similar to a can of pureed tomatoes.
I used curry paste instead of powder, and it really takes the flavors over the top. I use 3.5 T paste since we like big flavors. Also, biryani paste works great as well, it has a slightly more floral note and goes very well with chickpea curry. Either way, if you have access to curry paste, give it a whirl!
Thanks, Silver!
Can I use bone-in chicken thighs in this recipe instead of breasts?
I would probably use boneless chicken thighs instead. My only concern with bone-in thighs is that the meat might cook down and fall apart and then you’ll have to fish the bones out of the sauce.
This was AH-mazing!! I did add a couple other “Indian” spices like turmeric, Garam masala and freshly ground coriander, plus I put in one small finely chopped onion and some ginger. Again, to die for!
Thanks for sharing, Kelly. I love your blog
Yay! Thanks, Bruna.
Have you ever thrown in veggies like peas/cauliflower? Wondering how they freeze/cook with everything else.
Yes! They’re good. I prefer store-bought frozen cauliflower and broccoli in my freezer meals over fresh because they oxidize if frozen raw and don’t taste good.
I would like to add some veggies to this. Have you tried it with cauliflower, peppers, or any other veggies that would help stretch the chicken?
Rachel, Any of those vegetables would be delicious with the sauce!
This is one of my favorites! It comes out delicious every time, and I follow the recipe exactly as you have it. I just add frozen peas to it at the end. Gotta have something green. Peas are just enough to not detract from the sauce.
Jen, I love that! My little guys are OBSESSED with mac n cheese & peas.
Could you use nonfat Greek yogurt instead of the heavy cream?
Ash, you could try it! Let me know if you do.
I couldn’t find the heavy cream at the grocery store last time so I subbed in the greek yogurt with a little light sour cream and it was DELICIOUS. That was the third time we made it- or maybe 4th haha
Have you ever tried making this not in a slow cooker? Wondering if recipe would still work if it was done on a stovetop?
Kristi, I haven’t, but I don’t see why it wouldn’t. If you try it, let me know.
Would this recipe work with ALL greek yogurt, instead of heavy cream?
Thanks!
I think it would taste different, but you might still like it.
Has anyone made this without honey? I’m wondering if it would taste ok. I’m on a SIBO/candida diet and can’t do anything sweet. I’ll also be subbing coconut milk for the cream.
I’d love to make this but can’t use honey. Any substitution suggestions please.
This was AMAZING! We love Indian food but I’ve never been super successful cooking it at home and having it taste like a restaurant. We all agreed this was the closest I have ever gotten and it tasted pretty much the same as our local Indian restaurant. I did sub thighs because I think they retain moisture better in the crock pot but other than that I made as written. I also prepped one for the freezer at the same time to eat after I have my baby in the next few weeks.
Yay! Thanks for sharing. Best wishes for rest of your pregnancy and delivery.