Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work, but they’re leaner and can dry out if overcooked. If you use breasts, try cutting them into slightly larger chunks and check for doneness closer to the 5–6 hour mark on low.

Can I make this Crockpot Coconut Chicken Tikka Masala dairy-free?

It already is! Coconut milk makes it naturally dairy-free, but still creamy and satisfying.

How do I store leftovers?

Let everything cool, then store in an airtight container in the fridge for up to 4 days . The flavors get even better overnight—like the sauce had time to think about its life choices.

Absolutely. Freeze in freezer-safe containers for up to 3 months . Thaw overnight in the fridge, then reheat gently on the stove or in the microwave. Add a splash of broth if it thickens up too much.

What should I serve with it besides rice?

Naan is a classic, but it’s also great with: cauliflower rice quinoa warm pita even mashed potatoes (not traditional, but surprisingly delicious)

Crockpot Coconut Chicken Tikka Masala: 6-Ingredient Magic

Description

This Crockpot Coconut Chicken Tikka Masala is creamy, cozy, and packed with warm spices. An easy slow-cooker dinner that tastes like comfort food with almost no effort—perfect for busy weeknights.

Ingredients

Scale

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon chili powder
1 teaspoon paprika
1 (14 oz) can full-fat coconut milk
1 cup diced tomatoes (canned or fresh)
½ cup chicken broth
1 teaspoon salt, or to taste
Fresh cilantro, chopped (optional)
Cooked rice or naan, for serving

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Instructions

Cut chicken thighs into bite-sized pieces.
(Optional) Heat olive oil in a skillet and sauté onion, garlic, and ginger for 3–4 minutes until soft. Transfer to crockpot.
Add chicken and all spices to the crockpot. Stir to coat evenly.
Pour in coconut milk, diced tomatoes, and chicken broth. Stir well.
Season with salt.
Cover and cook on LOW for 6–7 hours, until chicken is tender and sauce is creamy.
Stir, garnish with cilantro if desired, and serve over rice or with naan.

Notes

Full-fat coconut milk gives the creamiest sauce.

For thicker sauce, remove the lid for the last 20–30 minutes.

Adjust chili powder for heat preference.

Leftovers taste even better the next day.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 110 mg