Crockpot Creamy Coconut Chicken Tikka Masala

If your week is feeling like a never-ending group chat of errands, emails, and “what’s for dinner?” texts… Crockpot Creamy Coconut Chicken Tikka Masala is about to be your new best friend. It’s warm, creamy, gently spiced, and the slow cooker does most of the heavy lifting while you go be a functioning human (or at least try).

This is the kind of meal that makes your house smell like a cozy hug—without you having to stand over the stove stirring like you’re auditioning for a cooking show. And yes, it’s totally weeknight-friendly, even when your brain is running on iced coffee and hope.

Why You’ll Love This Crockpot Creamy Coconut Chicken Tikka Masala

• Set-it-and-forget-it comfort: The crockpot handles dinner while you handle… life.
• Creamy without heavy cream: Coconut milk makes it rich and dreamy.
• Big flavor, simple steps: The spices feel fancy, but the method is easy.
• Chicken thighs stay juicy: They’re forgiving (unlike my laundry pile).
• Leftovers are even better: The flavors get cozier overnight.

Ingredients You’ll Need

Here’s what you’ll grab for Crockpot Creamy Coconut Chicken Tikka Masala:

• 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 coconut milk (full-fat)
• 1 cup diced tomatoes (canned or fresh)
• ½ cup chicken broth
• 1 teaspoon salt, or to taste
• Fresh cilantro, chopped (optional, for garnish)
• Cooked rice or naan, for serving

Little note from my kitchen: Full-fat coconut milk is where the magic happens. Light coconut milk works, but the sauce won’t be as “creamy-cozy-restaurant-vibes.”

Step-by-Step: How to Make It in the Crockpot

1) Prep the chicken

Cut your chicken thighs into bite-sized pieces. Try to keep them roughly the same size so they cook evenly.

2) Sauté the aromatics (optional, but delicious)

Heat olive oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3–4 minutes, just until softened and fragrant.

Optional? Yes. Worth it? Also yes. This step adds extra depth, like you worked harder than you did (my favorite kind of cooking).

Transfer the onion mixture to your crockpot.

3) Add chicken + spices

Add the chicken to the crockpot. Sprinkle in:

• garam masala
• cumin
• turmeric
• coriander
• chili powder
• paprika

Stir well so the chicken gets nicely coated. This is where it starts smelling like something you’d happily pay $18 for at a restaurant.

4) Pour in the liquids

Add:

• coconut milk
• diced tomatoes
• chicken broth

Stir everything together until combined.

5) Season

Add salt to taste. (Start with 1 teaspoon, then adjust at the end if needed.)

6) Slow cook

Cover and cook:

• LOW for 6–7 hours

When it’s done, the chicken should be tender and the sauce should look rich and inviting.

7) Stir, garnish, and serve

Give it a good stir. Serve over rice or with naan, and sprinkle with chopped cilantro if you’re feeling fancy (or if you just want it to look like you have your life together).

My Best Tips for Extra Creamy, Extra Cozy Results

• Don’t overthink the spice list. Once you measure them once, you’ll realize it’s basically a “dump and stir” situation.
• Want it thicker? Leave the lid off for 15–20 minutes on HIGH near the end to let some liquid cook off.
  If your sauce looks too thin, don’t panic—it’s not “watery,” it’s just “soup-adjacent” until it reduces.
• Want more heat? Add an extra pinch of chili powder—or keep it mild if your household includes sensitive taste buds (or toddlers who think ketchup is spicy).
• Chicken thighs > chicken breasts here. They stay tender after long cooking. Breasts can work, but they’re more likely to dry out.

A Little Story From My Kitchen

This recipe became my go-to during one of those weeks where every day had “one more thing” attached to it. You know the kind—your calendar is packed, the sink is never empty, and dinner needs to happen whether you’re inspired or not.

I tossed everything into the slow cooker, walked away, and later came back to a kitchen that smelled like I’d been lovingly cooking all afternoon… when in reality, I had been answering emails and wondering where all the matching socks went. That’s slow cooker magic, and I will never stop being grateful for it.

FAQs About Crockpot Creamy Coconut Chicken Tikka Masala

Dinner Just Got Easier

If you’re craving something comforting but don’t have the time (or energy) for complicated cooking, Crockpot Creamy Coconut Chicken Tikka Masala is the move. It’s creamy, cozy, and full of those warm spices that make dinner feel special—even if you’re eating in leggings while folding laundry.

Make it once, and I’m telling you… this Crockpot Creamy Coconut Chicken Tikka Masala might just earn a permanent spot in your weekly rotation.

More Cozy Crockpot Dinners to Try Next

If this Crockpot Creamy Coconut Chicken Tikka Masala hit the spot, don’t stop here—your slow cooker has more comfort-food magic up its sleeve. Here are a few warm-and-easy favorites that keep the same “dinner’s handled” energy:

• Butter Chicken in the Slow Cooker (restaurant-style comfort at home) — If you love that creamy, spiced sauce situation, this one is basically your next obsession.
• Crockpot Coconut Lime Chicken (bright, creamy, and weeknight-easy) — Same cozy coconut vibe, with a fresh little zing that feels like a mini vacation in a bowl.
• Slow Cooker Chicken Shawarma (bold flavor, zero fuss) — Tender chicken + warm spices = the kind of dinner that makes everyone suddenly appear in the kitchen asking, “What smells so good?”
• One-Pot Chicken and Rice (simple, hearty, and family-friendly) — For the nights you want comfort that’s familiar, filling, and doesn’t create a sink full of dishes.

And if you try this recipe (or any of these!), I’d love to hear how it went—scroll down and leave a ⭐⭐⭐⭐⭐ review. Your stars and quick notes help other home cooks find their next favorite dinner!

Crockpot Creamy Coconut Chicken Tikka Masala

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• Author: Mounia
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x

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Description

Creamy, cozy, and hands-off, this Crockpot Creamy Coconut Chicken Tikka Masala simmers chicken thighs in warm spices, tomatoes, and rich coconut milk for an easy weeknight win.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 tbsp olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1 tbsp garam masala

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp ground coriander

• ½ tsp chili powder

• 1 tsp paprika

• 1 (14 oz) can full-fat coconut milk

• 1 cup diced tomatoes (canned or fresh)

• ½ cup chicken broth

• 1 tsp salt, or to taste

• Fresh cilantro, chopped (optional, for garnish)

• Cooked rice or naan, for serving

Cook Mode Prevent your screen from going dark

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Instructions

1. Prep chicken: Cut chicken thighs into bite-sized pieces.

2. Sauté aromatics (optional): Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until softened. Transfer to the crockpot.

3. Season chicken: Add chicken to the crockpot. Sprinkle in garam masala, cumin, turmeric, coriander, chili powder, and paprika. Stir to coat.

4. Add liquids: Pour in coconut milk, diced tomatoes, and chicken broth. Stir to combine.

5. Season: Add salt to taste.

6. Slow cook: Cover and cook on LOW for 6–7 hours, until chicken is tender.

7. Serve: Stir well, garnish with cilantro if desired, and serve over rice or with naan.

Notes

Skipping the sauté? Totally fine—just add onion, garlic, and ginger straight to the crockpot.

Want a thicker sauce? Remove the lid for the last 15–20 minutes and let it cook on HIGH, or serve over rice to soak up the extra goodness.

Heat level: For spicier, add an extra ¼–½ tsp chili powder. For mild, reduce chili powder to ¼ tsp.

Storage: Refrigerate leftovers in an airtight container for 3–4 days.

Freezer-friendly: Freeze cooled portions for up to 2–3 months. Thaw overnight in the fridge and reheat gently.

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Indian-inspired

Nutrition

• Serving Size: 1/6 of recipe (about 1 cup)
• Calories: 370 kcal
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 27 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 21 g
• Cholesterol: 110 mg