Can I use chicken breast instead of chicken thighs?

Yes, you can. For the best texture, cut the breast into bite-sized pieces and cook on LOW , but start checking around 5–6 hours so it doesn’t dry out.

Can I skip sautéing the onion, garlic, and ginger?

Absolutely. Crockpot Creamy Coconut Chicken Tikka Masala will still taste great. Sautéing adds extra flavor, but it’s a “nice-to-have,” not a must.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . The flavors usually get even better by day two.

Yes! Let it cool completely, then freeze in freezer-safe containers for up to 2–3 months . Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

What should I serve with it besides rice?

Naan is a classic, but it’s also great with quinoa, cauliflower rice, or even spooned over roasted veggies if you want something lighter.

9 Delicious Crockpot Creamy Coconut Chicken Tikka Masala Shortcuts

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.

Ingredients

Scale

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

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Instructions

Prep chicken: Cut chicken thighs into bite-sized pieces.
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.
Season chicken: Add chicken to the crockpot. Sprinkle in garam masala, cumin, turmeric, coriander, chili powder, and paprika. Stir to coat.
Add liquids: Pour in coconut milk, diced tomatoes, and chicken broth. Stir to combine.
Season: Add salt to taste.
Slow cook: Cover and cook on LOW for 6–7 hours, until chicken is tender.
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