This Crockpot Chicken Tikka Masala is a slow cooker version of the classic dish made with boneless skinless chicken breasts, crushed tomatoes, onion, garlic, fresh ginger, garam masala, cumin, coriander, turmeric, and cream stirred in at the end for a rich, spiced sauce.

It’s not a restaurant-style tikka masala, but it’s a genuinely good version you can make on a weeknight with almost no active effort.

This works for a regular weeknight dinner, meal prep for the week, or any time you want something more interesting than plain roasted chicken.

I usually serve it over steamed basmati rice with a side of Sourdough Naan Bread to scoop up the sauce. The leftovers taste better the next day once the spices settle in.

If you’re building a slow cooker chicken rotation, these are worth adding to the list:

• 10+ Best Chicken Breast Crockpot Recipes for Easy, Delicious Meals
• Authentic Charsi Karahi (Peshawari Street Style)
• 10+ Healthy Side Dishes for Chicken Dinners
• 12 Kid Approved Crockpot Dinners To Make

Ingredients You’ll Need

The spice list looks long but almost everything here is a standard pantry spice. Boneless skinless chicken breast is the right choice for this crockpot chicken tikka masala (it holds its shape well in cube form and absorbs the sauce thoroughly).

Add heavy cream or coconut cream at the end only, not at the start (coconut cream gives a slightly sweeter, less tangy result than heavy cream if you want a milder finish).

Important Recipe Notes

• Cut the chicken into even cubes. Aim for about 1.5-inch pieces so they cook at the same rate. Uneven pieces mean some are done while others are still underdone. Chicken breast is leaner than thigh, so consistency matters more here.
• Add cream only at the end. Dairy added at the start of a long slow cook has a tendency to break and curdle from the acidity of the tomatoes. Stir it in during the last 10 to 15 minutes and the sauce stays smooth.
• Start with less cayenne. A quarter teaspoon gives mild heat. Taste before serving and add more if you want it spicier. It’s much easier to add heat than to fix a dish that’s too hot.
• Garam masala varies by brand. Some blends are heavier on cinnamon and cardamom; others lean more savory. Taste your sauce before the final seasoning step and adjust the garam masala amount based on how your specific blend tastes.
• Fresh ginger makes a difference. Ground ginger works in a pinch (use about half a teaspoon), but fresh ginger has a brighter, slightly sharper flavor that reads better in the final sauce.
• Leftovers taste better the next day. The spices continue to develop as the dish sits in the fridge overnight. Store in an airtight container for up to 4 days.
• Freezing. This freezes well without the cream. Freeze the base sauce with chicken for up to 3 months, then stir in fresh cream when you reheat it.

How to Serve, Store & Customize This Recipe

Serving: Spoon generously over steamed basmati rice and finish with a handful of fresh cilantro. Naan works well alongside for scooping up the sauce. A squeeze of lemon juice over the top right before eating brightens the whole dish and cuts through the richness of the cream.

Storing: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. For freezing, leave out the cream and freeze the base for up to 3 months. Stir in fresh cream when reheating from frozen.

Customizing: Swap the crushed tomatoes for a can of diced fire-roasted tomatoes if you want a deeper, slightly smoky sauce. Replace the heavy cream with full-fat coconut cream for a dairy-free version that still comes out rich. Add a cup of drained chickpeas in the last 30 minutes of cooking to stretch the recipe into a fuller meal.