Easy Creamy Crock Pot Chicken Tikka Masala

By Lori

6 Person

260 Minutes

0 Calories

Winter is in full swing now and the colder temperatures have descended upon us. There’s snow, ice, blizzards, and windchill. Don’t you love it? No, don’t answer, I already know what you’re going to say. You hate winter, you hate cold, and you can’t wait for spring to arrive. Fair enough. Not everyone can be a snow-lover like myself. Still, I think there are so many awesome things you could be doing when it’s freezing outside. Such as sled racing, snowball fighting, even snowman building. How cool is that? Slow cookers are like a magical pot that transforms food from blah to legit. What’s even better, is that they do all of the work so we can have the fun (or just be lazy!) You simply prep the ingredients in the morning, set them in the slow cooker.

Ingredients

Juice of 1/2 lemon
2 tablespoons Arrowroot powder
1 cup Heavy cream
2 Bay leaves
1/2 teaspoon Ground black pepper
1/2 teaspoon Cayenne pepper
1/2 teaspoon Cinnamon
1 teaspoon Turmeric
2 teaspoons Paprika
2 teaspoons Ground coriander
2 teaspoons Ground cumin
2 teaspoons Ground cumin
1 tablespoon Garam masala
2 tablespoons Olive oil
1 can Tomato sauce
2 tablespoons Grated fresh ginger
4 cloves Garlic, minced
1 Large onion, finely chopped
2 pounds Chicken breasts, cut into 1 1/2 inch chunks

Method

01

Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
02

Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large spatula, stir to combine everything, making sure that the chicken is well coated.
03

Pour the mixture into the slow cooker and place the two bay leaves on top.
04

Cover and cook for 8 hours on low (or 4 hours on high).
05

When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
06

Finally, add lemon juice and gently stir to incorporate. Serve warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Easy Creamy Crock Pot Chicken Tikka Masala

4.5

( By Lori )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 240 Mins
Total Time 260 Mins

02 Ingredients

Juice of 1/2 lemon

2 tablespoons Arrowroot powder

1 cup Heavy cream

2 Bay leaves

1/2 teaspoon Ground black pepper

1/2 teaspoon Cayenne pepper

1/2 teaspoon Cinnamon

1 teaspoon Turmeric

2 teaspoons Paprika

2 teaspoons Ground coriander

2 teaspoons Ground cumin

1 tablespoon Garam masala

2 tablespoons Olive oil

1 can Tomato sauce

2 tablespoons Grated fresh ginger

4 cloves Garlic, minced

1 Large onion, finely chopped

2 pounds Chicken breasts, cut into 1 1/2 inch chunks

03 Method

Step 1

Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.

Step 2

Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large spatula, stir to combine everything, making sure that the chicken is well coated.

Step 3

Pour the mixture into the slow cooker and place the two bay leaves on top.

Step 4

Cover and cook for 8 hours on low (or 4 hours on high).

Step 5

When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.

Step 6

Finally, add lemon juice and gently stir to incorporate. Serve warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

04 Author