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Honey Garlic Slow Cooker Chicken

Slow Cooker Chicken Tikka Masala

Craving that rich, creamy, and perfectly spiced Chicken Tikka Masala without all the hassle? This slow cooker version is the ultimate set-it-and-forget-it meal, packed with bold Indian flavors and melt-in-your-mouth chicken. Serve over fluffy basmati rice or scoop it up with warm naan.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
  • 1 cup plain Greek yogurt
  • 2 tablespoon lemon juice
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper optional, for heat
  • 4 cloves garlic minced
  • 1- inch piece ginger grated

Method
 

  1. In a large bowl, whisk together Greek yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, salt, and cayenne pepper. Add the chicken pieces, making sure they are well coated. Cover and let the chicken marinate for at least 30 minutes (or overnight for deeper flavor).
  2. Set your slow cooker to Sauté mode. Melt the butter, then add the chopped onion and cook until soft, about 3 minutes. Add the garlic and ginger, stirring for another minute until fragrant.
  3. Add the marinated chicken to the slow cooker and sear for 2-3 minutes per side. This step locks in the flavor before slow cooking.
  4. Pour in the tomato sauce, diced tomatoes, tomato paste, and sugar. Stir everything together to combine. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours until the chicken is tender and the flavors have melded beautifully.
  5. In the last 15 minutes of cooking, stir in the heavy cream and let it simmer until thick and creamy. Garnish with fresh cilantro, a squeeze of lemon juice, and serve over basmati rice or with warm naan bread.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.