Creamy Crockpot Chicken Tikka Masala, It’s Insanely Delicious & Addictive!

With cooler weather approaching, many of us are anticipating even more reasons to utilize our beloved slow cookers!

That’s why I was beyond THRILLED to find this life-changing Crockpot Chicken Tikka Masala recipe.

Whether you love Chicken Tikka Masala or you’ve never even heard of it, you’re in for a treat.

Chicken Tikka Masala is a staple menu item at every Indian restaurant, and it’s easy to see why. This divine dish is made of succulent chicken smothered in a creamy, spiced tomato sauce.

However, it tastes SO much better when it’s homemade — especially at the convenience of a crockpot.

This effortless dish is guaranteed to become your new favorite comfort food. The slow cooker recipe we found allows the flavors to develop on a level you never even knew existed — until now.

If you’re looking for a delicious way to warm up on a chilly night, then you must try this CREAMY Crockpot Chicken Tikka Masala! It’s so flavorful and hassle-free that you’ll want to eat it every day, making it every home cook’s dream come true.

Here’s how to make Easy Creamy Crockpot Chicken Tikka Masala:


  • 2 lbs / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1 (29 oz.) can of tomato sauce
  • 2 tablespoons olive oil
  • 1 tablespoon Garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper (adjust according to your heat preference)
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 1 cup / 250 ml heavy cream (or full-fat BPA-free coconut milk)
  • 2 tablespoons arrowroot powder or cornstarch
  • Juice of ½ lemon


  1. Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
  2. Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
  3. Pour the mixture into the slow cooker and place the two bay leaves on top.
  4. Cover and cook for 8 hours on low (or 4 hours on high).
  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.
  6. Finally add lemon juice and gently stir to incorporate.
  7. Serve warm.

Leftovers can be stored in an airtight container in the fridge for up to 5 days.