Creamy Slow Cooker Chicken Tikka Masala with tender chicken, green beans, and peas served over rice and topped with fresh cilantro.

Crockpot Chicken Tikka Masala

This easy Crockpot Chicken Tikka Masala combines tender chicken thighs, tomatoes, yogurt, half-and-half, warming spices, green peas, and green beans for a creamy, comforting dinner with minimal prep. Everything goes straight into the Crockpot. Give it a stir, choose Low or High depending on your schedule, and let the slow cooker do the work.

Introduction

Warm spices, a creamy tomato sauce, and tender chicken make this Crockpot Chicken Tikka Masala a meal that brings comfort to the taste buds. Yogurt, garam masala, ginger, garlic, and warming spices build plenty of flavor, while green beans and peas add color and extra vegetables. Best of all, it comes together in the Crockpot with minimal prep and cleanup.

🌿 Mindful Morsel

This dish brings together several foods rich in compounds studied for their antioxidant and anti-inflammatory properties. Green beans provide flavonoids such as quercetin and kaempferol, along with other polyphenols and phenolic acids, while peas contribute fiber and a variety of phytochemicals. Tomatoes add lycopene, and spices like turmeric, ginger, garlic, cumin, and coriander contribute additional plant compounds.

Together, they make this cozy meal an easy and flavorful way to incorporate a greater variety of anti-inflammatory foods into your day.

Recipe Information

  • Servings: 6 to 8

  • Prep Time: 15 minutes

  • Cook Time: 3 to 4 hours on High or 5 to 6 hours on Low

  • Total Time: Approximately 3¼ to 6¼ hours

  • Calories: Approximately 305 to 410 calories per serving, depending on serving size, without rice or cauliflower rice

  • Dietary Notes: Gluten-Free

Ingredients

Chicken Tikka Masala

  • 1 pound boneless, skinless chicken thighs, left whole

  • 1 large yellow onion, diced

  • 6 cloves garlic, minced, or 3 tablespoons jarred minced garlic

  • 2 to 3-inch piece fresh ginger, peeled and grated

  • 2 (28-ounce) cans crushed tomatoes or tomato purée

  • 1½ cups half-and-half

  • 1 cup plain yogurt (I like to use Siggi's plain yogurt; plain Greek yogurt also works)

  • 3 tablespoons garam masala

  • 1 tablespoon ground coriander

  • 1 tablespoon ground cumin

  • 1 teaspoon ground turmeric

  • ½ teaspoon crushed red pepper flakes, or to taste

  • 1 teaspoon kosher salt, plus more to taste

  • 1½ cups green beans, fresh or frozen

  • 10 ounces frozen green peas

For Serving

  • Cooked basmati or brown basmati rice OR cauliflower rice

  • Fresh cilantro, chopped

  • Fresh lime wedges, optional

Instructions

  1. Prep: Dice the onion, mince the garlic or measure 3 tablespoons jarred minced garlic, peel and grate the ginger, and trim the ends of the green beans if using fresh. Leave the chicken thighs whole.

  2. Combine: Add all ingredients except the green beans and peas directly to the slow cooker.

  3. Mix: Using a wooden spoon or spatula, gently stir everything together until thoroughly combined and the chicken thighs are coated in the sauce.

  4. Slow Cook: Cover and cook on Low for 5 to 6 hours if you are starting the Crockpot earlier in the day, or High for 3 to 4 hours if you are getting a later start. Cook until the chicken is tender and reaches an internal temperature of at least 165°F.

  5. Add the Vegetables: During the final hour of cooking, stir in the 1½ cups green beans and 10 ounces frozen green peas. Adding them toward the end helps preserve their color and texture and prevents them from becoming overly soft or soggy.

  6. Break Apart: Once the chicken is fully cooked and tender, use your wooden spoon or spatula to gently break the chicken thighs into bite-sized pieces directly in the Crockpot. They should come apart easily without needing to be removed and shredded separately.

  7. Serve: Spoon the Chicken Tikka Masala over your choice of warm basmati rice, brown basmati rice, or cauliflower rice. Top with fresh cilantro and, if desired, a squeeze of fresh lime.

Tips / Notes

  • Freezer-friendly: This meal freezes well without the rice. Allow it to cool completely before transferring to a freezer-safe container.

  • Coconut milk alternative: Substitute 1½ cups full-fat coconut milk for the half-and-half. For a completely dairy-free version, also use a plain dairy-free yogurt.

  • Choose your base: Serve over basmati or brown basmati rice, or choose cauliflower rice for an easy way to add another vegetable to the meal.

  • For leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently until warmed through.

Social Media Callout

Cozy, creamy, and made for an easy dinner. 🥘🌿 This Crockpot Chicken Tikka Masala combines tender chicken, warming spices, green beans, and peas in a creamy tomato sauce. Serve it over basmati, brown basmati, or cauliflower rice.

Minimal prep + fewer dishes = my kind of Crockpot meal.

Tag @mmmindfulmorsels if you make it!

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