You’ve probably noticed that I’m a huge fan of slow cooker recipes; I have almost 50 slow cooker recipes on this blog! Slow cooker meals work great for make ahead meals, feeding a crowd, and getting that “cooked-all-day” flavor.
I was sent Phyllis Good’s latest cookbook Stock the Crock, which is right up my alley. The cookbook has 100 delicious, tried-and-true recipes, plus 200 easy to follow variations for any dietary preference, such as gluten-free, paleo, vegan, etc.
There are a ton of awesome sounding recipes, but a recipe for Slow Cooker Chicken Tikka Masala caught my attention. Gotta love a make-at-home takeout favorite!
This recipe for Slow Cooker Chicken Tikka Masala is incredibly simple but really delivers on flavor.
Ingredients:
- 1 (15 oz) can tomato puree
- 1/2 cup coconut milk
- 2 small onions, chopped, divided
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- pinch sugar
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 1/2 lbs boneless, skinless chicken thighs
- 2 cups cooked rice
- 1/4 cup red onions, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
To make, spray the inside of your slow cooker with cooking spray.
Add the tomato puree, coconut milk, one of the chopped onions, minced garlic, tomato paste, garam masala, cumin, sugar, salt, and ground pepper. Stir to combine.
Add the chicken thighs, coating the chicken in the sauce.
Top with the remaining chopped onion.
Cover and cook on low for 3.5 hours.
Roughly shred the chicken and stir to combine.
Divide the cooked rice among four bowls and spoon the chicken and sauce on top. Garnish with red onion, cilantro and mint.
Oh yum! This Slow Cooker Chicken Tikka Masala is so tasty!
There is some nice heat to this, which I love. If you prefer things less spicy, add less ground cumin, or top with a dollop of plain yogurt.
This is a great recipe to make on Sunday and have ready for a quick dinner later in the week!
Ingredients
- 1 (15 oz) can tomato puree
- 1/2 cup coconut milk
- 2 small onions, chopped, divided
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- pinch sugar
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 1/2 lbs boneless, skinless chicken thighs
- 2 cups cooked rice
- 1/4 cup red onions, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
Instructions
- To make, spray the inside of your slow cooker with cooking spray.
- Add the tomato puree, coconut milk, one of the chopped onions, minced garlic, tomato paste, garam masala, cumin, sugar, salt, and ground pepper. Stir to combine.
- Add the chicken thighs, coating the chicken in the sauce.
- Top with the remaining chopped onion.
- Cover and cook on low for 3.5 hours.
- Roughly shred the chicken and stir to combine.
- Divide the cooked rice among four bowls and spoon the chicken and sauce on top. Garnish with red onion, cilantro and mint.
Yummy post! I love to eat and read your blog. Thank you for sharig it.
Piyush Mittal recently posted..9 Amazing Benefits of Egg Whites Protein
Yeah!!! Yum!
The looks interesting and delicious. I love the combination of ingredients. I’m always on the lookout for some easy and delicious things to cook up for the fam. Thank you.
Molly Langdon recently posted..7 Best Cooking Torch Reviews for The Kitchen
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