Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It's a cinch, especially when made in a slow cooker!
Stir to combine sauce ingredients in a large mixing bowl.
Lightly season chicken thighs with salt and pepper; place them in crockpot.
Pour sauce evenly over seasoned chicken, to cover. Put lid on crockpot, and cook chicken and sauce on LOW HEAT for 6-7 hours without disturbing.
When done cooking, chicken will be very tender. Shred chicken using two forks, tearing it into large shreds. Do this while chicken thighs are still in the crockpot, so you won't mess up another bowl. NOTE: I use boneless thighs, but if you use "bone-in" chicken thighs, you need to retrieve/discard the bones at this point.
Stir coconut milk well. It's pretty thick while in the can, so stirring it is important! Pour coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir, until coconut milk is incorporated into the sauce. **See note section below about the amount of coconut milk** Optional: Also add chopped cilantro to the sauce at this point, if desired. **I prefer instead to add a few cilantro leaves to garnish each serving, but it's your choice.
For each serving, spoon chicken tikka masala over hot, cooked, white rice. Garnish with cilantro leaves. Serve hot, and enjoy!
NOTE: Recipe calls for 8 oz. unsweetened coconut milk. Most cans are about 13.5 ounces. If you don't have a use for the remaining coconut milk, just add it all in. It won't hurt this dish at all (other than the calorie count will be higher!)
Crockpot Chicken Tikka Masala https://www.thegratefulgirlcooks.com/crockpot-chicken-tikka-masala/