The Weekday Wonder Creamy Slow Cooker Chicken Tikka Masala No Fuss

Ready for a Proper Curry Night?

Gosh, there is nothing better than a proper curry night, is there? But honestly, sometimes I just cannot face all that stirring and complicated layering of spices.

It takes too long after a busy day. That is why this Slow Cooker Chicken Tikka Masala is an absolute lifesaver.

It is the perfect answer to getting that rich, authentic British Indian Restaurant style curry flavour without any of the weekend hassle.

My Secret Weapon for Delicious Creamy Curry

You know that Chicken Tikka Masala is basically the UK's unofficial national dish, right? It has that gorgeous creamy, tomatoey, slightly sweet flavour that everyone loves.

Traditionally, it takes ages. You have to marinate, sear the chicken, then slowly build the sauce. I tried that once and ended up with tough chicken and a burnt pan.

Never again!

This recipe is truly an easy Chicken Tikka Masala recipe . It is a genuine dump and go curry superstar. You just throw everything in the Crockpot Chicken and walk away.

We are talking maybe 15 minutes of active prep max. The secret is that the slow cooker’s gentle heat allows all those spices to bloom perfectly.

Why Slow Cooker Chicken Thighs Are Best

I used to be scared of making curry, thinking it required a chemistry degree. But using the slow cooker changes the game entirely.

It means the chicken thigh tikka masala basically marinades while it cooks. This gives you incredibly juicy results. We only use thighs here because they stay moist.

The big win here is the flavour depth. Since it simmers for hours, the sauce becomes incredibly rich. You get that divine creamy slow cooker curry texture you crave, all thanks to the magic of low and slow heat.

It is incredibly rich in protein and ideal for feeding a crowd or sorting out your work week meal prep.

This is genuinely a no fuss tikka masala experience, tasting like you slaved over the stove for hours. Now, let us get straight to the few things we need to get this brilliant Slow Cooker Chicken started.

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Grabbing Your Kit for the Ultimate Creamy Slow Cooker Curry

Honestly, making a truly brilliant curry usually feels like a marathon. We’re aiming for the opposite with this Easy Chicken Tikka Masala recipe .

We want minimal effort, maximum comfort. We are creating a proper British Indian Restaurant style curry right in your kitchen, but without the high street price tag or the washing up! This method is pure joy.

It’s the definition of a Dump and go curry .

Did you know that Chicken Tikka Masala is often cited as the UK’s favourite foreign dish? That’s how essential it is. We need ingredients that deliver serious flavour when left alone.

The Secret Ingredient: Why Chicken Thighs Rule

If you only remember one thing, make it this: ditch the breast meat. For any Slow Cooker Chicken recipe, especially this one, we must use Chicken thigh tikka masala .

They have fat. They have flavour. They will remain impossibly juicy during the long cook time, instead of turning into that dreaded rubber texture.

Get about 3 lbs (1.35 kg) of boneless, skinless thighs. Trim off any huge chunks of excess fat, but don’t fuss too much.

For the sauce base, quality counts. Grab a large 28-oz (794 g) tin of good Crushed Tomatoes . And yes, we need Heavy Cream about 3/4 cup (180 ml) .

Do not try swapping this for low-fat milk, trust me. We need that richness to make the final sauce luxurious.

Spicing it Up: Don't Skip the Aroma Layer

The key to great Tikka Masala is layered flavour. We start with basics like Ground Cumin and Coriander Powder , usually a tablespoon of each.

My big mistake when I first started making curry? Dumping everything in at the start. Huge rookie error!

The real magic comes from Garam Masala . This blend contains volatile oils. If you cook it for hours, it evaporates.

Keep that 1 tbsp (15 ml) Garam Masala off the counter until the very end. That last minute stir-in is what gives this Slow Cooker Chicken Tikka Masala that fresh, bright aroma that separates the truly great curries from the basic ones.

It finishes the dish perfectly. If you can’t find specific Indian mild Chilli Powder, just use standard paprika and a pinch of cayenne for heat.

Easy substitution!

Tools of the Trade: Your Crockpot MVP

The star of the show for this No fuss tikka masala is, obviously, the slow cooker. You need a 6-quart (5.

7 litre) capacity machine to handle this batch. We are making enough for leftovers, after all! If you call it a Crockpot Chicken recipe, that’s totally fine too; it means the exact same thing.

Beyond that, you really don't need much. A good knife and board for prepping the onions and chicken, and a wooden spoon for stirring.

See? No need for special pans or fancy pressure cookers. This truly is the simplest way to get rich, deep Tikka Masala flavour.

We are letting the low, slow heat do all the heavy lifting for us. You won’t believe the payoff.

The Magic of Low and Slow: Building Your Best Tikka Masala

Honestly, who has time for complicated curry bases on a Tuesday? Not me! When I first tried making a proper Chicken Tikka Masala , I nearly gave up.

All that searing, blending, and waiting. Then I found the secret weapon: the humble slow cooker. This approach takes the stress out of making a real British Indian Restaurant style curry .

It’s the ultimate dump and go curry .

The key to success is minimal effort upfront. This is your weekend lifesaver.

Prepping for Pure Comfort

First things first: forget chicken breast . Trust me on this. We are using juicy Chicken thigh tikka masala for this recipe.

Thighs handle the long cook time like champs. They stay moist and just fall apart. Give them a quick chop into 1.

5 inch pieces.

Mise en place sounds fancy, but it just means ‘everything in its place.’ Get all your spices measured out.

Combine your garlic and ginger pastes now. Safety reminder: always be careful when chopping onions. I once nearly lost a thumb trying to rush the prep! Don’t rush the prep, people.

A 15-minute start saves hours later.

The Five Minute Dump and Go Process

This is how we create that rich flavour without standing over a hot stove. It’s truly an Easy Chicken Tikka Masala recipe .

1. The Marinade Starter: Toss those chicken thighs with Greek yogurt and lemon juice. This is a non-negotiable step. It tenderizes the meat beautifully. Let it sit for at least 30 minutes in the fridge.
2. Layer the Base: Melt 2 tablespoons of butter right in the bottom of your slow cooker. Layer the diced onion, garlic, and ginger on top. No need to sauté!
3. Spice and Liquid Dump: Now, sprinkle in all your measured spices (cumin, turmeric, coriander, chilli powder). Add the crushed tomatoes and the stock. Stir this sauce base thoroughly.
4. Add the Star: Place the marinated chicken directly into the sauce. Make sure the chicken is completely submerged. Secure the lid on your Crockpot Chicken .
5. Set it and Forget it: Cook on HIGH for 4 hours or on LOW for 6– 8 hours . The meat should shred easily when done. The internal temperature needs to reach a safe 165° F ( 74° C) .

Pro Tips for the Perfect Creamy Slow Cooker Curry

To transform this from good to outstanding, there are two crucial steps. I learned these the hard way!

First, save the Garam Masala. Seriously, it's a finishing spice. Don't add the full tablespoon until the very end. This keeps the aroma bright and punchy.

Second, the cream addition. Once the chicken is cooked and shredded, stir in the heavy cream. Then, add the Garam Masala.

Let the Slow Cooker Chicken Tikka Masala simmer on LOW for a final 15 minutes . This gentle heat thickens the sauce and marries the cream perfectly.

That’s your secret to a decadent, luxurious sauce. No lumps, just heaven!

If the tomatoes taste sharp, add a tiny pinch of sugar (1/2 teaspoon) at the end. It balances the acidity and makes the flavour pop.

This No fuss tikka masala is truly the best Slow Cooker Chicken meal you'll ever make.

Finishing Touches: Serving and Storing Your Glorious Dump and Go Curry

You’ve done the hard work, or rather, your slow cooker has! This beautiful, rich, Creamy slow cooker curry is ready.

Honestly, watching the sauce bubble up after adding the cream is one of life’s simple joys. But before you tuck in, let’s talk logistics.

How do we make this a full-on British Indian Restaurant style curry experience, and how do we save the leftovers?

### The Perfect Plating

Presentation matters, right? I always tell myself that a great looking meal tastes 10% better. I like to ladle this rich Tikka Masala into deep, rustic bowls.

Make sure you don't skimp on the final garnish! A big handful of fresh coriander (cilantro for my American mates) is mandatory.

It brightens everything up.

For sides, you absolutely need two things. First, fluffy Basmati rice. Secondly, proper Naan bread. Not the sad, floppy stuff.

We want warm, bubbly garlic Naan to mop up every single drop of that sauce. It’s a ritual. Seriously, don't miss the Naan.

### Leftovers? Yes, Please!

One of the greatest gifts this Slow Cooker Chicken Tikka Masala gives us is brilliant leftovers. This Chicken Tikka Masala often tastes better the next day, you know? It's like the spices had a proper little reunion overnight.

Storage Hack: Cool it down quickly after serving. Get it into an airtight container and into the fridge. It will keep beautifully for up to four days .

Freezing Tip: This is a fantastic freezer meal! If you're planning to freeze it, try to hold back the heavy cream until you reheat the portion.

Sometimes dairy can get a little grainier after freezing. Thaw overnight and add the cream right on the hob for that fresh, velvety finish.

### Swap Shop: Adaptations and Variations

The best thing about this Easy Chicken Tikka Masala recipe is its flexibility. We used Chicken thigh tikka masala because it never dries out, but there are loads of ways to tweak it.

If you need a dairy-free curry, swap the yogurt in the marinade for coconut cream. Then, use full fat canned coconut milk instead of heavy cream at the end.

It gives it a slightly different, sweeter vibe, but it’s still fantastic.

Need a vegetarian dish? Swap the Slow Cooker Chicken for a tin of chickpeas or cubed paneer. If you use paneer, only stir it in during the last thirty minutes of cooking.

Otherwise, it turns into rubber trust me, I learned that the hard way! This recipe is a genuine No fuss tikka masala base that takes whatever you throw at it.

### Quick Health Note

I won't bore you with calorie counts. This is comfort food! But it’s loaded with protein from the Crockpot Chicken .

You also get those lovely anti inflammatory spices like turmeric and ginger. It's hearty, filling, and deeply satisfying which, frankly, is a key part of good nutrition for the soul.

Go forth and enjoy your magnificent, easy Dump and go curry ! You deserve every spoonful.

Frequently Asked Questions

I only have chicken breast will it work in this Slow Cooker Chicken Tikka Masala recipe?

Technically yes, but brace yourself chicken breast tends to dry out terribly over long slow cooking periods, which would be a proper tragedy! For that lush, melt-in-your mouth texture that makes this dish such a reliable comfort, stick to the thighs.

Thighs have the necessary fat content to remain juicy and tender, even after hours of taking it easy in the pot.

Help! My sauce is too runny. How do I thicken my slow cooker curry?

Slow cookers are brilliant but they do trap a lot of moisture, meaning the sauce can sometimes be thinner than a traditional stovetop curry. If the sauce is too watery after stirring in the cream, try making a simple cornflour slurry (mix 1 tbsp cornflour with 2 tbsp cold water) and stirring it in during the final 30 minutes on HIGH.

Alternatively, simply remove the lid and let the curry simmer on HIGH for 20 minutes to naturally reduce and concentrate that lovely flavour.

What’s the deal with adding the Garam Masala right at the end?

That’s a top-notch question! Garam Masala is considered a ‘finishing spice’ because it contains volatile oils that give off incredible aroma but are easily destroyed by long, high heat cooking.

Adding it alongside the heavy cream in the last 15 minutes ensures those fragrant, bright aromatics are fresh and prominent. This technique gives your Slow Cooker Chicken Tikka Masala that complex, warm lift that professional curry houses achieve.

Can I freeze leftovers, and how long will they keep in the fridge?

Absolutely, this curry is a brilliant batch cooking hero and often tastes even better the next day after the spices have had a proper chance to marry up! Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months.

Just make sure to cool it completely before popping it in the freezer, and thaw it fully overnight before reheating until piping hot.

Do I really need to use the yogurt marinade, or can I skip it to save time?

While skipping the marinade won't ruin the dish, taking those 30 minutes (or longer!) to marinate the chicken is highly recommended if you want the best possible texture. The acid in the yogurt and lemon gently tenderizes the meat, allowing the spices to penetrate deeper into the chicken.

If you’re truly pushed for time, you can cut the marinating down to the 15 minutes it takes to prep your other ingredients.