Slow Cooker Chicken Tikka Masala
Tender shredded chicken in a creamy, tomato-based tikka masala sauce that's cooked for hours in a slow cooker for great homemade taste.
Servings 6 servings
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 1 onion, diced
- 6 oz can of tomato paste
- 1/2 cup low sodium chicken broth
- 1/2 cup mild curry paste
- 1/2 tsp ground cardamom
- 1 tsp garam masala
- 1 14.5 oz can of coconut milk
- 10 oz sliced mushrooms
- chopped fresh cilantro, to taste (optional)
- salted pistachios, to taste (optional)
- raisins, to taste (optional)
- tzatziki sauce (optional)
Instructions
- In the bowl of a large slow cooker, stir together the diced onion, tomato paste, chicken broth, curry paste, cardamom, and garam masala until combined.
- Nestle the chicken breasts into the mixture so they are covered with the sauce.
- Place the cover on the slow cooker and cook on LOW for 6 hours.
- During the last two hours of cooking, stir in the sliced mushrooms.
- Turn the slow cooker off. Remove the chicken to a large plate and shred with a fork.
- Stir the coconut milk into the tikka masala sauce until combined, then stir the shredded chicken into the slow cooker until it's completely covered with sauce.
- Serve immediately over cooked rice with, if desired, a sprinkling of fresh cilantro, pistachios, raisins, and tzatziki sauce.