One-Pot Slow Cooker Chicken Tikka Masala
Make ahead idea: Prep everything the night before (don’t forget the rice) and put the whole insert in your fridge. When you leave for work in the morning, put it on low. Everything will be perfectly done when you get home.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Total Time: 8 hours 15 mins
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1-inch piece whole ginger, peeled and grated
- 2 tablespoons garam masala
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pepper
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 (28 ounce) can crushed tomatoes
- 1 (13.5 ounce) can unsweetened coconut milk
- 1 large sweet potato, peeled and cut into bite-size pieces
- 4–5 carrots, peeled and cut into bite-size pieces
- lots of plain yogurt, to serve on top
Instructions
- Put all ingredients into the slow cooker insert, stir and cook on low for 8 hours or high for 4 hours.
- Optional: Reserve the carrots and sweet potatoes, adding in the last 2 hours. (If they cook the whole time, the sweet potatoes will be soft but I liked them that way.)
- Serve over basmati rice with a BIG dollop of plain yogurt on top. Swirl the yogurt in to make it more creamy, and also cool the masala quickly.