This Crock Pot Chicken Tikka Masala is a comforting Indian dish to serve as a weeknight meal, or for weekend dinner guests! Time to pull out the crock pot!

Crock Pot Chicken Tikka Masala |

Friends, It’s another beautiful September day! I cannot believe September is here already. With the past few mornings having a chill in the air, I can no longer deny that summer is coming to an end. That, and the stores are full of every autumn!

This past Saturday, we woke up to glorious blue skies! After a month of heavy smoke hanging over our valley from all of the west coast fires, we couldn’t greet the day with more gratitude in our hearts that we could finally breathe!

In fact, I kept thinking of Ella Fitzgerald’s snappy, happy song, Blue skies/Smiling at me/Nothing but blue skies/Do I see. :)

Fall time entertaining |

People in your life, all your life.

We went to dinner at our friends’ house “up on the hill” this past Saturday night. We sat out on the back patio for hours, dining with some of the best food in southern Oregon (my friend, Adrienne, is a fabulous cook!), the evening light rich and low. With the slight breeze in the air, and the ringing pulse of crickets, we watched the sun slip away on one side of our view, and the moon emerge from behind the mountains on the other side, splendid and full, growing brighter and more luminous as the night wore on.

Childhood memories, laughter, God, family, friendships, grace–so many gifts and into glimpses into the deep, beating heart of life.

We gave each other hugs when we left, and said “let’s not wait so long next time.”

Sometimes the best times involve being with the people that have been in your life, all of your life.

September chill.

Back to the September chill … early in the morning this week, I pulled out my crock pot. There’s something about autumn that makes me want to cook a LOT in my crock pot. Don’t you?

Crock Pot Chicken Tikka Masala |

Crock Pot Chicken Tikka Masala.

I made a delicious Chicken Tikka Masala sauce to serve over farro, topped with fresh cilantro. This recipe is easy, delicious, and our family loved it.

Crock Pot Chicken Tikka Masala

My friend brought me back some garam masala from Dubai last year, and I used up every last bit in this recipe. At the end of cooking this, you can always taste and add more spices! I always do this. I’ve learned to not settle for so-so flavor when you have so many spices at your fingertips! A little more, sometimes, is all you need. (We also brought back delicious spices from Istanbul, Turkey last year. Fresh spices takes the flavor of a dish to a whole new level!)

Crock Pot Chicken Tikka Masala |

Farro for falltime!

We’re also on a farro-craze, which I cook right in the rice cooker, on the brown rice setting. It’s nutty, more flavorful than rice, and we just love the health benefits of farro. But of course you can always use rice! White rice (comfort food) is probably the best!

Oh, and right now, fresh garden tomatoes (still warm from the afternoon sun), chopped and served on top!

Do you have a favorite crock pot recipe you use in the fall?

Crock Pot Chicken Tikka Masala |

Print Recipe Pin Recipe
0 from 0 votes
Leave a Review »

Crock Pot Chicken Tikka Masala


  • 2 pounds boneless, skinless chicken breasts, cut into chunks
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh ginger, chopped
  • Olive oil
  • 2 Tbsp. tomato paste
  • 2 Tbsp. garam masala
  • 1 tsp. cinnamon1 tsp. cardamom
  • 2 tsp. paprika
  • 2 tsp. salt
  • 1 28-ounce can diced tomatoes (do not drain)
  • 1 can coconut milk
  • Fresh cilantro, chopped
  • 2 cups cooked farro or rice
  • *arrowroot powder or flour for thickening


  • Cut the chicken breasts into bite-sized pieces and transfer them to a slow cooker.
  • Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices. Add in the diced tomatoes with their juices. Transfer to the crock pot with the chicken lightly toss together.
  • Cover the crock pot and cook for 3-4 hours on high or 6 hours on low. Ten minutes before serving, stir in the coconut milk. *If you want a thicker consistency, use arrowroot powder or flour (add 2 Tbsp. to 1/4 cup cold water); stir well and add to the mixture. Taste and add more spices or salt, if needed.
  • Serve over farro or rice with fresh cilantro sprinkled over the top of each serving.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

More delicious one-pot meals:

Curried Turkey Shepherd’s Pie

Turkey Mushroom Cranberry Risotto

Chicken Rice Soup

Chicken Curry on Brown Rice

Crock Pot Chicken Tikka Masala is a comforting Indian dish to serve as a weeknight meal, or for weekend dinner guests!

Are you following me on InstagramTwitterFacebook and Pinterest? If you’d like to subscribe to Reluctant Entertainer, to have each post delivered straight to your e-mail box, then please add your email, here. It’s really easy! Thanks for being here today!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to