Why You’ll Love this Flavor-Packed Crockpot Chicken Tikka
Convenience meets incredible flavor in this crockpot chicken tikka recipe that’s about to become your new weeknight favorite.
I’m obsessed with how the warm spices—garam masala, cumin, and allspice—blend perfectly with tangy yogurt and tomatoes while your chicken cooks to tender perfection.
The best part? You’ll dump everything in, walk away, and return to dinner practically made for you.
No stirring hot pans or babysitting a stovetop. Plus, it’s WeightWatchers friendly, so you can enjoy those rich, complex Indian flavors without any guilt.
Who doesn’t love that kind of mealtime math?
What Ingredients are in Flavor-Packed Crockpot Chicken Tikka?
This Crockpot Chicken Tikka brings together the perfect balance of protein, spices, and tangy flavors that blend beautifully during the slow cooking process. What I love most about this recipe is how it transforms simple ingredients into something that tastes like it came from your favorite Indian restaurant. The combination of aromatic spices with creamy yogurt creates that distinctive tikka flavor profile, while the slow cooker does all the heavy lifting.
- 8 ounces boneless skinless chicken breasts, cut into strips
- 1 cup uncooked brown rice
- 1 large thinly sliced onion
- 4 minced garlic cloves
- 2 seeded and diced jalapeños
- 1 (28 ounce) can diced tomatoes
- 1/2 cup fat-free Greek yogurt
- 1 tablespoon freshly grated ginger
- 1 tablespoon garam masala
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup finely chopped fresh cilantro
- Juice of 1 lime
- Non-fat cooking spray
When shopping for these ingredients, the quality of your spices makes a big difference in the final flavor. If your garam masala has been sitting in the pantry for years, consider grabbing a fresh jar—those warm, complex notes are the heart of this dish. And while the recipe calls for fat-free Greek yogurt to keep it WeightWatchers friendly, you could substitute regular Greek yogurt if you’re not counting points. The jalapeños add a nice kick, but you can adjust based on your heat preference, maybe even adding just one if you prefer a milder version.
How to Make this Flavor-Packed Crockpot Chicken Tikka
Making this Crockpot Chicken Tikka couldn’t be simpler, and the results are absolutely worth the minimal effort involved. Start by grabbing a large bowl where you’ll mix together almost all the ingredients except for three key components: the 8 ounces of chicken breast strips, 1 cup of uncooked brown rice, and 1/4 cup of fresh cilantro.
In that bowl, combine the 1 large thinly sliced onion, 4 minced garlic cloves, 2 seeded and diced jalapeños, 28-ounce can of diced tomatoes, 1/2 cup of fat-free Greek yogurt, 1 tablespoon of freshly grated ginger, and all those gorgeous spices—1 tablespoon each of garam masala and cumin, 1 teaspoon each of paprika, allspice, and salt, plus 1/2 teaspoon of black pepper. Don’t forget to squeeze in the juice of 1 lime! Give everything a good stir until well combined.
Next comes the easiest part, where the crockpot does all the work. Give your crockpot a light spray with non-fat cooking spray (this prevents sticking and makes cleanup so much easier), then place those chicken breast strips at the bottom.
Season the chicken with a bit more salt and pepper if you’d like—I always find this extra seasoning step makes a difference. Now pour the entire tomato and spice mixture over the chicken, covering it completely.
Set your crockpot to low for 6-8 hours if you’re starting this in the morning, or high for about 4 hours if you’re beginning later in the day. Meanwhile, cook that 1 cup of brown rice according to package directions about 30-45 minutes before you plan to serve.
When everything’s ready, spoon the chicken tikka over the cooked rice and finish with a generous sprinkle of fresh cilantro. The contrast between the rich, spiced sauce and the bright, herbaceous cilantro? Simply divine.
Flavor-Packed Crockpot Chicken Tikka Substitutions and Variations
Looking to switch things up with your Crockpot Chicken Tikka? I’ve tested countless variations in my kitchen, and trust me, this recipe loves a good twist. Swap chicken breasts for thighs—they’re more forgiving in the slow cooker and won’t dry out as easily.
No Greek yogurt? Regular yogurt works fine, or try coconut milk for a creamier, dairy-free option. Vegetarians can replace chicken with chickpeas or paneer.
Heat levels are totally customizable—add an extra jalapeño or sprinkle in some cayenne if you like it spicy like I do. Sometimes I toss in spinach during the final hour for extra nutrition.
What to Serve with Flavor-Packed Crockpot Chicken Tikka
Every great Indian dish deserves perfect companions, and my Crockpot Chicken Tikka is no exception.
The recipe already includes brown rice, which soaks up that gorgeous sauce beautifully, but why stop there?
I love serving warm naan bread alongside for scooping up every last drop. A cooling cucumber raita balances the spice perfectly—just mix yogurt, diced cucumber, and mint.
For a veggie boost, try a simple side of roasted cauliflower with cumin or a revitalizing kachumber salad with tomatoes, cucumbers, and onions.
Want to go all out? A mango lassi makes the perfect sweet counterpoint to this savory dish.
Final Thoughts
This Crockpot Chicken Tikka has become my go-to weeknight savior, and not just because it pairs so beautifully with all those side dishes.
The magic happens when you’re away, letting those warm spices meld together while you tackle everything else on your to-do list. Truly set-it-and-forget-it cooking at its finest.
I’ve made this recipe countless times, tweaking the spice levels to suit my mood.
Sometimes I add a touch more garam masala when I need comfort, other times more jalapeno when I crave heat. The versatility keeps it in my regular rotation. Simple, satisfying, and always delicious.
Flavor-Packed Crockpot Chicken Tikka
Ingredients
Equipment
Method
- In a large mixing bowl, combine sliced onion, minced garlic, diced jalapeños, canned diced tomatoes, fat-free Greek yogurt, grated ginger, garam masala, cumin, paprika, allspice, salt, black pepper, and lime juice. Mix thoroughly until well incorporated.
- Lightly coat the inside of your slow cooker with non-fat cooking spray to prevent sticking.
- Place the chicken breast strips at the bottom of the slow cooker and season with a little additional salt and pepper if desired.
- Pour the tomato and spice mixture over the chicken, ensuring the meat is completely covered.
- Cover and cook on low for 6-8 hours or on high for about 4 hours, until the chicken is tender and fully cooked.
- Approximately 30-45 minutes before serving, prepare the brown rice according to package directions.
- Serve the chicken tikka over the cooked brown rice and garnish generously with fresh chopped cilantro.
