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crockpot chicken tikka recipe

Flavor-Packed Crockpot Chicken Tikka

This aromatic Crockpot Chicken Tikka combines tender chicken strips with warm Indian spices and tangy yogurt for a restaurant-quality meal with minimal effort. The slow cooker transforms simple ingredients into a rich, complex dish that's both satisfying and WeightWatchers friendly.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh ginger grated
  • 4 cloves garlic minced
  • 1 large onion thinly sliced
  • 2 jalapeños seeded and diced
  • 28 ounce diced tomatoes canned
  • 1/2 cup fat-free Greek yogurt
  • 1 lime juiced
  • 8 ounce boneless skinless chicken breasts cut into strips
  • 1 cup brown rice uncooked
  • 1/4 cup fresh cilantro finely chopped
  • Non-fat cooking spray

Equipment

  • Slow cooker
  • Large mixing bowl
  • Rice cooker or pot

Method
 

  1. 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.
  2. Lightly coat the inside of your slow cooker with non-fat cooking spray to prevent sticking.
  3. Place the chicken breast strips at the bottom of the slow cooker and season with a little additional salt and pepper if desired.
  4. Pour the tomato and spice mixture over the chicken, ensuring the meat is completely covered.
  5. Cover and cook on low for 6-8 hours or on high for about 4 hours, until the chicken is tender and fully cooked.
  6. Approximately 30-45 minutes before serving, prepare the brown rice according to package directions.
  7. Serve the chicken tikka over the cooked brown rice and garnish generously with fresh chopped cilantro.

Notes

For a spicier version, leave some jalapeño seeds in or add a pinch of cayenne pepper. If you prefer a milder dish, reduce to just one jalapeño. This dish freezes beautifully—portion leftovers into airtight containers and freeze for up to 3 months for quick weeknight meals. For a complete meal, serve with naan bread and a cooling cucumber raita.
Chicken thighs can be substituted for breasts if you prefer darker meat that stays more tender during slow cooking. For a dairy-free version, coconut milk works wonderfully in place of the yogurt.