Slow-Cooker Chicken Tikka Masala



1 15-ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 teaspoons garam masala
kosher salt and black pepper to taste
1 1/2 pounds boneless, skinless chicken thighs 1/2 cup heavy cream

1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 tablespoon fresh lemon juice

1 cup basmati or other long-grain white rice

In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, teaspoon salt, and teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
In a small bowl, toss the cucumber and cilantro with the lemon juice and teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
Twenty minutes before serving, cook the rice according to the package directions.
Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Slow-Cooker Chicken Tikka Masala

Nutritional Information

  • Per Serving
  • Calories 559
  • Fat 25g
  • Sat Fat 10g
  • Cholesterol 152mg
  • Sodium 738mg
  • Protein 37g
  • Carbohydrate 48g
  • Sugar 3g
  • Fiber 4g
  • Iron 4mg
  • Calcium 91mg

Serves 3