The week before Thanksgiving, I like to cook very non-traditional holiday foods or ethnic foods, so that I can “surprise” my taste buds on Thursday with the most delicious Thanksgiving foods. So today, I’ll share with you this incredibly easy slow cooker version of Tikka Masala, which is a very popular and traditional Indian food.
If you’ve ever thought about trying some homemade Indian food recipes but are a bit intimidated, then this easy dinner recipe is a great way to go. It’s a delicious and very healthy dish that clocks in at just 7 Points per serving, including the rice.
Weight Watchers Crock Pot Recipes are huge lifesavers, especially when you have little time to prepare dinner because you are too busy making preparations for one very big dinner coming up on Thursday night. So, keep your week easy, but still healthy, and try this Crock Pot Chicken Tikka Masala Recipe. Enjoy!
Slow Cooker Chicken Tikka Masala Recipe
- 1 Slow Cooker
- 8 oz skinless, boneless chicken breasts - cut into strips
- 1 cup brown rice - uncooked
- 1 large onion - thinly sliced
- 4 garlic cloves - minced
- 2 jalapenos - seeded and diced
- 28 oz diced tomatoes - 1 can
- ½ cup plain non-fat Greek yogurt
- 1 tbsp freshly grated ginger
- 1 tbsp Garam Masala
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp allspice
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup cilantro - finely chopped
- Juice from 1 lime
- In a large bowl, mix all ingredients except chicken, rice, and cilantro. Stir well to combine.
- Lightly mist crock pot with non-fat cooking spray, and place chicken inside. Season with additional salt and pepper.
- Pour a bowl of the tomato mixture over the top of the chicken. Cook on low for about 6-8 hours or high for about 4 hours.
- Prepare rice according to package instructions.
- Serve over rice or pasta and top with fresh cilantro.
I was so excited about this dish, but it turned out so watery. I’m not sure what I did wrong.
I’m sorry, but this was inedible. I followed the recipe exactly. I advise you not to make this dish!!
I liked the flavors of this, but thought the onion to chicken ratio was off. I would use only half of an onion next time and maybe chop it instead of slicing. I might also use a red pepper or something similar to make up for using less onion.
Definitely something to play with!
This turned out great but for me there was not enough sauce. I think that I will tweak this recipe a bit to get more sauce. I thank you and so does my sweet bf. He loved coming home after it had been cooking and the whole house smelled great!!!!
This was disappointing and I don’t know how to make it taste better. I hate to leave a negative review, but I feel I should warn other readers to look elsewhere for a tried and true recipe, because I’m afraid almost all of what I made will go to waste.
After reading the one comment already posted I modified the recipe a bit. Since my husband is allergic to ginger, I have to make my own masala mixture. Knowing there is cumin in my mixture, I left out the extra cumin in the recipe. I also added extra chicken, omitted the jalapeno and added a pinch of red pepper flakes. (My family does not enjoy over hot/spicy food.) I substituted crushed tomatoes for diced and added about 1 cup of chicken broth because I simmered the mixture stovetop for 30 minutes rather than prepare it in the crockpot. My family and I really enjoyed this recipe and I will absolutely make it again.
This is terrible. There is way too much sauce for the amount of chicken and it takes no where near six hours to cook. There is too much of something, maybe cumin?
what would be the best size crock pot to use for this recipe? All I have is a 3.5….