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I enjoy eating Indian food every once in a while. But the thought of cooking it from scratch totally intimidates me. Most of the recipes seem really complicated with long lists of unusual spices, like garam masala, that aren’t part of my pantry.
So, to keep things super simple, I decided to cheat and make an easy crock pot chicken tikka masala using a jar of Patak’s Tikka Masala Curry Sauce (affiliate link) that I had picked up on sale at World Market.
Recipe Notes
It’s all natural with a straight-forward list of ingredients and nothing artificial, which is nice.
With only 2-ingredients, recipes don’t get much simpler than this easy crockpot chicken tikka masala.
Served with rice and peas, it makes a yummy quick-fix Indian meal with minimal effort.
The sauce is mildly spicy, with rich tomatoey flavor. Rod, Mom and I all thought it was good.
If you want, you can stir in a little 2-3 tablespoons of yogurt, sour cream or coconut milk at the end to make the sauce a little creamier and less tomatoey.
Or bulk it up with vegetables (onion, cauliflower, potatoes or peas) like the brilliant Martha C. suggests in her comment below 🙂
How Many Calories and WW Points in this Slow Cooker Chicken Tikka Masala?
According to my calculations, each serving has about 229 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
If you’ve made this Low Carb Slow Cooker Chicken Tikka Masala, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Crock Pot Chicken Tikka Masala Recipe
Ingredients
- 1 pound trimmed chicken breasts, cut into 1-inch cubes
- 1 jar (15 ounces) chicken tikka masala sauce (I used Patak’s)
Instructions
- Ideal slow cooker size: 1-1/2-Quart.
- Place the cubes of chicken in your crock pot.
- Add the jar of sauce and stir to combine.
- Cover and cook on LOW for 3 to 4 hours, until the chicken is tender.
- Serve with basmati rice and peas, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 6 PointsPlus (Old plan) If you want, you can stir in a little 2-3 tablespoons of yogurt, sour cream or coconut milk at the end to make the sauce a little creamier and less tomatoey. A little chopped fresh cilantro would be nice too. Next time, I’ll consider seasoning the chicken with a few spices first. This sauce would be good with shrimp, potatoes, peas or cauliflower too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This brief video shows how to make Slow Cooker Chicken Tikka Masala from scratch:
If you would prefer to make crockpot chicken tikka masala from scratch, here are some recipes that you might want to consider:
- Slow Cooker Chicken Tikka Masala with Coconut Milk (The Lemon Bowl)
- Slow Cooker Chicken Tikka Masala (Weight Watchers)
- Crock Pot Chicken Tikka Masala (LaaLoosh)
Please convert to stovetop/oven (don’t have a crock pot).
Tnx
Hi Jo,
I think the directions for using the jar as a simmer sauce are probably right on the jar. I would coat a skillet with nonstick spray and brown the chunks of chicken for about 5 minutes. Then pour in the jar of sauce and cook over medium low heat until the chicken is tender, 20 to 30 minutes. Hope this helps.
This sounds great! I went to the store and found the sauce this morning and came right home and started it! I have three teenage sons and they like lots of bulk, so a couple of hours before we eat, I will add in some cauliflower, onion, pepper, plus the green peas and serve it over rice. Thanks for this recipe! Easy and yummy!
Martha C, I love the idea of all the yummy veggies you are adding in and will plan on doing that next time!!