Chicken dishes are always interesting in the Crock Pot. Unlike fatty pork shoulders or beef roasts full of connective tissue, chicken doesn’t need a long braising time to yield a tender meat. Instead, sometimes chicken Crock Pot meals get a bit stringy and dry. You can avoid this, however, with flavorful braising liquids and by using chicken thighs.
I took a chance on this recipe from Real Simple and found it to be a nice pseudo-Indian chicken dinner. Tikka masala is typically a creamy tomato-based chicken dish with lots of Indian spices. I found the spices to be a bit light, so next time I will add a heavier hand to them.
Regardless, it smelled yummy while cooking and was warm and comforting. Perfect for a day like today, with 24/7 rain!
Crock Pot Chicken Tikka Masala
Ingredients (serves 4):
- 1 15-oz can crushed tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 T tomato paste
- 2 tsp garam masala
- Kosher salt and black pepper
- 1 1/2 lb. boneless skinless chicken thighs
- 1/2 c. Greek yogurt (or sour cream or heavy cream or creme fraiche)
In a slow cooker, combine tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt and 1/4 tsp pepper. Place chicken on top, cover and cook until chicken is tender, 7-8 hours on low, 3-4 hours on high.
Meanwhile, cook some basmati rice or couscous or heat some naan bread for serving.
Enjoy, friends! xoxo