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.
Just before serving, stir in the yogurt. Serve over rice. Garnish with cilantro, if you have it.
Enjoy, friends! xoxo