EASY SLOW COOKER CHICKEN TIKKA MASALA

EASY SLOW COOKER CHICKEN TIKKA MASALA

This slow cooker version of Chicken Tikka Masala delivers tender chicken simmered in a creamy, spiced tomato sauce with minimal effort. Everything goes into the crockpot and cooks low and slow, allowing the flavors to deepen beautifully while keeping prep simple. Serve with rice, naan, or warm flatbread for a comforting, aromatic dinner.

Ingredients (Serves 6)

For the Chicken

2 lbs boneless, skinless chicken breasts or thighs, cut into large chunks
1 medium onion, finely chopped
3–4 garlic cloves, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
½–1 teaspoon turmeric
½ teaspoon chili powder (or cayenne for heat)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper

Sauce Base

1 (15-oz) can tomato sauce OR crushed tomatoes
1 (14-oz) can coconut milk (full fat for creamy texture)
1 cup heavy cream (or half & half for lighter)
2 tablespoons tomato paste
2 tablespoons butter (optional but adds richness)

Optional Add-Ins

1–2 small green chilies, sliced (for heat)
1 tablespoon brown sugar or honey (to balance acidity)
1–2 teaspoons lemon juice (added at the end for brightness)

For Serving

Cooked basmati rice
Warm naan or roti
Fresh cilantro, chopped
Lemon wedges

Instructions

1. Build the Flavor Base

Place the chopped onion, garlic, and ginger into the bottom of the slow cooker. These aromatics soften and infuse the sauce as everything cooks.

2. Season the Chicken

Place the chicken pieces on top of the aromatics. Sprinkle the garam masala, cumin, coriander, paprika, turmeric, chili powder (or cayenne), salt, and pepper over the chicken. Toss lightly to coat, or simply leave the spices on top—they will blend into the sauce during cooking.

3. Mix the Sauce

In a bowl or measuring cup, whisk together:

Tomato sauce
Coconut milk
Heavy cream
Tomato paste

Pour this mixture evenly over the chicken and spices in the slow cooker. Add butter now if using; it will melt into the sauce and deepen the flavor.

4. Slow Cook

Cook on:

LOW for 6–7 hours (best texture)
HIGH for 3–4 hours

The chicken should be very tender and the sauce thickened slightly.

5. Finish the Dish

Once cooking is done:

Taste the sauce. Add brown sugar or honey if you’d like a sweeter, more restaurant-style finish.
Add a splash of lemon juice for brightness.
Sprinkle cilantro on top for freshness.

If you want the sauce thicker:

Remove the lid for the last 20–30 minutes of cooking, OR
Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

6. Serve

Serve the chicken and sauce spooned over basmati rice, with warm naan, and garnish with fresh cilantro and a squeeze of lemon.

Tips & Variations

🌶️ Adjusting the Heat

Mild: use paprika instead of chili powder
Medium: add ½ tsp cayenne
Hot: add 1–2 sliced green chilies during cooking

🥥 Creaminess Options

For extra rich sauce: replace ½ cup of coconut milk with more heavy cream
For lighter: use only coconut milk (no cream) and skip the butter

🍅 More Tomato Flavor

Add ½ cup tomato purée or extra tomato paste.

🍗 Using Chicken Thighs

Thighs stay juicier and more tender in the slow cooker—ideal if you prefer richer texture.

🍽️ Make-Ahead Friendly

This dish tastes even better the next day. Store in the fridge up to 4 days or freeze up to 3 months.

OTHERS RECIPES

INGREDIENTS

1.5 Tbsp garam masala
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp cayenne (optional)
Freshly cracked pepper
2 lbs. boneless skinless chicken thighs

1 Tbsp cooking oil
1 yellow onion, diced
3 cloves garlic, minced
1 Tbsp grated fresh ginger
15 oz. tomato sauce
1/3 cup heavy cream

FOR SERVING

4 cups cooked rice
1/4 bunch fresh cilantro

INSTRUCTIONS

In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill).

Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.

Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.

Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 cup of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.

Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.

After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.

To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro. Cool. Enjoy the EASY SLOW COOKER CHICKEN TIKKA MASALA recipes !!

EASY SLOW COOKER CHICKEN TIKKA MASALA VIDEO :

Easiest Crockpot Beef Roast

A no-fuss, dump-and-go slow cooker roast that turns out juicy, tender, and richly flavored every time. Perfect for busy days or cozy weekend meals.

Ingredients

3–4 lb beef chuck roast
1 packet onion soup mix (Lipton-style)
1 packet ranch seasoning mix (or 2 tbsp homemade)
1 packet brown gravy mix
1 cup beef broth (or water)
4–5 medium potatoes, cut into large chunks
3–4 carrots, cut into chunks (or use baby carrots)
1 medium onion, sliced
2–3 cloves garlic, minced (optional)
2 tbsp butter (optional, adds richness)
Salt & pepper, to taste

Instructions

Prepare the Crockpot
Place potatoes, carrots, and onion in the bottom of the slow cooker to create a flavorful bed for the roast.
Season the Roast
Sprinkle salt and pepper on all sides of the beef roast.
Set it on top of the vegetables.
Add the Flavor Packets
Sprinkle the onion soup mix, ranch seasoning, and brown gravy mix directly over the roast.
Pour in the Liquid
Add 1 cup beef broth around the sides of the roast (not on top so the seasonings stay on the meat).
Optional: Add Butter
Place 2 tablespoons of butter on top of the roast for extra flavor.
Cook
- Low for 8–10 hours (best, most tender), or
- High for 4–5 hours
The roast should fall apart easily with a fork when done.
Serve
Remove roast and vegetables. Shred or slice the beef.
Spoon some of the slow cooker gravy over the top.

Quick Gravy (Optional)

Pour the cooking liquid into a saucepan.
Bring to a simmer and whisk in:

1–2 tbsp cornstarch mixed with 2 tbsp cold water

Cook until thickened, 2–3 minutes.

Tips & Variations

🥘 Add More Veggies

Mushrooms
Celery
Turnips
Parsnips

🌿 Herb Option

Add rosemary, thyme, or bay leaves for a classic roast flavor.

🔥 For a Browner Roast

Sear the meat for 3 minutes on each side before putting it in the crockpot (optional but tasty).

🍄 Creamy Version

Add one can of cream of mushroom soup on top before cooking.

OTHER RECIPES

Crockpot INGREDIENTS

1 beef roast
1 envelope onion soup mix
1 can cream of mushroom soup (optional)
1 can of soda

Crockpot INSTRUCTION

I used Sprite for the soda. I've read about people using Coke and GingerAle as well.

This was fantastic!

I served it with plain white rice but it would also be good with egg noodles or mashed potatoes to soak up the "gravy" like juice.

Enjoy the crockpot recipe of beef roast !

Easiest Crockpot Beef Roast Video:

Cheap Crockpot Black Bean Enchiladas

Ingredients (Budget-Friendly)

2 cans (15 oz each) black beans, drained & rinsed
or 1½ cups cooked dried black beans
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chiles (like Rotel)
1 cup salsa (any cheap brand works fine)
1 small onion, diced
1–2 cups shredded cheese (cheddar or a cheap Mexican blend)
8–10 corn tortillas (or the cheapest flour tortillas you have)
1 can (10 oz) enchilada sauce — red or green
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
Salt & pepper to taste

Optional but very cheap add-ins:

½ cup cooked rice
½ cup diced bell pepper
1 small can sliced olives

Instructions

1. Make the Filling

In a bowl, mix together:

Black beans
Corn
Diced tomatoes
Onion
Salsa
Chili powder, cumin, garlic powder
Salt & pepper

This is your enchilada filling.

2. Layer Inside the Crockpot

Spray pot with oil. Then layer:

A thin layer of enchilada sauce
Tortillas (tear into pieces to cover bottom)
A layer of the bean filling
A sprinkle of cheese

Repeat layers in this order until ingredients are gone.

Finish with:

Tortillas
Enchilada sauce
Cheese

3. Cook

Cook on:

LOW 3–4 hours, or
HIGH 2–2.5 hours

Everything just melts together into a “lasagna-style” casserole.

4. Serve

Scoop out portions like a casserole.
Top with anything cheap:

Sour cream
Green onions
More salsa
Hot sauce

Budget Tips

Use dried black beans cooked in bulk — even cheaper.
Use store-brand tortillas & cheese.
Add leftover rice to stretch the dish further.
Swap cheese with a smaller amount of queso fresco or omit & drizzle sour cream instead.

ANOTHERRECIPES

Ingredients:

1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained (or 2 cups frozen corn)
4 ounces can diced green chilies, drained
1 teaspoon ground cumin
1 teaspoon salt
2 cups shredded quesadilla blend cheese, divided
2 to 3 cups salsa
12 corn tortillas, warmed

Directions:
In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn and green chilies. Stir in the ground cumin and salt. Last, add 1 cup of the shredded cheese and combine well.

Add about 1 cup of salsa to the base of the slow cooker and spread evenly on the bottom. Roll the bean-corn mixture into the warmed tortillas, dividing evenly. Place in the slow cooker seam side down, nestled tightly together. Pour the other cup of salsa over the top and then sprinkle the other cup of cheese on top.

Set the slow cooker on low and cook for 3 to 4 hours. Serve with a side of rice and/or salad. Enjoy it!

VIDEO:

Crockpot Barley Casserole

Ingredients

1 cup pearl barley, rinsed
1 medium onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms (button, baby bella, or mixed)
2 medium carrots, diced
2 celery stalks, diced
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes, undrained
3 cups vegetable broth (or chicken broth)
2 tbsp butter or olive oil
1 tsp dried thyme
1 tsp dried parsley
½ tsp black pepper
1 tsp salt (adjust to taste)
Optional: ½ cup shredded cheese (cheddar, Swiss, or mozzarella) for topping
Optional: 1 cup cooked chicken or sausage chunks for a meat version

Instructions

1. Prep the Base

Add the rinsed barley to the bottom of the slow cooker. Add onion, garlic, mushrooms, carrots, celery, and corn on top.

2. Add Liquids & Seasoning

Pour in the diced tomatoes with their juices and the broth. Add thyme, parsley, salt, pepper, and the butter or oil.

3. Slow Cook

Cover and cook on:

LOW for 6–7 hours, or
HIGH for 3–4 hours,
until barley is tender and vegetables are softened.

4. Final Touches

Stir everything well. If you want it cheesy, sprinkle cheese on top, cover, and heat for 10–15 minutes more until melted.

5. Serve

Great as a main dish or a side with roast chicken, grilled sausage, or crusty bread.

Tips & Variations

Creamy Version: Stir in ½ cup cream or canned coconut milk at the end.
Mediterranean Style: Add olives, spinach, and feta.
Protein Boost: Add canned chickpeas, cooked beef, or shredded chicken.
Broth Absorption: If it gets too thick, stir in ½–1 cup extra broth.

OTHER RECIPES

Ingredients:

* 1 cup uncooked pearl barley
* 1/2 cup V-8 juice
* 1/4 teaspoon white pepper
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 cup chopped mushrooms
* 2-1/2 cups vegetable broth
* 1/3 cup toasted pine nuts

INSTRUCTIONS
Combine all ingredients except pine nuts in a 3-4 quart slow cooker (do NOT use a larger crockpot). Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings. Enjoy it !

VIDEO:

Crockpot Easy Beef Stew

This is the ultimate set-it-and-forget-it meal for a busy day. This recipe for Crockpot Easy Beef Stew focuses on maximum flavor with minimum effort, creating a hearty, rich, and deeply satisfying stew that tastes like it simmered all day on your stovetop.

Hearty & Foolproof Crockpot Easy Beef Stew

This recipe is designed for simplicity and success. We skip the traditional stovetop searing to save time and dishes, relying on a few key ingredients to build a deep, savory flavor base right in the slow cooker. The result is a classic, comforting beef stew with tender beef, perfectly cooked vegetables, and a rich, glossy gravy.

Yields: 6-8 servings Prep time: 15 minutes Cook time: 7-8 hours on Low, 4-5 hours on High

Why This Recipe Works: The Secrets to "Easy" Flavor

Before we get to the ingredients, let's understand the three pillars that make this dump-and-go stew so delicious.

The Right Cut of Beef: The secret to a tender beef stew isn't long cooking; it's cooking the right cut. We use beef chuck roast. It has a good amount of fat and connective tissue, which breaks down over hours of slow, moist heat, transforming into meltingly tender, succulent pieces of meat infused with flavor.
The Flavor Boosters: Since we're skipping the stovetop sear, we use a powerhouse trio of ingredients to build a savory base. Tomato paste adds a deep umami flavor and rich color. Worcestershire sauce provides a complex, savory tang. A bit of flour helps thicken the sauce from the very beginning.
The Perfect Thickening Trick: A common problem with slow cooker stews is a watery sauce. This recipe solves that with a simple, foolproof cornstarch slurry added at the very end. This allows you to control the exact consistency of your gravy, ensuring it's perfectly rich and glossy, not thin and watery.

Ingredients

2-3 lbs (about 1-1.4 kg) beef chuck roast, trimmed of large fat pieces and cut into 1-inch cubes
1 large yellow onion, chopped
2-3 carrots, peeled and cut into 1-inch chunks
2-3 celery stalks, chopped
2 lbs (about 1 kg) Yukon Gold potatoes, peeled and cut into 1-inch chunks (do not use Russets, as they can become mushy)
3-4 cloves garlic, minced
2 tbsp all-purpose flour
1 tbsp tomato paste
4 cups (32 oz / 950ml) low-sodium beef broth
1 tbsp Worchestershire sauce
1 tsp dried thyme
1 bay leaf
1 tsp salt
½ tsp black pepper

For the Thickener (at the end):

2 tbsp cornstarch
¼ cup cold water

Step-by-Step Instructions

Prep the Ingredients: Pat the beef cubes dry with a paper towel (this helps them brown better in the slow cooker). Chop all your vegetables into roughly 1-inch pieces so they cook evenly.
Combine in the Crockpot: In a large (6-quart or larger) slow cooker, combine the beef cubes, onion, carrots, celery, potatoes, and minced garlic.
Add Seasonings and Liquids: Sprinkle the flour and tomato paste over the ingredients in the slow cooker. Toss everything together to coat as evenly as possible. Pour in the beef broth and add the Worchestershire sauce, dried thyme, bay leaf, salt, and pepper. Give it one final stir.
The Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fall-apart tender and can be easily shredded with a fork.
Thicken the Gravy: About 30 minutes before serving, create a slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the slow cooker, mixing it in gently. Cover and cook on HIGH for 15-20 minutes, or until the gravy has thickened to your desired consistency.
Serve: Remove and discard the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed. Ladle the hot stew into bowls and serve immediately.

Tips for Success & Variations

For Deeper Flavor (Optional Sear): If you have 15 extra minutes, this step is worth it. Heat a tablespoon of oil in a large skillet over medium-high heat. Pat the beef dry, season with salt and pepper, and sear in batches until deeply browned on all sides. Transfer the seared beef to the slow cooker and proceed with the recipe. This adds a layer of flavor that is impossible to replicate otherwise.
Vegetable Variations: Feel free to add other vegetables! Add 8 oz of sliced mushrooms along with the other veggies. For a pop of color and sweetness, add 1 cup of frozen peas during the last 10 minutes of cooking.
A Richer, Darker Stew: For a deeper, more robust flavor, use a dark beef broth (like one made from a "Better Than Bouillon" roasted beef base) and add a splash of red wine or a dark beer (like a stout) along with the beef broth.
Make-Ahead and Freezer-Friendly: This stew is a perfect make-ahead meal. It actually tastes even better the next day as the flavors meld. It also freezes beautifully for up to 3 months. Let it cool completely before storing in an airtight container or freezer bags.
Serving Suggestions: This stew is fantastic served with crusty bread for dipping, over a bed of creamy mashed potatoes, or with a side of steamed green beans.

Enjoy your incredibly easy and delicious Crockpot beef stew

Slow Cooker Fajita Stew

This is a fantastic concept for a set-it-and-forget-it meal that's packed with vibrant flavor. A slow cooker Fajita Stew takes all the beloved elements of sizzling fajitas and transforms them into a hearty, comforting, and incredibly fragrant one-pot meal.

The Ultimate Guide to Hearty Slow Cooker Fajita Stew

This recipe is all about building layers of flavor. We start by searing the chicken and sautéing the aromatics to create a deep, savory base that a slow cooker alone cannot achieve. Then, we use a clever two-stage vegetable addition to ensure you get both a rich, infused sauce and perfectly tender-crisp peppers and onions. The result is a stew that tastes like it simmered for hours, but with the bright, fresh character of classic fajitas.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 3-4 hours on High, 5-6 hours on Low

Why This Recipe Works: The Three Pillars of Perfection

Before we get to the ingredients, let's understand the techniques that make this stew exceptional.

The Power of the Sear: A common mistake with slow cookers is just dumping everything in. By taking a few extra minutes to sear the chicken in a hot skillet until golden brown, you initiate the Maillard reaction. This creates a deep, savory flavor that forms the foundational taste of your stew.
The Two-Stage Vegetable Addition: This is the secret to avoiding mushy vegetables. We add half of the peppers and onions at the beginning to break down and infuse their flavor into the sauce. The other half is added later, so they retain a pleasant, tender-crisp texture and fresh flavor.
The Self-Seasoning Sauce: Instead of just using broth, we use a combination of thick salsa, chicken broth, and lime juice. The salsa acts as a pre-made flavor base of tomatoes, onions, and peppers, while the lime juice adds a bright, authentic tang at the end that cuts through the richness.

Ingredients

1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into 1-inch chunks (chicken breasts also work, but thighs stay more moist)
1 tbsp olive oil or vegetable oil
1 large yellow onion, sliced
2-3 bell peppers (a mix of colors like red, green, and yellow looks beautiful), sliced
2-3 jalapeño peppers, thinly sliced (seeds removed for less heat)
4-6 cloves garlic, minced
1 ½ cups (12 oz / 340g) thick and chunky salsa (restaurant-style is perfect)
1 cup (240ml) low-sodium chicken broth
Juice of 2 limes
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper

Step-by-Step Instructions

Sear the Chicken: Pat the chicken chunks dry with a paper towel and season them lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat. Working in two batches to avoid overcrowding the pan, sear the chicken until golden brown on all sides. You don't need to cook it through. Use a slotted spoon to transfer the seared chicken to the bowl of your slow cooker. Do not wipe out the skillet!
Sauté the Aromatics: Reduce the heat to medium. Add the sliced onion and about half of the sliced bell peppers and jalapeños to the skillet. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
Deglaze and Build the Base: Pour about ½ cup of the chicken broth into the skillet and bring it to a simmer, using a wooden spoon to scrape up all the delicious browned bits (the "fond") from the bottom of the pan. This is liquid gold! Pour the entire contents of the skillet over the chicken in the slow cooker.
Combine and Slow Cook: To the slow cooker, add the remaining bell peppers and jalapeños, the thick salsa, the rest of the chicken broth, the lime juice, chili powder, cumin, oregano, salt, and black pepper. Stir everything together until well combined.
The Slow Cook: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken should be fall-apart tender and the sauce rich and fragrant.
Shred and Finish: About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. Stir it back into the sauce. This helps thicken the stew and ensures every bite is full of flavor. Let it rest on the "Warm" setting for the final 30 minutes.

Tips for Success & Variations

Beef Fajita Stew: For a beef version, use 2 lbs of chuck roast, cut into 1-inch cubes. Sear it as directed in step 1, then cook on LOW for 8 hours or on HIGH for 5-6 hours, until the beef is fork-tender.
Spice It Up: Add 1-2 teaspoons of chipotle chili powder for a smoky heat, or add a diced habanero pepper along with the aromatics for a fiery kick.
Meal-Prep and Freezer-Friendly: This is a perfect make-ahead meal. You can assemble the entire recipe through step 4 the night before. Store the base in the refrigerator. In the morning, put it in the slow cooker and cook as directed. It also freezes beautifully in an airtight container for up to 3 months.
How to Thicken: If you find your stew is too thin at the end, create a "slurry." In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the slow cooker, turn the heat to HIGH, and let it cook, uncovered, for 10-15 minutes until thickened.
Serving is Key: Ladle the hot stew into bowls. Serve with warm flour or corn tortillas on the side for dipping or wrapping. Set out bowls of classic fajita toppings like shredded cheese, sour cream, guacamole, and fresh cilantro for everyone to customize their meal.

Enjoy your incredibly flavorful and effortlessly delicious Fajita Stew