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Slow Cooker Chicken & Chickpea Tikka Masala

This easy slow cooker chicken and chickpea tikka masala is so simple to throw into your crock pot, and it’s a lightened up, dairy-free and gluten-free version. Made with chickpeas (garbanzo beans), juicy chicken and a flavorful sauce, this recipe is perfect for a healthy weeknight meal or meal prep lunches.

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: Serves 6
  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: American (Indian Inspired)
  • Diet: Gluten Free


  • 1 pound boneless, skinless chicken breasts
  • 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 yellow onion, finely diced
  • 1.5 tablespoons minced garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1 (14 ounce) can coconut milk
  • 1/41/2 cup chopped cilantro, for serving


  1. Add all of the ingredients except for the canned coconut milk and cilantro into the slow cooker
  2. Stir the spices into the tomato sauce and incorporate in with the chickpeas. Cover the chicken breasts with the sauce and then place the lid onto the slow cooker
  3. Cook on low for 6-8 hours, or on high for 3-4 hours
  4. Transfer the chicken breasts to a cutting board and dice. Pour the canned coconut milk into the slow cooker and stir into the sauce. Place the diced chicken back into the slow cooker and stir again to mix into the sauce and chickpeas
  5. Serve over rice or cauliflower rice and top with cilantro if desired


  • Boneless, skinless chicken thighs can be used in place of chicken breasts
  • Add 1/4 cup chicken or vegetable broth for a thinner sauce