Easy Creamy Crock-Pot Chicken Tikka Masala

Winter is in full swing now and the colder temperatures have descended upon us.
There’s snow, ice, blizzards, and windchill.
Don’t you love it?
No, don’t answer, I already know what you’re going to say. You hate winter, you hate cold, and you can’t wait for spring to arrive.
Fair enough. Not everyone can be a snow-lover like myself.
Still, I think there are so many awesome things you could be doing when it’s freezing outside. Such as sled racing, snowball fighting, even snowman building. How cool is that? (pun intended).

Winter cold also gives you the perfect excuse to barricade inside, cozy up on the couch, and finishing up your Orange Is The New Black binge.
It’s also the best time of the year to pull out the slow cooker.
Slow cookers are awesome, cool, and hip — btw 12-year old Niece explained to me that NO ONE says “hip” anymore unless “You’re a dork or you’re like 65!”

Anyways, slow cooker recipes are ideal when it’s cold and dreary outside. They warm us from the inside and help keep us warm on chilly nights.
Slow cookers are like a magical pot that transforms food from blah to legit. What’s even better, is that they do all of the work so we can have the fun (or just be lazy!)
You simply prep the ingredients in the morning, set them in the slow cooker and fuhgeddaboudit.

Easy, simple, even quick. I know quick isn’t a word one usually associates with “slow-cooker”, but the time you actually spend cooking is minimal.
Take this Easy Creamy Crock-Pot Chicken Tikka Masala for instance.
While it requires some hours to cook, it only takes 5 minutes to prep. Once it’s in the Crock-Pot, you can go about your day.

If you think that chicken tikka masala couldn’t really get much better, think again.
This is a curry dish that benefits from a nice, long simmer anyway, so why not let that happen while you’re off doing other things?
This is a simple "dump and go" recipe. That's what I call smart cooking.
The slow cooker draws out deep flavors and produces an effortless succulent dish.
It’s pure comfort food, just lighter and a tad spicier.
What's better than warming up on cold night with a bowl of delicious chicken tikka masala?

Easy Creamy Crock-Pot Chicken Tikka Masala                                                     Print this recipe!

Ingredients
Serves 6

2 lbs / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves

1 cup / 250 ml heavy cream (or full-fat BPA-free coconut milk)
2 tablespoons arrowroot powder*
Juice of ½ lemon

*arrowroot powder acts like cornstarch (you can use cornstarch if that’s what you have in your pantry.)

Directions

Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve warm.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition facts

One serving yields 400 calories, 18 grams of fat, 6 grams of carbs, and 49 grams of protein.