If you’re looking for a cozy, hands‑off dinner that fits a healthier lifestyle, this Crockpot Chicken Tikka Masala is about to become a weeknight favorite. As a Texas nutritionist who specializes in gluten-free recipes and diabetes‑friendly meals, I love creating dishes that feel comforting without the heaviness of takeout. This slow‑cooker version is creamy, warm, pantry‑friendly, and naturally lighter—perfect for anyone managing diabetes, avoiding gluten, or simply wanting a nourishing meal that tastes incredible with minimal effort.
Ingredients:
• 1.5 lb boneless skinless chicken breasts
• 3 cloves garlic, minced
• 1 tbsp grated ginger (or 1 tsp dried)
• 1 tbsp garam masala
• 1 tsp cumin
• 1 1/2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp coriander
• 1/4 tsp salt (or omit for low‑sodium)
• 1/4 tsp cayenne (optional)
Sauce:
• 1 can (15 oz) tomato sauce
• 1/2 cup Greek yogurt
• 3/4 cup half and half
• 1 tbsp avocado or canola oil
• 2 tbsp tomato paste
• Fresh cilantro (optional, as desired)
Instructions:
1. Build the base.
Add Greek yogurt, garlic, and ginger to the bottom of the crockpot.
2. Add chicken + spices.
Place chicken on top.
Sprinkle all spices evenly over the chicken.
3. Pour in the sauce.
Add tomato sauce, tomato paste, butter/oil, and half and half.
4. Cook.
• Low: 6–7 hours
• High: 3–4 hours
5. Shred + finish.
Remove chicken, shred or cube, return to the sauce.
6. Taste + adjust,
Add more garam masala, a splash of almond milk for creaminess, or a pinch of cayenne for heat.
7. Serve.
Spoon over rice, cauliflower rice, or roasted veggies. Makes 5 servings.
Top with cilantro if desired.
Nutrition facts (per serving): Calories: 300, Total fat: 11gm, Saturated fat: 4gm, Sodium: 730mg, Total carbs: 9gm, Fiber: 2gm, Sugar: 7gm, Protein: 40gm.
