Cooking with Aubrey

Slow Cooker Chicken Tikka Masala

Easy and uncomplicated recipes have big appeal right now. I like that I can dump the ingredients into the slow cooker in the morning and feast on a warm meal at dinner time. Serving it over rice completes the meal. I think of this dish as the omnivore version of the recipe I shared in the previous edition of the Fleet Feet newsletter (Curried Butternut Squash).

Slow Cooker Chicken Tikka Masala


  • 1 15 oz can crushed tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 Tbsp tomato paste
  • 2 tsp garam masala
  • salt and pepper
  • 1 1/2 lb boneless, skinless chicken thighs
  • ½ cup heavy cream


  1. In a slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, salt and pepper. Place the chicken on top of the veggies. Stir to combine. Cover and cook on low for 7-8 hours (or high for 3-4 hours).
  2. Just before serving, stir in the heavy cream.


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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