Slow Cooker Chicken Tikka Masala Weight Watchers
Indulge in the rich, comforting flavors of this Slow Cooker Chicken Tikka Masala, a Weight Watchers-friendly take on the classic Indian favorite. Tender, bite-sized pieces of chicken are marinated in a spiced Greek yogurt mixture, then slow-cooked to perfection in a luscious, tomato-based curry infused with garam masala, cumin, and a hint of coconut milk for creaminess. This lighter version is low in fat but doesn’t skimp on the bold, aromatic flavors you love. Perfect for busy weeknights, this hands-off recipe allows you to enjoy a healthy, satisfying meal with minimal effort. Serve it over brown rice or cauliflower rice and garnish with fresh cilantro for a delightful, guilt-free feast!
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Recipe Information
Ingredients
- 4 pieces (about 1.5 lbs) Boneless, skinless chicken breasts
- 0.5 cups Greek yogurt (non-fat, plain)
- 4 cloves (minced) Garlic
- 1 tablespoon (grated) Ginger
- 1 tablespoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoons Turmeric
- 1 teaspoon Salt
- 0.25 teaspoon Cayenne pepper (optional)
- 15 ounces Diced tomatoes (canned, no salt added)
- 2 tablespoons Tomato paste
- 1 cup Low-sodium chicken broth
- 0.5 cups Light coconut milk (canned)
- 0.25 cups (chopped, for garnish) Fresh cilantro
- 4 servings (optional, for serving) Cooked brown rice or cauliflower rice
Instructions
In a large bowl, combine the Greek yogurt, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, salt, and cayenne pepper (if using). Mix well.
Cut the chicken breasts into bite-sized pieces (about 1-2 inches) and add them to the yogurt-spice mixture. Stir to coat the chicken evenly. Cover and let marinate in the refrigerator for at least 15 minutes, or up to overnight for deeper flavor.
In the bowl of a slow cooker, add the diced tomatoes, tomato paste, and chicken broth. Stir until well mixed.
Add the chicken and yogurt-spice mixture to the slow cooker. Stir gently to combine with the tomato mixture.
Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the chicken is cooked through and tender.
About 15 minutes before serving, stir in the light coconut milk. Allow it to heat through while still on the 'low' setting.
Taste the sauce and adjust seasonings as needed (add more salt or spices, if desired).
Serve warm over cooked brown rice or cauliflower rice, if desired, and garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
5286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2316 mg | 772% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 25.3 g | ||
| Protein | 876.8 g | 1754% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 624 mg | 48% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 8902 mg | 189% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
