Healthy Crockpot Chicken & Chickpea Tikka Masala | Katie Proctor

March and April are the snowiest months in Colorado.

While this might sound terrible to some, trust me when I say that CO winters just don’t “feel” the same as winters elsewhere. The cold doesn’t bite you, and there are actually more things to do the more it snows!

But I decided to take advantage of an unexpected snowy weekend by staying inside and playing around in the kitchen. I was craving something cozy, warm and bold in flavor, while challenging myself to use only ingredients I already had on hand. This Healthy Crockpot Chicken & Chickpea Tikka Masala was born! All that’s required is chopping a few veggies, throwing everything into the slow cooker and forgetting about it {while you watch Netflix}.

Now I realize you may not have all of these exotic spices on hand, but each of them contributes something unique to the dish. I love playing around with healing spices such as turmeric and ginger to get an extra boost for my meals. But, I haven’t always been this way. In college I lived off a rotation of spaghetti and couscous! But when I got married, I quickly became interested in learning how to cook better food and started out by following recipes. This is one of the easiest ways to learn various preparation methods, understand which flavors pair well together, and get comfortable using new ingredients. It’s only been recently that I’ve started loosely basing my meals off recipes and then turning them into something new altogether, based on what I have at home.

My husband raved about this dish, and asked for it to be incorporated into the regular rotation. I think you’ll feel the same!

Healthy Crockpot Chicken & Chickpea Tikka Masala


1 lb boneless, skinless chicken thighs
1 15-oz can chickpeas, drained
2 cups low-sodium vegetable broth
1 6-oz can tomato paste
1 13.5-oz can light coconut milk
1 yellow onion, diced
2 rainbow carrots, sliced
2 bell peppers, chopped
1 Tbsp. minced garlic
1 Tbsp. ground cumin
1 Tbsp. ground ginger
1 Tbsp. garam masala
1 tsp. turmeric
1 tsp. coriander
1/2 tsp. cardamom
salt and pepper to taste


Combine all ingredients in slow cooker and cook 4 hours on high or 8 hours on low. Serve with quinoa or cauliflower rice and enjoy!