Category: Slow cooker

Chicken Tikka Masala

Serves 4 to 6

  • 1 to 1 1/2 pounds boneless, skinless chicken thighs
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece whole ginger, peeled and grated
  • 2 tablespoons tomato paste
  • 1 to 2 tablespoons garam masala
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1 (28-ounce) can diced tomatoes
  • 3/4 cup heavy cream or coconut milk
  • Fresh cilantro, chopped
  • 2 cups cooked rice, to serve


Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Serveres med nan brød og Raita:

  • 1 medium cucumber
  • 1 teaspoon cumin seeds
  • 2 cups plain, whole-milk yogurt
  • 1 clove garlic, peeled and minced
  • 2 tablespoons fresh coriander or mint leaves, chopped
  • cayenne or paprika to garnish

Categories: Slow cooker

Beef curry

vegetable oil
3 onions, diced
2 teaspoon garam masala
2 teaspoon ground cumin
2 teaspoon ground coriander
6 heaped tablespoons Madras curry paste
800g høyrygg beef
small squirt tomato puree
salt and pepper

Prep:8min  ›  Cook:10hr  ›  Ready in:10hr 8min

  1. Turn the slow cooker to low. In a frying pan, heat some oil and fry the onions for 5 minutes. Add the spices and curry paste. Stir well for a couple of minutes until the aroma is evident.
  2. Add the beef to the slow cooker. Pour in the onion mixture. Add the tomato puree and enough water to ‘just’ cover the beef. Stir well. Put the lid on and cook all day. About an hour before serving, remove the lid. Turn the heat to high to thicken the sauce. Season to taste with salt and pepper.
  3. Serve with rice, naan breads, poppadums, chutneys, etc.

Categories: Slow cooker

Asian Soup

Crock Pot Thai Chicken Soup is a lightened up, and super easy to make, version of Thai chicken curry. It’s also one of the few slow cooker chicken recipes that cooks for 8-10 hours so you can pop everything in before work and come home to dinner.

  • 2 medium carrots, chopped
  • 1 red bell pepper, chopped
  • 1/2 medium yellow onion, chopped
  • 1 2-inch piece of ginger, minced
  • 4 garlic cloves, minced
  • 4 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon palm sugar
  • 3 cups chicken stock
  • 4 boneless, skinless chicken thighs
  • 2 cans coconut milk
  • 1 lime
  • Rice vermicelli, cooked according to package directions (omit for paleo or sub zucchini noodles)
  1. Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
  2. Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
  3. Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.

The Best Crock Pot Thai Chicken Soup

Categories: Slow cooker