Slow Cooker Chicken Tikka Masala cooks all day on low so you can enjoy a tasty curry after a long day without all the legwork!

Step 1 Add all ingredients except for sour cream, rice, cilantro and naan to slow cooker in the order they are listed in the ingredients list and cook on high for 3 hours, or on low for 6 hours.

Step 2 For the basmati rice, add all ingredients to a rice cooker or on the stove top and cook according to package directions.

Step 3  Remove lid and stir in sour cream. Add rice to large bowls and top with chicken mixture, then garnish with cilantro and serve with naan (if desired). Serve and enjoy!

Storing and Reheating You can store the leftovers in the fridge up to 5 days. Reheat in the microwave for 2-3 minutes, stirring halfway through, then enjoy! It's as simple as that – and the good news is that the leftovers taste just like new!

How to Freeze 1. Cook and cool the dish completely. 2. Place it into an airtight container, plastic zip-top bags, or freezable glass meal prep bowls . 3. Transfer the containers to the freezer and it should stay good for up to 3 months!

Check out a couple of our other Masala recipes below!