Slow cooker Indian chicken

Time required: 8 hours 15 minutes
Yield : 4 servings Prep Time: 15 minutes
Level : Easy Cook Time: 8 hours

Note: 8 hours on low setting, or 4 hours on high setting


  • 2 boneless chicken breasts
  • 1 large onion, chopped
  • 3 cloves garlic
  • 1 piece fresh ginger (2.5 cm/1 in.)
  • 30 mL (2 tbsp.) tomato paste
  • 15 mL (1 tbsp.) smoked paprika
  • 30 mL (2 tbsp.) Clef des Champs or Spice Trekkers garam masala
  • 10 mL (2 tsp.) salt
  • 1 tin (796 mL) diced tomatoes
  • 1 tin (400 mL) coconut milk
  • 60 mL (¼ cup) tapioca flour
  • To taste, chopped fresh cilantro for garnish


  1. Rinse and cut chicken breasts into thin strips and then place them in slow cooker.
  2. Add chopped onions.
  3. Use a food processor or blender to purée the garlic and ginger, and then add to chicken.
  4. Add tomato paste, spices, and salt, and mix to coat the chicken with spices.
  5. Add diced tomatoes with their juice.
  6. Cover and cook for 8 hours on low setting, or for 4 hours on high setting.
  7. Thirty minutes before the end of cooking, add the coconut milk, mix, and cover to continue cooking.
  8. To thicken the sauce, add the tapioca flour and mix well.
  9. Serve with rice or pasta and sprinkle with chopped cilantro.

Recipe by Gabrielle Samson, coach and teacher of living food and hypotoxic diets