Slow Cooker Chicken Curry

Warm curry flavors and creamy coconut milk add flavor and moisture to lean chicken breasts.

Slow Cooker Chicken Curry - The Lemon Bowl

When it comes to preparing moist and delicious dishes using lean, boneless skinless breasts I’ve learned the that the slow cooker is your friend! By locking in the moisture and cooking the meat slowly, you always end up with tender and juicy chicken without relying on fat, oil or extra calories from the skin. 

Don’t get me wrong, I’m pretty thrilled that grilling season has finally arrived but the truth is when it is sweltering hot out, sometimes it is nice to cook dinner inside. The slow cooker is a great alternative to the stove and oven because it doesn’t heat up your kitchen and house. (Anyone else live with an A/C control freak husband? No? Oh…)

This dish is extremely versatile. Of course, there’s always the vegetarian version full of delicious veggies like cauliflower and Brussels. Don’t have sweet potatoes on hand? Butternut squash would be a great substitute. Want to use chicken thighs instead? Be my guest – they are full of flavor. Want to douse it in sriracha before serving? By all means.

Your fork is waiting.

4.6 from 27 reviews
Slow Cooker Chicken Curry
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 2 cups
  • Calories: 302
  • Fat: 4.7 g
  • Saturated fat: 1.9 g
  • Unsaturated fat: 2.8 g
  • Trans fat: 0
  • Carbohydrates: 43.1 g
  • Sugar: 12.2 g
  • Sodium: 1232 mg
  • Fiber: 8.6 g
  • Protein: 24.4 g
  • Cholesterol: 60 mg
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Warm curry flavors and creamy coconut milk add flavor and moisture to lean chicken breasts.
Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion - thinly sliced
  • 15 oz can chickpeas - drained and rinsed
  • 2 medium sweet potatoes - peeled and diced
  • ½ cup coconut milk - light
  • ½ cup chicken stock - low sodium
  • 15 oz can tomato sauce
  • 2 tablespoons curry powder - salt-free
  • 1 teaspoon salt
  • ½ teaspoon cayenne powder - optional
  • 1 cup green peas - frozen
  • 2 tablespoons lemon juice
  • cilantro - optional garnish
Instructions
  1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
  2. Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
  3. Cook on Low for 8 hours or High for 4 hours.
  4. Stir in peas and lemon juice 5 minutes before serving.
  5. Serve over rice and with plenty of fresh cilantro.
Notes
To reduce sodium levels, be sure to pick up low sodium chicken stock, tomato sauce and chicken breasts. (Sodium levels vary per brand.) You can also start with ½ teaspoon salt and add more later if needed.

 

Comments

    • Liz DellaCroce says

      What the wa!?! You must try this!! It’s so not overly curry heavy which usually prevents me from ordering in restaurants. It’s just super flavorful and comforting. :)

      • says

        Liz, do you shred the chicken before or after it cooks. I am assuming you put the cutlets in whole then when it’s cooked you kind of mash it all together??

        • Liz DellaCroce says

          Hi Celia – The chicken shreds naturally once it cooks! Just add the whole chicken breasts raw and let it go! :)

          • Celia Soudry says

            Guess I messed up! I cut them into cubes and put it all in. Hope it still ends up tasting good. And, I’m cooking it on low for 9 hours cause I’ll be at work till then. Ahhh, fingers crossed.

          • Liz DellaCroce says

            You didn’t mess up at all!! You just didn’t need to bother. :) It will turn out fine – promise! Enjoy and let me know!

    • Liz DellaCroce says

      Why are men so obsessed with temperature control?? I swear an alarm goes off when I try to touch it!

  1. says

    I’ve been on a weekly slow cooker kick! I think I use it more in the summer than any other time of year, can’t beat it!

    I just bought a new bottle of sweet curry powder, I’m ready to play with it! I think my kids night like this, they have been great about experimenting lately. Looks so delicious Liz!!

  2. says

    Rain here the past couple of days, so we have been in full-on soup mode. Love this chicken curry recipe. Right now there is a stuffed dog (stuffed animal dog :-) sitting on my slow cooker for some reason. Must take him off, and make this recipe ASAP!

  3. says

    I love to eat chicken curry because it is tasty and nice in a spicy way. I am not sure if I tried eating the slow cooker version of the chicken curry since I am used to the usual chicken curry that I know. But this sounds really delicious and flavorful. It is so nice to know that there is a vegetable version of the chicken curry.

    • Liz DellaCroce says

      So funny you say that – I have more chicken breasts and was just about to bring out the slow cooker tonight for another recipe. haha!

  4. mary d says

    I printed up the $1 coupon for marzetti’s new “simply dressed” salad dressings.
    the ranch and the blue cheese dressings look good. thanks! curry chicken recipe looks good, too. going to make it soon.

  5. says

    What a great idea to use the slow cooker in hot weather! And you’re right, it keeps the chicken breasts so much more moist. Chicken curry is a favorite around here and yours looks scrumptious!

  6. Hollie says

    Hi there! I was sent here by Coreen :D

    I’m wondering what you would recommend as a side dish with this meal?

  7. Nancy Kessler says

    Liz,
    Hubby and kids do not like sweet potatoes. Do you think I could sub in tiny yukon gold potatoes?

  8. Helen says

    This recipe was so delicious and the food turned out amazing!!! So easy & I added in some thinly sliced carrots for some crunch. I will definitely use this recipe again! And I love the low fat options! Thank you!

  9. Kathryn says

    Tried this yesterday and it was so tasty! The flavors are good and pretty well-rounded. I halved the cayenne because i’m a baby about spicy food and it came out just right for me, with a little kick. The whole amount probably would have been fine, though.

    One thing to note – the sweet potatoes became basically liquefied and part of the sauce, which gave it sort of a thanksgiving-y feeling to me. If you want them to be more chunky, I’d wait until towards the end to drop them in.

    I will be making this again – Thank you, Liz!

    • Liz DellaCroce says

      Hi Kathryn – So glad you enjoyed this! I love your tip about the sweet potatoes too. Thank you again!

  10. Erin says

    Just had this for supper. It was fantastic! I left out the cayenne, because I thought it might be too spicy for my kids. I didn’t have any chick peas, but I added cauliflower and carrots. It was really good…and both of my kids (2 1/2 and 10 months) loved it it. Thank you! I will definitely make this again!

  11. Sarah says

    Made this today and it was delicious and so easy! I made it mostly as written except I used boneless thighs as that was what I had on hand and also added a few carrots. I used half Penzeys sweet curry and half hot curry and half the cayenne called for and the flavor and spice level was perfect for us. I will definitely be making it again and can’t wait to try it with different veggies. Great recipe!

  12. says

    I made this the other night- it was so good! I forgot to add the peas, and we used lime instead of lemon. Thanks to the person who said to wait and add potatoes closer to eating- worked out perfectly. I may put in 8oz of tomato sauce instead of 15oz next time (it was a little too sweet to our taste). Overall, it turned out really well and made plenty of leftovers. We’ll definitely have this again.

  13. Miranda says

    Liz- You are my idol! I am a college student who is trying to learn her hand at cooking and this was a wonderful, easy, and DELICIOUS recipe. I love all that you do, thank you!!!

  14. says

    Just found you website through Google. I was searching for a curry recipe. This looks very good. I love curry and ate it a lot when I was growing up. I will try this recipe this Sunday for a Homecoming at our church ( down in South )
    Best,
    Marlin

    • Liz DellaCroce says

      Hi Marlin – I’m so glad you found me! I hope you love this recipe, it’s one of our favorites and we make it often. Enjoy!

  15. Sandra Peissner says

    I was googling crock pot chicken curry with coconut milk and found this. It’s easy to prepare although I had to double it because I have a large family. Didn’t use the sweet potatoes because didn’t have any. Added a couple minced garlic cloves and upped the curry amount. This was very good!! My whole family loved it. Will definitely be using this recipe a lot!! Thank you for sharing this very easy way to make curry!!

  16. Cameron says

    I found this through a random search on Google because I wanted a slow cooker recipe for chicken curry. It was AMAZING!!! and so easy! I did double the recipe since we had 7 for dinner and instead of 2 lbs of chicken breast, I used 3 lbs of skinless, boneless thighs. It was delicious!

  17. Melissa Hughes says

    Easy to make, delicious and healthy. Better than most Indian takeout for sure! Will be making this one again. Thanks!

  18. Cydney says

    I just wanted to say how much my whole family enjoyed this meal! This was delicious! Not to mention, while cooking it our whole house smelled like our favorite Indian restaurant (a great thing). My two girls ages 2 and 4 ate every bite, and my sweet potato hating husband loved it! It’s a wonderfully warming meal, that is super easy to cook. Thanks for the recipe!

    • Liz DellaCroce says

      Oh I’m so glad everyone enjoyed it – especially the little ones! Great way to pack in lots of nutrients!

  19. Sarah says

    Delicious! Thanks so much for this amazing recipe! I used frozen breasts, cooked on high the first hour then an additional 7 hours on low. It was like a warm hug for the belly! Definitely going into regular rotation. I love finds like this! Your blog is and talent is truly appreciated.

    • Liz DellaCroce says

      What a great idea!! So glad you enjoyed it!! Let me know if you try anything else. Thank you for your kind words!

      • Liz says

        Hi there:
        I couldn’t start a new comment so sorry for writing in someone else’s. I bought a slow cooker several months ago in a garage sale and up until today I used it to make your recipe (oval, 3 Q capacity)
        I put it in high and only the chicken got cooked by then. It took 8 hours in high for the sweet potatoes to get 95% cooked. Why was that?
        I did not have cayenne pepper and only put 1 tbsp of curry as my son finds it too spicy. I also omitted the peas. The flavour was good but overall we found it incredibly sweet. We live in Asia and I wonder if it was the tomato sauce they sell here which tastes kind of like ketchup. Chicken was tender and yummy though. It was a lot of sauce so do you think it’ll keep well if I freeze it, then eat in let’s stay two months? I’d have to cook more chicken separately tough, then add it to the sauce. Thanks.

        • says

          Hi Liz – Hmm…let me see if I can help. Were the sweet potatoes cut small? I wonder if they were a bit large? As for it tasting sweet, it really shouldn’t taste sweet at all. The tomato sauce I use doesn’t have any sugar in it so perhaps that’s the difference? Of course you can always balance the sweetness out with a bit of acidity like lemon juice or you can add coconut milk or yogurt. I hope that helps!!

  20. amanda m. says

    Just made this tonight. I added some cumin and it was pretty close to the place I get take out from. I will definitely make this again!

  21. JB says

    I just tried your recipe after seeing it on Reddit http://www.reddit.com/r/slowcooking/ It came out great! Thanks for sharing. I omitted the cayenne since I’m a total spice wimp, but my husband put some hot sauce on there for some kick. I also used squash in place of the sweet potatoes. Good stuff. I look forward to trying your tikka masala next!

  22. Melinda says

    I’ve been thinking of buying a crockpot but not sure if I need to spend a lot to get good results. A friend swears by the cuisinart crockpot but I really want to keep it under $100. Any recommendations?

  23. Eimear Begley says

    Made this curry during the week, family loved it, recently got a crockpot for the first time so constantly searching for recipes to try, this popped up close to the top of my search for a chicken curry. My 2 and 3 year olds love curry, so this healthy option will definitely be on our list of favorite dinners. I had no tomato sauce so puréed a 14oz can of tomatoes to add instead (not sure if that’s the same thing?) also had some broccoli sitting around so added it for the last hour or so, and I used cornstarch to thicken it up a bit, also I was short on time so only gave it 3.5 hours, but still turned out great, so glad I’ve discovered your site, can’t wait to try some more of you recipes :-)

  24. Stephenie Sasse says

    This recipe came out very well, but was quite mild even with increasing the cayenne. My husband and mother in law added a lot of hot sauce at the table

    I doubled the basic recipe and added steamed cauliflower for plenty of healthy leftovers. It was very easy to make

    • says

      I’m glad you enjoyed it Stephanie! I’m realizing that the recipe will always come out a bit differently depending on the types of spices you use and how old they are but I’m so glad you were able to make it your own!! Gotta love hot sauce. :)

  25. steph says

    I liked the recipe, it had the flavor of a curry… but I grew up in england where curry is an everyday norm… I think that the chicken was tough after cooking for so long… (four hrs on high) and the peas did not really give it good flavor.. they were kind of out of their element.. as for the spices I would definitly add more if you like a spicy curry… this was very mild… I did add some sultanas to give it some originality…

    • says

      Hi Steph – I studied in London for a few months and you’re right, the curry there is fantastic! This is certainly not meant to be the most authentic you’ll ever try but more of an easy, lighter version for busy weeknights. I love that you added sultanas! I wish I could make mine spicier- hopefully when my toddler is a little older. :)

  26. aja says

    I just bought a crock pot today and am currently 2.5 hours in of 4! I never cook so this is huge for me. I did but in the potatoes so I’m hoping they will still be somewhat solid. Stoked!

  27. says

    Wow, this curry was so delicious, thank you! I’m trying to use my slow cooker more and this was a perfect recipe for that. I added some fennel in with mine and it was so good. I featured your recipe in my latest meal plan on my blog, thank you!

  28. Jules says

    Sounds great – Liz, I don’t have any coconut milk in my cabinet. Anything I can use as a substitute? I’m kind of low on ingredients, and it’s SO cold outside I don’t want to leave the house! (super lazy mode) :)

  29. says

    I made this today, in fact it cooking now in the crock-pot. I had to make a lot of changes to the recipe , substituting some ingredients , skipping some , but that was due to what I have on hand. I really wish I had chickpeas though, because for me chickpeas+curry is beyond awesome . And I upped the spicy because I love my foods extra spicy. I’ll definitely use this recipe again.

  30. Carmelle says

    I make this all the time and it’s one of the best curry dishes ever! And it uses the slow cooker! Thank you! I think the sweet potatoes add a wonderful sweet creaminess to the dish.

  31. Rowan says

    I’m 5 hours into the 8 hours on low and the chickpeas and diced sweet potato chunks aren’t getting soft or falling apart, i assume they’re supposed to dissolve? I don’t see them in your picture :( I only lifted the lid off once so far, so it’s not due to cooling. And There is plenty of liquid in there.

    • says

      Oh no they don’t dissolve! They are in the photo if you look again. Did you use canned/cooked chickpeas? If you cooked the sweet potatoes for 5 hours I guarantee they will be fork tender. Have you tested it? Let me know.

      • Rowan says

        Ok great! Yes they are fork tender.
        I am using chicken tenders which seems to be working fine, gluten free chicken stock, almond milk, and I would describe the spiciness as mild/medium.

  32. Laura says

    I tried this recipe the other night and it tasted very sweet. At first I thought it was the tomato sauce but I believe it was the curry powder that did it. I’d never used the Archer Farms (Target brand) curry powder before and didn’t realize it has cinnamon and clove in it… too much for my tastes. But I’d love to give it another go sometime.

  33. Nicola says

    Just made this and it is delicous! My husband keeps dipping in to the crock pot with his fork :-)
    This is definitely going to be a regular on our weekly meal planner. Thank you

  34. Carmen says

    I would highly recommend adding the dairy right before serving. Eight hours of cream/milk/yogurt in a slow cooker is a bad idea. Otherwise, great recipe. Really easy and nicely seasoned. Even better with your suggestion of adding Siracha!

  35. Valerie says

    What size crock pot do you use for this recipe? Mine seems large kind of for only 1lb of chicken!? Thanks! I love Indian food but I have never slow cooked it before! Excited for dinner!

  36. Ashleigh says

    Hi I’m just wondering when it says 150z can tomato sauce, do you mean tomato sauce or tomato paste?? I haven’t seen a curry recipe with tomato sauce before that’s all

    PS im australian maybe that’s why lol

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