Slow Cooker Chicken Curry

4.34 from 493 votes

Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this Slow Cooker Chicken Curry recipe an authentic one-pot dish.

slow cooker chicken curry in a bowl

When it comes to preparing moist and delicious dishes using lean, boneless skinless breasts I've learned 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.

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Slow Cooker Chicken Curry closeup in a bowl

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...)

slow cooker chicken curry top view

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.

Secrets to a good curry

It's easy to make a good curry. If you're looking for a tasty dish always be sure to utilize the following ingredients:

  • Full-fat Thai style coconut milk
  • Chicken stock
  • Using fresh spices in your pantry. If the spices in your pantry are more than a few years old then I would suggest replacing.
  • Good quality curry powder
  • Peas (or another diced vegetable)
  • Cilantro to boost the flavor

While I prefer lean chicken breasts you can use Chicken thighs or any type of dark meat. The darker meats will boost the flavor.

Substitutions:

You can make substitutions on this dish. If you're not a fan of sweet potatoes I'd suggest trying a different potato or Brussels sprouts.

Curry paste can be subbed out for curry powder but would suggest doubling

Canned tomatoes do not have to be used. If you have crushed tomatoes those will work equally as well.

Frequently asked questions:

Is chicken curry freezer friendly

Yes.

How do you reduce the sodium levels in a chicken curry dish?

Just look for chicken with low sodium and buy low sodium canned products. You can also use dried chickpeas instead of canned.

Can this be made on the stove top instead of a crock pot?

You can make it on the stove top very easily! Just Saute the chicken and vegetables then add the liquid ingredients and let simmer for 45-60 minutes.

Do you have a vegetarian option?

If you're looking for a vegetarian option of this dish you're in luck! Here is my Slow Cooker Vegetarian Curry.

Is this a spicy dish?

No. If you wish to add spice feel free to experiment with jalapeños, hot sauce, or chili powder.

 

Your fork is waiting.

📖 Recipe

slow cooker chicken curry in a bowl

Slow Cooker Chicken Curry

4.34 from 493 votes
Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this recipe an authentic one-pot dish.
PREP: 10 mins
COOK: 4 hrs
TOTAL: 4 hrs 10 mins
REVIEW PRINT
Servings: 4

Equipment

  • 6 Quart Slow Cooker

Ingredients
 

  • 1 pound boneless (skinless chicken breasts)
  • 1 medium onion (thinly sliced)
  • 15 ounces can chickpeas (drained and rinsed)
  • 2 medium sweet potatoes (peeled and diced)
  • ½ cup full-fat coconut milk (light)
  • ½ cup chicken stock (low sodium)
  • 15 ounces 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
 

  • In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
  • Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
  • Cook on Low for 8 hours or High for 4 hours.
  • Stir in peas and lemon juice 5 minutes before serving.
  • Serve over rice and with plenty of fresh cilantro.

Video

Notes

Serving Size: 2 1/2 cups
 

Nutrition

Serving: 2.5cupsCalories: 302kcalCarbohydrates: 43.1gProtein: 24.4gFat: 4.7gSaturated Fat: 1.9gPolyunsaturated Fat: 2.8gCholesterol: 60mgSodium: 1232mgFiber: 8.6gSugar: 12.2g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

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447 thoughts on “Slow Cooker Chicken Curry”

  1. Love this recipe! It's so easy which works well for my limited cooking skills. But it doesn't taste like an "easy" recipe--it tastes like something a great chef would make! I have been making this crockpot curry for several years and it is always a pleaser. My husband is allergic to tomatoes so I puree some roasted red peppers in a blender in lieu of tomato sauce. It's delicious!

  2. I make this all the time now!! I usually double it up and make lots, I use potato instead of sweet potato... it’s probably my favourite curry ever... love it!!! And so does my partner... x

  3. Good stuff Liz!! I added a green pepper to mine as well as open about 5oz of yogurt and pour into the crockpot about a half hour before it's done.

      1. I’ve been making this same recipe since 2011 when I learned how to cook. My daughter was 2 years old then, and she’s 13 now. This is her fave meal to eat in the Fall and Winter. It’s amazing!! Thank you so much for this recipe 💕✨

    1. Recently pulled my slow cooker out of storage. This is the second dish I’ve used it for and my wife and I are very happy with it. I ended up using 3 lbs of chicken (because that’s the size bag I bought), so I upped the coconut milk to a full 12oz can, and maybe added an extra splash of chicken stock. Otherwise, I followed the recipe as if making 8 servings. Not sure if any of that math works out, but my food is generally better than my math, and this dish came out great. I put half in the freezer, so we’ll see how that works out at a later date.

        1. This came out fantastic! I doubled the recipe and added more spice because we like it hot! ???? But the lemon juice at the end really brightened it up beautifully! I think next time I will also add cashews for a bit of crunch.

        2. Magnificent site. Lots of useful info here. I am sending it to a few friends ans additionally sharing in delicious. And obviously, thanks for your sweat!

        3. I absolutely love this. I didn't add chickpeas or the cayenne powder. I did add carrots and mushrooms and added about double the amount of chicken and cooked it in flour

        4. I have to limit my sugar and salt. So I substituted pureed crushed tomatoes for the tomato sauce. My wife and I loved this recipe. The prep was so quick and easy. A day later, the spiciness had mellowed but it was still outstanding. Thank you!

        5. we love this recipe but I change it a little. I make a big crockpot full with 3# chicken. i use the base recipe but then add sweet potatoes, red bell peppers, pineapple chunks, cashews,onion, I use crushed tomatoes and when it is pretty well done, I add fresh broccoli florets.Of course I proportionately increase the amount of the base ingredients. I add NO salt Then service it over quinoa. Delicious!

            1. We love this meal! I also like to add bell peppers! I have made this recipe for friends who have just had babies, and they always ask for the recipe! :) Thanks so much!

            2. My husband and I love this dish! Found it a few years ago and still make it. We like spicy so we add a tablespoon of Cayenne. Any issues with leaving it a little longer than 8 hours? I like to leave it overnight.

                1. (Asked this in the wrong place above, oops!)
                  Can I substitute something for the coconut milk if I don’t have any? Half and half maybe or regular milk? Thanks!

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