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Slow Cooker Chicken Curry

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

Slow Cooker Chicken Curry - a healthy crock pot dinner recipe

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. 

Slow Cooker Chicken Curry - an easy crock pot chicken recipe

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 - easy dinner recipe for chicken in crockpot

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.

 

4.56 from 65 votes
Slow Cooker Chicken Curry - an easy crock pot chicken recipe
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Slow Cooker Chicken Curry
Prep Time
10 mins
Cook Time
4 hr
Total Time
4 hr 10 mins
 
Warm curry flavors and creamy coconut milk add flavor and moisture to lean chicken breasts.
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 302 kcal
Author: Liz DellaCroce
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
  • 1/2 cup coconut milk light
  • 1/2 cup chicken stock low sodium
  • 15 oz can tomato sauce
  • 2 tablespoons curry powder salt-free
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne powder optional
  • 1 cup green peas frozen
  • 2 tablespoons lemon juice
  • cilantro optional garnish
US Measurements - Convert to Metric
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.
Recipe Notes

Serving Size: 2 1/2 cups

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 1/2 teaspoon salt and add more later if needed.

Nutrition Facts
Slow Cooker Chicken Curry
Amount Per Serving (2.5 cups)
Calories 302 Calories from Fat 42
% Daily Value*
Total Fat 4.7g 7%
Saturated Fat 1.9g 10%
Polyunsaturated Fat 2.8g
Cholesterol 60mg 20%
Sodium 1232mg 51%
Total Carbohydrates 43.1g 14%
Dietary Fiber 8.6g 34%
Sugars 12.2g
Protein 24.4g 49%
* Percent Daily Values are based on a 2000 calorie diet.

I also made a video on this recipe that you can see below:

 

 

slow-cooker-chicken-curry

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Comments

  1. I just made this recipe tonight and all I can say is AMAZING!! I don’t understand any of the comments about being bland since it was anything but that. I left out the cayenne since one person couldn’t eat spicy. I used whole cup of coconut milk and 3 tablespoons of curry powder. Wow!! Everyone loved and will definitely will make this recipe again. Easy and didn’t take much prep time and of course I love a slow cooker recipe. My only comment is the serving since seems pretty big for 2 1/2 cups. We each had 1 1/2 cups which was more than filling. So this recipe really could serve more. Can’t wait to try out more recipes from this site. Thank you Liz! And P.S. I live in Grand Rapids, Michigan!!

    Reply

    • I’m so glad you enjoyed this dish so much Sarah!!! It is definitely a big serving but I typically don’t eat it with rice or anything else but yea it’s a generous portion for sure. :) Thanks for your sweet comment! Love that you’re here in Grand Rapids too!! Let me know what other recipes of mine you make!

      Reply

  3. Just made this recipe with chicken in cubes (3hrs on high), it was delicous! Definitely our top curry recipe, thank you!!!

    Reply

  4. I’m eating this as we speak. Excellent recipe! Substituted one of the sweet potatoes for a courgette and half of the curry powder for curry paste. Also put a bunch of cilantro stalks in the cooker. It came out great, can’t wait to see how the flavours will blend even more by tomorrow. Thank you!

    Reply

  5. After reading some of the comments I was a bit hesitant to make this with it being my first time making curry, but IT WAS AMAZING!!!!! I am not sure what those people are talking about!!!

    I cubed the chicken instead of shredding it and did not put peas in and I am about to go make another plate (maybe 2 ). I served it with white basmati rice and naan <3 absolutely delicious and this is definitely going to be a new staple in our house. Thank you!!!!

    Reply

  6. I followed this recipe exactly, and I have to say that I was sadly disappointed. It is . . . fine. Edible. It just doesn’t have much flavor. I was dubious when the recipe only called for one spice (which, of course, is actually a combo of spices), but I doubled the recipe so that we could have leftovers, and I am now not looking forward to them. I am living overseas, and chicken is quite expensive here, so I regret that I didn’t use it in something tastier. If someone has a suggestion for upping the flavor in the remains of my big batch of curry, I’d love to hear it!

    Reply

    • Hi Laura, I’d love to help figure out where this recipe went wrong for you as it’s the #1 most popular recipe of all time on my website. Additionally, my family has been making it and eating it for years. Did you make any changes at all to the recipe? Did you add enough salt for the amount of chicken and vegetables you used? I’d love to help you make this a success!

      Reply

      • Thank you, Liz! I did add the right amount of salt, and the only sub I made was veggie broth for chicken broth since it’s what I had on hand, and I didn’t think it would make a difference since it’s only 1/2 cup, but perhaps that influenced the taste. I think I just like something with more flavor and kick. No worries, though! I’m glad it’s been a hit with others! :)

        Reply

  7. Could I substitute curry paste? I made this once with powder and we liked it but prefer the taste of yellow Thai curry paste, especially with coconut milk. If so, do you know the ratio of powder to paste? (It has salt, so I’ll omit that.)

    Reply

      • Hi,

        I put this all together this morning before i left for work and it is currently cooking away on the low setting. All looked very nice, however the liquid did not cover the food! I would say that it only covered two thirds of it – is this correct/ok? I’m assuming it will still cook okay through the steam that is produced and does not escape due to the fitted lid?

        Reply

        • Yes it’s not a soup really it’s a curry – no need to cover. Additionally, slow cookers don’t allow water to evaporate over time so you often end up with a more liquid mixture over time. How did it turn out?

          Reply

  8. This recipe looks delicious…..I’m trying not to use canned beans anymore though…..would I add the chickpeas directly after soaking overnight, or pre cook them a little

    Reply

  9. Tried this today and not to impressed I’m sorry to say :(. It’s very bland. I tried to save it my saute some garlic and curry powder and added to the pot…it didn’t make too much of a difference:(. Not trying this one again

    Reply

    • Hi Mia – I’m so sorry to hear this didn’t turn out for you. I make this all the time and it’s actually the most popular recipe out of my 1,000 total recipes on The Lemon Bowl so I’d love to see if we could brainstorm together ways in which something may have gone wrong? Did you make any substitutions to my recipe at all? Did you leave anything out? Let me know – I would love to make this work for you like the millions of others who have made it already and love it.

      Reply

  11. Thank you for saving my day! I am having company and I know I shouldn’t use my guests as guine-pigs, but reviews are wonderful and I ha all the incredients. However, I only eat chick pea in salads; can I use northern or red beans instead? Would that be weird? Thank you so much for taking the time to reply all the comments.

    Reply

  12. We just got back from a week in Jamaica. My 21 yo son loved the goat curry from the buffet (as did I). But alas no goat on hand. But craving a taste of Jamaica as we are in a cold spell (-25/-30 overnight) right now. Bought the missing ingredients last night and it’s all in the crockpot now for tonight. Easy to make. Smells AMAZING already! Can’t wait for the final product!!

    Reply

  13. I just made this a week ago for my husband, daughter and myself. It is AMAZING!! I was asked for it afain ALLL week that I am actually prepping as I text this for it to be tonight’s dinner. It is phenomenal.

    Reply

  14. Do you think this would work with venison? I really try not to buy meat from grocery stores, and I haven’t got chickens from the farm in a while, so I have so much venison and am trying new things.Venison and curry is something I haven’t tried, but now I’m curious!

    Reply

  15. Just made this today, and it looks exactly like your picture. My husband loved it! Trying to cook healthier for the new year, and this will definitely be added as a regular. Thank you!!

    Reply

  16. HI! I am so excited to try this, but I am a slow cooker newbie! Can I easily double or triple the chicken for a bigger batch? Also does that mean I would double or triple the other ingredients besides the chicken? Also, can I use potatoes instead?

    Reply

  17. Hi! This looks delicious and I want to make it immediately! With that in mind, can I use frozen chicken breasts? Or, do I need to thaw first before combining with the other ingredients? If you have any suggestions, I would be very grateful!

    Reply

  18. Thank you for a great dinner! :-) It didn’t come out just as yellow as on your pictures, but it had a wonderful taste. I added some cut up kale, since I want to have more greens in my diet. Worked fine.
    Greetings from Denmark

    Reply

  20. Is there a way too cook this on the stove instead of a slow cooker? It’s too late in the day to start the slow cooker but i have all the ingredients.

    Reply

  22. I’m really looking forward to trying this recipe but a quick question, when you say tomato sauce do you mean pasta sauce or like canned tomatoes? Thanks for the clarification!

    Reply

  23. There’s nothing better than coming home from a hard day of work to a house filled with the yummy smell of curry. This recipe is easy to make and follow and the tastes blow you away. Both my teens absolutely loved it and had seconds. I doubled the recipe and it turned out perfect. Thank you so so very much this will be a staple in our recipe collection. Cheers from Canada

    Reply

  24. Yummmmm! This was my first ever slow cooker attempt and it turned out so well! I used chicken tenders instead of chicken breasts and it was done in about 3 hours on high. Served over brown rice. Delicious! :)

    Reply

  25. This may be a silly question but I’m new to the whole slow cooker scene.. how does your chicken come out so conveniently shredded and awesome looking, if you threw in a whole chicken breast?

    Reply

  26. This was amazing! Made it for the first time for guests. I added some garlic powder, chili powder, paprika and less tomato sauce. Guests loved it and so did we. :)

    Reply

  27. Made this today and it came out great! The chicken is a bit dry, but I think that’s because I cooked it for 4 hours on high – my slow cooker tends to do that so I prefer doing it on low but didn’t have time today. Serving it with a big dollop of plain yogurt took it to the next level!

    Reply

  30. Hi! Looks great. Just want to check something regarding the can of tomato sauce though…. I live in South Africa, and we don’t have canned tomato sauce. Is this the equivalent of tomato paste, bottled Ketchup (our “tomato sauce”), or canned and crushed tomatoes?

    Reply

  31. Hi! I plan on making this curry with your ryita recipe and Naan tomorrow. Was wondering if I could sub the tomato sauce for a can of diced tomatoes (liquid included)?

    Reply

  32. Can I use Pomi tomatoes instead of tomato sauce? I don’t have sauce at the house and can’t get to the store today.

    Reply

  35. IF your making it all veggies how long show it cook for and when should the veggies go in as to not over cook them.

    Reply

  36. I made this in the crockpot with a few modifications and it was delicious. I cut the tomato sauce in half, added 1/4 cup more of coconut milk, 1/4 cup more of chicken broth, and almost doubled the curry powder. Absolutely delicious! Thanks for the recipe!

    Reply

  37. Undergoing renovations and haven’t had a stove for a while. This recipe has absolutely been one of our favourites for a while. Also tired at the end of the day but it sure is nice to have this waiting at dinner time. Love curries. Thanks.

    Reply

  38. Just made this recipe now to the word, it’s currently simmering away in the slow cooker and the smell is divine! Can’t wait to dig in & portion out for the rest of the week!

    Reply

  39. My brother made this for me over a year ago, and we asked him to make it again when we visit him this weekend. Since his wife is pregnant, she can’t do the spicy so he gave me the recipe to make last night. I followed the directions exactly, except I used lamb instead of chicken, used whole coconut milk instead of light, and McDonnell’s curry powder (which is typically found in Ireland, or Irish neighborhoods like Sunnyside Queens NY). Even though my wife does not like sweet potatoes, she admitted, this is the best thing I have ever made. I cut the potatoes and onions really thin, and they disintegrated into the mixture creating thick stew. The half teaspoon of cayenne pepper gives it a perfect kick of spice. After a long day, it was perfect with a side of basmati and naan. Thank you!

    Reply

  40. Hi Liz, Excellent Recipe. I have already made this many times but I have a small question which google hasn’t been able to answer. In this recipe you ask for Salt-free curry powder. I always use McCormicks Gourmet Collection Curry Powder but it doesn’t mention anything about the salt content on the ingredient list. Can I assume that it is salt-free ?

    Reply

  41. This was delicious! My husband devoured it. I made it pretty much as listed and will definitely keep this recipe handy. Thank you!

    Reply

  42. I am wondering…. lately people have been publishing slow cooker recipes with far less cooking time, saying that meat gets overcooked to the point of tasteless in the 4 hour on high or 8 hours on low system and I know vegetables often do too. Could this be cooked for less time? I don’t plan on putting any sweet potatoes in, as I serve my curry on rice and one starch is enough. My onions will be in small pieces, as opposed to slices and I will be putting in a lot of green peppers and some squash in small cubes.

    Reply

  43. Made this yesterday with – served up with rice and got rave reviews. Cooked on high as time was not on my side. Mixed a couple of regular potatoes in and added just a bit of Garam Masala. Perfect and looking forward to heating it up for lunch too.

    Reply

  47. This is my first time making curry ever. And being able to make it in a slow cooker is even better! I only added potatoes and chicken to it no other veggies because my boyfriend and his little sister are VERY picky and don’t like anything green or healthy for them. My boyfriend has been requesting curry for the past month (he’s never had it but loves spicy food). His dad loves curry so that’s a plus. Hoping that this turns out really good. I believe that I will be hearing the request for curry more often instead of ziti and shepherds pie.

    Reply

  48. Super easy – first time making Indian food and I love how easy it was, but equally tasty! Even the skeptics at home agreed it was good. This is definitely getting added to our family meal archive.

    Reply

  49. First recipe I have made from the Lemon Bowl website and it was disappointing. I enjoy curry but found this to be very one dimensional in flavor. Just dumping everything in a slow cooker didn’t help improve the texture or flavor. The tomato sauce was a mistake should have been tomato puree; the recipe was posted in 2013 and still has not been changed.

    Reply

    • Hi Jane – First, I’m so sorry you were disappointed with this recipe. Second, we love the recipe exactly as it is written which is why I haven’t changed it since 2013. We make it regularly and it continues to be my most popular recipe on my website to date. Again, I’m sorry you didn’t enjoy it but I wanted to explain why I haven’t change it. 99% of the people who make it love it which is pretty good in my opinion. :)

      Reply

  53. THIS was absolutely fantastic!!!! We loved it! I had pinned this recipe a few months ago and finally got around to making it. I only wish I’d made it sooner! Definitely a keeper and will be making this again and again!

    Reply

  54. My family really enjoyed this and the leftovers were even better. I’ll be making this again in the near future, as it is easy and healthy and approved by my 4 and 7 year olds. I used a cut up whole chicken and added carrots for sweetness. Thanks!

    Reply

  55. Hi there,

    I[m in the UK at the moment. Sometimes, the food names vary which is confusing. What do you mean by ‘tomato sauce’? Is it more a tomato pasta sauce or a tin of pureed tomato (or something of the sort.)

    Reply

  56. I tried this today, and I really liked it – very tasty! I made the recipe as written, but like others have noted, I would add the sweet potatoes at about the halftime mark so they still have a bit of texture to them. Leftovers are my lunch tomorrow, and I’m looking forward to it! :) I might also add carrots or cauliflower next time. Thanks for the recipe, I will be making it often.

    Reply

  57. Made this tonight and it was great. We had a curry mix from a local indian grocery and it was excellent. I added carrots and think next time I will include cauliflower. My husband, who is hard to please, said it was better than any Indian takeout he had had in our town. I recommend seeking out an authentic curry powder!

    Reply

  59. Thank-you for this recipe! I have been searching for a slow cooker lighter version of chicken curry and this was perfect! I have a 7 year old that insists she doesn’t like spicy food so I really love how the spice was mild but my husband and I were able to easily spice up our own bowls with a little extra curry and cayenne. My while family loved it and will be eating this regularly!

    Reply

  60. Dear Liz, Thank you so much for this delicious recipe!!!! I made it for tonight and my family LOVED it!!! My nephew took seconds which he never does and even my Mother loved it!!! My Father had been requesting Curry chicken for a while and I never made it so I looked up a recipe and there yours was so I gave it a try, the only thing I added was about a tablespoon of Turmeric and a little more lemon juice….it was so yummy, thank you again and God Bless you.

    Reply

  61. Yes, I live with an A/C control freak – he can’t stand to be even a little warm, and when he turns on the window A/C I basically freeze. Our main air conditioner is a swamp cooler, which I like a lot (it works well in the desert).

    This chicken curry sounds excellent. Looking forward to trying it.

    Reply

  62. I made this a while ago and it was delish – even my boyfriend thought so. We had extras even after eating it for a few meals (since it’s just the 2 of us) so I froze the rest. I had the leftovers for lunch today and it reminded me to comment about how much I loved it … since it was delightful all over again.

    This will be a repeat in my house… always looking for yummy chicken breast slow cooker recipes. This one is a keeper!

    Reply

  63. I made your Slow Cooker Chicken Curry last night and it was delicious. I made-up a recipe for a salad to go with it (all homemade ingredients) and gave a shout out to your recipe on my blog post today along with my salad recipe. Thanks so much for such a great recipe!

    Reply

  64. This recipe is so delicious. It’s a favourite in my house. I make it vegan by replacing the chicken with firm tofu or vegan chicken breast and using vegetable stock. I highly recommend. :D

    Reply

  65. I don’t have any curry powder at the moment… can I sub for red curry paste? if so how much? was going to make this for supper tonight but don’t want to pack up 2 sick kids just to buy some curry powder =(

    Reply

    • Hi Crystal – Yes you could definitely use red curry paste OR you could try making your own curry powder blend. I would go with the blend if I were you but trust me I get it – my kids have been sick the last two weeks and it’s not worth it!! :) Hope they feel better soon!

      Reply

      • THANX LIZ for the fast response… I had a look and of course I had every other bean but chick peas… so I made a run to the store… it’s currently cooking in my slow cooker…. will be checking out your other recipes as sadly my maternity leave is soon coming to an end =(

        Reply

  67. Hi!

    I got a slowcooker for Christmas and your chicken curry recipe was the first meal I’ve ever slow cooked! It turned out great, thanks for posting.

    I was just wondering if you nutrition info includes rice. I’m guessing not, but I’d like to be accurate!

    Thanks again!

    Reply

  68. I’ve made this several times now, and I’m wondering if there’s a way I could make it vegetarian. Perhaps just put more chickpeas? or is there another protein I could sub in for the chicken?

    Reply

  69. Very easy to make and it turned out great. I only had regular coconut milk on hand, so my version had a lot more calories than yours, but I’m going to stock the light version next time and give that a try instead.

    Reply

  70. This was the bomb! I added turmeric. Didn’t have frozen peas, so I used frozen oriental vegetables leftover in my freezer. This meal is going to be a regular / weekly meal in the slow cooker.

    Reply

  71. I love how many nutrients are packed into this meal. I feel so good when I make this for my family. I recently went to a popular Indian restaurant in Coconut Grove, FL. I had the Chicken Tikka Masala… it tasted just like this dish. I was so excited to know how to make a healthier version(your version) of it for my family at home.

    Reply

  73. I made this tonight, followed the recipe exactly on low for 8 hours. It turned out perfectly! I didn’t think it had a strong tomato sauce flavor, i thought it was just right, and the chicken was moist. It was a big hit even with my four year old and 10 month old. Thanks for the recipe!

    Reply

  74. Made this for the first time yesterday. I doubled the recipe, but other than that followed it to a T.

    There’s a little too much tomato sauce for our tastes. The tomato drowns out most of the other flavor, and it ends up tasting more like a red sauce than a curry to me. If I do make this again I will significantly cut down on the tomato, and maybe then it will taste more like curry.

    Reply

  75. Just made this for an easy weeknight meal. I didn’t have any sweet potatoes on hand but went for it anyway! It was delicious! Plus, so easy that I had time to hit the gym after work! Will definitely make again, thanks!

    Reply

  76. Fantastic! FH and I doubled this recipe. We generally make a big pot of something in the slow cooker overnight, throw it over rice in the morning, and have it for lunches at work all week. We were looking for a change of pace from black beans and salsa chicken and this worked out perfectly! We used white sweet potatoes, which aren’t quite as sweet and have a texture similar to regular potatoes, and used a whole bag of frozen peas instead of just a cup. Overall, 5 stars. Great little kick at the end, and I love the sweetness that the coconut milk gives it! Thanks!

    Reply

  77. I made this tonight, perfect for a Sunday, and it was fantastic! I added the chickpeas late because I didn’t have any on hand, so had to run to the store. Came out perfectly! I served it with cauliflower rice and loved it. Will definitely make again. Thanks for sharing!
    ~Bre

    Reply

  78. This sounds great. Instead of cayenne I toasted 5-6 thai chiles in olive oil w/ a crushed clove of garlic – food processed it – then dumped that into the base mixture. Also with a teaspoon of some New Mexican red chile powder, because we put that in everything here and then added a little turmeric and ground ginger powder.
    Guess I’ll see how it turns out in 4 hours.
    Thanks!

    Reply

  79. I made this today! I accidentally used a whole can of full fat coconut milk and it was AWESOME. I used Yukon golds instead of sweet pots and threw in a few carrots. This is definitely going into regular rotation!

    Reply

    • Can’t see how to add a comment, so I’m piggybacking someone else’s….

      I love the idea and great reviews! Want to make and give to my sister that is expecting her first baby. But I didn’t see anyone comment on the freezer friendliness of this recipe.

      Have you or anyone tried doubling and freezing for later cooking? How did it turnout?

      Thanks!!

      Reply

  80. 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

    Reply

  81. 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!

    Reply

  82. 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!

    Reply

  83. 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

    Reply

  84. 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.

    Reply

  86. 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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

  87. 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.

    Reply

  89. 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.

    Reply

  90. 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) :)

    Reply

  91. 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!

    Reply

  93. 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!

    Reply

  94. 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…

    Reply

    • 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. :)

      Reply

  95. 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

    Reply

    • 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. :)

      Reply

  96. 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 :-)

    Reply

  97. 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?

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  98. 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!

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  99. 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!

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  100. 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.

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      • 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.

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        • 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!!

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  101. 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!

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

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  103. 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!

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  105. 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!!

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  106. 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

    Reply

    • 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!

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  107. 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!!!

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  111. 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.

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  114. 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!

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  115. 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!

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  116. 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!

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

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  117. 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!

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

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  123. Hi there! I was sent here by Coreen :D

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

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  124. 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!

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  127. 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.

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    • 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!

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  130. 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.

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        • There are lots of people who have made this – you just have to scroll through the comments. Let me know if you have any specific questions! It was one of the most popular recipes of last year on my website. :)

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          • I used frozen thighs. After an hour or so, I stirred just to make sure they were separate. Turned out great. I used half sweet curry and half hot curry powder. Tossed in zucchini, green beans, carrots and red pepper for the last hour of cooking. Yum!

  131. 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!

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  132. 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!!

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

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

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          • 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.

          • 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!

    • 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. :)

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Trackbacks

  2. […] Slow Cooker Chicken Curry (from The Lemon Bowl) 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 1/2 cup coconut milk light 1/2 cup chicken stock 15 ounce can tomato sauce 2 tablespoons curry powder 1 teaspoon salt 1/2 teaspoon cayenne powder (optional) 1 cup green peas frozen 2 tablespoons lemon juice cilantro (optional garnish) […]

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