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Slow Cooker Chicken Curry

Name: Slow Cooker Chicken Curry
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
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); 1/2 cup full-fat coconut milk (light); 1/2 cup chicken stock (low sodium); 15 ounces 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)

by Liz DellaCroce · Jump to Recipe

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.

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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Secrets to a good curry
Frequently asked questions:
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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…)

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.

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