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 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.
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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.
Slow Cooker Chicken Curry
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 full-fat 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
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
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Cindy
Making this dish for my husbands bday..
hoping it comes out good. I used tomatoe sauce, but after reading comments I think you actually meant to say was tomato Passat :/ looks really runny ….
Liz DellaCroce
How did it turn out? I’ve never heard of Tomato Passat. In America we use tomato sauce which is pureed tomatoes. Does that help?
Lou Ann
I made this but forgot to add the peas and lemon juice but it was still very yummy! I also left out the cayenne this time. Served it over brown rice and used chicken thighs instead of breast because I had that on hand. I think next time I may add some ginger, garlic and a bit of cinnamon as well as the cayenne pepper for a little more spice. Overall we really liked this and especially loved the ease!
Liz DellaCroce
I’m so glad you loved it!!
Jessica
I love this recipe and use it often! I juts got an instapot- has anyone tried it in the instapot?
Barb
The sodium count is ridiculous! You can’t say that is healthy! Lunch none for me!
Liz DellaCroce
Hi Barb – You can easily reduce the sodium count. :) Just look for chicken with low sodium and buy low sodium canned products. You can also use dried chickpeas. :) Enjoy!
rebecca
Hi, when you say tomato sauce do you mean chopped tomatoes or a pasatta?
Liz DellaCroce
Pasta!
Liz DellaCroce
Oops! Pasatta!
Melissa
I am allergic to coconut. Any ideas as a substitute for coconut milk?
Liz DellaCroce
Hmm how about a little half and half? Maybe 1/2 cup?
Jay Howell
Turn out great, my wife liked it very much and that’s an accomplishment. I may try making it with chicken thigh meat.
Liz DellaCroce
That makes me so happy!
Devon
Hi! I am excited to try this recipe out and bought all the ingredients today. However, I want to make around 4-5 chicken breasts. Do you think I should also increase the other ingredients? If I added more chicken but kept the same proportions would lack flavor?
Liz DellaCroce
Yes you would need to add more of the other ingredients, particularly the spices, salt and tomato sauce (tomato puree)/coconut milk. You should be ok not adding more veggies!
SueChef
Made this yesterday and LOVED IT. You can use this as the jumping off point and add more flavour, spice, etc but for dead simple, no mess (literally you don’t need to dirty any bowls or cut up raw chicken which I hate!) and have dinner on the table as soon as you get home from work, it’s awesome!
Liz DellaCroce
I’m so glad you enjoyed it!!!!! Isn’t it the best?
Susan Jarchow
This is delicious. Instead of cayenne pepper, I used 1 tsp red pepper flakes.
Liz DellaCroce
Great idea!
Maria
I made it for 20 people it was delicious, definitely I highly recommend it. Thank .you for the recipe ????????
Erin
I totally agree recipe is solid as and as springing off point. I love veggie adds in you suggested. I second time I made it I added some fresh ginger and garlic. It’s tasty.
Liz DellaCroce
A great idea to add depth of flavor is to toast the spices whole then crush them into your own curry powder!
erin
This was a good base recipe, but I agree with other commentators it lacks dimension. it needs something else. it’s an easy recipe to make and will make again, but with only one spice and onion driving the flavors it falls flat. any ideas of what could be added. Garlic? other spices? Suggestions
good news is kids loved it,
Liz DellaCroce
Hi Erin – I’m so glad your kids enjoyed the recipe! If you’d like to make it richer in flavor, I would recommend making a homemade curry spice blend and toasting your spices before your grind them. Since most of my readers are busy moms or busy with day jobs I wanted to streamline the recipe for busy week nights. Enjoy!
Maria
I made it for 20 people and I love it, I added mushrooms, green, red peppers , courgette, spring onion you can add many veggies you want, all are delicious on it…I will make again today for friendslove it just put in the pot and chat way then the last the rice…
Liz DellaCroce
I’m so glad you like it Maria!