Home / Slow Cooker Recipes / Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

Liz DellaCroce Avatar

LIZ DELLA CROCE

Updated:

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 a delicious one-pot dish.

Slow cooker chicken curry.

When it comes to preparing moist and delicious dishes using lean chicken 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. My Slow Cooker Chicken Curry is a family favorite, as it’s mild enough for anyone to enjoy! It’s also extremely versatile, so you can change it up to be whatever you like!

Ingredients

  • Chicken breasts: While I prefer lean chicken breasts you can use Chicken thighs or any type of dark meat. The darker meats will boost the flavor!
  • Onion: White onion will add great, strong flavor without adding more sweetness.
  • Sweet potatoes: Mild and sweet, they make the curry filling and hearty.
  • Chickpeas: A great source of protein, and makes the curry more hearty and filling.
  • Coconut milk: A staple in many curries, it adds sweetness to balance out the savory and sometimes spicy flavor.
  • Chicken stock: While you can also use veggie stock, I think chicken stock adds the best flavor to curry.
  • Tomato sauce: Slightly sweet and slightly acidic, you could also use crushed or diced tomatoes if you want your curry more chunky.
  • Curry powder: Different brands have different blends, but it usually consists of cumin, turmeric, ginger, and pepper, but they all add a delicious warmth.
  • Green peas: Added towards the end of cooking, they don’t soften too much to add a great pop as well as fiber and antioxidants.
  • Lemon juice: Bright, acidic flavor that adds freshness to the curry.

How to Make Slow Cooker Chicken Curry

Start your Slow Cooker Chicken Curry by peeling and chopping up your sweet potatoes, and dicing your onion.

Then add the sweet potato to the bowl of your slow cooker.

Followed by the diced onion.

Then drain and rinse your chickpeas, and add them to the pot.

Next pour in the full-fat coconut milk.

And your chicken or veggie stock.

And the tomato sauce or crushed tomatoes.

Next add the curry powder and cayenne.

Then place your raw chicken breasts and season with some salt and pepper.

Using a large spoon or tongs, gently stir until mixed and chicken is coated. Then cover and cook on high for 4 hours or low for 8.

During the last couple minutes, add the frozen peas until warmed through and the lemon juice. Then serve over rice, garnish with fresh scallions or cilantro, and enjoy your Slow Cooker Chicken Curry!

Easy substitutions

  • Swap the potatoes: If you aren’t a fan of sweet potatoes, use regular or try something new like Brussels sprouts.
  • Make it vegetarian: Swap the chicken out for extra veggies, or follow the recipe for my vegetarian curry.

Frequently asked questions:

Can you put raw chicken in a slow cooker?

Yes you can! And you can even start with frozen breasts, not needing to thaw them ahead of time.

Will coconut milk curdle in slow cooker?

As long as you use a good quality brand, you shouldn’t have to worry about curdling.

Can I make this curry in a instant pot?

Yes you can! Follow the first 2 steps the same, then seal and cook on high pressure for 25 minutes. Stir in the peas and lemon juice, until heated through. Then serve!
Slow Cooker Chicken Curry

More Slow Cooker Meals

Eat It, Like IT, Share It!

Did you try this slow cooker recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Liz eating slow cooker chicken curry.

With so many ways to play with curry, let me know how you decide to serve yours in a commet below!

Your fork is waiting.

Slow Cooker Chicken Curry

Liz Della Croce
4.37 stars average
Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this recipe a delicious one-pot dish.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
CourseMain Dish
Serves4

Ingredients
 
 

  • 1 pound boneless skinless chicken breasts
  • 1 medium onion sliced or diced
  • 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
 

  1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
    1/2 cup full-fat coconut milk, 1/2 cup chicken stock, 15 ounces can tomato sauce, 2 tablespoons curry powder, 1 teaspoon salt, 1/2 teaspoon cayenne powder
  2. Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
    1 pound boneless, 1 medium onion, 15 ounces can chickpeas, 2 medium sweet potatoes
  3. Cook on Low for 8 hours or High for 4 hours. Shred the chicken.
  4. Stir in peas and lemon juice 5 minutes before serving.
    1 cup green peas, 2 tablespoons lemon juice
  5. Serve over rice and with plenty of fresh cilantro.
    cilantro

Nutrition

Serving: 2.5cupsCalories: 302kcalCarbohydrates: 43.1gProtein: 24.4gFat: 4.7gSaturated Fat: 1.9gPolyunsaturated Fat: 2.8gCholesterol: 60mgSodium: 1232mgFiber: 8.6gSugar: 12.2g

Video

Liz’s Notes

Serving Size: 2 1/2 cups
 

Have you tried this?

Let us know how it was!

4.37 from 631 votes (523 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


459 responses to “Slow Cooker Chicken Curry”

  1. Carol Higgins Avatar
    Carol Higgins

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes it definitely could – I would start at 4 hours and check from there. It really depends on the model!!

  2. ellen herbert Avatar
    ellen herbert

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it Ellen!

  3. Sophiarry Avatar
    Sophiarry

    Was sort of bland

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Sorry you didn’t care for it Sophiarry!

  4. Valerie Avatar
    Valerie

    What size slow cooker did you all use?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I use a 6 quart!

      1. Mr. Torres Avatar
        Mr. Torres

        What if I have a 4 quart pot? Can I still use this recipe?

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Yes for sure!!

  5. Stacy Avatar
    Stacy

    Love this recipe. Tastes good and easy to make for this busy working mom of two.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So thrilled you liked it Stacy!!! Let me know if you try any other recipes!

  6. Jenny Avatar
    Jenny

    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.

  7. Sammy Avatar
    Sammy

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so happy you liked it!

  8. Jane Avatar
    Jane

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      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. :)

  9. Carly Avatar
    Carly

    Looks great! I’m about to make it but I’m planning on doubling it. How much longer should I cook a double batch?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Cooks in the same time! Enjoy!!

  10. Angie Avatar
    Angie

    best crock pot rescipe ever