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.
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!
More Slow Cooker Meals
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.
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
Equipment
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. Shred the chicken.
- Stir in peas and lemon juice 5 minutes before serving.
- Serve over rice and with plenty of fresh cilantro.
Great recipe. I had a whole chicken that I cut up into pieces and cooked in a dutch oven, doubled the quantity of curry and coconut milk to be sure the whole chicken was spiced and stewed well. Then I popped it in the oven at 165 centigrade for 2 hours. Juiced a half a lemon and diced a huge bunch of cilantro sprinkled onto the top and served the dish with great success. And hour after dinner, they are still talking about it.
Can I substitute chicken breasts with boneless, skinless chicken thighs? Would the cook time change at all?
Depending on the size and thickness of the thighs, you may need to adjust the cooking time. If they’re a lot smaller than an average breast, you can reduce the cooking time.
I don’t have a crock pot. Is it possible to make this dish on the stove top? Thanks, Joe
Yes, you can. In a large pot with a lid, you can follow the same instructions, however you’ll need to check it more frequently and stir it since pots don’t heat evenly like a slow cooker does.
This Slow Cooker Chicken Curry is the perfect healthy, easy weeknight meal. It takes just a few minutes to throw everything in your crockpot and then you let it simmer all day long.
Can I follow the same procedure with an instant pot instead of a slow cooker? And if so, how long would I set the instant pot to?
Yes, follow the same instructions, but then set the Instant Pot to cook on high pressure for 15 minutes (20 if the chicken is frozen). After the pressure naturally released or you quick release it, add the peas and lemon juice, shred the chicken, and enjoy :)
Just curious the recipe says half a cup of coconut milk and chicken broth but the video shows you putting in a can of each, seeing as those are usually 15oz that’s basically 2 cups not half a cup. Which is the correct amount of liquids? Thanks! Gonna try tomorrow and I’ll probably just do 2 cups of each if you don’t have a chance to reply.
I was making multiple portions in the video so I could freeze some and have some for lunches. Follow the recipe card to match the quantity with the other ingredients. Sorry for the confusion :)
Thanks for the reply. We just made it tonight, I did a full can of each so it was a bit watered down but still excellent! Will definitely have to do it again, but with the correct amounts next time!
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!
Great idea to purée red peppers instead of tomatoes! Glad you like it.
Is this dish anti inflammatory ???
Yes, curry ingredients have been linked with anti-inflammatory properties.
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
That makes me so happy Angelina!
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.
Oooo that sounds amazing!!
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 💕✨
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.
I’m so glad you enjoyed it!!!
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.
So glad you enjoyed it Katy!
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!
Aww thank you so mcuh!
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
Oh i’m so glad you enjoyed!!
Husband is definitely the AC police…. going to try this tonight. Thanks.
haha SAME! Enjoy!
Why the lemon juice at the end?
Because no need to cook it! A nice brightness right before serving.
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!
Great idea!!
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!
Perfect! So glad you enjoyed it!
Can I double the recipe to feed a crowd?
Oh yes of course!
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!
Oh that makes me so happy!!! Enjoy!
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.
I’m so glad you like it!!!! No not at all. Enjoy!
Can I substitute something for the coconut milk if I don’t have any? Half and half maybe or regular milk? Thanks!
(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!
Yes half and half would be ideal!