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Slow Cooker Chicken Curry

    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!


    • 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

    Chopping sweet potatoes

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

    Adding sweet potatoes to crockpot

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

    Adding onion to crockpot

    Followed by the diced onion.

    Rinsing chickpeas

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

    Adding coconut milk to curry

    Next pour in the full-fat coconut milk.

    Adding chicken broth to curry

    And your chicken or veggie stock.

    Adding tomato sauce to curry

    And the tomato sauce or crushed tomatoes.

    Seasoning with curry powder

    Next add the curry powder and cayenne.

    Chicken added to crockpot curry

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

    Stirring up curry

    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.

    Garnishing slow cooker chicken curry

    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

    Slow Cooker Chicken Curry

    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: 10 mins
    COOK: 4 hrs
    TOTAL: 4 hrs 10 mins
    Servings: 4



    • 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)


    • 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.

    Recipe Video


    Serving Size: 2 1/2 cups


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

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. 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.)

        1. 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?

          1. 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?

    2. 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

        1. Jennifer McWilliams

          It is a very tasty dish! I followed the recipe and the spices are a little too spicy for my pallet. What can I add to tone down the spice?

    3. 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

      1. 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.

    4. 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.

    5. 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!!

        1. I am embarrassed to say, I used 15 ounces of tomato paste instead of sauce !@#% – what can I do, it’s in the slow cooker right now? I added a cup of water just now, anything I can do to save this dish? How will it taste as is?



    6. 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.

    7. 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!

    8. 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!!

    9. 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?

    10. 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!

    11. 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

    12. 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.

    13. 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!

    14. 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

    15. 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! :)

    16. 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?

    17. 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. :)

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