Slow Cooker Chicken Curry

512 reader reviews / 4.35 stars average

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.

slow cooker chicken curry in a bowl

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.

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…)

slow cooker chicken curry top view

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.


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


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.

slow cooker chicken curry in a bowl

Slow Cooker Chicken Curry

512 reader reviews / 4.35 stars average
Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this recipe an authentic one-pot dish.
PREP: 10 mins
COOK: 4 hrs
TOTAL: 4 hrs 10 mins
Servings: 4


  • 6 Quart Slow Cooker


  • 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.



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
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

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453 thoughts on “Slow Cooker Chicken Curry”

  1. Doubled the recipe. Far to spicy. We ended up removing the chicken, rinsing it off, and shredding it for other uses. We threw the rest away.

    1. Hi Jayne, I’m so sorry this didnt work out for you. Out of curiosity, did you accidentally add cayenne? There’s no spice in this curry. Let me know – it should’t be spicy unless you add in cayenne. :)

    2. If it was too spicy I bet you used red curry, not mild green curry. My family prefers spicy red curry, but my elderly mama cannot do spice. This recipe reminds me of growing up near a woman who lived her growing up years in India and shared her recipes with my mama. Be sure to use quality jasmine rice (or basmati if you prefer a slightly stronger flavor).

      1. Sorry you didn’t like it! If you skim the comments, a lot of people have made adjustments to make it their own, and maybe something they’ve tried would alter it to your liking! But everyone has their own tastes. Some people will like it, and some won’t :)

    3. I doubled the recipe and it tasted very bland to me. I added crushed tomatoes instead of the sauce…how would you make it not bland?

    4. I skimped on the curry powder because of my one year old and regretted it later!..added it in later and was lovely. I shredded the chicken and served it with rice..yum!

      1. This is fabulous! Just delicious!

        To keep it from being runny, I omitted the half cup of water and just added half a teaspoon liquid bullion. Consistency was perfect!! Also used salt free tomato sauce, low sodium chickpeas, and 3/4 teaspoon of salt (rather than full teaspoon – found half teaspoon wasn’t enough).

        Try it!! Thank you for the awesome recipe!!

      2. I really liked this! Really easy to make and was tasty. I accidentally added a whole can of coconut milk, so tried to compensate by adding more tomatoes and chickpeas and a bit more curry powder and cayenne pepper but probably didn’t put enough in.
        To those saying this isn’t flavorful enough- I disagree, and I love strong flavor. It’s delicious as it is and would be a good base to add other veggies.

        Thanks so much for sharing this recipe-will definitely be making this again

      3. I have this sitting in the slow cooker now- looking forward to dinner tonight!
        I used passata instead of tomato sauce, and a combo of pumpkin and sweet potato. Nom nom

        1. Hi Love this simple recipe and can’t wait to try it..I was wondering if I could use chicken nibbles in this recipe? Chicken Breast is quite expensive here in NZ.

        2. This looks so good I can’t wait to make it can I add frozen vegetables and the peas to this dish also I love chickpeas can I also add more chickpeas or another bean to this dish.???????

          Thank you.

        3. This will be an easy regular! Delicious! I used 750 grams boneless chicken thighs (my preference). In Australia, the can of tomato sauce is a can of crushed tomatoes. Looking forward to the leftovers which are stored in the freezer. Thank you.

        4. Quick question, can I toss the frozen peas in with everything instead of waiting to put them in before serving? Please email me back my answer :)

        5. My husband and I LOVE this recipe. I make it at least once per month. We use tomato sauce and the flavor is great, but we also like how loose it is. If you don’t want to to be as loose, you can use a slotted spoon. Tomato paste would not have the same flavor. It is perfect just the way it is ????

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