This slow cooker chicken curry is rich, creamy, and incredibly easy to make. Tender chicken simmered in coconut milk with warm spices makes the perfect hands-off dinner for busy weeknights. Save this easy crockpot chicken curry recipe.
Why You’ll Love This Recipe
- Quick & easy – simple prep, slow cooker magic
- Family-friendly – mild, creamy, and customizable
- Budget-friendly – affordable ingredients and pantry staples
- Customizable – adjust spice level, veggies, or protein
Ingredients
For the Chicken Curry
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 (14 oz) can diced tomatoes
- 1 (13.5 oz) can coconut milk
- ½ cup chicken broth
Optional Add-Ins
- 1 cup potatoes, diced
- 1 cup carrots or bell peppers
- ½ cup frozen peas (add at the end)
For Serving
- Cooked rice or naan bread
- Fresh cilantro or lime wedges
Step-by-Step Instructions
- Add chicken, onion, garlic, ginger, curry powder, cumin, turmeric, paprika, salt, and pepper to the crockpot.
- Pour in diced tomatoes, coconut milk, and chicken broth. Stir gently to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred or cube the chicken, then stir it back into the sauce.
- Add peas (if using) and cook for an additional 10–15 minutes.
- Taste and adjust seasoning before serving.
Equipment
- Slow cooker (4–6 quart)
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Wooden spoon or spatula
Tips & Variations
- Spicier curry: Add cayenne pepper or red chili flakes
- Extra creamy: Stir in a little heavy cream or yogurt at the end
- Vegetarian option: Swap chicken for chickpeas and cauliflower
- Storage: Refrigerate leftovers for up to 4 days
- Reheating: Reheat gently on the stovetop or microwave
Serving Suggestions
- Serve over basmati or jasmine rice
- Pair with naan, roti, or flatbread
- Add a side of cucumber salad or yogurt sauce
- Garnish with fresh cilantro and lime
Nutrition Facts (Approximate per Serving)
- Calories: 430
- Protein: 35g
- Carbohydrates: 18g
- Fat: 26g
- Fiber: 4g
Conclusion
This Slow Cooker Chicken Curry is an easy, comforting meal packed with bold flavor and tender chicken. Perfect for busy nights or meal prep, it’s a recipe you’ll come back to again and again. Save it, print it, and share it with fellow slow cooker fans!
FAQ: Slow Cooker Chicken Curry
Can I freeze chicken curry?
Yes Let it cool completely, then freeze in airtight containers for up to 3 months.
Can I make this curry ahead of time?
Absolutely. Make it a day ahead and reheat, the flavors get even better.
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier. If using breasts, avoid overcooking.
Is this curry spicy?
It’s mild as written. Add chili flakes or cayenne for heat.
Can I use light coconut milk?
Yes, though the curry will be slightly less creamy.