This slow-cooker curry chicken is a comfort food with an Asian twist. Hot, spiced, thick, flavorful, and aromatic – it will be a huge hit at a family dinner.
Chicken curry recipe always needs long cooking to make that signature thick flavorful sauce with an amazing flavor. A slow cooker is perfect for that and makes the process completely hands-off for us.
The list of ingredients may be long, but they are all simple and easy to find, and make restaurant-level dishes that you may be craving from your favorite take-out place.
Why You’ll Love This Recipe
- Easy dump-and-go recipe with barely any prep work.
- Absolutely delicious big family meal on a cold night, making 6 to 8 hearty portions.
- This perfect recipe makes a great make-ahead dish. It may be not as authentic but it is so so so good!
- Healthy, high in protein and fiber yet gluten-free, and dairy-free.
- Creamy, warm, and filling yet low in calories and fats.
Ingredients Notes
- Chicken thighs, boneless skinless. Cut chicken into large yet equal enough pieces
- Gold potatoes, – peeled and cut into large pieces (4-5 potatoes)
- Aromatics: onion, minced garlic, grated ginger (staple trio called Bhuna when cooking curries), and bay leaf.
- Red bell pepper. Red pepper is the sweetest and ripest of all, it is juicy, cooks to tender, and adds color.
- Frozen peas
- Fresh parsley, for garnish (optional)
Sauce
- Full-fat coconut milk, unsweetened. Coconut milk is a classic ingredient in Thai curries, it adds flavor and thickens the consistency. If you want the sauce to be thick, you can also use coconut cream instead of milk.
- Chicken broth. Chicken stock or cubes work too, or simply water if you want it lighter.
- Tomato paste. It is a twist on the sauce. My sauce is tomato-based vs classic curry paste-based. You can do either or both and also use the tomato sauce instead. My version is much milder.
- Spices and seasoning: red or yellow curry powder, garam masala, coriander powder, chili powder, salt, and freshly ground black pepper, to taste.
- Optional to thicken curry: cornstarch slurry (1 tablespoon water + 1 tablespoon cornstarch)
Kitchen Equipment
- 6 qt slow cooker
- Mixing bowl
How To Make Slow Cooker Chicken Curry
1: Load The Slow Cooker
- Spray the cooker insert with cooking spray and then add chicken chunks in an even layer.
- Top with the potatoes, onions, red bell peppers, garlic, and ginger.
2: Prepare The Sauce
- Whisk the coconut milk, chicken broth, tomato paste, curry powder, garam masala, coriander powder, chili powder, salt, and pepper in a medium mixing bowl.
- Pour sauce over the chicken and vegetables. Then add a bay leaf on top.
3: Slow Cook
- Cover and slow cook on low for 6-8 hours or on high for 3-4 hours.
- When there are approximately 30 minutes left to cook, add frozen peas to the chicken mixture. Give a good stir to combine. Cover and continue cooking.
4: Thicken The Curry Sauce
Add the cornstarch slurry (whisk 1 tablespoon cold water and 1 tablespoon cornstarch together until the cornstarch is dissolved) Stir into the sauce and continue to cook until desired consistency is reached.
Serving suggestions
Top with some fresh cilantro and serve over basmati rice with naan bread. To open up the flavors you can squeeze some fresh lime juice.
You can replace white rice with brown rice, healthier cauliflower rice, or quinoa.
If you’re ok with dairy, you can serve chicken curry with some sour cream or Greek yogurt.
Storage
Allow to cool before covering and storing. Store leftover curry in an airtight container in the refrigerator for 3-5 days.
To freeze, transfer cooled curry without rice to a freezer-safe bag and store for 2-3 months.
Substitutions & Variations
- You can use curry powder or/and curry paste. There are 3 types: mild green curry, medium-heat yellow curry paste, and the hottest red curry paste. You can use one or two.
- Boneless chicken breast or chicken thighs can be used. Cooking times will remain the same. Apart from chicken, you can use beef, turkey, or even pork.
- Vegetarian meatless slow cooker chicken curry can use beans, chickpeas, or alternative meats. I’m sure jackfruit if you can find it, will be a great substitute for pulled pork texture.
- Use any type of potatoes – red potatoes, gold, russet, or even sweet potatoes will work.
- Do not go past the recommended cooking times or the curry chicken will dry out.
- If you like chicken meat to be extra soft, add it at the start of cooking time.
- For extra spice, add 1 teaspoon of cayenne pepper or garnish with chopped red chili peppers.
- For extra color, use turmeric, and for extra spiced sweetness – cinnamon sticks or even peanut butter. Umami flavors come with soy sauce or fish sauce. If you love butter chicken, stir in some butter in cooked curry.
- Bulk it up with squash, cauliflower, sweet potatoes, baby spinach, carrots, leeks, green beans, or tater tots.
Expert Tips To Make The Best Slow Cooker Chicken Curry
- Rice soaks all the moisture and becomes mushy, so I would recommend storing curry and rice separately if you’re making this curry recipe for meal prep.
- I really suggest cooking chicken curry on low and slow to avoid coconut milk separating.
- No time to make this recipe in a crock pot? Cook chicken curry in an instant pot. First, cook the chicken for 3 minutes, then add all the ingredients and cook for another 8 minutes on high pressure.
- I don’t recommend making chicken curry on the stove in a Dutch oven but it is possible.
- To make sure the chicken is cooked through, you can use a meat thermometer and aim for an internal temperature of 165 F.
- How can you make chicken flavorful all the way through? Marinate the chicken with seasonings under some weights overnight, then slow cook as instructed.
Popular Questions
Why Does Curry Go Watery In A Slow Cooker?
Too much cooking liquid is a simple reason why your curry turns watery in a crock pot. You can fix watery curry by adding a cornstarch slurry.
Can I Put Raw Chicken In A Slow Cooker?
Yes, you don’t have to pre-cook chicken before adding them to a slow cooker. Cooking chicken meat, even raw, for long hours will make it tender and juicy. However, if using chicken breast, you can sear it before slow cooking to trap the moisture inside.
Can You Overcook Curry In A Slow Cooker?
If you cook curry on high in a slow cooker for too long you risk burning the bottom. Cooking on low is safer but still not recommended to go beyond 8 hours for curry.
If you love this slow cooker recipe, you’re going to love these other recipes to pair with it too. Please click each link below to find the easy, printable recipe!
More Great Curry Recipes
Chicken Curry with Coconut Cream
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Slow Cooker Chicken Curry
Ingredients
- 3 pounds chicken thighs boneless skinless – cut into large pieces
- 4 gold potatoes – peeled and cut into large pieces (4-5 potatoes)
- 1 onion large – diced
- 1 red bell pepper large – deseeded and chopped
- 3 cloves garlic minced (3-5 cloves)
- 2 teaspoons grated ginger
- 1 bay leaf
- 1 ½ cups peas – frozen
fresh parsley, for garnish (optional)
Sauce
- 13.6 ounces coconut milk – unsweetened full-fat, 1 can
- ¼ cup chicken broth or water
- 4 tablespoons tomato paste
- 3 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- salt and pepper to taste
Optional to thicken curry: cornstarch slurry (1 tablespoon water + 1 tablespoon cornstarch)
Instructions
- Spray the cooker insert with cooking spray and then add the chicken in an even layer.
- Top with the potatoes, onions, red bell peppers, garlic, and ginger.
- Whisk the coconut milk, chicken broth, tomato paste, curry powder, garam masala, coriander powder, chili powder, salt, and pepper in a medium mixing bowl.
- Pour sauce over the chicken and vegetables. Then add a bay leaf on top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- When there is approx 30 minutes left to cook, add the frozen peas. Stir to combine. Cover and continue cooking.
- To thicken the sauce – add the cornstarch slurry (whisk 1 tablespoon cold water and 1 tablespoon cornstarch together until the cornstarch is dissolved) Stir into the sauce and continue to cook until desired consistency is reached.
Serving suggestions: basmati rice and naan bread
Notes
Allow to cool before covering and storing. Store leftover curry in an airtight container in the refrigerator for 3-5 days.
Equipment
- 6 qt slow cooker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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