Slow cooker chicken curry is a flavor packed, cozy meal full. Featuring tender chicken, a blend of veggies, and a carefully chosen blend of spices, this easy crockpot chicken will be a staple in your house!

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I am so obsessed with my slow cooker.

There’s nothing this busy mama likes more than being able to just dump some ingredients into a pot, walking away, and coming back to a delicious dinner ready to go.

It’s like magic.

And this slow cooker chicken curry is nothing short of magical.

It’s filling and cozy.

Plus my family just can’t get enough of it.

Ingredients

To make this you’ll need:

Chicken breasts– Boneless, skinless and trimmed of extra fat. You can substitute boneless skinless chicken thighs if you prefer.
Veggies– Quartered baby potatoes, diced white onion, chopped carrots
Chicken broth
Soy sauce
Sugar– Brown sugar
Spices– Curry powder, minced garlic, ginger paste, salt and pepper
Coconut milk– The canned kind not the kind you buy in the refrigerated section. Make sure it’s unsweetened.
Flour and water– To thicken the curry
Lime juice– You can sub lemon juice if needed.
Steamed white rice– For serving
Garnishes– Chopped peanuts, cilantro, and lime wedges. All optional.

How to Make

This chicken curry is super easy to make!

Just add the chicken and veggies to the bowl of your slow cooker.

Then add the chicken broth, soy sauce, brown sugar, curry powder, garlic, ginger paste, salt, and pepper to a separate bowl.

Stir everything together until evenly combined and pour it over the chicken and veggies in the slow cooker.

Gently toss the chicken and veggies in the mixture until they are evenly coated.

Put the lid on the slow cooker and cook on LOW for 6 hours, stirring once at the halfway mark.

After 6 hours, stir in the coconut milk.

In a small bowl, whisk together the flour and water to form a smooth slurry.

Stir the slurry into the slow cooker.

Return the lid to the slow cooker and turn the heat to high.

Cook for another 30 minutes.

After 30 minutes, stir in the lime juice.

Ladle the chicken curry into bowls over a bed of steamed white rice.

Garnish with fresh cilantro leaves, peanuts, and lime wedges.

Serve and enjoy!

Storing Leftovers

Store leftovers in air tight container in the fridge for up to 4 days.

Don’t store it with the rice or the rice will absorb all the liquid.

Tips and tricks

If the curry is still too thin for your liking after the addition of the slurry and extra 30 minutes on HIGH, remove the lid and let it sit up to 15 minutes. It should continue thickening.
Want your curry on the spicier side? Add crushed red pepper flakes or cayenne pepper to the sauce.
Want more veggies in this dish? Mushrooms, peas, and diced bell peppers all make delicious additions.
You can make this ahead of time, and reheated when ready to enjoy.
While this recipe can technically be made on the high heat setting, I don’t recommend it. I always find the meat comes out too dry.

Other Easy Slow Cooker Chicken Dishes

Slow cooker chicken curry is a zesty, filling favorite.

Make it and enjoy!

Looking for other easy slow cooker chicken dishes?

Try these:

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Slow Cooker Chicken Curry

5 from 2 votes

Print Pin Rate

Course: Chicken, Dinner, Entree, Main Course

Cuisine: Indian

Prep Time: 25

Cook Time: 6

Total Time: 6 25

Servings:

Calories: 422kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 lbs boneless, skinless chicken breasts
1 lb baby/petite potatoes quartered
1/2 cup diced white onion optional
1 cup baby carrots chopped
3/4 cup chicken broth
2 tbsp soy sauce
2 packed tbsp brown sugar
1 1/2 tbsp curry powder
2 tbsp minced garlic
1/2 tbsp ginger paste can use up to 1 tablespoon
salt & pepper to taste
1 14 oz can unsweetened coconut milk
2 tbsp flour + 2 tbsp water
2 tbsp lime juice can sub lemon juice
steamed white rice for serving
cilantro leaves, peanuts, lime wedges for garnish

US Customary - Metric

Instructions

Add the chicken, potatoes, onion, and carrots to the bowl of your slow cooker.
To a mixing bowl add the chicken broth, soy sauce, brown sugar, curry powder, garlic, ginger paste, salt, and pepper. Stir together until evenly combined, then pour over the chicken and veggies in the slow cooker. Mix together just until coated.
Add the lid to cover and cook on LOW for 6 hours, stirring once at the halfway mark.
Add the coconut milk, stirring to evenly combine.
In a small bowl, whisk together the flour and water to form a smooth slurry. Add this to the slow cooker and stir to combine.
Add the lid to cover the slow cooker, turn the heat to high, and cook another 30 minutes.
Stir in the lime juice.
Ladle the chicken curry into bowls over a bed of steamed white rice.
Garnish with fresh cilantro leaves, peanuts, and lime wedges.
Serve & enjoy!

Notes

If the curry is still too thin for your liking after the addition of the slurry and extra 30 minutes on HIGH, remove the lid and let it sit up to 15 minutes. It should continue thickening.
Want your curry on the spicier side? Add crushed red pepper flakes or cayenne pepper to the sauce.
Want more veggies in this dish? Mushrooms, peas, and diced bell peppers all make delicious additions.
You can make this ahead of time, and reheated when ready to enjoy.
While this recipe can technically be made on the high heat setting, I don't recommend it. I always find the meat comes out too dry.