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+ servings
slow cooker chicken curry over white rice in a shallow white bowl
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5 from 2 votes

Slow Cooker Chicken Curry

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!
Prep Time25 minutes
Cook Time6 hours
Total Time6 hours 25 minutes
Course: Chicken, Dinner, Entree, Main Course
Cuisine: Indian
Servings: 6
Calories: 422kcal

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

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.

Nutrition

Calories: 422kcal | Carbohydrates: 25g | Protein: 37g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 653mg | Potassium: 1183mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3007IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 3mg