This post may contain affiliate links, please see the privacy policy for details.
Get ready to spice up your dinner routine with this mouthwatering slow cooker chicken curry recipe that’s sure to become a family favorite! This cozy dish combines tender chicken thighs, aromatic spices, and creamy coconut milk to create a flavorful, warming meal that’s perfect for chilly days. By letting your trusty Crockpot work its magic, you’ll allow the flavors to meld together and the chicken to become juicy and tender, ensuring a delicious and effortless dump-and-go meal. It’s delicious as leftovers the next day, too!
Savor this delicious slow cooker chicken curry with this easy recipe. Every mouthful is brimming with incredible Indian flavors.
Do you enjoy these flavors? If so, you might also like vegetable curry, chicken madras curry, or this curry coconut chickpea stew.
Why You’ll Love It
Easy to make: This recipe is so simple. There isn’t much more to do than add the ingredients to your crockpot and switch it on!
Lots of flavor: The combination of spices and seasonings in this chicken curry ensures it comes out tasting wonderful.
A crowd-pleaser: It’s easy to double or triple this curry, which is good to know if you’re expecting guests!
Crockpot Chicken Curry Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken thighs: I like to use boneless skinless chicken thighs. You could use chicken breasts if you prefer. The cooking time won’t change.
Coconut milk: This adds flavor and is also the main sauce ingredient. I recommend full fat coconut milk for the best flavor.
Vegetables: Potatoes, red bell pepper, onion, garlic, and green peas feature in this curry.
Spices: Garam masala, coriander, curry powder, and chili powder add plenty of flavor.
How to Make Chicken Curry in a Slow Cooker
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Add the ingredients to the crockpot: Add the raw chicken to the slow cooker in a single layer. Add the onions, potatoes, bell peppers, garlic, and ginger. Whisk the coconut milk with the chicken broth, tomato paste and seasonings, and pour this in. Add a bay leaf on top.
Cook the chicken curry: Cover and cook, adding the frozen peas near the end of the cooking time.
Serve and enjoy: Serve hot with rice and/or naan bread, garnished with fresh cilantro.
Substitutions and Variations
Chicken: Use chicken thighs or chicken breasts. You could also try bone-in, skin-on drumsticks or wings.
Spice it up: Curries range from very mild to super-spicy. It’s up to you how hot (or not!) you make this. Add cayenne pepper to add more heat or garnish with chopped chilies.
Potatoes: Use gold potatoes, red potatoes, russets, or even sweet potatoes in this dish.
Peas: Use frozen peas or a frozen peas and carrots mix.
Garnishes: Take your pick from cilantro, crispy fried onions, fresh lime juice or wedges, and yogurt.
Low carb version: Serve the chicken curry over cauliflower rice instead of basmati rice or brown rice.
Serving Suggestions
Appetizers: Begin your meal with lentil curry soup. A simple salad is another tasty appetizer idea.
Side dishes: Pair your slow cooker chicken curry with boiled rice or naan bread.
Desserts: Finish up with strawberry mousse tartlets or one of these creamy desserts.
How to Store Curry Chicken
Store: Let any leftovers cool completely and then store in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze this curry in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Even cooking: Cut the potatoes to evenly sized pieces so they cook evenly.
Low and slow: I prefer to cook chicken curry on a low heat. As soon as the chicken’s tender, it’s done. Don’t overcook or you’ll dry out the chicken.
Add the peas later: If you prefer very soft peas, add them at the start of the cooking time, otherwise add them near the end so they stay quite firm.
Crockpot Chicken Curry FAQs
You don’t have to, but you can if you want to brown the chicken first.
That’s your choice! You can add as much (or as little) spice and chilies as you wish. If some people at the table like theirs hotter, serve chopped fresh chilies and/or hot sauce on the side so they can add their own.
If it’s too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir this into the sauce. Cook until the sauce thickens.
Slow Cooker Chicken Curry Recipe
Slow Cooker Chicken Curry
Equipment
- Slow Cooker 6-Quart
Ingredients
- 3 Pounds boneless skinless chicken thighs, cut into large chunks
- 4 or 5 gold potatoes, peeled and cut into large chunks
- 1 Can unsweetened coconut milk, 13½-Ounce can, full-fat
- 1 red bell pepper, large, de-seeded and chopped
- 1 onion, large, diced
- 5 Cloves garlic, minced
- 2 Teaspoons ginger, grated
- ¼ Cup chicken broth, or water
- 1 bay leaf
- 1 Teaspoon garam masala
- 1 Teaspoon coriander powder
- 4 Tablespoons tomato paste
- 3 Tablespoons curry powder
- 1 Teaspoon chili powder
- salt and black pepper, to taste
- 1½ Cups peas, frozen
- cilantro, for garnish
Instructions
- Whisk together the coconut milk, chicken broth, tomato paste, and seasonings.
- Put the chicken thighs into your slow cooker in a single layer.
- Top with the onions, potatoes, bell peppers, garlic, and ginger.
- Pour the sauce over the chicken and add a bay leaf on top.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- During the last 30 to 60 minutes of cooking time, stir in the frozen peas.
- Continue cooking until the peas are heated through.
- Garnish with cilantro if liked and serve hot with rice or naan bread.
Notes
Low and slow: I prefer to cook chicken curry on a low heat. As soon as the chicken’s tender, it’s done. Don’t overcook or you’ll dry out the chicken.
Add the peas later: If you prefer very soft peas, add them at the start of the cooking time, otherwise add them near the end so they stay quite firm.
Nutrition
This delicious chicken curry recipe is so easy to make. You simply add the ingredients to your slow cooker and let the machine work its magic. Tender chicken and vegetables in a tasty spiced sauce make up this Indian style dish and it’s perfect paired with rice or naan bread. This is one of the best easy curry recipes ever.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The flavors are amazing, and I’m already excited to make it again!