Welcome to Sweet Emily, where we make baking and cooking simple for everyone! Get ready to discover a truly effortless and flavorful slow cooker chicken curry. This Indian-inspired dish brings tender chicken, creamy coconut milk, and wholesome vegetables together in a rich, aromatic sauce. It’s the perfect healthy meal for busy weeknights, requiring minimal effort but delivering maximum taste.
Table of Contents
Why You’ll Love This Slow Cooker Chicken Curry
This recipe is designed for ease and deliciousness, making it a new family favorite.
- Effortless Cooking: It’s a true “set-it-and-forget-it” meal. Simply load your slow cooker and let it work its magic.
- Healthy & Wholesome: Packed with lean protein and colorful vegetables, this curry is a nutritious choice for any dinner.
- Rich, Aromatic Flavors: Enjoy a beautifully balanced blend of spices, creamy coconut, and bright lime.
- Customizable: Easily adapt this chicken curry by adding your family’s favorite vegetables or adjusting the spice level.
- Great for Meal Prep: Prepare a big batch and enjoy delicious leftovers throughout the week.
Ingredients
Gather these simple ingredients to create your next favorite slow cooker chicken curry:
- 1 large sweet potato, scrubbed and diced into 1/2-inch pieces
- 2 red bell peppers, cored and thinly sliced
- ¼ cup water
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
- 1 ½ pounds boneless, skinless chicken thighs (see note below)
- 1 tablespoon extra virgin olive oil
- 1 can light coconut milk (14 ounces); (for a thicker, creamier sauce, use regular coconut milk)
- 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
- For serving: prepared brown rice or quinoa; chopped fresh cilantro
Notes & Substitutions
For the creamiest results, add the coconut milk only at the very end of cooking; this prevents it from separating. Boneless, skinless chicken thighs are recommended here for their tenderness and ability to stay moist, but you can use chicken breast if preferred, though it may dry out slightly. Feel free to add other vegetables like peas, diced potatoes, or sliced carrots to your slow cooker chicken curry. This recipe uses curry powder for ease, which is a blend of spices; garam masala is a different Indian spice blend added at the end of cooking for a fresh aroma. Fresh lime juice is crucial for brightening the flavors in this chicken curry recipe. Smoked paprika adds a lovely depth and a hint of smoky flavor without needing to simmer for hours. This dish is naturally gluten-free and dairy-free!
Equipment
You won’t need much to create this delightful crock pot chicken curry.
- 5-quart or larger slow cooker
- Instant-read thermometer
- Large cutting board
- Large skillet for searing
Instructions
Creating this flavorful slow cooker chicken curry is incredibly easy with these step-by-step instructions.
- Place the diced sweet potatoes and thinly sliced bell peppers in the bottom of your 5-quart or larger slow cooker. Pour the water and lime juice over the top of the vegetables.
- In a small bowl, combine the curry powder, smoked paprika, ground cumin, ground chili powder, and kosher salt. Mix these spices well until thoroughly combined.
- Place the boneless, skinless chicken thighs on a large plate or cutting board. Sprinkle both sides of the chicken with about 2/3 of the prepared spice mix. Rub the spices into the chicken to coat evenly, then set the remaining spice mixture aside for later.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shiny, carefully add the seasoned chicken thighs to the skillet. Briefly pan sear each side until it’s lightly browned—cook for about 2 minutes for the first side and 1 minute for the second side. This step adds incredible depth of flavor to your chicken curry.
- Transfer the seared chicken from the skillet to the slow cooker, placing it on top of the vegetables. Sprinkle any remaining spice mixture over the chicken and vegetables. Cover the slow cooker with its lid.
- Cook the slow cooker chicken curry on LOW for 4 to 5 hours, or alternatively, cook on HIGH for 2 to 3 hours. The chicken is cooked through when it registers 165 degrees F on an instant-read thermometer. The USDA recommends cooking all poultry to a safe minimum internal temperature of 165°F (73.9°C) for food safety.
- Remove the cooked chicken thighs from the slow cooker and transfer them to a clean cutting board. Once the chicken is cool enough to handle safely, use a knife to cut it into bite-size pieces, or shred it with two forks. Set the shredded or diced chicken aside.
- Pour the can of coconut milk and the cornstarch slurry (cornstarch mixed with water) into the slow cooker with the vegetables and cooking liquid. Stir everything well to combine, ensuring the cornstarch slurry is fully incorporated.
- Turn the slow cooker heat setting to HIGH, cover, and cook for an additional 15 minutes. This allows the sauce to thicken slightly, creating a richer consistency for your curry.
- Return the shredded or diced chicken to the slow cooker. Stir it into the thickened sauce, making sure the chicken is well coated. Recover the slow cooker and cook for another 15 minutes on HIGH, just until the vegetables and chicken are thoroughly hot and tender.
- Serve your delicious slow cooker chicken curry warm. It pairs perfectly over prepared brown rice or quinoa, or alongside warm naan bread. Garnish generously with fresh chopped cilantro for a vibrant finish.
Pro Tips & Troubleshooting
Searing the chicken before adding it to the slow cooker is a small step that makes a huge difference in flavor and texture for your chicken curry. Always use an instant-read thermometer to ensure your chicken is perfectly cooked to 165°F, preventing overcooking or undercooking. If you find your curry is too watery, adding the cornstarch slurry at the end and cooking on high for a short period will help thicken the sauce perfectly. Don’t be afraid to adjust the spice level to your liking; add more chili powder for extra heat, or less for a milder taste. To avoid the coconut milk from curdling, ensure you add it towards the end of the cooking process, when the sauce has already had time to develop.
Serving, Storage & Variations
Serving Suggestions
Serve this aromatic slow cooker chicken curry over fluffy brown rice, fragrant jasmine rice, or protein-rich quinoa. Offer warm naan bread on the side for dipping up every last drop of the delicious sauce. A sprinkle of fresh cilantro adds a bright, herbaceous finish. Consider serving it with a simple side of roasted broccoli or a fresh green salad.
Storage & Reheating
Store any leftover slow cooker chicken curry in airtight containers in the refrigerator for up to 5 days. When ready to enjoy again, gently reheat it on the stovetop over medium-low heat or in the microwave until warmed through. Do NOT freeze this curry; the coconut milk can separate and become grainy when thawed, affecting the texture.
Variations
Feel free to experiment with this versatile chicken curry. While thighs are best, you can use chicken breast (cut into larger chunks to prevent drying). Incorporate other hearty vegetables like diced potatoes, carrots, or even a handful of fresh spinach during the last 30 minutes of cooking. Add a can of drained chickpeas along with the chicken for extra plant-based protein. For more heat, stir in additional chili powder or a pinch of cayenne pepper with the spices.
Nutrition
Here’s an approximate nutritional breakdown for one serving of this delicious slow cooker chicken curry, without rice or quinoa:
| Nutrient | Amount |
|---|---|
| Serving Size | 1 (of 4) |
| Calories | 425 kcal |
| Carbohydrates | 29 g |
| Protein | 35 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 0.03 g |
| Cholesterol | 162 mg |
| Potassium | 906 mg |
| Fiber | 5 g |
| Sugar | 6 g |
| Vitamin A | 12744 IU |
| Vitamin C | 83 mg |
| Calcium | 69 mg |
| Iron | 4 mg |
FAQ
Can raw chicken go in a slow cooker? Yes, absolutely! While you can put raw chicken straight into a slow cooker, briefly searing it beforehand adds a significant depth of flavor and better texture to this slow cooker chicken curry.
Do you cook slow cooker chicken curry on high or low? You can cook this dish on either setting. Low for 4-5 hours or high for 2-3 hours works well, but remember to finish on high for the last 15-30 minutes after adding the cornstarch slurry to properly thicken the sauce.
Why does curry become watery in a slow cooker? Slow cookers retain a lot of moisture, so liquids don’t reduce as much as they would on a stovetop. Adding a cornstarch slurry at the end helps to thicken the sauce effectively and prevent a watery chicken curry.
Is curry spicy? This particular recipe is designed to be aromatic and flavorful rather than intensely spicy, thanks to the balance of curry powder and other spices. You can easily adjust the heat level by adding more or less chili powder or a pinch of cayenne pepper to suit your preference.
Conclusion
This Easiest Slow Cooker Chicken Curry recipe truly delivers on its promise: a simple, satisfying, and incredibly flavorful meal. It’s perfect for busy parents and beginner cooks alike, allowing you to create a restaurant-quality dish with minimal fuss. Embrace the convenience of your slow cooker and enjoy this healthy, comforting, and aromatic slow cooker chicken curry as your next family favorite. We know you’ll love the tender chicken and rich sauce!
The Easiest Slow Cooker Chicken Curry Recipe
Equipment
- Slow cooker (5-quart or larger)
- Small bowl
- Large plate
- Cutting board
- Large skillet
- Instant-read thermometer
- Knife
- Forks
Ingredients
Main Ingredients
- 1 large sweet potato scrubbed and diced into 1/2-inch pieces
- 2 red bell peppers cored and thinly sliced
- 1/4 cup water
- 1/4 cup lime juice freshly squeezed (about 2 limes)
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 can light coconut milk 14 ounces; for a thicker, creamier sauce, use regular coconut milk
- 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
For Serving
- brown rice or quinoa prepared
- fresh cilantro chopped
Instructions
Main Steps
- Place diced sweet potatoes and sliced bell peppers in the bottom of a 5-quart or larger slow cooker, then pour water and lime juice over them.
- In a small bowl, combine curry powder, smoked paprika, cumin, chili powder, and salt. Season both sides of the chicken thighs with 2/3 of this spice mix, reserving the rest.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs for about 2 minutes on the first side and 1 minute on the second side until browned.
- Transfer seared chicken to the slow cooker on top of the vegetables. Sprinkle with the remaining spice mixture, cover, and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.
- Remove chicken thighs from the slow cooker, transfer to a cutting board, and once cool enough, cut into bite-size pieces or shred with two forks.
- Stir the coconut milk and cornstarch slurry into the slow cooker with the vegetables and cooking liquid. Turn the slow cooker heat to HIGH, cover, and cook for 15 minutes until the sauce thickens slightly.
- Return the cut chicken to the slow cooker, stir to coat it in the sauce, cover, and cook for an additional 15 minutes on HIGH, ensuring vegetables and chicken are hot and tender.