The first time I smelled the rich, warming spices of curry wafting from my kitchen, I was transported back to my grandmother’s tiny apartment where she’d simmer pots of magic for hours. She’d call my name and I’d come running, knowing something extraordinary was happening on the stove.
Slow cooker chicken curry is more than just a convenient dinner it’s a hug in a bowl that fills your home with the most incredible aromas. Stay with me, and we’ll make this soul-warming dish together, step by step.
slow cooker chicken curry with coconut milk and vegetables served in a rustic bowlWhy You’ll Love This Slow Cooker Chicken Curry
- Tender, fall-apart chicken that melts in your mouth
- Rich, creamy coconut milk base that’s absolutely divine
- Hands-off cooking that fits your busy lifestyle
- Perfect for meal prep and feeding a crowd
- Fills your home with the most incredible, cozy aromas
- One-pot wonder that means minimal cleanup
Table of Contents
Ingredients for Slow Cooker Chicken Curry
Required Ingredients:
- 2 lbs boneless chicken thighs, cut into chunks
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 can (14 oz) passata tomato sauce
- 1 bell pepper, sliced
- 1 sweet potato, cubed (optional)
- 1 tablespoon cornflour mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
- Fresh cilantro for garnish
Importance of These Ingredients:
Each ingredient brings something special to this slow cooker chicken curry recipe. The coconut milk creates that creamy, luxurious base, while the curry powder and garam masala build those complex, warming flavors. The passata adds depth and richness, and that cornflour slurry at the end? It’s the secret to getting the perfect consistency—just like my grandmother’s signature touch you’ll never forget.
Preparation Instructions for Slow Cooker Chicken Curry
Step 1: Prep Your Ingredients
Season the chicken with salt and pepper. Dice your onion, mince the garlic, and grate that fresh ginger. Trust me, fresh ginger makes all the difference in this slow cooker chicken curry with coconut milk.
💡 Hint: Prep everything the night before and store in the fridge. Morning assembly becomes a breeze!
Step 2: Layer in the Slow Cooker
Add the chicken to your slow cooker, followed by the onion, garlic, and ginger. Sprinkle in the curry powder and garam masala, then pour in the coconut milk and passata.
Step 3: Add Vegetables
Toss in your bell pepper and sweet potato if using. These vegetables make this slow cooker chicken curry with vegetables absolutely perfect.
Step 4: Cook Low and Slow
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. The longer, slower cooking creates the most tender chicken you’ve ever tasted.
Step 5: Thicken and Serve
In the last 30 minutes, stir in your cornflour slurry to thicken. Taste and adjust seasoning. Serve hot over pilau rice with fresh cilantro.
From Grandma’s Kitchen
I used to always add too much salt to my curries. One time I made a batch so salty we couldn’t eat it! My grandmother just laughed and said:
“Even kitchen mistakes can teach us something sweet if we pay attention.”
Since then, she taught me to taste and adjust slowly. That’s the secret to perfect seasoning every time.
Substitutions for Slow Cooker Chicken Curry
- Dairy-Free: This recipe is already dairy-free with coconut milk
- Protein Swap: Use chicken breast, but reduce cooking time to prevent drying
- Vegetarian: Replace chicken with chickpeas for a slow cooker chicken curry chickpeas version
- Mild Version: Reduce curry powder by half for sensitive palates
- Jar Sauce: Use your favorite curry sauce for a slow cooker chicken curry with jar sauce variation
Variations on Slow Cooker Chicken Curry
- Indian Style: Add extra garam masala and fresh turmeric for a slow cooker chicken curry indian twist
- Thai-Inspired: Include Thai basil and red curry paste for a cozy Thai-inspired chicken curry
- Japanese Curry: Use Japanese curry powder for a slow cooker chicken curry japanese variation
- Soup Version: Add extra coconut milk and broth for a slow cooker chicken curry soup
- Potato Lovers: Double the potatoes for a slow cooker chicken curry with potatoes feast
Equipment for Slow Cooker Chicken Curry
- 6-7 quart slow cooker
- Sharp knife
- Cutting board
- Measuring cups and spoons
💡 Don’t have a slow cooker? A Dutch oven works beautifully just simmer on low heat for 2-3 hours, stirring occasionally!
Storage Tips for Slow Cooker Chicken Curry
- Fridge: Store up to 4 days in airtight containers
- Freezer: Freeze portions for up to 3 months (leave out potatoes if freezing)
- Reheating: Warm gently on the stove or in the microwave, adding a splash of coconut milk if needed
Nutritional Information (Per Serving):
- Calories: 285
- Protein: 28g
- Carbohydrates: 12g
- Fat: 15g
- Saturated Fat: 10g
- Fiber: 3g
- Sodium: 380mg
- Sugar: 8g
My Secret to Perfect Slow Cooker Chicken Curry
Here’s what I’ve learned after years of making this recipe:
“The secret to incredible curry isn’t just the spices it’s the patience to let them bloom and develop. Low and slow creates magic.”
That’s why this easy, one-pot chicken curry that’s low-fat, low-calorie still tastes like it took hours of active cooking.
Frequently Asked Questions about Slow Cooker Chicken Curry
Can You Put Raw Chicken in a Slow Cooker?
Yes, raw chicken can safely go straight into your slow cooker. It’s actually one of the best ways to cook it just be sure it reaches an internal temperature of 165°F to ensure it’s fully cooked and safe to eat. This method is especially great for cozy meals like slow cooker chicken curry with coconut milk and sweet potatoes, where the flavors have time to develop into something rich, creamy, and comforting. Let the slow cooker do all the work while you enjoy the amazing aroma filling your kitchen!
Should You Cook Slow Cooker Chicken Curry on High or Low?
For the best flavor and tender texture, cooking on low heat for 5–6 hours is ideal it really lets all the spices and ingredients meld beautifully. But if you’re short on time, high heat for 3–4 hours will still give you a delicious result. This works especially well for an easy slow cooker curry with no cream, like a coconut milk-based version that’s both light and comforting. Just toss everything in and let the slow cooker handle the magic!
Can I Make It Ahead of Time?
In fact, this healthy slow cooker chicken curry is one of those dishes that tastes even better the next day as the flavors deepen and blend. Just let it cool, store it in an airtight container in the fridge, and reheat gently when you’re ready to enjoy. It’s a perfect make-ahead meal for busy weekdays or meal prep!
Can I Freeze It?
This meal prep chicken curry made in the slow cooker freezes beautifully for up to 3 months, making it a lifesaver for busy days. Just be sure to leave out the potatoes if you’re planning to freeze it they tend to get mushy after thawing. Portion it out, let it cool completely, then freeze in airtight containers. Reheat when needed for a quick, flavorful meal!
Conclusion
If you’re looking for a recipe that turns your kitchen into the coziest place on earth, this slow cooker chicken curry is the one. It’s perfect in every way tender, flavorful, and made with love in your trusty slow cooker.
And if you’d like more comforting slow cooker recipes to go with it, check out this Slow Cooker Creamy Tuscan Chicken Orzo recipe. For more hearty comfort food, try our Slow Cooker Salisbury Steak Meatballs or this Crockpot Ravioli Lasagna.
Looking for the perfect slow cooker to make this recipe? Check out this highly-rated 7-quart Crock-Pot that’s perfect for this recipe.
Slow Cooker Chicken Curry
Equipment
- 6-7 Quart Slow Cooker
- Sharp Knife
- Cutting board
Ingredients
Main Ingredients
- 2 lbs boneless chicken thighs cut into chunks
- 1 can coconut milk 14 oz
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
Spices & Seasonings
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- salt and pepper to taste
Additional Ingredients
- 1 can passata tomato sauce 14 oz
- 1 large bell pepper sliced
- 1 medium sweet potato cubed (optional)
- 1 tablespoon cornflour mixed with 2 tbsp water
- fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt and pepper. Dice the onion, mince the garlic, and grate the fresh ginger.
- Add the seasoned chicken to your slow cooker, followed by the diced onion, minced garlic, and grated ginger.
- Sprinkle the curry powder and garam masala over the chicken. Pour in the coconut milk and passata tomato sauce.
- Add the sliced bell pepper and cubed sweet potato (if using). Gently stir to combine all ingredients.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until chicken is tender and flavors are well developed.
- In the last 30 minutes of cooking, stir in the cornflour slurry to thicken the curry. Taste and adjust seasoning as needed.
- Serve hot over pilau rice, garnished with fresh cilantro. Enjoy your homemade slow cooker chicken curry!
Notes
Other recipes you may like
- Slow Cooker Chicken Merlot Recipe
- Slow Cooker Chicken and Gravy Recipe
- Gooey and Cheesy Slow Cooker Pizza
- Easy Slow Cooker Chicken Parmesan Pasta Recipe (Creamy & Ready in 4 Hours)
- Slow Cooker Chicken Curry Recipe
- White Cheddar Chicken Pasta Recipe
- Old Dutch Popcorn Salad Recipe (Classic Recipe)
- Crockpot Taco Spaghetti: The Ultimate Comfort Food Mashup
- Chicken in Crockpot for Enchiladas
