Slow Cooker Chicken Curry

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You'll feel like you're at a restaurant with this Indian inspired dish.

Slow Cooker Chicken Curry is full of root vegetables, chickpeas, green peas, and creamy coconut milk. Tender chicken and curry, cumin, and cilantro add to the deliciousness of this easy dish.

You’ll love the Indian flavor, and feel like you are at a restaurant, but you can create this fabulous dish at home in the slow cooker. Once you step in the door following a long day out and about, you will be greeted with the heavenly smells coming from this nourishing curry dish, and it might just become a favorite. Serve it alone or over brown rice, or basmati rice. It would even be delicious over soba (buckwheat) noodles.

*This recipe was contributed by Corelyn and Jennie from Garlic My Soul. They are East Coasters who moved West in hopes of adventuring along the Pacific coast, learning a bit about avocados and citrus, and enjoying year-round seventy degree weather. They started Garlic, My Soul in 2009 to bring real food into everyone’s kitchens and to empower anyone to cook anything they set their mind to.

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0 from 0 votes

Slow Cooker Chicken Curry

This dish looks, smells, and tastes fantastic with its comforting Indian flavors.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Yield 9 people
Serving Size 1.25 cups
Course Dinner
Cuisine Indian
Author SkinnyMs.

Ingredients

  • 1 pound boneless and skinless chicken breasts cut into bite-sized pieces
  • 1 onion medium, thinly sliced
  • 15 ounces chickpeas can
  • 4 to 6 red potatoes small, cubed
  • 4 carrots medium, chopped
  • 1 1/2 cups coconut milk
  • 1/2 cup chicken stock
  • 3 to 4 tomatoes large, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 cup green peas frozen
  • 2 tablespoons lemon juice
  • 1 teaspoon ginger fresh, grated
  • 1/4 cup cilantro chopped, optional

Instructions

  • Mix together coconut milk, chicken stock, tomato paste, curry powder, salt, cumin, and cayenne. Add chicken breasts, onion, chickpeas, carrots, tomatoes, and potatoes. Cook on high for 4 hours. Add frozen peas, lemon juice, and fresh ginger during the last 10 minutes of cooking. Or, if you do not plan to serve right away add these last ingredients while the slow cooker is set to warm.

Nutrition Information

Serving: 1.25cups | Calories: 309kcal | Carbohydrates: 39g | Protein: 18g | Fat: 11g | Saturated Fat: 8g | Sodium: 543mg | Fiber: 7g | Sugar: 6g |
SmartPoints (Freestyle): 11
Keywords Slow Cooker

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36 Comments

  1. This sounds delicious, as do all of your recipes here!

    Is the coconut that is listed in the ingredients the canned coconut milk or the coconut milk you can buy in the dairy section?

    1. Tammy, It is for the canned coconut milk. Look for the BPA-free cans, and if available, get those. The canned coconut milk is more condensed and much creamier.

      1. I made this last night for dinner. I have to tell you the house smelled amazing while it was cooking. It was so easy and turned out delicious! Definitely going to make this one again soon. Had plenty for leftovers too. Thank you for an amazing source for healthy recipes.

  2. made this tonight for my family (who are NOT excited about our new healthy eating initiative) and it was a hit! my brother and father went back for seconds and we still have leftovers for tomorrow. great recipe! thanks so much!

  3. I have this in my slow cooker as we speak- smells amazing! But it has been on low for three hours and carrots are still hard as raw. I know I need to leave it another three hours at least, but will they soften? This happened with a different recipe with potatoes, even after 8 hours they were still hard. Any advice?

    1. Mira, Anytime I add carrots to a recipe, I slice them fairly thin. Root veggies typically take longer unless diced or thinly sliced. How’d the turn out?

      1. Thanks- I will try to slice them thinner next time. It still has a few hours to go- I will let you know how it turns out.

    1. I’m so sorry to hear you thought the Slow Cooker Chicken Curry was bland, Melanie! Please feel free to increase the spices and seasonings, such as the cumin and curry, to your preference. To help prevent the coconut milk from curdling, wait to add it until the last 10 minutes of cooking. Stir the coconut milk in with the peas, lemon juice, and ginger!

  4. I have made this in the slow cooker and it was fantastic!! I would be curious how to alter to do in a pressure cooker. I enjoy all of your recipes. THANK YOU 🙂

    1. Hi Charlene! To alter this recipe for a pressure cooker, you would mix together coconut milk, chicken stock, tomato paste, curry powder, salt, cumin, and cayenne. Add chicken breasts, onion, chickpeas, carrots, tomatoes, and potatoes. Cook on high pressure for 30 minutes. Allow the pressure to release naturally (about 10 minutes) and then stir in the remaining ingredients!

  5. I have made this several times exactly as published and it is delicious! Only change I made once was to use tomato sauce instead of paste, only because I forgot to purchase tomato paste. My family love it and my daughter in law requested the recipe too and made it this week.

    1. That’s great, Jane! We’re so happy that you and your family love it. Thanks for sharing! 🙂

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