Slow Cooker Chicken Curry

This post may include affiliate links.

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.

Here are some recipes you may also like:
Slow Cooker Lemon Chicken

Slow Cooker Beef Curry
Coconut Curry Cauliflower

Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

Yields: 9 servings | Serving Size: 1-1/4 cups | Calories: 309 | Total Fat: 11 g | Saturated Fat: 8 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 543 mg | Carbohydrates: 39 g | Dietary Fiber: 7 g | Sugars: 6 g | Protein: 18 g | SmartPoints (Freestyle): 11


  • 1 pound boneless skinless chicken, cut into bite-sized pieces
  • 1 medium onion, thinly sliced
  • 1 (15 ounce) can chickpeas
  • 4- 6 small red potatoes, cubed
  • 4 medium carrots, chopped
  • 1 1/2 cups coconut milk
  • 1/2 cup chicken stock
  • 3- 4 large tomatoes, 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 fresh grated ginger
  • 1/4 cup chopped cilantro, optional


  1. Minimum slow cooker size: 5 Quarts
  2. 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.


 For more delicious recipes, check out the SkinnyMs. Recipe Collection.


36 Comments on "Slow Cooker Chicken Curry"

  1. Tammy  June 16, 2014

    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?

    • SkinnyMs  June 16, 2014

      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.

  2. Tammy  June 17, 2014

    Okay, great! Thanks for such a timely response 😀

  3. grace  August 7, 2014

    Trying this tonight. Do you need to drain and rinse the chickpeas before adding to slow cooker?

    • SkinnyMs  August 8, 2014

      Grace, Yes, drain and rinse the chickpeas first:).

      • grace  August 8, 2014

        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.

        • SkinnyMs  August 11, 2014

          Grace, You're welcome:)!

  4. Beth  November 15, 2014

    Would it be possible to cook on low for a longer duration?

    • SkinnyMs  November 17, 2014

      Beth, Yes you can cook on low for 6-8 hours.

  5. Connie  November 19, 2014

    Are the points without the rice? Can you use low fat coconut milk to lower points?

    • SkinnyMs  November 19, 2014

      Connie, Lite coconut milk from the can will work. Yes, the points are without the rice.

  6. Summer N.  January 12, 2015

    Do you add the tomato paste at the same time as the tomatoes?

    • SkinnyMs  January 14, 2015

      Summer, Mix it with the coconut milk and other ingredients.

  7. Rachael A  March 17, 2015

    I made this tonight and it was so delicious! Can't wait to have the leftovers!!

  8. Maggie Reilly  March 19, 2015

    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!

    • SkinnyMs  March 20, 2015

      Maggie, That is excellent! You're welcome so much!

  9. amy  July 12, 2015

    do you cook it with the cilantro or is that just a garnish?


    • SkinnyMs  July 13, 2015

      Yes, the cilantro is a garnish to be added just prior to serving.

  10. nicole  August 30, 2015

    you are ok to put the chicken in raw or should it be cooked first?

    • SkinnyMs  August 31, 2015

      Yes, add the chicken raw, but not frozen.

  11. Lauren  April 24, 2017

    Can you use quorn chicken instead? Just wondering if measurements or that change if so.

  12. Mira  October 2, 2017

    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?

    • Gale Compton  October 2, 2017

      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?

      • Mira  October 2, 2017

        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.

      • Mira  October 2, 2017

        Would you turn it to high mid way?

  13. Mira  October 2, 2017

    It was delicious!

  14. Melanie  December 3, 2017

    I love so many of your recipes, but to me, this was very bland and the coconut milk curdled.

    • Nichole Furlong  December 4, 2017

      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!

  15. Rachel  January 21, 2018

    Sounds great but I don’t like coconut milk. What could I substitute with?

    • Gale Compton  January 22, 2018

      Rachel, You can use heavy cream, we prefer a plant based milk for this recipe.

  16. Charlene  May 1, 2018

    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 🙂

    • Nichole Furlong  May 2, 2018

      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!

  17. Jane  March 6, 2020

    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.

    • Erin Milller  March 7, 2020

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


Leave a Comment

Your email address will not be published.