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.
Here are some recipes you may also like:
Slow Cooker Lemon Chicken
Slow Cooker Beef Curry
Coconut Curry Cauliflower
Slow Cooker Chicken Curry
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
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
For more delicious recipes, check out the Skinny Ms. Recipe Collection.
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?
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.
Okay, great! Thanks for such a timely response 😀
Trying this tonight. Do you need to drain and rinse the chickpeas before adding to slow cooker?
Grace, Yes, drain and rinse the chickpeas first:).
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.
Grace, You're welcome:)!
Would it be possible to cook on low for a longer duration?
Beth, Yes you can cook on low for 6-8 hours.
Are the points without the rice? Can you use low fat coconut milk to lower points?
Connie, Lite coconut milk from the can will work. Yes, the points are without the rice.
Do you add the tomato paste at the same time as the tomatoes?
Summer, Mix it with the coconut milk and other ingredients.
I made this tonight and it was so delicious! Can't wait to have the leftovers!!
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!
Maggie, That is excellent! You're welcome so much!
Hi,
do you cook it with the cilantro or is that just a garnish?
Thanks!!
Yes, the cilantro is a garnish to be added just prior to serving.
you are ok to put the chicken in raw or should it be cooked first?
Yes, add the chicken raw, but not frozen.
Can you use quorn chicken instead? Just wondering if measurements or that change if so.
What’s quorn chicken?
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?
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?
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.
Would you turn it to high mid way?
Mira, Give that a try, it should work. 🙂
It was delicious!
I love so many of your recipes, but to me, this was very bland and the coconut milk curdled.
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!
Sounds great but I don’t like coconut milk. What could I substitute with?
Rachel, You can use heavy cream, we prefer a plant based milk for this recipe.
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 🙂
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!
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.
That’s great, Jane! We’re so happy that you and your family love it. Thanks for sharing! 🙂