Crockpot curry chicken is one of my favorite set-it-and-forget-it recipes! My slow cooker takes all the hassle out of making a rich and flavorful yellow chicken curry with coconut milk. I loaded this yummy dish with tender cubes of chicken breast, potatoes, carrots, curry powder, and more to create a belly-filling Crock Pot meal. It’s so rich, creamy, and delicious!
Top Reader Review
This curry is so amazing, I find with my slow cooker that even on low the addition of coconut milk always makes the sauce split, this recipe is perfect as its added right at the end, its creamy, delicious and a huge hit with the whole family! Thank you!
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Slow Cooker Yellow Chicken Curry with Coconut Milk
Inspired by the sweet and creamy texture of Thai coconut curry, I wanted to create a yellow curry chicken I could throw together in my slow cooker for ultimate convenience.
Now I’ve been making this Crockpot curry chicken recipe for years, and it’s significantly cut down on the amount I spend on take-out. The veggies, chicken, and thick, creamy curry all marry up in the crock pot with just a few easy-to-follow steps. While it’s delicious all year round, I make it most often when it’s cold out and the whole family needs something warm and comforting.
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Spice it Up!
This slow cooker curry is quite mild, with a focus on the creamy texture and a hint of sweetness. If you want to add some heat, sprinkle in some crushed red pepper flakes or cayenne powder with the rest of the ingredients.
Crockpot Curry Chicken Recipe
Equipment
- Crockpot
Ingredients
- ½ cup low-sodium chicken broth (*)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1½ tablespoons curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic (minced)
- 1 (1-inch piece) fresh ginger (grated)
- 2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces**)
- 4 golden potatoes (cubed)
- 2 carrots (sliced)
- 1 onion (diced)
- 13.5 ounces coconut milk (1 can)
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lime juice (from 1 lime)
Optional Toppings:
- fresh cilantro
- chopped cashews or peanuts
Instructions
- Whisk the chicken broth, soy sauce, brown sugar, curry powder, salt, pepper, garlic, and ginger together in the crockpot.½ cup low-sodium chicken broth, 2 tablespoons low-sodium soy sauce, 2 tablespoons brown sugar, 1½ tablespoons curry powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 4 cloves garlic, 1 (1-inch piece) fresh ginger
- Add the chicken breasts, potatoes, carrots, and onion to the slow cooker and stir to coat in the sauce.2 pounds boneless, skinless chicken breasts, 4 golden potatoes, 2 carrots, 1 onion
- Cover and cook for 3-4 hours on HIGH; or 4-6 hours on LOW.
- Uncover and stir in the coconut milk.13.5 ounces coconut milk
- To thicken the curry, combine 2 tablespoons flour with 2 tablespoons water in a small dish. Stir in the flour mixture.2 tablespoons all-purpose flour
- Turn the slow cooker to HIGH, cover with lid, and cook for another 15-30 minutes.
- Give the curry a good stir. If the consistency is still thin, turn off the slow cooker, and let the curry sit for a few minutes.
- Finish with a few squeezes of lime juice.2 tablespoons fresh lime juice
- Sprinkle with fresh cilantro, and chopped cashews or peanuts.fresh cilantro, chopped cashews or peanuts
- Serve with basmati rice and naan.
Notes
- Make sure that your chicken is all cut into roughly the same size pieces. That way, everything will cook evenly.
- Bell peppers, mushrooms, cauliflower, squash, and other veggies can be added to the mix if you like. Use what you have on hand!
- Adding the coconut milk towards the end of the cook time helps give the curry a silky texture without burning or curdling the milk.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Curry Chicken in a Crock Pot Step by Step
Prep: Gather and prep the ingredients for this yellow chicken curry recipe. Mince 4 cloves of garlic; grate a 1-inch piece of fresh ginger; cut 2 pounds of boneless, skinless chicken breasts into cubes; cut 4 golden potatoes into cubes; slice 2 carrots; and dice 1 onion.
Add Ingredients: In the slow cooker, whisk together ½ cup of chicken broth, 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, 1½ tablespoons of curry powder, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, the minced garlic, and grated ginger. Then add the cubed chicken and potatoes, the carrots, and onions. Stir everything together to fully coat in the sauce.
Cook: Place the lid on the Crock Pot, and cook chicken curry for 3-4 hours on HIGH; or 4-6 hours on LOW. Then uncover and stir in 13.5 ounces (1 can) of coconut milk. Turn the slow cooker to HIGH, cover with lid, and cook for another 15-30 minutes. For a thicker consistency, combine 2 tablespoons flour with 2 tablespoons water in a small dish, then stir it into the curry with the coconut milk.
Finish and Serve: After cooking, give the curry a good stir. If the consistency is still thin, turn off the slow cooker and let the curry sit for a few minutes–it tends to thicken as it cools. Finish with a few squeezes of lime juice to brighten the flavor. I like to serve bowls of yellow chicken curry straight from my Crockpot, with basmati rice and naan. And chopped cashews add texture!
How to Store, Freeze, and Reheat
Store leftover crockpot curry chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. This is one of those dishes that reheats well in the microwave, so just pop individual servings in and cook for 30 seconds at a time, stirring each time it stops until warmed all the way through. Defrost in the fridge first if frozen.
More Curry Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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