Crockpot Chicken Curry is a set it and forget it recipe that always yields the most tender chicken and veggies in a creamy, flavorful curry! I like this easy slow cooker curry more than any restaurant version I’ve had. It’s so simple, nutritious and boldly flavored!
If you’ve got a craving for a curry, I’ve got you covered with this easy recipe! I’ve been making this recipe for years and it’s significantly cut down on the amount I spend on take-out. Now when the craving for yellow curry strikes, I can whip up this effortless Crockpot recipe in just about 20 minutes. The best part? Even my picky eaters love it! The veggies, chicken and thick, creamy curry all marry up in the Crockpot with just a few easy to follow steps. While it’s delicious all year round, I typically make it the most often when it’s cold out and the whole family needs something warm and comforting.
What’s in this Crockpot chicken curry recipe?
Take a quick look at three of the key ingredients in this easy slow cooker chicken curry recipe:
- Chicken: I’ve made this with thighs and breasts and it’s delicious either way, so feel free to use whatever you prefer or already have on hand. Just cut it into pieces, stir into the sauce and you’re good to go.
- Curry Powder: If you have any left over, use it to make my other favorite chicken curry with coconut milk.
- Golden Potatoes: I don’t recommend swapping these with any other kind of potato.
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How to Store and Reheat
Store your leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, just pop individual servings in the microwave and zap it for 30 seconds at a time, stirring each time it stops until warmed all the way through.
How to Freeze
You can freeze this yellow curry for up to 3 months. Just note that once the potatoes are cooked, frozen and thawed, they will have a much softer texture.
Notes and Tips
- Make sure that your chicken is all cut into roughly the same size pieces. That way, everything will cook evenly.
- Sprinkle in some crushed red pepper flakes, cayenne powder or chili flakes if you want to spice things up.
- You can always toss in some veggies like peas and mushrooms if you want to.
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!” – Harriet
Crockpot Yellow Chicken Curry Recipe
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 piece fresh ginger grated (about 1 inch)
- 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 4 golden potatoes cubes
- 2 carrots sliced
- 1 onion diced
- 13.5 ounces coconut milk 1 can
- 2 tablespoons all-purpose flour
- 1 lime juiced (about 2 tablespoons)
Optional Toppings:
- Fresh cilantro
- Chopped cashews or peanuts
Equipment
- Crockpot
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 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.1 lime
- Sprinkle with fresh cilantro, and chopped cashews or peanuts.Fresh cilantro, Chopped cashews or peanuts
- Serve with basmati rice and naan.
Notes
- Cut the chicken into similar-sized chunks so that it cooks through evenly.
- If you prefer your curries on the spicy side, you can add in some red chili peppers, chili flakes, or some cayenne.
- Feel free to add in additional veggies like peas or mushrooms if you like.
haven’t made this yet – but will soon. my comment on the recipe involves the instructions on the card – as I believe you have mixed up the crockpot heat setting/times in #3 above.
We will need to fix that!
Hey I found another issue why is it more time to cook on high then on low. Number 3 Cover and cook for 3-4 hours on a low or 4-6 hours on high.
Is it reversed?
Good catch! Yes, those times are reversed. I’ve just updated the recipe!
I was getting my veggies and chicken prepped for this recipe and noticed your pictures show onions in the bowl and in the dish, yet the recipe doesn’t have any onion listed in the ingredients list?
Thanks for letting us know!
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!
I’m so glad you enjoyed it, Harriet!
The chicken was really dry and over cooked by the end of the cooking time. I’m going to try adding it an hour into cook time.
Hi Sarah, all crockpots are a little different, so the cook times are guidelines. I would recommend cooking for less time!