Simple and easy to make and loaded with flavor, this Crockpot chicken curry is perfect for family weeknight meals. Made with chicken breast, this yellow curry is sweet, tangy and a breeze to make.
Table of Contents
Slow Cooker Yellow Chicken Curry
If you’ve got a craving for a curry, I’ve got you covered with this recipe!
Made in the Crockpot, this is an effortless way to make a super flavorful chicken curry. Skip the Indian takeout this week and make up a batch of this instead, I promise you, you won’t be disappointed!
Be sure to try my Massaman Chicken Curry and Thai Red Curry too!
Why You’ll Love this Crockpot Chicken Curry Recipe:
- Mild: This is a great curry recipe that the whole family will love. It’s very flavorful but not spicy, so it’s great for little mouths and those that are sensitive to heat.
- One pot: Everything in this dish is made in the Crockpot, so clean up is a breeze.
- Make ahead: Set this ready to go earlier in the day and have a delicious dinner waiting for you. The leftovers taste pretty good too the next day!
How to make Crockpot Chicken Curry
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the ingredients for the curry sauce in the slow cooker.
- Add in the chicken breasts and veggies and stir.
- Cook.
- Stir in the coconut milk and stir in the flour slurry.
- Cook on high.
- Stir and squeeze in the lime juice.
- Serve!
Can you make this with chicken thighs?
Absolutely! I have made this with thighs and breasts and it’s delicious either way, so feel free to use whatever you prefer or have to hand. Just cut it into pieces, stir into the sauce and you are good to go.
Can you make it ahead of time?
I love Crockpot dinners as you can set them to go earlier in the day and sit down to a delicious meal in the evening. Once you have made the chicken curry, it can sit in the Crockpot on the warm setting for up to 2 hours before serving.
Leftovers will keep well in the fridge in an airtight container for up to 4 days and can be reheated on the stovetop.
What do you serve it with?
This yellow chicken curry is great to serve with basmati rice and naan. You can also serve it with cauliflower rice or noodles if you prefer.
I like to add some lime wedges and cilantro for freshness and stir in some peanuts for some added crunch.
Recipe Tips and Notes
- Cut the chicken into similar size 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.
This Crockpot chicken curry is one delicious make ahead dinner to make meal times a breeze. It’s so vibrant and fresh, even your picky easter will love this!
More Crockpot Recipes
- Crockpot Chicken Parmesan
- Crockpot Chicken Tortilla Soup
- Crockpot Italian Chicken
- Crockpot Chicken Marsala
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Crockpot Yellow Chicken Curry Recipe
Ingredients
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic minced
- 1 piece 1-inch ginger, grated
- 2 pounds boneless skinless chicken breast, cut into bite-size pieces
- 4 golden potatoes cubes
- 2 large carrots sliced
- 13.5 ounces coconut milk 1 can
- 2 tablespoons flour
- Juice of 1 lime
- Optional Toppings:
- Fresh cilantro
- Chopped cashews or peanuts
Instructions
- Whisk together the chicken broth, soy sauce, brown sugar, curry powder, salt, pepper, garlic, and ginger in the slow cooker.
- Add the chicken breasts, potatoes, and carrots to the slow cooker and stir to coat in the sauce.
- Cover and cook for 3-4 hours on a low or 4-6 hours on high.
- Uncover and stir in the coconut milk.
- To thicken the curry, combine 2 tablespoons flour with 2 tablespoons water in a small dish.
- Stir in the flour mixture.
- 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.
- Sprinkle with fresh cilantro, and chopped cashews or peanuts.
- Serve with basmati rice and naan.
Notes
- Cut the chicken into similar size 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.
Judy says
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.
Becky Hardin says
We will need to fix that!