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 curry. I loaded this yummy dish with tender cubes of chicken, potatoes, carrots, and more to create a belly-filling one-pot meal. Finished with coconut milk, it’s so rich, creamy, and delicious!
Crockpot Curry Chicken Recipe
If you’ve got a craving for a chicken curry, I’ve got you covered with this easy crockpot version! I’ve been making this 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 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.
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How to Store and Reheat
Store leftover crockpot curry chicken 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
- 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.
- 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.
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 Curry Chicken 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 (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
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 (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
- Nutritional information does not include optional toppings.
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.
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!