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Slow Cooker Chicken Curry

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Put this recipe in the slow cooker at the start of your day and come home to the warm rich flavors of curry, coconut and cumin in this Slow Cooker Chicken Curry. This is a meal your family will love served alongside rice and warm naan. 

Slow Cooker Coconut Curry Chicken with Cashews

SLOW COOKER CHICKEN CURRY

The flavors in today’s Slow Cooker Chicken Curry are some of my favorite. I don’t know about you, but I love crockpot meals. I have them on rotation including the Slow Cooker Butter Chicken and this Slow Cooker Moroccan Chicken Chickpea Soup. It makes life so much easier on those busy days! 

Chicken, diced tomatoes and vegetables are cooked in coconut milk along with curry powder, cumin and cayenne red pepper. This is the type of meal I would prep the night before and have everything ready to throw in the slow cooker the next day before work. 

You can chop your vegetables the night before and store in the fridge to put in when you are ready to cook it. There is just something so warm and cozy about a chicken curry recipe. 

Slow Cooker Coconut Curry Chicken Above

When I make this meal I like to serve it over white or brown rice and some warm naan bread. The bread helps soak up all of those delicious juices that the meal cooks in.

I top my crockpot curry recipe with fresh cilantro and cashews but you can also use fresh parsley or peanuts. If you want to add additional vegetables to this dish you can add whatever you have on hand. I think any kind of bell pepper, celery and zucchini work nicely. 

Slow Cooker Coconut Curry Chicken with Spoon

COOKING TIPS AND ADDITIONS FOR THIS SLOW COOKER CURRY CHICKEN

  1. I used chicken thighs for this recipe because I feel like the meat stays more tender in the crockpot. You can easily use chicken tenders or breasts. Both work great! 
  2. Beans are a nice addition of protein to this meal. Try chickpeas or white beans. You can add them into the slow cooker with the other ingredients in the beginning of the recipe. 
  3. I like my slow cooker curry dish to have a lot of vegetables. Feel free to bulk this dish up more with a variety of vegetables. Zucchini, celery, cauliflower and green beans are nice additions. 

 

  1. I put this dish over rice but you could do a variety of grains. Try couscous, bulgur wheat, farro or quinoa. 
  2. Another option to serve this meal with is pasta. You can use Asian style noodles, like rice noodles, or traditional wheat pasta. 
  3. One important tip to remember when using chicken in the slow cooker is to make sure you don’t dry out the meat. For this dish it took about 4 hours for my chicken thighs to be done. They were on the thinner side, so they cooked faster. Makes sure you check in on the meat at about the 4 or 5 hour mark to make sure it isn’t overcooking. 

Slow Cooker Coconut Curry Chicken with Cilantro

WHAT SHOULD I PAIR WITH THIS MEAL?

Here are some great options to serve alongside this meal:

Massaged Kale Salad with Lemon Dressing 

Lemon Arugula Salad with Toasted Pine Nuts 

Simple Garlic Parmesan Green Beans

Simple Roasted Broccoli  

Slow Cooker Coconut Curry Chicken with in White Bowl

Slow Cooker Coconut Curry Chicken with Cashews

Slow Cooker Coconut Chicken Curry

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Put this recipe in the slow cooker at the start of your day and come home to the warm rich flavors of curry, coconut and cumin in this Slow Cooker Coconut Chicken Curry.

Ingredients

Slow Cooker Chicken

  • 2 pounds boneless, skinless chicken thighs, fat trimmed
  • 1 bell pepper, seeds removed, chopped into large chunks (you can also use red, orange or yellow)
  • 1 jalapeño, seeds removed, sliced {optional for spice}
  • 1/2 of a medium sweet onion, chopped
  • 5 medium carrots, peeled and chopped
  • 1 - 15 ounce can of diced tomatoes
  • 4 garlic cloves, minced
  • 3/4 cup coconut milk
  • 1 - 6 ounce can of tomato paste
  • 2 Tablespoons curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne red pepper {optional for spice}
  • 1 teaspoon coriander
  • 6 oz. tomato paste

Garnishes

  • Cashews
  • Fresh jalapeño slices
  • Fresh cilantro
  • Greek Yogurt

Instructions

  1. Trim the fat off of the chicken thighs. Place the chicken, green pepper, jalapeño, sweet onion, carrot and diced tomatoes in the slow cooker.
  2. In a medium mixing bowl whisk together the minced garlic, coconut milk, tomato paste, curry, cumin, cayenne red pepper, coriander and until it is combined.
  3. Pour the curry mixture over the chicken and use tongs to cover the chicken and vegetables in the sauce.
  4. Cook on low for 4-5 hours (make sure the chicken is cooked through, if not cook an hour longer) or on high for 3 hours.
  5. Serve the chicken curry over brown rice and fresh cilantro and cashews with whole wheat Naan on the side.
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