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 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! 

I also love curry dishes like these Curry Meatballs Recipe, Red Lentil Curry, Chickpeas with Curry or this Butternut Squash Chickpea Coconut Curry. 

Today’s a great mixture of a slow cooker meal bursting with that curry flavor. 

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. 

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. 

COOKING TIPS FOR SLOW COOKER CURRY CHICKEN

• 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! 

• I put this dish over rice but you could do a variety of grains. Try couscous, bulgur wheat, farro or quinoa. 

• Another option to serve this meal with is pasta. You can use Asian style noodles, like rice noodles, or traditional wheat pasta. 

• 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. 

HOW CAN I MODIFY SLOW COOKER CURRY

• BEANS: 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. 
• VEGETABLES: 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. 
• SPICES: Feel free to modify the spices in this dish. If you like more spice try adding crushed red pepper and cayenne red pepper. Jalapeños also can add some kick! 
• POTATOES: Potatoes or sweet potatoes would be a nice addition to this dish. I like to chop them into small chunks and add them into the crockpot. 

WHAT SHOULD I PAIR WITH THIS MEAL?

SALADS: I like adding salads alongside this pumpkin curry. I often make Lemon Arugula Salad with Pine Nuts, Tomato Cucumber Feta Quinoa Salad, Mediterranean Bean Salad or this Easy Kale Salad with Lemon Dressing.

VEGETABLES: I will often serve vegetables with this meal. I love these Lebanese Green Beans, Mediterranean Roasted Vegetables or this Turmeric Roasted Cauliflower. 

POTATOES: Potatoes and grains are another nice addition. I often make this Lemon Herb Couscous, Spicy Lebanese Potatoes or these Lemon Cilantro Potatoes.