Crock Pot Chicken Curry

This Crock Pot Chicken Curry is rich and aromatic, which includes tender chicken thighs and creamy coconut milk. It’s a classic comfort food recipe, ready in about 5 hours and 45 minutes.

Crock Pot Chicken Curry Ingredients

• 1 large sweet potato, scrubbed and diced into ½-inch pieces
• 2 red bell peppers, cored and thinly sliced
• ¼ cup water
• ¼ cup freshly squeezed lime juice (about 2 limes)
• 2 tablespoons curry powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1 teaspoon kosher salt
• 1 ½ pounds boneless, skinless chicken thighs
• 1 tablespoon extra virgin olive oil
• 1 can (14 oz) light coconut milk (use regular for creamier sauce)
• 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
• For serving: prepared brown rice or quinoa; chopped fresh cilantro

How To Make Crock Pot Chicken Curry

1. Layer vegetables in slow cooker: Place sweet potatoes and bell peppers in the bottom of the slow cooker. Pour in water and lime juice.
2. Season the chicken: Mix curry powder, smoked paprika, cumin, chili powder, and salt in a small bowl. Rub ⅔ of the spice mix onto chicken thighs; reserve the rest.
3. Sear the chicken: Heat olive oil in a skillet over medium-high. Sear chicken for 2 minutes on the first side and 1 minute on the second side until browned.
4. Add to slow cooker: Place seared chicken over vegetables and sprinkle with remaining spice mix. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken reaches 165°F.
5. Shred the chicken: Remove chicken, shred or dice, and set aside.
6. Thicken the sauce: Stir coconut milk and cornstarch slurry into the slow cooker. Turn heat to HIGH and cook 15 minutes until slightly thickened.
7. Finish and serve: Return chicken to the slow cooker, stir, and cook another 15 minutes. Serve over rice or quinoa with cilantro on top.

Recipe Tips

• Can I use chicken breasts?
  Not recommended, as they dry out easily. If using, reduce cooking time and monitor closely.
• How to make the curry creamier?
  Use full-fat coconut milk instead of light for a thicker sauce.
• Can I add more vegetables?
  Yes, cauliflower, zucchini, or spinach can be added in the last hour of cooking.
• What if I don’t have lime juice?
  Substitute with lemon juice or a splash of rice vinegar.

What To Serve With Crock Pot Chicken Curry

This curry pairs perfectly with:

• Steamed jasmine rice or basmati rice
• Fluffy naan or roti bread
• Quinoa for a lighter option
• A simple cucumber yogurt salad

How To Store Crock Pot Chicken Curry

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze: Not recommended, as coconut milk tends to separate and become grainy when frozen.

Crock Pot Chicken Curry Nutrition Facts

• Calories: 425kcal
• Carbohydrates: 29g
• Protein: 35g
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 162mg
• Sodium: varies
• Fiber: 5g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip searing the chicken?
Yes, but searing adds depth of flavor to the curry.

Can I make this curry spicy?
Add extra chili powder or fresh chopped chili peppers for more heat.

Can I use curry paste instead of powder?
Yes, substitute 2-3 tablespoons curry paste and adjust seasonings to taste.

Try More Recipes:

• Crock Pot Queso Chicken Tacos
• Crock Pot Panera Chicken And Wild Rice Soup
• Crock Pot Olive Garden Chicken Gnocchi Soup

Crock Pot Chicken Curry

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

hours 

30

minutes

Calories

425

kcal

A flavorful slow cooker chicken curry made with coconut milk, spices, and vegetables—perfect over rice or quinoa.

Ingredients

• 1 large sweet potato, diced
  

• 2 red bell peppers, sliced
  

• ¼ cup water
  

• ¼ cup lime juice
  

• 2 tbsp curry powder
  

• 2 tsp smoked paprika
  

• 1 tsp ground cumin
  

• 1 tsp chili powder
  

• 1 tsp kosher salt
  

• 1 ½ lbs boneless skinless chicken thighs
  

• 1 tbsp olive oil
  

• 1 can (14 oz) light coconut milk
  

• 2 tbsp cornstarch + 3 tbsp water (slurry)
  

• Cooked rice or quinoa, cilantro for serving
  

Directions

• Layer sweet potato and bell peppers in slow cooker; add water and lime juice.
  
• Mix spices; rub ⅔ onto chicken. Reserve rest.
  
• Sear chicken in skillet until browned; transfer to slow cooker. Sprinkle remaining spices on top.
  
• Cover and cook on LOW 4-5 hours or HIGH 2-3 hours.
  
• Remove chicken, shred, and set aside.
  
• Stir in coconut milk and cornstarch slurry; cook on HIGH 15 minutes to thicken.
  
• Return chicken to slow cooker; cook 15 more minutes. Serve hot with rice or quinoa and garnish with cilantro.