Crock Pot Chicken Vindaloo

This Crock Pot Chicken Vindaloo is a bold and spicy recipe, which uses garam masala and fresh ginger for authentic flavor. It’s the ultimate comfort food recipe, ready in about 5 hours and 15 minutes.

Crock Pot Chicken Vindaloo Ingredients

• 1 tbsp garam masala
• 2 tsp ground coriander
• 2 tsp turmeric
• 1 tsp ground mustard
• ½ tsp cinnamon
• ½ tsp black pepper
• 1 tsp sea salt
• ½ medium onion, chopped
• 4-inch piece fresh ginger, chopped
• 6 cloves garlic, chopped
• 2 red hot chili peppers, de-seeded and chopped*
• 1 tbsp tomato paste
• ½ cup pureed tomatoes (canned or fresh)
• ¼ cup white wine vinegar
• 1 cup chicken broth
• 4 Yukon gold potatoes, skinned and cut into 1-inch chunks
• 1.5 lbs chicken breast
• 1 tbsp arrowroot starch (optional)
• Fresh chopped cilantro for garnish (optional)

How To Make Crock Pot Chicken Vindaloo

1. Blend the sauce ingredients: Combine all spices, ginger, garlic, chili peppers, tomato paste, pureed tomatoes, vinegar, and chicken broth in a food processor. Pulse until a smooth paste forms, scraping down sides as needed.
2. Layer ingredients in slow cooker: Place potato chunks at the bottom of the slow cooker. Add chicken on top, followed by chopped onion. Pour the blended sauce over everything.
3. Cook until tender: Cover and cook on low for 4-5 hours, or until chicken is cooked through and tender enough to shred easily.
4. Thicken the sauce (optional): For a thicker sauce, mix arrowroot starch with water and stir into the slow cooker. Cook an additional 15 minutes until thickened.
5. Serve and garnish: Serve hot, topped with fresh cilantro if desired.

Recipe Tips

• Can I use chicken thighs instead of breasts? Yes, thighs stay juicier and add more flavor to the dish.
• How spicy is this vindaloo? It’s moderately spicy; add extra chili peppers or cayenne for more heat.
• Can I prep this the night before? Yes, blend the sauce and chop ingredients ahead to save time in the morning.
• What can I substitute for white wine vinegar? Apple cider vinegar or lemon juice works well for similar acidity.

What To Serve With Crock Pot Chicken Vindaloo

This dish pairs well with Indian-inspired sides:

• Steamed basmati rice or jasmine rice
• Warm naan bread or roti
• Cucumber raita or yogurt sauce
• Mango chutney

How To Store Crock Pot Chicken Vindaloo

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Place cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.

Crock Pot Chicken Vindaloo Nutrition Facts

• Calories: 310 kcal
• Carbohydrates: 24 g
• Protein: 29 g
• Fat: 9 g
• Sodium: 780 mg

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

FAQs

Can I make this recipe vegetarian?
Yes, substitute chickpeas or tofu for chicken and use vegetable broth.

Can I skip the potatoes?
Yes, but they help thicken the dish and balance the spice level.

Can I cook this on high instead of low?
Yes, cook on high for about 3 hours, but low heat develops deeper flavor.

Try More Recipes:

• Crock Pot Chicken Teriyaki With Broccoli
• Crock Pot Chicken Stir-Fry With Frozen Vegetables
• Crock Pot Chicken Spaghetti

Crock Pot Chicken Vindaloo

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

hours 

Calories

310

kcal

A spicy and aromatic Indian-style chicken vindaloo made easily in the slow cooker with bold spices and tender potatoes.

Ingredients

• 1 tbsp garam masala
  

• 2 tsp ground coriander
  

• 2 tsp turmeric
  

• 1 tsp ground mustard
  

• ½ tsp cinnamon
  

• ½ tsp black pepper
  

• 1 tsp sea salt
  

• ½ medium onion, chopped
  

• 4-inch piece fresh ginger, chopped
  

• 6 cloves garlic, chopped
  

• 2 red hot chili peppers, de-seeded and chopped
  

• 1 tbsp tomato paste
  

• ½ cup pureed tomatoes (canned or fresh)
  

• ¼ cup white wine vinegar
  

• 1 cup chicken broth
  

• 4 Yukon gold potatoes, skinned and cut into 1-inch chunks
  

• 1.5 lbs chicken breast
  

• 1 tbsp arrowroot starch (optional)
  

• Fresh chopped cilantro for garnish (optional)

Directions

• Blend spices, ginger, garlic, peppers, tomato paste, tomatoes, vinegar, and broth into a smooth paste.
  
• Place potatoes at the bottom of slow cooker, followed by chicken and onion. Pour sauce on top.
  
• Cook on low 4-5 hours until chicken is tender.
  
• Optional: Mix arrowroot starch with water and stir in to thicken sauce; cook 15 minutes more.
  
• Serve hot, garnished with cilantro.