Crockpot Chicken Curry is a hearty and flavorful dish that’s perfect for busy days. Tender chicken slow-cooked in a rich, spiced curry sauce made with coconut milk, aromatic spices, and a hint of garlic and ginger. Serve it over fluffy rice or with warm naan for a comforting meal that’s as easy as it is delicious. Perfect for meal prepping or feeding a crowd!
Why Crockpot Chicken Curry?
There’s something magical about slow cooking. The low and slow process allows the spices to meld together, creating layers of flavor. Cooking chicken in a crockpot ensures it stays tender and juicy, while the rich sauce becomes infused with aromatic spices. Plus, the hands-off cooking means you can prep it in the morning and come home to a delicious dinner.
Tips and Tricks for the Perfect Crockpot Chicken Curry
- Bloom the Spices: Sautéing the spices in oil releases their natural oils, deepening the flavor.
- Thicken the Sauce: If the curry seems too thin, mix a teaspoon of cornstarch with water and stir it in during the last 30 minutes.
- Control the Heat: Add fresh chili or cayenne pepper for a spicier curry, or stick to mild curry powder for a gentle heat.
- Use Fresh Ingredients: Fresh ginger and garlic make a huge difference in flavor.
Variations to Try
- Vegetarian Option: Swap the chicken for chickpeas, tofu, or paneer.
- Thai Twist: Replace Indian spices with Thai red curry paste and add fish sauce and lime juice.
- Healthy Additions: Toss in spinach, kale, or green beans for added greens.
- Low-Carb Version: Serve over cauliflower rice or zucchini noodles.
How to Serve Crockpot Chicken Curry
- With Rice: Jasmine or basmati rice pairs beautifully.
- With Bread: Naan, roti, or paratha are great for soaking up the sauce.
- On its Own: Enjoy as a hearty stew.
For a complete meal, pair it with a simple cucumber raita and a side of mango chutney.
How to Store and Reheat Crockpot Chicken Curry
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the curry for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop or microwave. Add a splash of water or coconut milk if the sauce has thickened.
Recipe FAQs
Can I use frozen chicken in this recipe?
Yes, but for safety, thaw the chicken before adding it to the crockpot to ensure even cooking.
What’s the best type of curry powder to use?
A mild or medium curry powder works well, but feel free to use a homemade blend or garam masala for a more authentic flavor.
Can I make this dairy-free?
Absolutely! Use full-fat coconut milk and avoid any cream-based thickeners.
Can I skip the sautéing step?
While optional, sautéing the aromatics adds depth of flavor that’s worth the extra effort.
How can I adjust the spice level?
For a milder curry, reduce the chili powder and use a sweet curry blend. For more heat, add fresh chilies or a pinch of cayenne.
Crockpot Chicken Curry
Crockpot Chicken Curry is a hearty and flavorful dish that's perfect for busy days. Tender chicken slow-cooked in a rich, spiced curry sauce made with coconut milk, aromatic spices, and a hint of garlic and ginger.
Ingredients
- Veggies: 1 large sweet potato (diced), 2 red bell peppers (sliced)
- Liquid Base: ¼ cup water, ¼ cup lime juice
- Spices: 2 tbsp curry powder, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp chili powder, 1 tsp kosher salt
- Protein: 1 ½ lbs boneless, skinless chicken thighs
- Extras: 1 tbsp olive oil, 1 can (14 oz) light coconut milk, 2 tbsp cornstarch + 3 tbsp water for slurry
- For Serving: Brown rice or quinoa, fresh cilantro
Instructions
- Place diced sweet potato and sliced bell peppers into a 5-quart slow cooker. Pour in water and lime juice.
- Mix curry powder, paprika, cumin, chili powder, and salt. Rub about ⅔ of this spice blend onto both sides of the chicken thighs.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 2 minutes on one side, 1 minute on the other.
- Add to the slow cooker on top of the veggies, sprinkling the remaining spice blend over everything.
Let the Crockpot Do Its Magic: Cover and cook:
- LOW for 4-5 hours, or
- HIGH for 2-3 hours until chicken is fully cooked (165°F internal temperature).
- Remove chicken to a cutting board and shred or dice. Stir coconut milk and cornstarch slurry into the crockpot. Cook on HIGH for 15 minutes to thicken.
- Return chicken to the slow cooker. Stir to coat in the luscious curry sauce, then let it all heat through for another 15 minutes.
- Serve warm over rice or quinoa, topped with fresh cilantro.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 568Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 208mgSodium: 667mgCarbohydrates: 33gFiber: 6gSugar: 6gProtein: 46g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot Chicken Curry is the perfect blend of convenience and flavor. It’s a versatile recipe that can be customized to your taste and dietary preferences, making it a must-try for anyone who loves a hearty, comforting meal. Whether you’re a seasoned cook or new to curries, this dish is sure to become a family favorite.
