Slow Cooker Chicken Curry

a bowl of white rice with chicken, bell peppers, cilantro, and naan

5 from 5 votes

This foolproof Slow Cooker Chicken Curry is a set-it-and-forget-it meal bursting with vibrant flavors. It’s naturally gluten and dairy free, and made with simple whole foods, like juicy chicken thighs, sweet potatoes, coconut milk, and Indian spices.

Prep Time5

Cook Time4

Total Time4 5

Course: dinner

Cuisine: Indian

Diet: Gluten Free

Keyword: crockpot chicken curry, slow cooker chicken curry, slow cooker curry

Servings:

Author: Erin Alvarez

Equipment

Slow cooker

Ingredients

1 tbsp olive oil
1 large shallot minced
3 garlic cloves minced
1 red bell pepper diced, seeds removed
2 medium sweet potatoes peeled and diced
1.5 lb. boneless skinless chicken thighs diced (approx. 4 chicken thighs)
2 tsp curry powder
1 tsp garam masala
1 tsp cumin
1/2 tsp salt
1/2 tsp turmeric
1/4 tsp coriander
14 oz. coconut milk
14 oz. tomato sauce canned
cilantro for garnish

US Customary - Metric

Instructions

Heat olive oil in a skillet over medium heat, then add the shallot and garlic and sauté for 2-3 minutes; transfer to your slow cooker.
Add the remaining ingredients to your slow cooker, then stir everything together. Cook on HIGH for 4 hours. The chicken should fall apart easily, but if you want, you can remove it and cut it into smaller chunks.
Serve over rice and top with fresh cilantro. Enjoy!

Video

Notes

*Calories are per serving and are an estimation

*Storage:

Refrigerator: store in a sealed container for up to 4 days
Freezer: wait for the curry to cool, then transfer to a freezer-safe bag for up to 3 months

*This curry would be delicious over my instant pot coconut rice

*Bulk this curry up by adding butternut squash, pumpkin or cauliflower, then stir in peas, spinach, kale, or bok choy at the end

Nutrition