Crockpot Curry Chicken Recipe

This Crockpot Curry Chicken recipe is one of my go-to meals when I want bold flavor and tender chicken with minimal effort. It’s warm, aromatic, and filled with creamy curry sauce that pairs perfectly with rice or naan. With everything cooked slowly in one pot, I get a delicious, no-fuss dinner that fills the kitchen with comforting spices.

Why You’ll Love This Recipe

I love this recipe because it takes all the rich, spiced flavors of traditional curry and makes them incredibly easy with the help of a slow cooker. The chicken comes out juicy and flavorful, and the sauce thickens into a creamy, deeply spiced gravy. It’s also great for meal prep and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs or breasts
onion
garlic
fresh ginger
curry powder
garam masala (optional for extra warmth)
paprika
coconut milk
tomato paste
chicken broth
salt and pepper
lime juice
fresh cilantro (for garnish)

Directions

1. I start by placing the chicken in the bottom of the slow cooker.

2. In a bowl, I whisk together coconut milk, tomato paste, chicken broth, curry powder, garam masala, paprika, garlic, ginger, salt, and pepper until smooth.

3. I pour the sauce over the chicken and scatter chopped onions on top.

4. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred or chop.

5. Before serving, I squeeze in a bit of lime juice and stir everything together to bring out the flavors.

6. I serve it hot, garnished with fresh cilantro and paired with fluffy rice or warm naan.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cooking Time: 6 hours (on low)
Total Time: About 6 hours 10 minutes
Calories: Around 400 kcal per serving

Variations

Sometimes I add chopped bell peppers or spinach in the last hour of cooking for a veggie boost. If I want a thicker sauce, I stir in a slurry of cornstarch and water during the final 30 minutes. For more heat, I add a pinch of cayenne or sliced chili. I’ve also used Greek yogurt or heavy cream instead of coconut milk for a different creamy texture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave—just stir occasionally to keep the sauce smooth. This curry also freezes beautifully. I freeze individual portions and reheat them directly from frozen or after thawing overnight.

FAQs

Can I use bone-in chicken?

Yes, I’ve used bone-in thighs before. They add extra flavor but may take a little longer to cook. I just remove the bones before serving.

What’s the best type of curry powder?

I usually go with a mild or medium yellow curry powder, but I’ve also used red or Madras curry powder when I want more heat and complexity.

Can I make this dairy-free?

Yes, using coconut milk keeps it dairy-free. I just make sure to check that my other ingredients, like broth and curry powder, don’t contain hidden dairy.

Will the sauce be thin or thick?

It starts out thinner, but it thickens as it cooks. If I want it even thicker, I let it cook uncovered for the last 30 minutes or stir in a cornstarch slurry.

Can I serve this with something other than rice?

Absolutely. I’ve served it with quinoa, cauliflower rice, naan bread, or even roasted vegetables. It’s flexible and always satisfying.

Conclusion

This Crockpot Curry Chicken is the perfect blend of flavor, comfort, and convenience. I love how it turns simple ingredients into something rich and satisfying with almost no effort. Whether I’m feeding my family or prepping meals for the week, this is a dish I can always count on to impress.

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