Slow Cooker Chicken Curry
This Slow Cooker Chicken Curry is rich, creamy, and full of warm, cozy flavor.
Tender chicken simmers all day in a velvety coconut curry sauce with garlic, onions, and just the right blend of spices.
It’s the ultimate comfort meal, bold enough to feel special but mellow enough for the whole family.
Serve it over rice or with warm naan bread to soak up every bit of that golden sauce.
Servings: 6
Prep Time: 15 minutes
Cook Time: 6 hours on Low (3 hours on High)
How To Make Slow Cooker Chicken Curry
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut into large chunks
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 (14-ounce) can coconut milk
- 1 (8-ounce) can tomato sauce
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Step-by-Step Guide
1. Add chicken pieces to the slow cooker, followed by onion, garlic, and ginger.
2. In a medium bowl, whisk together coconut milk, tomato sauce, garlic powder, curry powder, turmeric, paprika, salt, pepper, and brown sugar.
Pour over the chicken and stir gently to coat.
3. Cover and cook on Low for 6 hours or High for 3 hours, until the chicken is tender and the sauce is rich and fragrant.
4. In a small bowl, whisk cornstarch and cold water.
Stir the mixture into the curry and cook on High for 15 minutes, uncovered, until the sauce thickens slightly.
5. Spoon the chicken and curry sauce over rice or with naan bread.
Garnish with fresh cilantro.
Tips & Tricks
- Thighs stay juicier than breasts in the slow cooker, but both work well.
- Adjust curry powder to taste, add more for bolder flavor or less for a milder sauce.
- Don’t skip the brown sugar; it balances the spices perfectly
Substitutions
- Coconut Milk: Use heavy cream or half-and-half if you don’t have coconut milk.
- Tomato Sauce: Swap for crushed tomatoes for a chunkier texture.
- Chicken: Shrimp or chickpeas make this a great pescatarian or vegetarian option.
Variations
- Creamy Butter Chicken Style: Stir in 2 tablespoons butter and ¼ cup cream at the end.
- Veggie Curry: Add diced potatoes, carrots, or peas in the last hour of cooking.
- Spicy Curry: Add red pepper flakes or a diced jalapeño for extra heat.
Storage Tips
- Refrigerate: Store leftovers up to 4 days in an airtight container.
- Freeze: Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of coconut milk if needed.
Slow Cooker Chicken Curry
Print Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cut into large chunks
- 1 small onion diced
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 14-ounce can coconut milk
- 1 8-ounce can tomato sauce
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh cilantro chopped (for garnish)
- Cooked rice or naan for serving
Instructions
- Add chicken pieces to the slow cooker, followed by onion, garlic, and ginger.
- In a medium bowl, whisk together coconut milk, tomato sauce, garlic powder, curry powder, turmeric, paprika, salt, pepper, and brown sugar. Pour over the chicken and stir gently to coat.
- Cover and cook on Low for 6 hours or High for 3 hours, until the chicken is tender and the sauce is rich and fragrant.
- In a small bowl, whisk cornstarch and cold water. Stir the mixture into the curry and cook on High for 15 minutes, uncovered, until the sauce thickens slightly.
- Spoon the chicken and curry sauce over rice or with naan bread. Garnish with fresh cilantro.
Notes
Tips & Tricks
- Thighs stay juicier than breasts in the slow cooker, but both work well.
- Adjust curry powder to taste, add more for bolder flavor or less for a milder sauce.
- Don’t skip the brown sugar; it balances the spices perfectly.
Substitutions
- Coconut Milk: Use heavy cream or half-and-half if you don’t have coconut milk.
- Tomato Sauce: Swap for crushed tomatoes for a chunkier texture.
- Chicken: Shrimp or chickpeas make this a great pescatarian or vegetarian option.
Variations
- Creamy Butter Chicken Style: Stir in 2 tablespoons butter and ¼ cup cream at the end.
- Veggie Curry: Add diced potatoes, carrots, or peas in the last hour of cooking.
- Spicy Curry: Add red pepper flakes or a diced jalapeño for extra heat.
Storage Tips
- Refrigerate: Store leftovers up to 4 days in an airtight container.
- Freeze: Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of coconut milk if needed.
