Crockpot Curry Chicken Recipe

This Crockpot Curry Chicken is one of my favorite weeknight meals—flavorful, comforting, and completely hands-off. The slow cooker does all the work, infusing the chicken with warm curry spices and creating a rich, savory sauce that’s perfect over rice or naan. It’s a simple yet satisfying way to enjoy a hearty, homemade curry with barely any prep.

Why You’ll Love This Recipe

I love how easy this dish is to throw together. I just combine the ingredients in the slow cooker and let it simmer away until the chicken is fall-apart tender. The curry flavor develops beautifully in the crockpot, and the creamy, slightly spicy sauce tastes like it’s been simmering on the stove all day. It’s also super flexible—I can adjust the spice level or add veggies to suit my mood.

Ingredients

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

boneless, skinless chicken breasts or thighs
onion
garlic
ginger
curry powder
ground cumin
turmeric
coconut milk
tomato paste
chicken broth
salt
black pepper
optional: chili flakes (for heat)
optional: chopped cilantro for garnish
optional: lemon or lime juice for a bright finish

Directions

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

2. I add chopped onion, minced garlic, and ginger right on top.

3. In a bowl, I whisk together curry powder, cumin, turmeric, tomato paste, coconut milk, and chicken broth until smooth, then pour it over the chicken.

4. I season everything with salt and pepper (and chili flakes if I’m feeling bold).

5. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is very tender.

6. Once it’s cooked, I shred or chop the chicken and stir it back into the sauce.

7. I taste and adjust seasoning, then garnish with fresh cilantro and a squeeze of lemon or lime juice just before serving.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cooking Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6 hours 10 minutes
Calories per serving: Approximately 390–420 kcal

Variations

Sometimes I add vegetables like diced potatoes, bell peppers, or spinach during the last hour of cooking. I’ve also made a dairy-based version by swapping the coconut milk for Greek yogurt or heavy cream near the end. For more protein, I stir in cooked chickpeas right before serving.

Storage/Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. I reheat them gently on the stove or in the microwave, adding a splash of broth or coconut milk if the sauce has thickened too much. It also freezes great—I portion it into freezer containers for easy future meals.

FAQs

Can I use curry paste instead of powder?

Yes, I sometimes use red or yellow curry paste instead of curry powder. It gives a more intense, aromatic flavor—just adjust the quantity to taste.

What’s the best chicken cut to use?

I like using boneless thighs for their richness and tenderness, but breasts work just as well if I prefer a leaner option.

Can I add rice directly into the slow cooker?

I don’t recommend adding uncooked rice directly—it can get mushy. I cook the rice separately and serve the curry over it.

How spicy is this recipe?

It’s mild to medium depending on the curry powder I use. I add chili flakes or a chopped jalapeño if I want to dial up the heat.

Is this recipe dairy-free?

Yes, it’s naturally dairy-free when I use coconut milk. I always double-check my broth and other ingredients to make sure they’re dairy-free too.

Conclusion

This Crockpot Curry Chicken is one of those easy, flavorful meals I can always count on. It fills the kitchen with the most amazing aroma and tastes even better the next day. Whether I’m serving it over fluffy rice or scooping it up with naan, it’s a satisfying and delicious dinner that never disappoints.