Come home to a flavorful and delicious Crock Pot Chicken Curry. Throw all your ingredients into your slow cooker and enjoy a spice-filled dinner that pairs perfectly with rice! It’s amazing how good this is!
There’s nothing easier than throwing a few simple ingredients in your crockpot in the morning and coming home to a spice-filled dinner! This Crock Pot Chicken Curry is just the way to do that. Add some rice and you have a complete meal!
Healthy Crock Pot Recipes are our thing!!
Even the kids think this a great tasting meal, especially if there’s naan involved. You know, that deliciously soft and pillowy Indian-style flatbread. we love exposing the kids to different flavors and cultures and this recipe helps us do that.
There’s something so satisfying about the flavor of this Indian dish that simmers all day – and the way it thickens into a nice curry sauce that pairs perfectly with brown or jasmine rice. And oh, man is the chicken tender.
We’ve also been crushing on white sweet potatoes, and this recipe has them, too!
Table of Contents
Can you Make Chicken Curry in your Slow Cooker?
Yes! The making of the chicken curry is easy. Place your ingredient in the crockpot, then stir. Then, the chicken, potatoes, onions, and spices cook throughout the day, and the finished dish is amazing!
It took a few tries, but now everyone in the family loves Chicken Curry over rice.
(Tip: have your kids try it more than once to get their taste bud used to it.)
We don’t know what it’s like around your house, but finding recipes that the whole family will eat can be a challenge. Making Healthy Crock Pot Recipes is even harder!!
So, bingo! Another one is added to the meal plan!
If you’re new to slow cooking, definitely check out our Crock Pot Tips and Tricks!
Slow Cooker Chicken Curry with Coconut Milk
So, you can definitely make Slow Cooker Chicken Curry with Coconut Milk. The coconut milk does separate while cooking, but if you mix it and then let it sit for about 20 minutes once it’s finished cooking, it thickens back up nicely.
Thus, creating that wonderful sauce I can’t say enough about! It’s great the next day, too!
How to Make Curry Chicken In the Crock Pot
Who doesn’t like a good curry recipe?! We are extremely glad we come up with one that works in the crockpot.
It’s one of those go-to recipes that never fails.
Place all your spices, plus coconut milk, chicken broth, and fresh garlic in your crockpot. Stir until combined.
Next, place your chicken in the crockpot as well as sweet potatoes and onions. Then, stir to coat with sauce. Now, add the butter.
Cover and cook your curry chicken in your slow cooker on low for 6-8 hours or high for 4-6 hours.
During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
Finally, turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
Serve over rice and a side of naan. Garnish with cilantro and lime juice if desired.
How to Thicken the Sauce of Chicken Curry In Crock Pot
If you find the sauce in your curry isn’t thick enough for you, here is a little tip to thicken it up.
Cornstarch is the most common thickening sauces and soups, but you can also use potato starch, arrowroot flour, tapioca flour, or rice flour.
Whisk together equal parts cornstarch and cold water. For this recipe, mix 1 tablespoon cornstarch and 1 tablespoon water. Whisk until there are no lumps and the starch is fully incorporated. Then, put this into your curry liquid and let cook for 5-10 minutes and let it thicken.
Can You Put Coconut Milk In A Crock Pot
Yes, you can put coconut milk in the crockpot. For this recipe, we added it at the beginning and then gave it extra time at the end to thicken back up.
Alternatively, you can add the coconut milk at the end of the cooking time so it doesn’t separate and stays thick.
Optional Add-ins for a Chicken Curry Recipe
- red bell peppers
- green beans
- regular potatoes
- Garbonzo Beans
Tips for Making Crock Pot Chicken Curry
- We prefer chicken thighs in this recipe because they’re so juicy, but you could also use chicken breast.
- If you want to be sure your chicken is done. Use an Instant-read thermometer and check to see if the temperature is 165 degrees F.
- If you are a curry fan, up the curry to 4 tablespoons.
- We like the flavor of white sweet potatoes, but you can use traditional sweet potatoes as well.
- We love putting this Chicken Curry over brown rice or Jasmine rice and even quinoa. However, you could certainly eat it without as it has sweet potatoes.
- The cilantro garnish is completely optional.
- For reference, this recipe is made in a 6-quart crockpot.
Other Delicious Crock Pot Chicken Recipes
Supplies Used to Make Chicken Curry
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6-quart Crock-Pot – one of the best investments in the kitchen for its ease and convenience.
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Crock Pot Chicken Curry Recipe
- Crock Pot
- 2 - 2 1/2 pounds chicken thighs (or breasts)
- 3 Tablespoons curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 red pepper flakes (optional)
- 1 15 oz can coconut milk (lite or full fat)
- 1 cup chicken stock
- 2 cloves fresh garlic
- 2 Tablespoons butter (or olive oil)
- 4 cups white sweet potatoes (peeled and cut into 1-inch cubes)
- 1 medium sweet onion (cut into 1-inch pieces)
- Rice (cooked)
- Cilantro (chopped (optional))
- Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
- Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
- Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
- During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
- Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
- Serve over rice and a side of naan.
- Use chicken thighs or breasts in this recipe.
- Letting the recipe rest for at least 20 minutes after cooking. This will help thicken the sauce.
- Serve with rice or naan.
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