I make this slow cooker chicken curry on repeat when I want hands-off comfort food that still tastes like I spent an hour at the stove. Tender diced chicken simmers in a coconut-curry sauce that’s warm, slightly fragrant, and easy to customize — perfect for busy weeknights, meal prep, or when you need a crowd-pleasing dish with minimal fuss. If you enjoy other slow-cooker mains, you might also like this slow-cooker orange chicken copycat for a sweeter, sticky alternative.

Why you’ll love this dish

This slow cooker chicken curry is the kind of recipe that delivers big flavor with very little hands-on time. The spices — curry powder, cumin, and turmeric — meld with coconut milk and tomatoes for a rich, creamy sauce that coats every bite of tender chicken. It’s budget-friendly, kid-friendly (mildly spiced unless you add heat), and ideal for making ahead.

“Comfort in a bowl: I threw everything in the slow cooker before work and came home to the most aromatic, tender curry — dinner was ready in minutes.”

The slow cooker also helps the flavors deepen gently, so you get a homemade taste without babysitting the pot.

How this recipe comes together

Start by assembling your aromatics and spices in the slow cooker, add diced chicken and liquid, then let time do the rest. The coconut milk provides creaminess while the chicken broth and diced tomatoes thin the sauce just enough so it simmers around the meat. Cook low and slow for the best texture; high works in a pinch but can leave the chicken a touch less silky.

If you prefer a different protein or a heartier base, I explain similar methods in my slow-cooker beef and potato curry, which uses the same slow-cooking logic but adjusts liquids and time for beef.

What you’ll need

Key ingredients

2 lbs chicken breasts, diced (boneless, skinless) — thighs can be used for juicier results
1 onion, chopped
3 garlic cloves, minced
1 tablespoon ginger, grated (fresh is best)
2 tablespoons curry powder (adjust to taste)
1 teaspoon ground cumin
1 teaspoon turmeric
1 can (14 oz) coconut milk (full-fat for richness; light for fewer calories)
1 cup chicken broth (low-sodium recommended)
1 cup diced tomatoes (canned is fine)
Salt and pepper to taste
Fresh cilantro for garnish

Ingredient notes: swap chicken thighs for more forgiving texture, or use chickpeas and extra veggies for a vegetarian version (see Variations). If you like heat, add a pinch of cayenne or chopped green chiles.

Step-by-step instructions

Add everything to the slow cooker. Place the diced chicken, chopped onion, minced garlic, grated ginger, curry powder, cumin, turmeric, coconut milk, chicken broth, diced tomatoes, and a pinch of salt and pepper into the slow cooker.
Stir to combine evenly so the spices distribute around the chicken. Make sure larger pieces of chicken are submerged in the liquid.
Cook until tender. Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be fork-tender and cooked through (internal temperature 165°F / 74°C).
Finish and serve. Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh cilantro.

Tips while cooking: avoid lifting the lid often — each peek can extend cook time — and if the sauce seems too thin at the end, remove the lid and cook on high for 15–30 minutes to reduce.

Best ways to enjoy it

Serve this curry over fluffy basmati rice, steamed jasmine rice, or with warm naan to soak up the sauce. For a lower-carb plate, spoon it over cauliflower rice or roasted vegetables. For family-style meals, transfer to a shallow bowl, garnish with cilantro and a squeeze of lime, and set out rice, pickled onions, and yogurt on the side.

If you like pairing slow-cooker mains, a rustic option I often serve on alternating weeks is my slow-cooker chicken cacciatore with potatoes, which offers a completely different Italian profile to contrast the curry.

Storage and reheating tips

Refrigerate: Cool leftovers within two hours and store in an airtight container in the fridge for up to 3–4 days.
Freeze: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Gently reheat on the stovetop over low heat, stirring occasionally, until steaming. Microwave in short bursts, stirring between intervals. If the coconut milk separates after chilling, whisk it while reheating to smooth the sauce.

Food safety reminder: always reheat to 165°F (74°C) and don’t refreeze once thawed.

Pro chef tips

Bloom the spices: For deeper flavor, briefly toast the curry powder, cumin, and turmeric in a dry skillet for 30–60 seconds before adding to the slow cooker — this wakes up the aromatics.
Sear for texture (optional): Quickly sear diced chicken in a hot pan for color and slightly firmer texture before adding to the cooker. Not required, but it adds a nice depth.
Balance acidity: If the curry tastes flat at the end, a teaspoon of lemon or lime juice brightens it instantly.
Control spice level: Start with 2 tablespoons of curry powder; if kids are eating, reduce to 1–1½ tablespoons and add chilies to adult portions later.
Thicken naturally: If the sauce is too thin, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook uncovered on high for 15–20 minutes.

Creative twists

Veg-forward: Add diced sweet potato, bell peppers, or cauliflower in the last 2–3 hours so the vegetables stay intact.
Coconut-lime: Stir in lime zest and a splash of fish sauce for Southeast Asian flair.
Creamier: Swap half the coconut milk for Greek yogurt (off-heat, whisk in at the end to avoid curdling).
Vegan swap: Replace chicken with firm tofu or chickpeas and use vegetable broth.
Make it smoky: Add a teaspoon of smoked paprika or use roasted tomatoes for a subtle smoky note.

Common questions

Q: Can I use frozen chicken?
A: It’s best to thaw frozen chicken before slow cooking to ensure even cooking and food safety. If you must use frozen, increase cook time and confirm the internal temperature reaches 165°F (74°C).

Q: Is this curry spicy?
A: As written, this curry is mildly spiced. Adjust heat by adding cayenne, fresh chiles, or a spicier curry powder if you prefer more kick.

Q: How can I thicken the sauce without cornstarch?
A: Remove the lid during the last 20–30 minutes to evaporate liquid, or stir in a tablespoon of tomato paste or puree a cup of the sauce/vegetables and return to the pot.

Q: Can I double the recipe?
A: Yes — just ensure your slow cooker isn’t overfilled. Keep at least 1–2 inches of space under the lid for proper circulation; you may need to increase cook time slightly.

Conclusion

This slow cooker chicken curry is a reliable, flavorful weeknight winner that’s easy to adapt for families, meal prep, or guests. For more slow-cooker inspiration and alternative takes on this dish, see Slow Cooker Chicken Curry – The Easiest EVER recipe! and Slow Cooker Chicken Curry {Easy + Healthy} – WellPlated.com.

Slow Cooker Chicken Curry

A hands-off recipe for a creamy, aromatic chicken curry that simmers in a slow cooker, perfect for busy weeknights and meal prep.

Prep Time 15

Cook Time 8

Total Time 8 15

Serving Size servings

Ingredients

Main Ingredients

2 lbs chicken breasts, diced (boneless, skinless) Thighs can be used for juicier results.
1 none onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated (fresh is best)
2 tablespoons curry powder Adjust to taste.
1 teaspoon ground cumin
1 teaspoon turmeric
1 can (14 oz) coconut milk Full-fat for richness; light for fewer calories.
1 cup chicken broth Low-sodium recommended.
1 cup diced tomatoes Canned is fine.
to taste none Salt and pepper
none none Fresh cilantro for garnish

Instructions

Preparation

Add everything to the slow cooker. Place the diced chicken, chopped onion, minced garlic, grated ginger, curry powder, cumin, turmeric, coconut milk, chicken broth, diced tomatoes, and a pinch of salt and pepper into the slow cooker.
Stir to combine evenly so the spices distribute around the chicken. Make sure larger pieces of chicken are submerged in the liquid.

Cooking

Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be fork-tender and cooked through (internal temperature 165°F / 74°C).

Serving

Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh cilantro.

Notes

Avoid lifting the lid often, as each peek can extend cooking time. If the sauce seems too thin at the end, remove the lid and cook on high for 15–30 minutes to reduce.