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.
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.