Slow Cooker Curry Chicken Recipe

Craving a ridiculously tender and flavorful curry chicken? This slow cooker recipe is your answer! I combined the best elements from various recipes to create this masterpiece. Enjoy perfectly spiced chicken, meltingly soft potatoes, and a rich, aromatic sauce – all made effortlessly in your slow cooker. Optional ingredients add a fiery kick for those who like it hot! (Serves 6-8)

Prep Time 20 mins
Cook Time 270 mins
Calories 450.1 kcal
Protein 77g
Rating 3.3 (4 Reviews)
Slow Cooker Curry Chicken 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Slow Cooker Curry Chicken

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How to Make Slow Cooker Curry Chicken

  1. In your 6.5-quart (or 5-quart) slow cooker, combine 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup chicken broth, and 1/2 cup coconut milk.
  2. Add 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1/2 teaspoon ginger powder, 1/4 teaspoon cayenne pepper (optional), 2 tablespoons peanut butter, and 1 bouillon cube. Stir until well combined.
  3. Season 2 pounds boneless, skinless chicken thighs with salt and pepper to taste. Add chicken to the slow cooker along with 2 medium potatoes (peeled and cubed) and 1 medium onion (chopped). Stir gently to coat everything in the sauce.
  4. Cook on low for 8-10 hours or on high for 4-5 hours, stirring once or twice during cooking time.
  5. For a thicker sauce: In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold water until smooth.
  6. Slowly whisk the cornstarch slurry into the slow cooker. Cook on high for an additional 15-20 minutes, or until the sauce has reached your desired thickness.
  7. Serve hot over your favorite rice or noodles. Garnish with fresh cilantro for an extra burst of freshness!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

21g

Fat

47g

Carbs

9g