Ingredients for Slow Cooker Curry Chicken
- Boneless Skinless Chicken Thighs
- 2 medium potatoes (peeled and cubed)
- 1 medium onion (chopped)
- Garlic Cloves
- Gingerroot
- Curry Powder
- Smooth Peanut Butter
- Cinnamon Stick
- Red Pepper Flakes
- Cayenne Pepper
- Beef Bouillon Cube
- Salt And Pepper
- White Wine
- Coconut Milk
- Water
- Fresh cilantro, for garnish
- 2 tablespoons cornstarch
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How to Make Slow Cooker Curry Chicken
- 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.
- 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.
- 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.
- Cook on low for 8-10 hours or on high for 4-5 hours, stirring once or twice during cooking time.
- For a thicker sauce: In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold water until smooth.
- 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.
- 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