How to Make CRAZY Easy Slow Cooker Chicken Curry (Video Included)

This incredible slow cooker chicken curry recipe is SO easy to make it will blow your mind! Just like my slow cooker meatballs recipe, there’s no precooking required! There’s almost zero chopping to do and minimal pots to wash too. Face it, you know you’re onto a winner! This is a great, time saving, family recipe that is perfect for batch cooking and ideal for freezing! In actual fact, it tastes even better after being frozen. Wow – that’s a lot of perks for a slow cooker curry isn’t it?! So read on to learn everything you need to know to make this slow cooker chicken curry perfect for your family!

Slow cooker chicken curry in a bowl with rice

There’s something so wonderful about being able to switch on the slow cooker, go to work, then come home to a barrage of delightful aromas! This slow cooker chicken curry is no exception. (Come to think of it, so is this awesome beef massaman curry recipe!) The positives to this recipe are endless. Don’t believe me? Check it out…

Slow Cooker Chicken Curry – The Positives

  • There’s NO precooking required. I repeat – NO precooking required!
  • The prep will take you no more than 10 minutes maximum.
  • It’s a great batch cook recipe.
  • You can freeze it in portions for another day. (When it actually tastes even better!)
  • There’s hardly any pots to wash.
  • It needs the bare minimum of chopping – a food processor does almost ALL the work.
  • It’s much healthier than shop bought.
  • There are no preservatives, additives or added sugars.
  • It’s perfect for getting vegetables into fussy eaters.
  • Set it and forget it!
  • It’s easy to adjust the heat/spice level for your family’s tastes.
  • No need to buy lots of expensive herbs and spices that you’ll never use again!

 

Slow cooker chicken curry in a bowl with rice

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I’m not sure I’ve ever been able to think of that many positives to a recipe before. This slow cooker chicken curry is definitely a keeper in my house that’s for sure!

If you’re trying to keep things even healthier though, my slow cooker vegetarian chili, slow cooker vegetable curry and coconut chickpea curry recipes are exactly that and more. I freeze individual portions of it and take it hot in a flask for lunches at work. It’s feels SO good having a healthy hot lunch in Winter! (Especially as my work doesn’t have the facilities to heat/cook anything.) In fact, I bet you could do the same with this slow cooker curry recipe too!

Slow cooker chicken curry in a bowl with rice

If however, you want to expand your slow cooker chicken recipe archives, you absolutely need my slow cooker BBQ chicken recipe. This is AMAZING for family gatherings and guaranteed to receive lots of yummy noises. Very much like this slow cooker chicken curry haha! It really is insanely delicious. You totally need to try this one my lovely. I promise you won’t regret it.

Slow cooker chicken curry in a bowl with rice

Not made a slow cooker chicken curry before? Fear not! Here’s some tips to help you along the way.

Slow Cooker Chicken Curry Tips

  • Make sure you season the chicken before switching on your slow cooker. It’s a little thing that can make a HUGE difference to the taste!
  • Want to add more veg? You absolutely can! Just discard any peel, seeds or inedibles etc before tossing into the food processor.
  • I highly recommend using coconut cream instead of milk. However, if you can only find milk – just use 400 ml so the curry doesn’t become too runny.
  • Don’t be alarmed by the pale colour of the sauce before cooking. It will become darker as it cooks.
  • If freezing, allow to cool completely before dividing between plastic containers/freezer bags. Defrost thoroughly in the fridge before heating again. Use within 1 month of being frozen.
  • Don’t like waste? Freeze in individual portions so nothing ever has to go in the bin.
  • Want even more flavour? Try using chicken thighs instead of breasts. They’re cheaper and have a higher fat content – which is where all the best flavour comes from!

 

Slow cooker chicken curry in a bowl with rice

Easy Slow Cooker Chicken Curry Recipe

Here is what you will need to serve 6

(For a printer friendly version, see the recipe card at the end of this post)

  • 1 kg (2 lb 2 oz) Skinless Boneless Chicken Breast, Diced
  • 1 x Onion, Peeled & Quartered
  • 3 x Garlic Cloves, Peeled
  • 1 x Green Pepper, Deseeded & Quartered
  • 1 x 140g (5 oz) Tin of Tomato Puree
  • 500ml (2 Cups) Coconut Cream *
  • 2 tsp Salt + Extra for seasoning
  • 3 tbsp Curry Powder
  • 2 tbsp Corn Flour
  • 2 tbsp Water
  • Chopped Coriander & Fresh Red Chilli, To Serve (Optional)

 

Essential Equipment

  • 3.5 litre Slow Cooker
  • Food Processor

 

*I found coconut cream at Sainsbury’s. If  you can’t source it, coconut milk is fine as a substitute but only use 400ml.

First, dice the chicken into evenly sized pieces (about 1 inch/2.5 cm) and place it into the bottom of the slow cooker. Season well with salt, mixing it around to ensure every piece is included.

seasoned chopped chicken in a slow cooker

Now that’s sorted, let’s get on with the sauce.

Prep your veg if you haven’t already (peel, deseed, quarter etc) then place the onion, garlic, green pepper, tomato puree, coconut cream, salt & curry powder into a food processor.

It’s worth noting that, if you don’t like your curry spicy, only use 2 tbsp of the curry powder. If you like it hot – increase it to 4 tbsp and maybe throw in a few chilli flakes too. If you’re somewhere in the middle (like me) stick to 3 tbsp. Still not sure? Start with 2 tbsp and taste it. gradually increase until you’re happy with the flavour.

slow cooker chicken curry sauce ingredients in a food processor

Then give it a good blitz until everything is nice and smooth.

pureed slow cooker chicken curry sauce ingredients in a food processor

Perfect! Now pour the sauce over the chicken but don’t mix it. We want that chicken to stay near the bottom of the slow cooker for a bit so just leave it as it is and pop the lid on.

seasoned chopped chicken in a slow cooker covered in curry sauce

Wow, that was 10 mins of serious hard work right?! (Haha that’s what we’ll tell everyone else anyway!) Now it’s time to switch your slow cooker on low and leave it for 5 hours. Tic toc tic toc…

slow cooker chicken curry inside a slow cooker with a time that says 6 hours

But Emma, your timer says 6 hours – why is that?

Well. After 5 hours is up, there’s still 1 hour left of cooking but we need to do something before we can finish. It’s looking a little watery right now isn’t it? Let’s see if we can fix that. Take the 2 tbsp of corn flour and mix it with 2 tbsp of cold water until completely dissolved. Pour it into the slow cooker and give everything a really good (but gentle) stir.

Slow cooker chicken curry part cooked in a slow cooker

That should help thicken things up a bit! Pop the lid back on, restart your timer at 1 hour and wait for the finish line…

slow cooker chicken curry inside a slow cooker with a time that says 1 hour

Is the timer beeping? I bet your house smells amazing round about now doesn’t it? Well it should, because we’re done. Hurrah!

Slow cooker chicken curry in a bowl with rice

Final Thoughts

You can serve it straight away with some pilau rice, scattered with a little chopped coriander and red chilli. OR you can allow it to cool completely and freeze in portions for a later date. (Refer to top tips earlier in the post for freezing advice.)

So how do you like your curry? Are you a meek and milk kind of person or a some like it hot kind of person? Let me know in the comments section below!

Don’t like complicated? Want to make cooking easier?

It’s always easier and way less frustrating when you have the right equipment! Check out my Top Products for Hassle Free Cooking. You can thank me later…

Have you Made This Recipe?

Will this simple yet incredibly delicious curry be making an appearance in your household? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter & Instagram or email me at misskitchenmason@gmail.com.

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Slow cooker chicken curry in a bowl with rice
Slow cooker chicken curry in a bowl with rice

CRAZY Easy Slow Cooker Chicken Curry Recipe

CRAZY Easy Slow Cooker Chicken Curry Recipe

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

With NO precooking required, minimal pots, minimal prep and incredible results - this tasty slow cooker chicken recipe is one you need in your armoury!

Ingredients

  • 1 kg (2 lb 2 oz) Skinless Boneless Chicken Breast, Diced
  • 1 x Onion, Peeled & Quartered
  • 3 x Garlic Cloves, Peeled
  • 1 x Green Pepper, Deseeded & Quartered
  • 1 x 140g (5 oz) Tin of Tomato Puree
  • 500ml (2 Cups) Coconut Cream *
  • 2 tsp Salt + Extra for seasoning
  • 3 tbsp Curry Powder
  • 2 tbsp Corn Flour
  • 2 tbsp Water
  • Chopped Coriander & Fresh Red Chilli, To Serve (Optional)

Essential Equipment

  • 1 3.5 litre Slow Cooker
  • 1 Food Processor

Instructions

  1. Prep your ingredients as above. (Diced, peeled etc) then place the diced chicken into your slow cooker. Season well with salt.
  2. Put the onion, garlic cloves, green pepper, tomato puree, coconut cream, salt and curry powder into a food processor and blitz until very smooth.
  3. Pour the sauce over the chicken (don't stir!) and put the lid on. Cook on low for 5 hours.
  4. Dissolve the corn flour in the cold water and stir into the curry. Mix well but gently do as not so break up the chicken. Cook for 1 more hour.
  5. Serve immediately with rice. Sprinkle over some chopped coriander and chilli if you want to.
  6. Alternatively you can freeze portions for another day. (See tips within the post above.)

Notes

*Coconut cream is best for flavour and thickness. However, you can substitute for 400ml of coconut milk instead.

If saving for a later date - consume within 1 month of freezing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 790 Total Fat: 30g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 158mg Sodium: 1275mg Carbohydrates: 70g Fiber: 4g Sugar: 58g Protein: 60g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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12 thoughts on “How to Make CRAZY Easy Slow Cooker Chicken Curry (Video Included)”

  1. Chessy says:

    Should the curry powder be added in step 2? Many thanks.

    1. Miss KitchenMason says:

      Absolutely! Thank you for spotting that one – I’ve added it in now 🙂 Emma x

  2. Dawn says:

    Hi there, thanks for reply. Doubled up recipe, it was lovely, and cooked, enough left to freeze. Just left it on warm after it was cooked until needed. I used a 6.5 slow cooker. Will use recipe again. Many thanks

    1. Miss KitchenMason says:

      You’re very welcome Dawn, Glad it worked out well for you! Emma x

  3. Dawn says:

    Hi there have just done your curry recipe and doing a double up presume it still only takes 6 hours. Looks lovely. Thank

    1. Miss KitchenMason says:

      Hi Dawn. I’ve personally never doubled it so not sure – just check that the chicken is cooked through at the end of the cooking time to be certain before serving. Emma x

      1. Rachael says:

        This recipe sounds amazing! I really want to try making this with shrimp and maybe scallops – any tips?? 🙂

        1. Miss KitchenMason says:

          Aww thank you Racheal! I’ve not actually tried it with shrimp or scallops. I feel like shrimp/scallops would cook a little faster than chicken though so I’d possibly reduce the cooking time a little. Emma x

  4. Susan the Farm Quilter says:

    I’m a “some like it hot” kind of person! I can’t wait to try this!

    1. Miss KitchenMason says:

      I love that you’re excited about my recipe Susan! Thank you so much for sharing this with me 🙂 Emma x

  5. Katie says:

    I need to make this for 9 people….. which includes 5 hungry men…. so could I just double everything??

    1. Miss KitchenMason says:

      Hi Katie. I would absolutely double it! If you have any leftovers, you can always freeze them for a later date anyway. Always better to have more than less in my opinion. Just make sure you have a large enough slow cooker. Emma x

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