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

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…

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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

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Chicken curry in a bowl with pilau rice, scattered with fresh red chilli and coriander

Chicken curry in a bowl with pilau rice, scattered with fresh red chilli and coriander


Slow cooker chicken curry in a bowl with rice

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!


  • 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


  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.)


*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.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 790Total Fat: 30gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 158mgSodium: 1275mgCarbohydrates: 70gFiber: 4gSugar: 58gProtein: 60g

Nutritional information on should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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As featured on Julia’s Simply Southern Meal Plan Monday #205

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

  1. Nicki says:

    Hi, i was wondering i dont have a food processor, can i use a normal blender?

    1. Emma says:

      Hi Nicki. Yep! That should do the trick too 🙂 Emma x

  2. Lisa says:

    Hi I made this yesterday and it was very tasty but my sauce came out too thick and it wasn’t the creamy sauce that I wanted. I was going to add some liquid near the end but didn’t want to make it watery. Any suggestions?

    1. Emma says:

      Hi Lisa. If the sauce wasn’t as thin or creamy as you like, you can absolutely stir something like yoghurt or double cream through near the end. (Don’t forget to check your seasoning after though!) If it ends up being a little too thin as a result – you can always let it simmer with the lid off for a bit to reduce the sauce. Hope this helps! Emma x

      1. Lisa says:

        I did actually add double cream towards the end and then left it for 1 more hour but I felt that thickens it even more? Unless I need to add it right at the end before serving?

        1. Emma says:

          Hi Lisa. Hmmm, in that case maybe you could try using single cream instead? It’s much thinner than double cream but still adds a creaminess to the overall flavour. Emma x

          1. Lisa says:

            Hi Emma,

            Yes it was single cream not sure if I used too much coconut cream. I used 200? As was only making for 2 of us?

          2. Emma says:

            If you reduced the coconut milk did you reduce all the other ingredients to the same ratio? If not, that could be what caused it. (i.e. might have been too much corn flour.)

  3. Simon says:

    This recipe ends up tasting exactly like Sherwood’s Tikka cooking sauce, so props for creating a homemade version of a commercial product.

    Unfortunately, Sherwood’s taste rubbish and so does this recipe. All this recipe makes is an overly tomato and onion tasting sauce.

    I really have no idea what everyone in this comments section is raving about, this is just a very bland and mediocre recipe which left me extremely disappointed to waste 1 kg of chicken on it.

    1. Miss KitchenMason says:

      Hi Simon. As you can see from the other comments, lots of people have really enjoyed this recipe. I’m so sorry that you don’t feel the same way. One of the most wonderful things about cooking is that everyone’s tastes are different, which leads to some great experimenting in the kitchen! If you have any suggestions on how this recipe could be improved I’d love to hear them. It’s all part of the fun of cooking 🙂 Emma x

  4. annemarie says:

    One word, AMAZING! Simple to put together and a massive hit with my children which is always a winner for me!
    Thanks so much!

    1. Miss KitchenMason says:

      Hi Annemarie. Thank you SO much for your lovely comment! You’ve honestly made my day 🙂 Emma x

  5. Rob Vinton says:

    Afternoon, just wanted to say I’m currently making this recipe as I write and my kitchen smells delicious. Just wanted to note I got bit a confused with “tin of purée” …. between tinned tomato’s and purée lol (I’m also from the UK) and tomato purée I’ve only seen in squeezable tubes. So bought a Tin of tomatoes then used tomatoe purée I already had. Oh and why if from UK not use our metrics ie tablespoons and such I always run my searches on UK as don’t know “cups” metrics … bit old fashioned I guess lol but thanks for the recipe as love trying different things with the slow cooker than just casseroles and stews. Thank you

    1. Miss KitchenMason says:

      Hi Rob. Glad your kitchen is smelling amazing! I’m from Nottingham and I can get both tins and tubes of tomato puree – it’s all the same stuff so you’ve done the right thing there. As for ingredient measurements – I add both UK metric AND US cups/oz to my recipes so everyone can use them. If you look a little more closely you’ll see that our standard UK measurements are there 🙂 Hope it turns out great for you! Emma x

  6. Sarah says:

    I love this recipe! I’ve used it a few times now and I love how easy it is and so delicious! Thanks so much for sharing. Out of interest, why is it important to not stir the chicken once the sauce has been added on top? Obviously this worked out great so wanting to understand why in case I should be doing this with all my slow cooker recipes! Thanks 🙂

    1. Miss KitchenMason says:

      Hi Sarah. Thank you so much for taking the time to write such a lovely comment! I’m SO happy you love my recipe 🙂 The reason I leave it on the bottom is, that’s the hottest part of a slow cooker. So anything you place there will absorb the most heat. In other recipes I usually place any items that take the longest to cook there, so it’s kind of become habit! Hope that makes sense? Emma x

      1. Sarah says:

        Thanks so much for your reply and getting back to me so quickly! That’s really helpful – thanks! x

        1. Miss KitchenMason says:

          You’re so very welcome Sarah! Emma x

  7. Julia says:

    Your recipes always look so delicious!

    1. Miss KitchenMason says:

      Aww thank you so much Julia!! Emma x

  8. Denise says:

    Thanks for this recipe. I can’t wait to try it but I am confused with the coconut cream. Goya makes coconut cream but it has sugar in it. Is that the correct product or should I use coconut milk (just less)? Thanks for your help.

    1. Miss KitchenMason says:

      Hi Denise. In all honesty, I can’t say I’ve ever noticed whether the coconut cream I use has sugar in it or not! It’s down to your personal preference really. If you decide to use coconut milk instead, only use 400ml so it doesn’t make the curry too runny. Thanks! Emma x

      1. Vickie says:

        I am not sure where you live-this is my first time to your website and this dish looks yummy. I agree with Denise-in the USA there is a HUGE difference between coconut cream and coconut milk. The cream is very thick and EXTREMELY sweet-used mostly in sweet tropical drinks like pina coladas, etc. or in desserts. It is coconut flavored sweetened condensed milk here. Is it possible you include a photo of the brand you are using? I find it hard that you would use 2 cups of what Denise and I are referring to. It would make your dish inedible because of the sweetness. I would never use 2 cups of coconut cream in a drink or a dessert but am very interested in making your recipe. Thank you.

        1. Miss KitchenMason says:

          Hi Vickie. I’m based in the UK – here, we can get little cartons of coconut cream which is quite a thin, unsweetened liquid. If you can’t find anything similar where you are based, you can always switch it for 14oz (400ml) coconut milk instead which should yield a similar and equally delicious result 🙂 Hope that helps? Emma x

  9. Morgan says:

    Thanks Emma can’t wait to make! If I’m short on time, how long would you recommend cooking it on high?

    1. Miss KitchenMason says:

      Hi Morgan. Hmmm, if I was in a pinch, I’d try 3 hours on high then 30-40 mins for the corn flour to thicken it. Make sure you check that the chicken is cooked before you serve it though as I’ve not tested this theory! Emma x

      1. Morgan says:

        Perfect, that’s what I was thinking too. Thanks!

        1. ceri says:

          I made this yesterday, first time making a curry from scratch. A bit too salty for me so I will use less next time! Thank-you for sharing it!

          1. Emma says:

            Hi Ceri. Everyone has different tastes, especially when it comes to salt! (My husband always adds more salt to my cooking!) I’m so happy you enjoyed it though 🙂 Emma x

  10. Sue says:

    What is that beautiful rice underneath?

    1. Miss KitchenMason says:

      Hi Sue. From memory I think it was basmati 🙂 Emma x

  11. 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

  12. 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

  13. 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

  14. 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

    2. Jo Archibald says:

      Hi there …. it’s currently cooking, smells amazing! I halved everything as there is only 2 of us! Assume it won’t take so long to cook? I also popped in some mushroom and sweet pepper in with the chicken … hope it works ok!
      Thank you for sharing the recipe
      Jo xx

      1. Emma says:

        Hi Jo, that’s wonderful! I’m so happy you’ve enjoyed my recipe and your additions sound delicious too! Thank you for your kind words 🙂 Emma x

  15. 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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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.