Crock Pot Chicken Curry Recipe

Come home to a flavorful and delicious Crock Pot Chicken Curry. Throw all your ingredients into your slow cooker and enjoy a spice-filled sauce that pairs perfectly with rice!

Course dinner

Cuisine Indian, Thai

Prep Time 10

Cook Time 6

Resting Time 20

Total Time 6 10

Servings

Calories 420kcal

Equipment

Crock Pot

Ingredients

2 - 2 ½ pounds chicken thighs or breasts
3 Tablespoons curry powder
1 teaspoon turmeric powder
½ teaspoon ground coriander
½ teaspoon paprika
½ red pepper flakes optional
1 15 oz can coconut milk lite or full fat
1 cup chicken stock
2 cloves fresh garlic
2 Tablespoons butter or olive oil
4 cups white sweet potatoes peeled and cut into 1-inch cubes
1 medium sweet onion cut into 1-inch pieces

To Serve

Rice cooked
Cilantro chopped (optional)

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Instructions

Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
Serve over rice and a side of naan.

Video

Notes

Use chicken thighs or breasts in this recipe.
Letting the recipe rest for at least 20 minutes after cooking. This will help thicken the sauce.
Serve with rice or naan.

Nutritional information is approximate and was calculated using a recipe nutrition label generator. It does not include the rice.

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