What my latest retest taught me about slow cooker chicken curry
I first made this slow cooker chicken curry for my annual Christmas party over 10 years ago, and it’s been a family (and reader!) favorite ever since. One reader even told me, “I make this most weeks for my family.”
When I retested it this fall, two changes made a HUGE difference. Only one can of coconut milk goes in for the slow cook (the chicken releases plenty of liquid on its own) with the second stirred in at the end to keep the sauce creamy, and juicy chicken thighs replace the breasts for WAY better flavor.
The verdict? Our 14-month-old little guy ate it up, turmeric all over his face and the happiest grin!
And if you’d rather use your pressure cooker, my Instant Pot Chicken Curry is super similar and comes together even faster.
OMGOONESS this is seriously delicious. I made it for my family recently & each one of the just LOVED it. This will be on the menu at our house at least every couple of months since it is so tasty and so very simple to make. Thank you for sharing 🙂
– Lynda
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Curry spices: Curry powder, turmeric, coriander, and a little sugar make the whole seasoning mix, so there’s no need for a jar of curry paste. Stick with a mild curry powder for a family-friendly curry.
- Chicken thighs: Boneless, skinless thighs are my pick for the best flavor. Chicken breasts work too, and there’s no need to pound them since the slow cooker does all the work.
- Coconut milk: Grab the canned kind, since coconut milk from a carton is way too thin. If a can looks separated when you open it, blend it smooth before it goes in.
- Sweet potatoes: Carrots or Yukon gold or red potatoes are a great equal swap if that’s what you have on hand.
- Onion and garlic: I use a sweet onion, but yellow, white, or red all work, and garlic powder can stand in for fresh garlic.
- Butter: Olive oil works just as well if you need to keep it dairy-free.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the seasoning.
Whisk the curry powder, turmeric, coriander, salt, and sugar together in a small bowl.
Pro Tip: Skip the jar of curry paste. You can technically buy yellow curry paste at the store, but I much prefer blending up my own spice mix at home.
Prep the potatoes.
Cutting the sweet potatoes to the right size makes a big difference. For softer potatoes, cut them into ½-inch cubes, and for firmer bites, go with 1-inch cubes.
Always peel them first so the skins don’t separate during cooking.
Add everything to the slow cooker.
Pour one can of coconut milk into the slow cooker and stir in the butter, garlic, and seasoning mix. Nestle the chicken thighs in so they’re fully covered by the liquid, then pile the sweet potatoes and onion on top.
Pro Tip: Save the second can for the end. The chicken releases plenty of liquid as it cooks, and holding the second can back keeps the sauce creamy instead of curdled.
Slow cook the curry.
Cover and cook on High for 4-5 hours or Low for 6-8 hours, until the chicken shreds easily. Shred it with two forks during the last 30 minutes, then stir in the second can of coconut milk.
The Slow Cooker I L❤️VE!
Not all slow cookers are created the same. I’ve used and loved my Crockpot 6-quart one for YEARS. It holds heat great, is easy to use, and the lock and carry lid is so handy!
Serve the curry.
Let the curry rest for about 20 minutes so the sauce thickens up. Serve it over basmati or brown rice with fresh cilantro and naan (or cauliflower rice if you’re keeping it lower-carb).
Oops! What did I do wrong?
My curry is too thin.
Let it rest for about 20 minutes after you stir in the second can, and shred the chicken really well, since both help it thicken up. If you added extra veggies like zucchini, they release water as they cook, so go a little lighter on them next time.
The coconut milk looks grainy.
Give it a good stir as you add the second can of full-fat coconut milk, which helps smooth the sauce back out. Next time, blend any separated can smooth before it goes in, and stick with one can for the slow cook.
My curry tastes a little mild.
Stir in a pinch more salt and a little more curry powder, then let it simmer another 10 minutes before tasting again. (A squeeze of fresh lime juice brightens it up too!)
FAQs
If it’s already been in the slow cooker a few hours and dinner is closing in, pour everything into a Dutch oven and bring it to a rapid simmer on the stove for about 10 minutes. It’s ready once the chicken shreds easily and the potatoes are fork-tender. (I did exactly this during my retest when we only had about 3 hours!)
I don’t recommend it, since frozen chicken takes a lot longer to thaw and cook, and everything else ends up overcooked by the time it’s done. Thaw it first (here’s how to thaw chicken fast).
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Crockpot Curry Chicken Recipe
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Ingredients
- 1½ pounds boneless skinless chicken thighs or chicken breasts
- 3 tablespoons curry powder mild
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 (15-ounce) can coconut milk full-fat or lite, for slow cooking
- 2 tablespoons butter or olive oil
- 2 cloves garlic crushed
- 4 cups sweet potatoes peeled, cut into ½ to 1-inch cubes
- 1 medium sweet onion finely diced
- 1 (15-ounce) can full-fat coconut milk for finishing
For Serving
- Rice cooked
- Cilantro optional
Instructions
- Whisk together the curry powder, turmeric, coriander, salt, and sugar in a small bowl.3 tablespoons curry powder, 1 teaspoon turmeric powder, ½ teaspoon ground coriander, 2 teaspoons salt, 1 teaspoon sugar
- Pour 1 can of coconut milk into the bottom of a 6-quart slow cooker. Add the butter, garlic, and seasoning mix, and stir to combine.1 (15-ounce) can coconut milk, 2 tablespoons butter, 2 cloves garlic
- Place the chicken thighs in the slow cooker, making sure they’re fully submerged in the liquid (the chicken releases more liquid as it cooks). Add the sweet potatoes and onion on top and stir to combine.1½ pounds boneless skinless chicken thighs, 4 cups sweet potatoes, 1 medium sweet onion
- Cover and cook on High for 4-5 hours or Low for 6-8 hours, until the chicken shreds easily and the sweet potatoes are fork-tender. Check on the curry during the last hour and stir if it’s starting to stick to the sides.
- Shred the chicken using two forks during the last 30 minutes of cooking. Stir in the second can of full-fat coconut milk.1 (15-ounce) can full-fat coconut milk
- Turn off the slow cooker and let the curry rest for at least 20 minutes to thicken. Serve over rice with fresh cilantro, if desired.Rice, Cilantro
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Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with it?
You just can’t beat a big scoop of this on a bed of rice. Try any of these recipes when you’re ready to dig in.
Stick with classic rice dishes like Basmati Rice or Jasmine Rice. Or, add some flavor with Coconut Rice or Mango Coconut Rice.
Keep it simple with Instant Pot White Rice or Instant Pot Basmati Rice.
Cauliflower Rice is the best when you’re going low-carb.
Other Easy Curry Recipes
You might also enjoy these other tasty curry recipes:
More Easy Crockpot Dinners
Want more set-it-and-forget-it dinners? These slow cooker favorites are worth a spot in your rotation.
Creamy Crockpot Chicken Tikka Masala
4 hrs 15 mins
Slow Cooker BBQ Shredded Chicken
6 hrs 10 mins
Slow Cooker White Chicken Chili
4 hrs 15 mins
Easy Slow Cooker Chicken Tortilla Soup
6 hrs 10 mins
This is fantastic- the closest I have found to a copycat of my favorite meal at a restaurant in Tyler, TX (Juls). I add baby bok choy to mine since it was in the curry at Juls :). Thank you!
Oh I LOVE that addition, Tammy! I will be sure to check out Juls the next time we’re in the Tyler area 🙂
Thought I would come back and add another comment since I seriously make it about once a month! 🙂
I also sub homemade chicken broth for the water & coconut sugar for the sugar (or just leave it out). This makes it paleo friendly and even more nutrient dense. Thank you again for such a fantastic recipe!
Wow, Tammy!! That’s such a great idea. I’ll have to try that next time. Thanks so much for the comment and rating!
Curious. A few folks mention replacing the water, and the video also shows adding water. But, the recipe ingredients and instructions do not call for any additional liquid aside from the coconut milk. Did I miss something? is there supposed to be additional water, and if so, how much? Thanks!
Sorry for the confusion! It’s an older video, and since then I’ve made it without the water with great success! You only need to add it if you want a more liquidy sauce. Hope this helps. 🙂
I tried this recipe yesterday and it was wonderful to come home with this delicious and aromatic dinner waiting for me! It turned out perfectly (even if I got home a little later from work than planned). I think I might try it with boneless skinless chicken thighs (I like the flavor in slow cooker recipes) and add some cauliflower and peas. Have you tried it with additional vegetables? I also think this is a great recipe for prepping and freezing ahead of time to make life simple! Thanks for spicing up my winter/fall menu!
Yay!! I am so happy it turned out well for you. I have not tried it with additional veggies, but totally think you can. If adding cauliflower and peas I would add them in during the last hour or two of cooking so they don’t get overcooked. Thanks so much for the comment 🙂
Omg this is one of my new favourite dishes of all time! The flavours are perfect! Had it with quinoa..so good????
Oh I love the idea of having it with quinoa!! Thanks so much for your comment, Chantal!
Hi I would like to use chicken tenderloins instead, would I need to change how long I cook it for or anything like that?
Hi Lauren! Yes, but not by much. You will be cooking yours on the shorter side (so 3-4 hours if on High and 5-6 hours if on Low). Hope this helps!
This was wonderful! I used about 1.5lb of chicken and it still came out with a great texture. I used three different kinds of curry: mild, hot, and coconut; and I used chicken broth (water + base) instead of water. It came out wonderful, and even the hard-to-please in the family enjoyed it!
Your version sounds amazing! I love the changes you made. Thank you so much for sharing!
I made this recipe today, it was beyond amazing. The flavour, texture and look were exceptional. So easy to make too. I have very little experience cooking and this turned out to be a speciality grade. So pleased! Thank you for this.
I made my rice with dried coriander and veg. seasoning for an extra taste.
So so happy you enjoyed it, Petra!! Your rice sounds absolutely amazing 🙂 Thank you so much for commenting!
Couldn’t tell….do you use boneless chicken breasts or bone in? Thanks!
I used boneless!! You can definitely use bone in and just remove the bones when you shred the chicken ????
hi there, i was wondering if you have the calorie fat etc breakdown and serving size, i have the chicken in the slow cooker right now, it smells amazing
thanks
sara
Hi Sara!! I do not at the time. Adding nutritional information is something I have been heavily considering. You, as well as a few other readers, have become very interested in those recently. In the meantime, if you have a recipe you would like the nutritional info for you can plug it into MyFitnessPal’s recipe calculator. I hope you enjoy the chicken curry!
Hi! We are dairy free here too! Could we use coconut butter in place of butter?
Thanks,
Heather
That sounds like a wonderful idea! The butter does not play a HUGE role in the dish, so you could even leave it out! I do think the coconut butter would taste delicious, though 🙂
I regularly use coconut oil; it seemed more fitting than butter to me. This is a part of our regular meal rotation; everyone who has tried it, loves it! We make both the chicken and vegetarian versions.
What a great idea, Ashton! So happy to hear that everyone enjoys it! Thanks so much for your comment and rating!
Could I leave out the turmeric without affecting the recipe too much? I can’t get it where I live 🙁
Hi Grace!! The turmeric carries a lot of the flavor in this curry. Would you be able to order some from Amazon or some other online grocery storee? Here is a link to one I like. Let me know if you do substitute and what you use! I would love to hear. 🙂
I just made this and it came out perfectly! Delicious! Tumeric is a must. Also might try to add some carrots and more veggies next time . Thank you London- this was my first time on your blog and you nailed it!
Hi Suzy!! I am so happy you enjoyed the curry so much 🙂 I totally think carrots and more veggies would be a great addition!! Thanks so much for your comment!