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
Unfortunately my curry turned out kind of grainy 🙁 any ideas as to why? The flavor is great but the consistency is strange. Wonder if olive oil as opposed to butter had an effect …
Hi Katie! It could be largely due to the type of coconut milk used. Sometimes if it is separated when you add it in it will not stay together throughout cooking. If I purchase a can like this I normally pop it in a high-speed blender or mixer before adding it into the slow cooker. Hope this helps!
Thank you London! I think you are right, I think it was the coconut milk. The next day I tried a little bit of coconut milk in my coffee from the same can and it was grainy. Usually I don’t have that problem, but I had been keeping the can of coconut milk in the refrigerator, so I think that affected the separation. Thanks again, and I will definitely try this again!
Absolutely, Katie!! I throw the entire can (liquid and solids) into my Nutribullet and blend it up and it can normally salvage a grainy can!
Wonderful recipe that got RAVE reviews from my friends and family. We sopped it up with rice and homemade naan. I was pressed for time, so I actually put this all together in a pot and cooked in on the stove, bringing to a boil and then simmering for 30 minutes – it was perfect. I can’t wait to try it again in the slow cooker. Thank you!
Yay! So happy you and the family enjoyed it so much. I bet the naan was amazing with it! Thanks so much for your comment and rating 🙂
This was delicious. I would have liked stronger seasonings BUT the recipe is delicious as written. It was perfect for our curry first timers. It really was a great dish. I had mine over a mix of cauli-rice,zoodles and spinach and was perfectly filling, not to heavy. Grateful I came across this when I did, long story short I needed an easy, healthy meal and had all the ingredients. This fit perfectly. Thank you!
Hi Gina! Thanks so much for your honest review and feedback. It’s definitely a “curry” for first timers. (Even kids normally enjoy it!) 🙂
I’ve made this curry several times. My husband and I are obsessed with it. So easy and yummy. Thank you for sharing! This is a staple at our home whenever my husband craves curry!
Hi Anna! I am so happy to hear you and your hubby love it so much! Thanks so much for your comment and rating 🙂
Have you ever tried this in an instant pot?- I have tried this before in a slow cooker and it is incredible!
I have not, Chloe! But I need to soon. I bet it would taste amazing! You can try it at high pressure for 15 minutes with a 5-10 minute NPR. Would love to know if you try it out!
Hi, in the recipe you say to “Make sure to lift up the chicken breasts to prevent the chicken from burning”. Does it need to be raised with something the whole time or are you just saying once you pour in the milk to make sure you stir so it around the chicken? Thank!
Great question, Tiffany! You just want to make sure some of the liquid gets underneath the chicken breasts. You don’t have to raise it the entire time! 🙂
Really good. I basically live off of this recipe.
That’s awesome!! I am SO happy you enjoy it so much. Thanks for your comment and rating 🙂
Hi. Have you done this in an insta pot?
Hi Rashell! No, I have not tried it in an Instant Pot, but I am sure 15 minutes on High Pressure with an NPR of 10 minutes should do the trick! Would love to know how it turns out for you!
Trying it in the Insta pot right now, I’ll keep you posted. It smells amazing
Yay, Paula!! Can’t wait to hear how it turns out 🙂
Just tried it for 15 min HP and 10 NPR and it was way too long. 🙁 Potatoes disintegrated. Oh well!
Oh man!! So I just tried a very similar recipe (slightly different spices and used regular potatoes instead of sweet) and did it for 12 minutes, NPR 10 minutes… but you have to cut the potatoes pretty large so they do not disintegrate! This recipe should be coming out in about a month! 🙂
Do you know if I used curry leaves would I still use curry powder? My friend from Sri Lanka gave me a curry bush and it smells amazing.i am afraid of over doing it.
Can’t wait to try out the recipe.
Hi Jennifer! Wow!! Curry leaves? I personally have never worked with them and do not know exactly how they will work versus curry powder in this recipe. Would love to know what you end up doing with them 🙂
Hello!
I’m planning on making this tonight for my parents, but only have a 3.5cl slow cooker. Will the same proportions of ingredients fit the one I have? I’m a slow cooker novice!
Many thanks
Katie
Hi Katie!! It should fit, but might take a little longer. You can always add half of the coconut milk if it looks to be a bit full and add the other half when you’re ready to serve!