Crockpot Chicken Curry with Coconut Milk

This chicken curry recipe was first created a few years ago for my annual Christmas party and has since become a family (and reader!) favorite.

It’s super quick to put together.

Easy to meal prep ahead of time.

And tastes JUST as good as your favorite Indian restaurant’s yellow curry dish.

Yup! You can enjoy a big ole’ Crockpot full of this soupy goodness with little effort. And slow cooking means the whole family can enjoy an easy dinner without scrambling at the end of the day.

Want a few other easy curry recipes? You might also enjoy this Chickpea Curry, Salmon Curry, Pumpkin Curry, and Chicken Korma Curry.

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
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An easy chicken curry recipe with a yellow curry sauce that was made in the slow cooker and served with white rice and cilantro.

Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

Chicken, sweet potatoes, full-fat and lite canned coconut milk, butter, garlic, and curry seasoning for a slow cooker chicken curry recipe.
  • Yellow Curry Seasoning. A blend of a few simple Indian spices make up the bulk of the flavor in this recipe.
  • Chicken. One pound of chicken breasts are used in this recipe. There is no need to pound them thin or tenderize them before cooking since the slow cooker does the work for you. You can swap this with 2 cans of drained chickpeas to make a vegan yellow curry.
  • Coconut Milk. Two cans of full-fat and lite coconut milk were both tested in this recipe.  Using all full-fat milk will make the curry more creamy, whereas two cans of lite milk will be lower in fat and calories but a bit runny. You can also choose to use a combination of the two.
  • Sweet Potatoes. Unlike a traditional yellow curry recipe, this one uses sweet potatoes instead of Russet or Idaho potatoes. Feel free to substitute these orange beauties with their whiter cousins if that’s what you have on hand. Yams work too, but will have a starchier texture. (Here’s more on Yams vs. Sweet Potatoes.)
  • Onion. A sweet onion was used to test this dish, but a white, yellow, or red onion can also be used.
  • Garlic. Crushed garlic adds a nice flavor to the dish. Garlic powder can also be substituted.

Step-by-step Instructions

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

Make the seasoning.

To make a curry seasoning mix you will need to mix together in a small bowl the salt, pepper, curry powder, turmeric powder, coriander, and sugar.

Pro Tip: While you can technically buy the yellow curry paste (along with green curry paste or red curry sauce) at your local grocery store, I much prefer to blend up my own curry spice mix at home.

Homemade yellow curry seasoning blend with curry powder and turmeric.

Prep the potatoes.

Cutting the sweet potatoes to the right size makes a big difference. For softer potatoes, cut them into ½-inch cubes; for firmer bites, go with 1-inch cubes. And always peel them first so the skins don’t separate during cooking.

Sweet potatoes are peeled on a cutting board.
A peeled sweet potato is diced.

Add everything to the slow cooker.

Pour all but 1 cup of the coconut milk into the bottom of the Crock-Pot bowl. Save the rest of the milk for when the curry is finished cooking. Carefully add the butter, garlic, and seasoning mix to the milk, then stir to combine.

Place the chicken breasts into the mixture. Be sure they are completely submerged in the liquid. Add the sweet potatoes and onions on top, and stir to combine.

Chicken and butter are added to the slow cooker bowl.
Sweet potatoes and seasoning are added to the slow cooker.

Slow cook the curry.

Cover Crockpot with the lid and cook on High for 4-5 hours, or Low for 5-6 hours.

Shred the chicken using two forks during the last 30 minutes of cooking. 

Pour in the remaining 1 cup of coconut milk. Stir until well combined. 

Pro Tip: If you have a pressure cooker, you’ll want to check out this Instant Pot Yellow Chicken Curry recipe. It’s super similar to this one, except it uses white potatoes and carrots instead of sweet potatoes and you cook it on high pressure.

But you can always sub sweet potatoes instead!

Forks shred the cooked chicken in the curry.
Coconut milk is added to the curry mixture.

Serve the curry.

Once the chicken is shredded and the potatoes are tender, let the curry rest in the Crockpot for about 20 minutes to thicken and bring the coconut milk back together. Serve with basmati or brown rice, fresh cilantro, and naan—or swap in cauliflower rice for a lower-carb option.

A ladle scoops out a flavorful and healthy yellow chicken curry.

FAQs

Is it OK to put raw chicken in a slow cooker?

Yes! It is definitely fine to put raw chicken in a slow cooker. The Crockpot is a great tool for tenderizing chicken and creating warming, easy dishes.

Can I use coconut milk in my slow cooker?

You can easily use coconut milk in the slow cooker. In fact, you can sub coconut milk for cream and other dairy in a variety of recipes.

How do you keep curry from getting watery in a slow cooker?

To avoid a watery curry, be sure to pay attention to how much liquid you are adding before cooking. If you add too much water, milk, or broth, the end result will be loose.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze leftover yellow curry in a freezer-safe container for up to 4-6 months.

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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.

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4.25 from 184 votes

Crockpot Curry Chicken Recipe

By: London Brazil
This Crockpot Chicken Curry is loaded with all the flavors you love with only a few simple spices. You don't need a jar of curry paste, but it tastes just as good—if not better!—than your favorite restaurant. And the best part, you can easily adapt this recipe to fit your dietary preferences.
An easy chicken curry recipe with a yellow curry sauce that was made in the slow cooker and served with white rice and cilantro.
Yield 6 servings
Prep 20 minutes
Cook 4 hours
Total 4 hours 20 minutes
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Ingredients 

  • 1 pound chicken breasts
  • 3 tablespoons curry powder mild
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground coriander
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 15 ounce cans coconut milk lite or full fat
  • 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
  • Rice cooked
  • Cilantro optional

Instructions 

  • Combine seasonings and coconut milk: Whisk together curry powder, turmeric, coriander, salt and sugar in a small bowl. Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot.  Reserve remaining coconut milk until after curry is done cooking.
    3 tablespoons curry powder, 1 teaspoon turmeric powder, ½ teaspoon ground coriander, 2 teaspoons salt, 1 teaspoon sugar, 2 15 ounce cans coconut milk
  • Add butter, chicken, and veggies: Add butter, garlic, and the seasoning ingredients. Stir to incorporate the seasonings. Place chicken breasts into the slow cooker, making sure to submerge them in the liquid. Add sweet potatoes and onions. Stir to combine.
    1 pound chicken breasts, 2 tablespoons butter, 2 cloves garlic, 4 cups sweet potatoes, 1 medium sweet onion
  • Cook in crockpot: Cover slow cooker and set to Low for 5-6 hours, or High for 4-5 hours. Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.
  • Shred and serve: Shred chicken using two forks during the last 30 minutes of cooking. Pour in reserved 1 cup of coconut milk. Stir until well combined. Turn off slow cooker and let rest for at least 20 minutes before serving.  This will help thicken up the sauce.  Serve chicken curry with basmati rice and additional cilantro, if desired, and enjoy!  See this recipe in Meal Plan #6.
    Rice, Cilantro
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.25 from 184 votes

Video

Notes

  • Nutritional info is calculated with “lite” coconut milk and no rice.
  • Coconut milk: For a creamier texture, go for the full-fat coconut milk.
  • Cleanup: Use a liner to make cleaning a breeze.
  • Veggies: This dish is delicious with sweet potatoes, but you can easily include more hearty vegetables.
  • Serving: Scoop this on a bed of rice for the perfect dinner. Sprinkle some chopped cilantro or even some fresh lime juice.

    Nutrition

    Calories: 356kcal, Carbohydrates: 30g, Protein: 19g, Fat: 17g, Saturated Fat: 13g, Cholesterol: 59mg, Sodium: 932mg, Potassium: 758mg, Fiber: 6g, Sugar: 6g, Vitamin A: 12822IU, Vitamin C: 8mg, Calcium: 77mg, Iron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Made this recipe?Leave a comment below!

    Other Easy Curry Recipes

    You might also enjoy these other tasty curry recipes:

    4.25 from 184 votes (145 ratings without comment)

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    Recipe Rating




    Comments

    1. Hi London,
      My family are not fans of coriander. Could I leave the coriander out of the recipe?

      Thanks

      Reply

      1. Yes, Kate! You absolutely can. You won’t miss too much flavor without it. Hope you enjoy the recipe 🙂

        Reply

    2. I’m trying out this recipe in my crockpot and instead of sweet potatoes, I want to use shredded zucchini, bell peppers, onion, and carrots. I am cooking the chicken on high for the 4-6 hrs as suggested, but how long do you think the shreds veggies should cook?
      Thanks!

      Reply

      1. Shredded veggies should cook up pretty quickly! I would add them in during the last 2-2.5 hours of cooking. Hope you enjoy the recipe 🙂

        Reply

    4. 5 stars
      This dish was easy and delicious! I’d love to try it with less fat. Any suggestions for coconut milk substitution? thank you

      Reply

      1. Hi Susy!! So happy you enjoyed the recipe. I would recommend using the lite coconut milk to reduce the amount of fat. Thanks so much for your comment and rating! 🙂

        Reply

      1. Hi Anne! The cilantro is completely optional, and I just add it right at the end for garnish/presentation. Hope you enjoy the recipe!

        Reply

      1. Hi Sondra! I’m so happy to hear you enjoy the recipe so much. You should be able to do it in the IP for about 15-20 minutes on high pressure with a 10 minute NPR. Would love to know how it goes for you!

        Reply

    7. If I were to add carrot coins, would you cook them the entire time or add them in later? I don’t want them to be mushy. Appreciate your recommendation. Recipe sounds amazing and love the reviews & comments. Making next week for a big family dinner.

      Reply

      1. Great question, Dina! You can add them about halfway through if you do not want them to get too mushy. They should still cook up all of the way while still holding that firm texture. Excited to hear how it turns out for your dinner!

        Reply

      1. Hi Caylee!! I would add the fish during the last 30 minutes of cooking if it’s cut into bite-sized pieces, and during the last hour if it’s a larger fillet. Excited to hear how it turns out for you!

        Reply

    9. 5 stars
      I made this yesterday & it came out great! I used 2 frozen chicken breasts, 1 can full fat & 1 can light coconut milk plus a cup of veggie broth. I added a zucchini, summer squash & 3 small carrots. Dressed with cilantro & served over rice. YUM! Reheating leftovers to have over greens & sliced cherry tomatoes. Oh and more cilantro! This will be a keeper for sure!

      Reply

      1. I love your additions, Jeanne!! I bet all of those veggies tasted amazing in there. Thanks for your comment and rating!!

        Reply

    10. 5 stars
      Thai curry was really nice. I added spinach and chickpeas as i an veggie/vegan. Cooked chicken separately for OH.as
      I am going to make it again for my son and his family. As they don t have a slow cooker would it work out the same on the hob. Cooked slowly but obviously more quickly.
      Many thanks
      Faye

      Reply

      1. What a great idea to add the spinach and chickpeas! And yes, you could definitely cook it up on the stovetop. Just reduce the heat to medium-low, keep it covered, and cook for 30-40 minutes!

        Reply