This Crockpot Chicken Curry is loaded with all the flavors you love in the authentic recipe but 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’s. And the best part: the whole family will gobble it up!

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

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.

Not only is the Indian-style creamy sauce FULL of curry flavor…

It’s loaded with big chunks of sweet potatoes…

But it is also made with coconut milk and WITHOUT any dairy or heavy cream! This Crockpot Chicken Curry is IT!

Yup! You can enjoy a big ole’ Crockpot full of this soupy goodness without a lick of lactose guilt. 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 CurrySalmon Curry, Pumpkin Curry, and Chicken Korma Curry.

Chicken, sweet potatoes, full-fat and lite canned coconut milk, butter, garlic, and curry seasoning for a slow cooker chicken curry recipe.

Ingredients

The simple ingredients you need to make this Crockpot curry chicken include:

  • 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.
  • Yellow Curry Seasoning. A blend of a few simple Indian spices make up the bulk of the flavor in this recipe.

How to Make Crockpot Chicken Curry

Below are the steps to make this slow cooker curry chicken recipe:

Make the Seasoning

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.

To make a curry seasoning mix you will need:

  • Curry Powder. These come in mild, medium, and hot when bought in the bulk section at grocery stores. Mild or medium is recommended for this recipe.
    • Most commercial brands, such as McCormick, are a mild heat.
  • Turmeric Powder. Watch out for this one as it definitely stains white countertops!
  • Coriander. Please don’t leave this one out. It gives the dish a wonderful nuttiness.
  • Sugar. Just a touch of white sugar is used to sweeten the sauce. Feel free to leave it out if you are on a Whole30 or Paleo diet.
  • Salt and Pepper. Adjust these according to your taste preferences.
Homemade yellow curry seasoning blend with curry powder and turmeric.

Prep the Potatoes

An important step when making this healthy slow cooker chicken curry is how big or small you cut your potatoes.

If you like super soft sweet potatoes, you’ll want to cut the potatoes close to ½-inch cubes.

However, if you prefer your potatoes on the firmer side, 1-inch cubes will cook completely while still holding their shape.

No matter what size, you’ll definitely want to peel the sweet potatoes before adding them to the slow cooker. If not, the peel will start to separate from the potato while cooking.

Add Everything to a Crockpot

This chicken curry is a quick and easy meal that you can prep ahead for busy weeks.

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.

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. 

Instant Pot Chicken Curry

What if you don’t have 5 or 6 hours to kill and want to make a chicken curry in a hurry?

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!

Serve the Curry

Once the chicken is tender and shredded, the potatoes are soft, you’ll want to stir the curry and let it sit in the Crockpot for at least 20 minutes before serving.

This additional time at the end of cooking allows the coconut milk to come back together if it separated while cooking and thicken up.

Traditionally, curry dishes are served with a side of basmati rice in Indian restaurants.

You can either make this Instant Pot Basmati Rice or serve it with a side of traditional white or brown rice. Sprinkle some fresh cilantro on top for a fresh kick. And don’t forget the naan bread.

If you want to limit your carbs and still have a delicious meal, stick with cauliflower rice.

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

Meal Prep and Storage

  • To Prep-Ahead: Chicken curry is much like soups and stews in that it refrigerates and freezes exceptionally well. In fact, I often find that curry tastes even better after a few days of the flavors melding together.
  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • To Freeze: Freeze leftover yellow curry in a freezer-safe container for up to 4-6 months.
  • To Reheat: Allow the curry to thaw in the fridge for 1 to 2 days, then warm up in a skillet or the microwave.

Dietary Modifications

The recipe you’ll find below is already dairy free and low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Vegetarian and Vegan: Skip the chicken and sub in 2 cans of drained chickpeas.

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.

Expert Tips and Tricks

  • Save cleanup. Use a liner to make cleaning a breeze.
  • Make it yours. You can make this dish as spicy as you want by using a hotter curry powder or even adding in some cayenne pepper.
  • Full-fat. For a creamier texture, go for the full-fat coconut milk.
  • Load it up. This dish is delicious with sweet potatoes, but you can easily include more hearty vegetables.
  • Enjoy it. Scoop this on a bed of rice for the perfect dinner. Sprinkle some chopped cilantro or even some fresh lime juice.
Slow cooker chicken curry with potatoes, coconut milk, and served with white basmati rice.

What to Serve with Chicken Curry?

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 healthy curry recipes:

For real flavor, try both Massaman Chicken Curry, Chicken Korma Curry or this Chana Masala Recipe!

If you’re looking for something different, try this Curry Chicken Salad or Salmon Curry.

Of course, Thai Green Chicken Curry and Thai Yellow Chicken Curry are always favorites.

Tap stars to rate!

4.10 from 143 votes

Crockpot Curry Chicken Recipe

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.
Yield 6 servings
Prep 20 minutes
Cook 4 hours
Total 4 hours 20 minutes
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Ingredients 

  • 1 lb. chicken breasts
  • 3 Tbsp. curry powder mild
  • 1 tsp. turmeric powder
  • ½ tsp. ground coriander
  • 2 tsp. salt
  • 1 tsp. sugar
  • 2 15-oz. cans coconut milk lite or full fat
  • 2 Tbsp. 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
  • See this recipe in Meal Plan #6

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 Tbsp. curry powder, 1 tsp. turmeric powder, ½ tsp. ground coriander, 2 tsp. salt, 1 tsp. sugar, 2 15-oz. 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 lb. chicken breasts, 2 Tbsp. 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!

4.10 from 143 votes

Video

Notes

  • Nutritional info is calculated with “lite” coconut milk and no rice.

Meal Prep and Storage

  • To Prep-Ahead: Chicken curry is much like soups and stews in that it refrigerates and freezes exceptionally well. In fact, I often find that curry tastes even better after a few days of the flavors melding together.
  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • To Freeze: Freeze leftover yellow curry in a freezer-safe container for up to 4-6 months.
  • To Reheat: Allow the curry to thaw in the fridge for 1 to 2 days, then warm up in a skillet or the microwave.

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!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

    1. Hi Chris! There’s a jump to recipe button that’s at the top of the screen that allows you to skip right to the recipe.

    1. Yay, Toni! So happy to hear you and the hubby enjoyed the recipe. Thanks so much for your comment and rating 🙂

  1. 5 stars
    This was so delicious, a real keeper. And easy too. Unequivocally the best homemade curry I have found so far.

  2. 5 stars
    This is the first comment I’ve ever left on a recipe! It was THAT good!!!! 😀 I have now made this over 5 times for family and friends and everyone raves about it! I can’t believe how easy but incredibly tasty the recipe is! I’ve made a handful of slow cooked curries that were ok, but I’ll forever go back to this one as it truely is the best! The only thing I did differently was add in one tablespoon of cornflour to help thicken it. Thank you for such a fantastic recipe!!!! 😀

    1. Yay, Nicole! So happy to hear you enjoyed the curry so much. It’s definitely a family favorite around here too! Thanks so much for your comment and rating!

  3. 5 stars
    My husband and I are planning on making this dish tomorrow and can’t wait to try it. My husband likes his curry on the thicker side, do you have any recommendations on how to thicken it? Based on the video you provided it might turn out a little too soupy for his liking. Would adding some cornstarch be ok or would that ruin the texture of the dish?

    1. Cornstarch is always a great idea! Also, you can always decrease the amount of liquid added to make it thicker. Hope you enjoy the recipe, Jasmin!

      1. 5 stars
        It actually turned out the perfect thickness no cornstarch needed, thanks for the reply. Makes great leftovers and so much food!!!

        I’m fairly new to cooking Indian food, are there other traditional Indian spices that would go well with this recipe if I wanted to add a little more depth in flavor to the dish?

        1. Yay!! So happy to hear it turned out great for you, Jasmin! This recipe is a pretty simplified version of curry – this Instant Pot Chicken Curry recipe I have on the side has a bit more flavor to it (using garam masala and even a bit of paprika or cayenne pepper for a kick!) Would love to know what you try out!

  4. I’m making this tomorrow for the first time and I’m trying 1 can each of the lite and full fat coconut milk. Which do you recommend waving a cup of to add at the end?

    1. Great question! I think you’ll be good either way, but might opt to add the full-fat at the end :). Can’t wait to hear what you think!