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Slow Cooker Chicken Curry

This Slow Cooker Chicken Curry is a rich, creamy, aromatic dish made effortlessly in the crock pot. Packed with tender chicken, warm spices, coconut milk, tomatoes, garlic, and ginger, this curry is comforting, flavorful, and perfect for busy days. Ideal for anyone who loves crock pot chicken breast recipes, slow cooker chicken breast, slow cooker butter chicken, or simple chicken-in-crock-pot meals. Just add everything to the slow cooker and return to a kitchen filled with delicious curry aroma. Serve with rice or naan for an easy, satisfying dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Chicken Curry
  • 2 lbs chicken breasts or thighs cut into chunks
  • 1 large onion finely chopped
  • 3 –4 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes OR tomato sauce
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garam masala
  • ½ tsp chili powder optional
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • Juice of ½ lemon
  • 2 tbsp butter or ghee
  • Fresh cilantro for garnish

Method
 

  1. Build the Flavor Base
  2. Add chopped onion, garlic, and ginger to the bottom of the slow cooker.
  3. Add Chicken
  4. Place chicken breasts or thighs over the aromatics.
  5. Add Spices
  6. Sprinkle curry powder, turmeric, cumin, paprika, chili powder, garam masala, salt, and pepper.
  7. Add Liquids
  8. Pour in the coconut milk, diced tomatoes, tomato paste, brown sugar, lemon juice, and butter/ghee.
  9. Cook
  10. LOW: 6–7 hours
  11. HIGH: 3–4 hours
  12. Cook until chicken is tender and the sauce is thick and fragrant.
  13. Optional: Thicken Sauce
  14. If desired, remove lid for the last 30 minutes OR stir in 1 tbsp cornstarch mixed with 1 tbsp water.
  15. Finish
  16. Taste and adjust salt or lemon. Stir in fresh cilantro before serving.

Notes

Chicken thighs give the juiciest results.
For extra creamy curry, stir in ½ cup heavy cream or Greek yogurt at the end (off heat).
Add vegetables: potatoes, carrots, peas, cauliflower, or bell peppers.
To make it spicier, add more chili powder or crushed red pepper flakes.
Store leftovers for 4 days in the fridge or freeze up to 3 months.