0 from 552 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.
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 6 servings
Calories: 356 kcal
Course:
Main Course
Cuisine:
Thai
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.
- 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.
- 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.
Cup of Yum
Notes
- Nutritional info is calculated with "lite" coconut milk and no rice.
- 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 Information
Calories
356kcal
(18%)
Carbohydrates
30g
(10%)
Protein
19g
(38%)
Fat
17g
(26%)
Saturated Fat
13g
(65%)
Cholesterol
59mg
(20%)
Sodium
932mg
(39%)
Potassium
758mg
(22%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
12822IU
(256%)
Vitamin C
8mg
(9%)
Calcium
77mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 356
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 59mg | 20% |
| Sodium | 932mg | 39% |
| Potassium | 758mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 12822IU | 256% |
| Vitamin C | 8mg | 9% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.