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Slow Cooker Chicken Curry

The BEST slow cooker chicken curry with vegetables. Juicy chicken thighs cooked in coconut milk with an Indian blend of spices. So easy!

Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 4 servings
Calories: 425 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 large sweet potato scrubbed and diced into 1/2-inch pieces
  • 2 red bell peppers cored and thinly sliced
  • ¼ cup water
  • ¼ cup freshly squeezed lime juice about 2 limes
  • 2 tablespoons curry powder
  • 2 teaspoons  smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon kosher salt
  • 1 ½ pounds boneless, skinless chicken thighs (see note below)
  • 1 tablespoon extra virgin olive oil
  • 1 can light coconut milk 14 ounces; (for a thicker, creamier sauce, use regular coconut milk)
  • 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
  • For serving: prepared brown rice or quinoa; chopped fresh cilantro

Instructions

    Cup of Yum
  1. Place the sweet potatoes and bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and lime juice over the top.
  2. In a small bowl, combine the curry, smoked paprika, cumin, chili powder, and salt. Place the chicken thighs on a large plate or cutting board, and sprinkle both sides with about 2/3 of the spice mix. Rub to coat, then set the remaining spices aside.
  3. Heat the olive oil in a large skillet over medium-high. Once the oil is hot and shiny, add the chicken thighs and briefly pan sear on each side, just until brown— about 2 minutes for the first side and 1 minute for the second side. 
  4. Place the seared chicken in the slow cooker on top of the vegetables. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through. It should register 165 degrees F on an instant-read thermometer.
  5. Remove the chicken thighs from the slow cooker and transfer them to a cutting board. Once cool enough to handle, cut the chicken into bite-size pieces or shred it with two forks. Set aside.
  6. Pour the coconut milk and cornstarch slurry into the slow cooker, and stir to combine with the vegetables and cooking liquid. Turn the slow cooker heat to HIGH, cover, and cook for 15 minutes, until the sauce thickens slightly.
  7. Return the chicken to the slow cooker and stir to combine and coat the chicken in the sauce.  Recover and cook for 15 additional minutes on HIGH, until the vegetables and chicken are hot and tender. Serve warm over rice or quinoa or with naan, topped with fresh cilantro.

Notes

  • INGREDIENT NOTE: I do not recommend chicken breasts for this recipe, as they tend to dry out in the slow cooker. If you decide to use chicken breasts, watch the cooking time very carefully, as the chicken will cook more quickly and can easily become too dry.
  • TO STORE: Store leftovers in the refrigerator for up to 5 days.
  • TO REHEAT: Mix your desired portion of rice and chicken curry (if not already combined). Warm gently in the microwave or stovetop until heated through.
  • TO FREEZE: DO NOT FREEZE. Coconut milk will separate and become "grainy" in the freezer.

Nutrition Information

Serving 1(of 4) without rice of quinoa Calories 425kcal (21%) Carbohydrates 29g (10%) Protein 35g (70%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 162mg (54%) Potassium 906mg (26%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 12744IU (255%) Vitamin C 83mg (92%) Calcium 69mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 425

% Daily Value*

Serving 1(of 4) without rice of quinoa
Calories 425kcal 21%
Carbohydrates 29g 10%
Protein 35g 70%
Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 162mg 54%
Potassium 906mg 19%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 12744IU 255%
Vitamin C 83mg 92%
Calcium 69mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.