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5.0 from 231 votes

Slow Cooker Yellow Chicken Curry

Delicious healthy slow cooker yellow chicken curry made with warming spices, coconut milk and a hint of peanut butter for savory flavor. This healthy, easy yellow chicken curry recipe packs plenty of veggies and makes the perfect weeknight dinner for the whole family! Option to serve it with rice, quinoa or cauliflower rice.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 4 servings
Calories: 357 kcal
Course: Lunch , Dinner , Others
Cuisine: Indian , American

Ingredients

  • 1 (15 ounce) can lite coconut milk
  • ¼ cup chicken broth (or water)
  • 2 tablespoons natural creamy peanut butter (or cashew butter)
  • 1 tablespoon gluten free soy sauce (or coconut aminos)
  • 3 cloves garlic, minced
  • 1 tablespoon of freshly grated ginger
  • 1 tablespoon yellow curry powder (or regular curry powder)
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • freshly ground black pepper
  • ½ teaspoon salt
  • 1 pound boneless skinless chicken breast
  • 2 medium sweet potatoes, cut into 1/2 inch cubes (about 2 1/2 cups cubed sweet potato)
  • 2 medium carrots, sliced
  • 1 yellow onion, diced
  • 1 red bell pepper, julienned
  • 1 cup frozen peas
  • TO GARNISH:
  • Fresh diced cilantro

Instructions

    Cup of Yum
  1. In a large slow cooker add coconut milk, broth (or water) peanut butter, soy sauce, garlic and freshly grated ginger. Whisk to combine, then stir in spices: curry powder, turmeric, cayenne, pepper and salt.
  2. Add chicken breast to slow cooker followed by sweet potato, carrots and onions. Gently stir so that the sauces covers all of the chicken and vegetables.
  3. Cook on high for 3-4 hours or on low for 6-7 hours. Remove chicken with slotted spoon and shred with two forks. Add shredded chicken back to slow cooker.
  4. Before you’re ready to serve, stir in julienned red bell peppers and peas, cover and cook on high for another 10-20 minutes until bell peppers have tenderized a bit. Serve as is with a side of naan bread or with brown rice, quinoa or cauliflower rice. Serves 4.

Notes

  • Feel free to use cashew butter in place of peanut butter in this recipe.
  • Find instructions for making this curry on the stovetop in the blog post.
  • See the full post for storing & freezing instructions!

Nutrition Information

Serving 1serving (based on 4) Calories 357cal (18%) Carbohydrates 31.8g (11%) Protein 29.7g (59%) Fat 12.9g (20%) Saturated Fat 6.1g (31%) Fiber 6.5g (26%) Sugar 8.1g (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 357

% Daily Value*

Serving 1serving (based on 4)
Calories 357cal 18%
Carbohydrates 31.8g 11%
Protein 29.7g 59%
Fat 12.9g 20%
Saturated Fat 6.1g 31%
Fiber 6.5g 26%
Sugar 8.1g 16%

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