This Easy Crockpot Curry Chicken is perfect for busy nights! Just toss chicken, veggies, and curry sauce into the slow cooker, and let it do the work for you. So simple!
I love how the flavors blend while I relax. Serve it over rice, and you’ll have a warm, filling meal that feels like a hug in a bowl! That’s what I call a win! 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best. If you’re looking for a healthier option, you can use turkey breast instead. Leftover roasted chicken is a great time-saver too!
Coconut Milk: This adds creaminess and flavor, but if you prefer a lighter choice, unsweetened almond milk or cashew milk can work. Just keep an eye on the texture, adding more broth if needed.
Curry Powder: Curry powder is key for flavor! Adjust the amount based on your spice tolerance. If you don’t have it, try garam masala or make your own blend with turmeric, coriander, and cumin.
Vegetables: Onions and bell peppers provide sweetness. Feel free to swap in other veggies like zucchini, sweet potatoes, or frozen peas to suit your taste!
How Do I Ensure My Chicken Stays Tender and Flavorful?
To keep the chicken tender, it’s important not to overcook it. Cooking on low for 6-8 hours is best, as it gently breaks down the meat. If you’re short on time, the high setting for 3-4 hours works too!
- Layer veggies and chicken correctly in the crockpot for even cooking.
- Make sure the chicken is submerged in the sauce for full flavor.
- After cooking, shred the chicken to mix with the sauce, allowing the flavors to soak in.
Following these tips will help you create a delicious, tender curry every time! Enjoy your stress-free cooking!
Easy Crockpot Curry Chicken
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or yellow), chopped
- 2 medium carrots, sliced
For the Sauce:
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 2-3 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 1 tablespoon olive oil or vegetable oil (optional)
For Serving:
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, followed by cooking for 6-8 hours on low or 3-4 hours on high in the crockpot. Just set it and forget it, making it perfect for busy nights!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by placing the diced onion, minced garlic, chopped bell pepper, and sliced carrots in the bottom of your crockpot. These will create a flavorful base for your dish!
2. Add the Chicken:
Next, lay the boneless, skinless chicken breasts or thighs on top of the vegetable layer. You want to ensure the chicken gets all the lovely flavors from the sauce!
3. Mix the Sauce:
In a separate bowl, whisk together the coconut milk, chicken broth, curry powder, ground cumin, ground turmeric, paprika, salt, black pepper, and ginger. This will be the delicious sauce that brings everything together!
4. Combine and Cook:
Pour the curry sauce over the chicken and vegetables in the crockpot. Make sure everything is coated well! Cover the crockpot with its lid, then cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
5. Shred the Chicken:
Once cooked, if you’d like, shred the chicken with two forks right in the crockpot for an even blend of flavors. Stir everything together to combine.
6. Adjust Seasonings:
Give it a taste! You can adjust any seasonings to your liking. If you want it spicier, feel free to add a little more curry powder!
7. Serve and Enjoy:
Serve your curry chicken hot over cooked rice. Garnish with chopped fresh cilantro for a pop of color and freshness. Enjoy this comforting and tasty meal!
You’re all set for a delightful, hands-off dinner that’s perfect for busy nights! Enjoy every bite!
FAQ for Easy Crockpot Curry Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to increase the cooking time slightly if using frozen chicken—about 30 minutes to an hour longer on low, and monitor for doneness. It’s best to check that the chicken reaches an internal temperature of 165°F (75°C).
Can I Make This Dish Vegetarian?
Absolutely! You can replace the chicken with chickpeas or tofu for a vegetarian option. Also, use vegetable broth instead of chicken broth and adjust seasoning to your taste. Cook it just the same, and you’ll have a delicious vegetarian curry!
What Should I Do with Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm on the stove over low heat, adding a splash of broth or coconut milk if needed to revive the sauce’s creaminess.
How Can I Make This Recipe Spicier?
If you like heat, consider adding diced jalapeños or red pepper flakes when mixing the sauce. You can also use hot curry powder or a splash of hot sauce when serving to give it an extra kick!
