Slow Cooker Chicken Curry is a delicious and comforting meal that combines tender chicken, vegetables, and a rich, creamy curry sauce. Perfect for busy weeknights, meal prep, or a cozy family dinner, this recipe is sure to impress.
Slow Cooker Chicken Curry
Why This Slow Cooker Chicken Curry Is the Best
- Tender Chicken: Slow cooking ensures the chicken is tender and absorbs all the flavors of the curry.
- Rich and Creamy Sauce: The sauce is a perfect blend of coconut milk, curry spices, and herbs, making it creamy and flavorful.
- Nutritious Vegetables: Packed with carrots, broccoli, and more, this dish is both nutritious and delicious.
- Easy to Make: Just set it and forget it—let the slow cooker do all the work!
Perfect for Any Occasion
Whether you’re hosting a dinner party, preparing a weeknight meal, or looking for a comforting and delicious dinner option, Slow Cooker Chicken Curry is the perfect choice. The combination of tender chicken, rich curry sauce, and nutritious vegetables makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
- Sweet Potato: Adds natural sweetness, softens during cooking, and absorbs the rich curry flavors.
- Red Bell Peppers: Brings a mild, sweet flavor and a pop of color to the curry.
- Water and Fresh Lime Juice: Helps keep the dish moist, while the lime juice brightens the flavors with a subtle citrus note.
- Boneless, Skinless Chicken Thighs: Stays tender and flavorful in the slow cooker, absorbing the spices and coconut milk.
- Curry Powder: The primary spice blend, infusing the dish with a mix of warm, earthy flavors.
- Smoked Paprika: Adds a smoky depth that complements the curry powder.
- Ground Cumin: Contributes a slightly nutty and earthy flavor.
- Chili Powder: Adds a hint of spice, with the heat level adjustable to your preference.
- Kosher Salt: Enhances and balances the flavors of the dish.
- Extra Virgin Olive Oil: Helps sauté the spices and chicken, adding depth to the base flavors.
- Light Coconut Milk: Adds a creamy, tropical flavor and slight sweetness to balance the spices (use regular coconut milk for a richer sauce).
- Cornstarch Slurry: Thickens the sauce at the end, creating a silky consistency perfect for serving over rice or naan.
Tips for Making the Best Slow Cooker Chicken Curry
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality chicken and vegetables.
- Season Generously: Season the curry with your favorite spices and herbs to enhance the flavor.
- Layer Ingredients Properly: Place the chicken at the bottom and layer the vegetables on top for even cooking.
- Adjust Consistency: If the sauce is too thick, add a bit of chicken broth or water to reach the desired consistency.
Serving Suggestions
- With White Rice: Serve Slow Cooker Chicken Curry over a bed of steamed white rice to soak up the delicious sauce.
- With Naan Bread: Pair with warm naan bread for an extra touch of flavor.
- With Quinoa: Serve it with quinoa for a healthy and satisfying meal.
- With Fresh Salad: Pair with a crisp green salad for a balanced meal.
- With a Dollop of Yogurt: Add a dollop of yogurt on top for a creamy contrast.
A Must Try
There’s nothing quite like the taste of homemade Slow Cooker Chicken Curry. This dish is the perfect way to treat yourself or your loved ones to something special. Creamy, flavorful, and packed with nutritious ingredients, it’s sure to become a favorite in your home.
Be sure to check out these other delicious dinner recipes!
Slow Cooker Chicken Curry
This Slow Cooker Chicken Curry combines tender chicken, sweet potatoes, and red bell peppers in a spiced coconut sauce that’s both creamy and vibrant. With the curry powder’s warmth and smoked paprika’s depth, it’s a comforting meal with a hint of smokiness. Serve with rice, naan, or garnished with fresh cilantro for a delicious, easy-to-make curry.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 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 Tbsp cornstarch mixed with 3 Tbsp water to create a slurry
- 2 Tbsp curry powder
- 1 Tbsp extra virgin olive oil
- 2 Tsp smoked paprika
- 1 Tsp ground cumin
- 1 Tsp ground chili powder
- 1 Tsp kosher salt
- 1 can light coconut milk 14 ounces
Instructions
- Layer the sweet potatoes and bell peppers in the bottom of a 5-quart (or larger) slow cooker. Drizzle the water and lime juice evenly over the top.
- In a small bowl, mix together the curry powder, smoked paprika, cumin, chili powder, and salt. Lay the chicken thighs on a large plate or cutting board, then sprinkle about two-thirds of the spice mixture over both sides. Rub the spices into the chicken to coat evenly, and reserve the remaining spice blend.
- In a large skillet, heat the olive oil over medium-high heat until it’s hot and shimmering. Add the chicken thighs and sear them briefly, about 2 minutes on the first side and 1 minute on the other, until browned.
- Transfer the seared chicken to the slow cooker, placing it on top of the vegetables. Sprinkle the remaining spice mixture over the chicken. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is thoroughly cooked and reaches an internal temperature of 165°F when checked with an instant-read thermometer.
- Take the chicken thighs out of the slow cooker and place them on a cutting board. Once they are cool enough to handle, cut the chicken into bite-sized pieces or shred it using two forks. Set the chicken aside.
- Add the coconut milk and cornstarch slurry to the slow cooker, stirring to mix with the vegetables and cooking liquid. Set the slow cooker to HIGH, cover, and cook for 15 minutes, allowing the sauce to thicken slightly.
- Place the chicken back into the slow cooker and mix it well to ensure it’s evenly coated in the sauce. Cover the cooker and let it cook on HIGH for another 15 minutes, allowing the chicken and vegetables to heat through and become tender. Enjoy.
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Slow Cooker Chicken Curry