This delicious Indian-inspired crockpot coconut curry chicken recipe is full of flavor with a creamy coconut milk curry sauce, tender chicken thighs, sweet potatoes, and sweet bell pepper. Serve over hot cooked rice with cilantro and green onion for the perfect meal idea!
You will love this Chicken Curry Crock Pot Recipe!
All in One Pot. This slow cooker chicken curry recipe is loaded with tender, flavorful chicken, sweet potatoes, and a creamy coconut milk curry sauce. Serve as is, or I love to make fluffy rice and smother this coconut chicken curry on top to serve--definitely a repeat recipe in our house!
Traditional Indian Inspired Flavors. Curry is a traditional Indian spice that is used in Indian dishes like this coconut yellow chicken curry; other traditional dishes are chicken tikka masala, butter chicken, or yellow curry.
Quick and Easy! This slow cooker chicken curry recipe tastes like you slaved over, making it all day! Sear your chicken, then cook your onion, garlic, curry, and garlic to release the oils for the best flavor to add to your crockpot. Add the rest and let the slow cooker to the rest. It is that easy!
Crockpot Curry Chicken Ingredients
Here's what you'll need to make this delicious slow cooker chicken curry recipe:
- Boneless Skinless Chicken Thighs: my preference is to use chicken thighs in crockpot recipes as they do have slightly higher fat content and stay juicier and more tender when slow-cooked. They also add a richer taste to the dish. Chicken breasts may be substituted.
- Salt
- Ground Black Pepper
- Coconut Oil: use your preferred cooking oil, such as olive oil or avocado oil.
- Onion: use your onion preference, such as yellow, white, or red.
- Fresh Ginger: grate fresh ginger for the best flavor. If you cannot find fresh ginger, you can use minced or crushed garlic, normally found in the fresh produce section of your grocery store.
- Garlic: mince fresh garlic or use store-bought pre-minced garlic.
- Curry Powder: there are a variety of heat levels of curry powder, so choose your preference from mild to hot.
- Chicken Broth: use low sodium or low fat if preferred.
- Canned Unsweetened Coconut Milk: be sure to buy the canned full fat coconut milk variety. There are normally two places in a grocery store to look for this - the baking aisle or the imported food section, normally near the Mexican food if it is a smaller grocery store.
- Sweet Potato: I was able to use one large sweet potato for how much I wanted; you may also choose to use 2 to 3 smaller ones for how much you would like.
- Red Bell Pepper: you may substitute with green, yellow, or orange. Red, yellow, and orange have a sweeter flavor and pair nicely with this dish.
- Fresh Chopped Cilantro
- For Serving: sliced green onion and a dollop of Greek yogurt or sour cream.
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
Substitute boneless chicken breasts for the chicken thighs. Chicken breasts tend to dry out quicker due to a lower fat content, so only cook until the internal temperature reaches 165 degrees F.
Add other Indian spices such as garam masala, turmeric, cumin, or coriander.
Make it spicy by adding dried red chili peppers, Thai chili paste, cayenne pepper, or by using spicy curry powder.
Adjust any seasonings to taste.
Substitute any ingredients in this recipe for your preference. Some examples are the onions, bell pepper, and chicken stock.
How to Make Curry Chicken in a Crockpot
Here are the step-by-step instructions for making this slow cooker chicken curry recipe:
1. Sprinkle both sides of the chicken with salt and pepper.
2. Brown chicken in a skillet, about 2 minutes each side. Remove from skillet and set aside.
3. Add onions to the skillet and saute until soft. Add ginger, garlic, curry powder and cook for 1 minute. Transfer to the crockpot.
4. Add chicken broth, coconut milk, and vegetables to crockpot then arrange the chicken over the top.
5. Cover and cook on low for 2 to 3 hours or until the chicken is done and the sweet potatoes are tender.
6. Remove chicken and vegetables, cover, and keep warm. Transfer the remaining liquid to a saucepan and bring to a simmer and let reduce until thickened, stirring frequently.
7. Add lime juice and cilantro. Season with salt and pepper.
How to Serve this Curry Chicken Crock Pot Recipe
Serve over hot cooked jasmine rice with the sauce poured over the chicken and vegetables. To reduce carbs use cauliflower rice.
Garnish with crumbled feta or goat cheese, fresh chopped cilantro, or sliced green onion and a dollop of Greek yogurt or sour cream.
Serve with fresh warm naan bread.
Serve with extra lime wedges.
How to Store Crockpot Chicken Curry
Store your rice separately in an air-tight container for up to 3 days for the best freshness.
Store the coconut curry mixture separately in an air-tight container in the fridge for up to 3 days. You can freeze in an air-tight container for up to 3 months.
Chicken Curry Crock Pot FAQs
Yes, you can! As long as your finished chicken is cooked to an internal temperature of 165 degrees F, you can start by using raw chicken. In this recipe, I sear the chicken to brown on all sides to add flavor and help keep the chicken tender.
Minimize the amount of liquid used or don't worry about it and reduce and thicken the sauce at the end. This recipe reduces the liquid at the end for a thick and rich delicious sauce.
Pigment in the bone marrow can permeate the surrounding tissue, especially in younger poultry. Pink does not always indicate doneness. Always cook chicken to a safe temperature of 165 degrees F.
Recipe
Crockpot Chicken Curry
Equipment
- 4 to 6 quart crock pot
Ingredients
- 8 boneless skinless chicken thighs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons coconut oil (canola may also be used)
- 1 large onion (cut in half and then sliced)
- 2 tablespoons fresh ginger (grated)
- 3 teaspoons garlic (minced)
- 2 tablespoons curry powder
- 1 cup chicken broth
- 1 (14-ounce can) unsweetened coconut milk
- 1 large sweet potato (peeled, cut into 1" cubes)
- 1 medium red bell pepper (sliced, seeds removed)
- ⅓ cup fresh cilantro (chopped)
Instructions
- Sprinkle salt pepper evenly over the chicken.
- Heat 1 tablespoon of the oil in a large skillet (preferably nonstick) over medium-high heat. Working in batches of 4, brown the chicken 2 minutes on each side. Remove from skillet and place in the slow cooker.
- Add onions to the skillet and cook until softened. Add ginger, garlic, and curry powder then cook for 1 minute. Pour in chicken stock and stir to remove any loose bits on the bottom of the pan.
- Pour the chicken stock and onion mixture over the chicken in the crockpot. Add coconut milk, sweet potatoes, and bell pepper. Arrange the chicken over the potatoes and peppers.
- Cover and cook on low for 2 to 3 hours or until the chicken reaches 165℉ and the sweet potatoes are tender.
- Removed chicken and vegetables to a plate and keep warm.
- Transfer pot juice to a saucepan. Bring to a boil over medium heat and simmer until the sauce is reduced by half.
- Stir in lime juice, cilantro, and season with salt and pepper to taste.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Chicken breasts can be substituted but watch them carefully as they can dry out fast; add other seasonings such as garam masala, or spice it up with thai chili paste.
- TIPS: Don't overcook the chicken and potatoes. The sweet potatoes can become mushy and chicken dry if cooked too long.
- SERVING SUGGESTIONS: Serve over hot cooked jasmine rice with fresh cilantro, sliced green onion, lime wedges, and sour cream of Greek yogurt.
Nutrition
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