Creamy Crockpot Curry Chicken
This easy slow cooker curry is packed with tender chicken and a rich coconut sauce that the whole family will love.
recipesbynani.comThere is nothing quite like coming home to the smell of a warm curry waiting for you in the kitchen. This recipe is a favorite because the slow cooker makes the chicken incredibly tender, while the coconut milk creates a luscious sauce that is just perfect for spooning over rice.
My best tip for this dish is to add the frozen peas at the very end. Adding them right before serving keeps them bright green and prevents them from getting mushy during the long cook time.
🧺 Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite sized pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1 can full fat coconut milk
- 1 cup frozen peas
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice for serving
👩🍳Instructions
- 1
Place the chicken pieces into your slow cooker.
- 2
In a small bowl, whisk together the coconut milk, curry powder, turmeric, garlic, ginger, and a pinch of salt and pepper.
- 3
Pour the sauce over the chicken and stir to combine everything well.
- 4
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is cooked through.
- 5
Stir in the frozen peas during the last 15 minutes of cooking.
- 6
Taste and adjust the salt if needed, then serve hot over a bed of fluffy rice topped with fresh cilantro.
💡 Tips
This curry keeps beautifully in the fridge for up to three days, and the flavors actually get better the next day. You can freeze leftovers in an airtight container for up to a month, though I recommend adding fresh peas after you reheat it.
Made this recipe? Let us know how it went.
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