Slow Cooker Chicken Curry (2024)

Slow Cooker Chicken Curry – super easy, packed with flavor and mild enough for the whole family to enjoy. A truly no-fuss recipe that requires minimal prep and no browning. I guarantee that this delicious chicken curry in a rich creamy sauce will become a your favorite fakeaway!

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I seem to have reawakened my love affair with my slow cooker. It was feeling a little neglected of late, what with that interloper the Instant Pot taking top spot in my affections.

And how can you help but LOVE your slow cooker when it can produce such a delicious chicken curry with almost ZERO effort?It is so convenient and energy efficient too.

WHY I LOVE THIS RECIPE!

• It is the EASIEST chicken curry you will ever make
• No oil or butter – healthier and suitable for Slimming World and Weight Watchers
• Gluten free and dairy free (depending on cream added)
• Mild and creamy – perfect for kids and curry-phobes, but you can make it spicier if you like it hot!
• Prep ahead – this recipe is suitable as freezer ‘dump bag’ slow cooker meal

SLOW COOKER CHICKEN CURRY

I wanted to create a chicken curry recipe that requires very little work without sacrificing the flavor and I think I have hit the jackpot with this crock pot one! Here’s what you will need:

• A mini chopper to blend the curry paste (this is one of the most used kitchen gadgets I own) and a 6.5L slow cooker
• For the homemade curry paste: 2 red onions, 5-6 garlic cloves, Tomato purée (paste), Garam Masala, ground cumin, turmeric, paprika, cayenne pepper, salt, brown sugar and chicken broth
• Skinless chicken thighs. You can also use skinless chicken breasts if you like but thighs are more tender
• Double cream or coconut cream for an indulgent version or Alpro Soya Single Chilled Soya for a SW version
• Coriander leaves to garnish

HOW TO MAKE SLOW COOKER CHICKEN CURRY

Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Make the curry paste. Put the fresh ginger, onions, garlic, spices, salt, sugar or sweetener, tomato paste and chicken stock in a mini food chopper and process until you have a smooth paste. If you don’t have a food processor you can finely dice the onions, mince the garlic and use a ginger paste. Alternatively use a store-bought curry paste.

Dump the diced chicken into your slow cooker, add the paste and mix well. Easy peasy!

Cook on HIGH for 3 hours or low for 5 hours. Stir in the cream (or soy cream / coconut cream) and heat through.

Serving suggestions

Garnish with fresh coriander and serve over pilau rice with my easy two ingredient flatbreads to complete your meal. I told you it was easy!

A glass of ice-cold beer is probably the best pairing with this curry though I prefer a glass of Sauvignon Blanc myself.

SLOW COOKER CHICKEN CURRY TIPS AND FAQs

HOW TO THICKEN THE CURRY

It is true that some slow cooker recipes are a bit watery and bland. This one is not because I have added very little liquid to it to begin with.

If you need to thicken your curry further, the easiest way is to stir in some cornflour slurry and allow the sauce to bubble for a few minutes until it thickens.

Should I brown chicken before cooking in a slow cooker?

I usually advise you to sear or brown meat before making curries or stews. In this recipe there’s no need to do that – the curry paste will infuse the chicken with lots of flavor and the slow cooking will keep it tender and succulent.

PREPPING AHEAD

Make the curry paste and marinate the chicken overnight (in the fridge) then start the curry recipe the following day.

You can also make a “dump bag” for the freezer. Mix the chicken with the paste and transfer to a sturdy ziplog bag, expelling all air before sealing.

Label the bag with the date and any instructions such as cooking time etc. Defrost overnight in the fridge before cooking in the crock pot. Use all the dump bags within 3 months.

STORING AND FREEZING

Leftovers will keep in the fridge for up to three days. If you wish to freeze then portion into suitable containers, label and transfer to the freezer as soon as the curry has cooled down. Use within three months.

VARIATIONS ON MY SLOW COOKER CHICKEN CURRY RECIPE

• If you prefer a spicier curry then blend one or two jalapeño peppers and their seeds in your curry paste. Alternatively up the cayenne pepper or swap for hot madras curry powder. Garnish with dried chilli flakes when serving.
• SLIMMING WORLD CHICKEN CURRY: Replace double cream with Alpro Soya Single Chilled Soya (1 syn per tablespoon). For a totally FREE curry replace the cream with natural fat-free yoghurt. One portion is approximately 330 calories (if you are making the lighter version) without any sides.

COOKING ON STOVE

To cook on the stove top

Heat a little oil or ghee in a pan and briefly brown the chicken over high heat. Add the curry paste and stir until fragrant.

Stir in one cup (250ml) chicken stock and bring to a rolling boil then reduce heat to a gentle simmer. Cook for 30-45 minutes, stirring occasionally, or until the sauce is reduced. If the pan looks a bit dry, stir in some hot water.

CHECK OUT THESE EASY CROCK POT RECIPES

• Fuss-free Slow Cooker Chilli Con Carne (my kids LOVE this recipe!)
• Warm up with my uber-delicious Slow Cooker Chicken Soup
• Freezer friendly easy Slow Cooker Bolognese
• Yummy Slow Cooker Chicken Chasseur

HAVE YOU MADE MY SLOW COOKER CHICKEN CURRY RECIPE? Please leave arating, post a photo on myFacebook page, share it onInstagram, or save it toPinterestwith the tag #supergoldenbakes and make my day!

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