There’s something magical about coming home to a warm, spiced aroma with minimal effort. This Slow Cooker Chicken Curry delivers tender, fall-apart chicken in a rich, creamy sauce that simmers all day. It’s a foolproof route to a fantastic meal that will have everyone asking for seconds.
Nothing beats a great Slow Cooker Chicken Curry. Whether you're a fan of Crockpot Recipes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Slow Cooker Chicken Curry
- Set & forget: The slow cooker does all the work for you.
- Deep flavor: Gentle cooking melds spices into a complex, aromatic sauce.
- Highly adaptable: Easily tweak ingredients and heat to your taste.
- Ultra-tender chicken: Thighs become juicy and fall-apart perfect.
Ingredients & Tools
- 1.5 kg boneless, skinless chicken thighs
- 2 large yellow onions, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 400 ml canned coconut milk (full-fat for best creaminess)
- 400 g canned crushed tomatoes
- 3 tbsp tomato paste
- 2 tbsp curry powder (your favorite blend)
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust to your heat preference)
- 1 tbsp brown sugar
- Juice of 1 fresh lime
- Salt and freshly ground black pepper to taste
- Fresh coriander for garnish
Tools: A 6-quart (or larger) slow cooker.
Notes: The beauty here is in the building blocks—the onions, garlic, and ginger form a fragrant base, while the combination of spices is what gives this curry its soul-warming character. Don’t skip the fresh lime juice at the end; it’s the bright, acidic kick that makes all the other flavors pop.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 42 g |
| Fat: | 30 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (on Low) | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are non-negotiable for the best result. They have more fat than chicken breasts, which means they stay incredibly moist and tender through the long cooking process. Breasts can easily become dry and stringy.
- Don’t be shy with the initial seasoning. Season your chicken well with salt and pepper before adding it to the pot. This foundational layer of seasoning is crucial for a well-rounded final dish.
- Give your spices a quick toast (optional but recommended). If you have an extra three minutes, toast the dry spices (curry powder, garam masala, turmeric, cumin) in a dry pan for 30-60 seconds until fragrant before adding them. This simple step unlocks their essential oils and intensifies their flavor dramatically.
- Full-fat coconut milk is your friend here. It provides a luxurious, creamy texture and rich flavor that light coconut milk just can’t match. The sauce will be thinner and less decadent if you opt for a low-fat version.
How to Make Slow Cooker Chicken Curry
Step 1: Start by prepping your aromatics. Finely dice the onions, mince the garlic, and grate the ginger. You’ll notice that taking the time to get a fine dice on the onions helps them melt into the sauce better during the long cook. Add all of these directly to the bowl of your slow cooker.
Step 2: Now, prepare the chicken. Pat the chicken thighs dry with a paper towel—this helps with browning and ensures the sauce doesn’t become watery. Season both sides generously with salt and pepper. You can simply place them on top of the aromatics in the slow cooker. There’s no need to sear them first, honestly; it will still be delicious, but if you want an extra layer of flavor, a quick sear in a hot pan is a great idea.
Step 3: It’s time to build the sauce. In a medium bowl, whisk together the coconut milk, crushed tomatoes, tomato paste, all of your spices (curry powder, garam masala, turmeric, cumin, cayenne), and the brown sugar. Whisk it until it’s smooth and the tomato paste is fully incorporated. The color will be a vibrant, deep orange-red at this stage.
Step 4: Pour the sauce mixture evenly over the chicken and onions in the slow cooker. Use a spoon or spatula to gently nudge the chicken around, ensuring everything is submerged in the liquid. You don’t want any dry spots poking out.
Step 5: Place the lid on securely and set your slow cooker to LOW for 6 hours. The trick is to resist the urge to open the lid frequently, as this lets out a significant amount of heat and steam, increasing the cooking time. Just let it be—trust the process.
Step 6: After 6 hours, the chicken should be incredibly tender. Carefully remove the lid—you’ll be greeted by the most amazing aroma. The sauce might look a little separated, with some fat on the surface; this is totally normal. Take two forks and shred the chicken directly in the pot. It should pull apart with almost no effort.
Step 7: This is the final, crucial step for balancing flavors. Stir in the fresh lime juice. Taste the curry and adjust the seasoning, adding more salt, pepper, or even a pinch more cayenne if you like more heat. The lime juice will brighten everything up and cut through the richness perfectly.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers; freeze up to 3 months.
- Reviving: Reheat gently on stove or microwave, stirring occasionally; add a splash of water or coconut milk if needed.
Serving Suggestions
Complementary Dishes
- Steamed Basmati Rice — The fluffy, slightly fragrant grains are the perfect neutral canvas to soak up every last drop of the creamy curry sauce.
- Buttery Naan Bread or Roti — There’s nothing quite like tearing off a piece of warm, soft flatbread and using it to scoop up the curry. It’s an essential part of the experience.
- A Simple Cucumber Salad — A quick mix of sliced cucumber, red onion, and a tangy yogurt dressing provides a cool, crisp contrast to the warm, spiced curry.
Drinks
- A Crisp, Cold Lager — The carbonation and clean finish of a lager help cleanse the palate between bites, making each spoonful taste as vibrant as the first.
- Mango Lassi — This creamy, sweet, and tangy yogurt-based drink is a classic pairing that soothes the palate if your curry has a bit of a kick.
- Iced Hibiscus Tea — Its tart, fruity flavor and beautiful ruby color make it a surprisingly refreshing and elegant non-alcoholic option.
Something Sweet
- Mango Sorbet — The bright, fruity, and cold sorbet is a fantastic palate cleanser that continues the tropical theme without feeling too heavy.
- Gulab Jamun — These warm, syrup-soaked milk solids balls are a decadent traditional Indian dessert that feels like a real celebration.
- Coconut Rice Pudding — A creamy, lightly sweetened pudding echoes the coconut in the curry and provides a comforting, cool end to the meal.
Top Mistakes to Avoid
- Mistake: Using chicken breasts instead of thighs. I’ve made this mistake before, and the result is a much drier, less flavorful curry. Thighs are simply more forgiving and flavorful for slow cooking.
- Mistake: Adding the lime juice at the beginning. The high acidity can actually prevent the chicken from tenderizing properly during the long cook. Always add fresh, acidic ingredients right at the end to preserve their bright flavor.
- Mistake: Lifting the lid to check on it too often. Every time you open the lid, you release heat and steam, which can add 15-20 minutes to your cooking time each time. Peek only if you absolutely must.
- Mistake: Not tasting and adjusting at the end. Slow cooker dishes almost always need a final flavor adjustment. Skipping the taste test at the end can mean a bland or unbalanced curry.
Expert Tips
- Tip: For a thicker sauce, make a quick slurry. If you prefer a thicker, gravy-like consistency, mix one tablespoon of cornflour with two tablespoons of cold water to form a smooth paste. Stir this into the curry during the last 30 minutes of cooking with the lid off.
- Tip: Sauté your aromatics for a deeper flavor base. If you have a few extra minutes in the morning, gently sauté the onions, garlic, and ginger in a pan with a little oil until soft and fragrant before adding them to the slow cooker. This adds a wonderful caramelized note.
- Tip: Double the recipe and freeze half. This curry freezes exceptionally well. Let it cool completely, then portion it into airtight containers. It will be a lifesaver on a future busy night—just thaw and reheat.
- Tip: Add fresh vegetables strategically. Tender veggies like spinach or peas should be stirred in during the last 10-15 minutes of cooking. For harder veggies like potatoes or carrots, add them at the beginning so they have time to soften.
FAQs
Can I cook this on HIGH instead of LOW?
Absolutely, you can. Cooking on HIGH will take about 3 to 4 hours. The chicken will still be tender, but the flavor development won’t be quite as deep and melded as with the long, slow cook. I’d recommend the LOW setting if you have the time, but the HIGH setting is a great option when you’re in a pinch. Just keep an eye on it towards the end to ensure it doesn’t overcook.
My sauce is too thin. How can I thicken it?
This is a common question! The easiest fix is the cornflour slurry mentioned in the tips. Alternatively, you can remove the lid for the last 30-60 minutes of cooking and let the sauce reduce and thicken through evaporation. If you’re already done, you can also simmer the curry in a wide pan on the stovetop for 10-15 minutes to quickly reduce the liquid.
Can I make this curry spicier?
Of course! The heat level is completely customizable. To amp up the spice, you can add a finely chopped fresh chili (like a serrano or bird’s eye chili) at the beginning, or increase the amount of cayenne pepper. For a fresh, sharp heat, garnish with sliced fresh chilies right before serving.
How long will leftovers keep in the fridge?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3 to 4 days. In fact, the flavors often taste even better the next day as they continue to meld. Just be sure to cool it completely before storing it.
Can I use light coconut milk?
You can, but the final result will be different. The sauce will be noticeably less creamy and rich, and it might have a slightly thinner consistency. The fat in full-fat coconut milk contributes a lot to the luxurious mouthfeel of the curry, so I highly recommend sticking with it for the best experience.
Slow Cooker Chicken Curry
Make this easy Slow Cooker Chicken Curry with tender chicken and a creamy, spiced sauce. Perfect for a hands-off weeknight dinner. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 kg boneless, skinless chicken thighs
-
2 large yellow onions (finely diced)
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
400 ml canned coconut milk (full-fat for best creaminess)
-
400 g canned crushed tomatoes
-
3 tbsp tomato paste
-
2 tbsp curry powder (your favorite blend)
-
1 tbsp garam masala
-
1 tsp ground turmeric
-
1 tsp ground cumin
-
0.5 tsp cayenne pepper (adjust to your heat preference)
-
1 tbsp brown sugar
-
Juice of 1 fresh lime
-
Salt and freshly ground black pepper (to taste)
-
Fresh coriander (for garnish)
Instructions
-
Start by prepping your aromatics. Finely dice the onions, mince the garlic, and grate the ginger. You’ll notice that taking the time to get a fine dice on the onions helps them melt into the sauce better during the long cook. Add all of these directly to the bowl of your slow cooker.01
-
Now, prepare the chicken. Pat the chicken thighs dry with a paper towel—this helps with browning and ensures the sauce doesn't become watery. Season both sides generously with salt and pepper. You can simply place them on top of the aromatics in the slow cooker. There’s no need to sear them first, honestly; it will still be delicious, but if you want an extra layer of flavor, a quick sear in a hot pan is a great idea.02
-
It’s time to build the sauce. In a medium bowl, whisk together the coconut milk, crushed tomatoes, tomato paste, all of your spices (curry powder, garam masala, turmeric, cumin, cayenne), and the brown sugar. Whisk it until it’s smooth and the tomato paste is fully incorporated. The color will be a vibrant, deep orange-red at this stage.03
-
Pour the sauce mixture evenly over the chicken and onions in the slow cooker. Use a spoon or spatula to gently nudge the chicken around, ensuring everything is submerged in the liquid. You don’t want any dry spots poking out.04
-
Place the lid on securely and set your slow cooker to LOW for 6 hours. The trick is to resist the urge to open the lid frequently, as this lets out a significant amount of heat and steam, increasing the cooking time. Just let it be—trust the process.05
-
After 6 hours, the chicken should be incredibly tender. Carefully remove the lid—you’ll be greeted by the most amazing aroma. The sauce might look a little separated, with some fat on the surface; this is totally normal. Take two forks and shred the chicken directly in the pot. It should pull apart with almost no effort.06
-
This is the final, crucial step for balancing flavors. Stir in the fresh lime juice. Taste the curry and adjust the seasoning, adding more salt, pepper, or even a pinch more cayenne if you like more heat. The lime juice will brighten everything up and cut through the richness perfectly.07
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