Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

Easy Slow Cooker Chicken Curry – Better than takeout, this creamy, flavorful chicken curry is made with simple ingredients and cooks hands-off in the slow cooker. After making this recipe dozens of times, I’ve discovered the trick to a perfectly creamy, not watery, curry every time. The warm, comforting aroma of this curry will fill your home and make your family beg for seconds. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Mousse Dessert with Berries and Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes.

What You'll Need for Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 2 cups mixed vegetables (bell peppers, carrots, peas)
• Salt and pepper, to taste
• Curry powder
• Garam masala
• Ginger
• Garlic
• Salt and pepper
• Optional: Fresh cilantro, chopped
• Optional: Plain Greek yogurt
• Optional: Lime wedges
• Optional: Steamed rice or naan bread

How to Make Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

1. Step 1: Place chicken, onion, garlic, curry powder, garam masala, ginger, diced tomatoes, coconut milk, and chicken broth in the slow cooker. Stir to combine.
2. Step 2: Cook on low for 6-8 hours or high for 3-4 hours.
3. Step 3: Add mixed vegetables and cook for an additional 30 minutes.
4. Step 4: Season with salt and pepper. Serve over steamed rice or with naan bread, garnished with fresh cilantro, Greek yogurt, and lime wedges.

Storing & Reheating Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months.

Freezing Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a richer flavor, brown the chicken in a pan before adding it to the slow cooker.
• Best substitution: Substitute chicken with chickpeas or tofu for a vegetarian version.
• Make-ahead: This recipe can be made ahead and frozen for up to 3 months.
• Scaling: Easily double or triple the recipe for meal prepping or a crowd.
• Troubleshooting: If the curry is too watery, cook uncovered on high for 15-20 minutes to reduce the sauce.

Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

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Prep

Prep: 10 mins

🍳

Cook

Cook: 6-8 hrs (low) or 3-4 hrs (high)

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Total

Total: 7-9 hrs (low) or 4-5 hrs (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Dairy-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 2 cups mixed vegetables (bell peppers, carrots, peas)
• Salt and pepper, to taste

Seasonings

• Curry powder
• Garam masala
• Ginger
• Garlic
• Salt and pepper

Optional Toppings

• Fresh cilantro, chopped
• Plain Greek yogurt
• Lime wedges
• Steamed rice or naan bread

Instructions

1. Step 1: Place chicken, onion, garlic, curry powder, garam masala, ginger, diced tomatoes, coconut milk, and chicken broth in the slow cooker. Stir to combine.
2. Step 2: Cook on low for 6-8 hours or high for 3-4 hours.
3. Step 3: Add mixed vegetables and cook for an additional 30 minutes.
4. Step 4: Season with salt and pepper. Serve over steamed rice or with naan bread, garnished with fresh cilantro, Greek yogurt, and lime wedges.

Notes

• Chef tip: For a richer flavor, brown the chicken in a pan before adding it to the slow cooker.
• Best substitution: Substitute chicken with chickpeas or tofu for a vegetarian version.
• Make-ahead: This recipe can be made ahead and frozen for up to 3 months.
• Scaling: Easily double or triple the recipe for meal prepping or a crowd.
• Troubleshooting: If the curry is too watery, cook uncovered on high for 15-20 minutes to reduce the sauce.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This recipe can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 370
• Protein: 35g
• Fat: 15g
• Carbs: 20g
• Fiber: 3g
• Sugar: 6g
• Sodium: 600mg
• Cholesterol: 95mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!