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Slow Cooker Chicken Curry Recipe

Slow Cooker Curry Chicken Picture

I love to make a wide variety of foods from all over the world. I’m always experimenting with new flavors and mostly get inspiration from restaurants that I eat at.

I just started eating curry over the past decade and enjoy it very much. My husband isn’t a big fan, although by slowly introducing him to dishes like Beef and Asparagus Curry, he has begun to enjoy the flavors of India as well.

Are you a fan of curry? I love the depth of flavor it has, but cooking it at home definitely meant some trial and error before getting it just right for our tastebuds.

Slow Cooker Curry Chicken Photo

Over the past few years, I have tried a few curry slow cooker recipes. Each turned out quite bitter. This time I decided to cut the curry powder during the majority of the cooking time. I wanted just a tiny bit of curry powder to cook all day in the slow cooker.

By adding in the majority of the curry powder just before you’re ready to serve, it cuts out the bitterness that can form over hours of cooking on low. This might not be a traditional method of cooking curry, but it works for us! Experimenting in the kitchen helps you decide what you like while still trying flavors from around the world.

This Slow Cooker Curry Chicken & Chickpeas can feed an army and freezes well. We like to portion it into individual containers to reheat for lunches throughout the week. And on busy weeknights, it has been a lifesaver to have a prepped meal in the freezer. 

Serve it up with yogurt raita and naan for an Indian feast!
 

NOTE: If you’re looking for a vegetarian curry dish (not cooked in a slow cooker but cooked on the stove top) I’d highly suggest my Chickpea Curry.

Slow Cooker Curry Chicken Photo
Slow Cooker Curry Chicken Picture

Slow Cooker Chicken Curry Recipe

Katie Jasiewicz
This slow cooker chicken curry recipe calls for chickpeas and is chock full of Indian flavor.
2.91 from 171 votes
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Cuisine Indian
Servings 8 1 serving
Calories 106 kcal

Ingredients
  

  • 1 15-ounce can Garbanzo Beans rinsed and drained
  • 1 28-ounce can Diced Tomatoes undrained
  • 1 cup Chicken Broth
  • 1 Bay Leaf
  • 5 teaspoons Curry Powder
  • teaspoon Ground Ginger ground
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 pound Chicken Breast
  • 1 small Onion diced
  • 3 cloves Garlic minced
  • 1 tablespoon Cornstarch
  • 2 tablespoons Fresh Lime Juice
  • 1 package Spinach
  • Basmati Rice for serving

Instructions
 

  • In the slow cooker add drained garbanzo beans, tomatoes, broth, and bay leaf. Mix in 1 teaspoon of curry powder, 1 teaspoon of ground ginger, salt, and pepper. Mix well until seasonings are blended in. Then add chicken, diced onions, and garlic. Make sure the chicken is covered with the sauce.
  • Place the lid on the slow cooker and cook on low setting for 8-10 hours or on high for 4 to 5 hours.
  • Once the chicken is done, remove the chicken and shred. Take 2 tablespoons of the broth and add it to a bowl. Mix with 1 tablespoon cornstarch. Stir in cornstarch mixture.
  • Then stir in remaining 4 teaspoons of curry powder, 1 teaspoon of ground ginger, lime juice and spinach.
  • Mix in shredded chicken and let it stand for 5 minutes (lid on) or until spinach starts to wilt.
  • Reheat leftover basmati rice. Serve the curry chicken and chickpeas over the rice.

Notes

The package of spinach should be nine ounces.
Better Homes & Garden

Nutrition

Calories: 106kcalCarbohydrates: 7gProtein: 15gFat: 1gSodium: 274mgFiber: 1gSugar: 1g
Keyword Chicken, Chicken Curry, Curry, Dinners, Indian, One Pot Meals, Slow Cooker
Tried this recipe?Let us know how it was!
Slow Cooker Curry Chicken Picture

Slow Cooker Chicken Curry Recipe

Katie Jasiewicz
This slow cooker chicken curry recipe calls for chickpeas and is chock full of Indian flavor.
2.91 from 171 votes
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Cuisine Indian
Servings 8 1 serving
Calories 106 kcal

Ingredients
  

  • 1 15-ounce can Garbanzo Beans rinsed and drained
  • 1 28-ounce can Diced Tomatoes undrained
  • 1 cup Chicken Broth
  • 1 Bay Leaf
  • 5 teaspoons Curry Powder
  • teaspoon Ground Ginger ground
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 pound Chicken Breast
  • 1 small Onion diced
  • 3 cloves Garlic minced
  • 1 tablespoon Cornstarch
  • 2 tablespoons Fresh Lime Juice
  • 1 package Spinach
  • Basmati Rice for serving

Instructions
 

  • In the slow cooker add drained garbanzo beans, tomatoes, broth, and bay leaf. Mix in 1 teaspoon of curry powder, 1 teaspoon of ground ginger, salt, and pepper. Mix well until seasonings are blended in. Then add chicken, diced onions, and garlic. Make sure the chicken is covered with the sauce.
  • Place the lid on the slow cooker and cook on low setting for 8-10 hours or on high for 4 to 5 hours.
  • Once the chicken is done, remove the chicken and shred. Take 2 tablespoons of the broth and add it to a bowl. Mix with 1 tablespoon cornstarch. Stir in cornstarch mixture.
  • Then stir in remaining 4 teaspoons of curry powder, 1 teaspoon of ground ginger, lime juice and spinach.
  • Mix in shredded chicken and let it stand for 5 minutes (lid on) or until spinach starts to wilt.
  • Reheat leftover basmati rice. Serve the curry chicken and chickpeas over the rice.

Notes

The package of spinach should be nine ounces.
Better Homes & Garden

Nutrition

Calories: 106kcalCarbohydrates: 7gProtein: 15gFat: 1gSodium: 274mgFiber: 1gSugar: 1g
Keyword Chicken, Chicken Curry, Curry, Dinners, Indian, One Pot Meals, Slow Cooker
Tried this recipe?Let us know how it was!
Recipe Rating