This easy slow cooker chicken curry is made with chicken breast, coconut milk, mild curry powder and mango chutney. There's no browning required: simply prepare the ingredients, mix everything in your slow cooker and leave it to cook. For something a little different, try my slow cooker Chinese chicken curry, made with chicken thighs and a thick Chinese takeaway-style curry sauce.
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Quick Summary - Slow Cooker Chicken Curry
I make this curry in my Morphy Richards Sear & Stew 3.5-litre slow cooker using 800g of chicken breast. I've cooked it on both HIGH and LOW and found that both settings give the same results. Beth (Effortless Foodie)
🕒 Ready In: 6 hours (low), 4 hours (high)
👪 Serves: 4
🍽 Calories: 554 (excludes sides)
🥣 Main Ingredients: Chicken Breasts, Onion, Garlic, Ginger, Mild Curry Powder, Cumin, Ground Coriander, Coconut Milk, Mango Chutney, Tomato Puree
👩🍳 Difficulty: Easy
👌 Why this recipe? Make this mild, creamy slow cooker chicken curry for an easy family dinner with no browning, minimal prep and a coconut and mango chutney sauce.
Summarise & Save This Content On
I love dump-and-go slow cooker chicken recipes like this - minimal prep, no browning, just throw everything in, stir, and switch on.
Serve it with fluffy pilau rice or coconut rice, warm naan bread, and a dollop of mango chutney for a tasty curry night feast! You can even make extra for leftovers - it tastes better the next day!
Love dump and go slow cooker recipes? Try my easy slow cooker lamb curry, creamy slow cooker chicken pasta, slow cooker beef keema, slow cooker red lentil dahl, and slow cooker chilli con carne!
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Jump to:
- Quick Summary - Slow Cooker Chicken Curry
- Why you'll love this crockpot chicken curry recipe!
- 5* Reader reviews
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- How to make chicken curry in slow cooker
- Beth's top tips
- Serving suggestions
- Storage
- Troubleshooting Guide
- Slow Cooker Chicken Curry FAQs
- More slow cooker recipes
- More easy curry recipes
- Recipe
- 💬 Comments
Why you'll love this crockpot chicken curry recipe!
- It's incredibly easy to prepare. Just put the ingredients into your slow cooker and let it work its magic while you go about your day.
- With lean chicken and a variety of spices, slow cooker chicken curry is a nutritious choice that's packed with protein.
- It's a crowd-pleaser, perfect for family gatherings and dinner parties, and great for batch cooking.
- You can adjust the spice level to suit your own preference.
5* Reader reviews
I absolutely love this recipe. I've made it four times now and my family really enjoy it. I have three children who can be picky with food but they love this. I also add in a handful of red lentils, some spinach, and paneer.
- Dan B
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Chicken Breasts - I use boneless, skinless chicken breasts but you could also use boneless, skinless chicken thighs.
Onion, garlic, and fresh ginger (finely chopped) for the base of the curry.
Spices - mild curry powder, ground cumin, ground coriander, and a pinch of chilli flakes. Leave the chilli flakes out if you prefer your curry mild.
Curry Sauce - coconut milk (use full-fat coconut milk for a silky smooth sauce), mango chutney, and tomato puree (tomato paste).
Fresh coriander ( fresh cilantro) for garnish.
💡 Pro tip - I love adding mango chutney to mild Indian curries. It cuts through the creaminess and gives them a lovely depth of flavour. You might like to try my mango chutney chicken curry too, where mango chutney is the star ingredient!
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Slow Cooker Chicken Korma - for a richer, more authentic korma, stir in 2 tablespoons of ground almonds about 10 minutes before the end of cooking to thicken the sauce. Finish with toasted flaked almonds and a light sprinkle of garam masala for extra warmth.
- Slow Cooker Chicken Madras - swap the mild curry powder for hot curry powder or add a chopped green chilli for a spicier slow cooker curry with a real kick.
- Chicken and Potato Curry - replace two of the chicken breasts with peeled, diced white potatoes or sweet potatoes. This creates a hearty slow cooker chicken and potato curry that's perfect for batch cooking.
- Coconut & Lime Chicken Curry - add a squeeze of lime juice and a little extra coconut milk for a creamy, zesty twist.
- Vegetable-Packed Slow Cooker Curry - boost nutrition and colour by adding peppers, peas, or spinach in the last 30 minutes of cooking.
- Creamy Yogurt Curry - stir in 2-3 tablespoons of Greek yogurt just before serving for a richer, tangy sauce. Ideal if you want a slightly lighter, protein-packed slow cooker curry.
How to make chicken curry in slow cooker
One: Place the finely chopped onion, garlic and ginger in the bottom of the slow cooker and put the diced chicken breasts on top.
Two: In a jug, whisk together the coconut milk, mango chutney, tomato puree, curry powder, cumin, ground coriander and chilli flakes (if using). Pour over the chicken and mix everything together with a wooden spoon.
Three: Cook on low for 6-7 hours or high for 4 hours. Take the lid off for the last hour of cooking, to thicken up the sauce. Serve with rice and garnish with finely chopped coriander
💡 Pro Tip - If you like your sauce very thick, sprinkle in a tablespoon of thickening granules, or whisk in a cornflour slurry (equal parts cornflour to water), 5 minutes before the end of cooking.
Beth's top tips
- Use large chicken pieces: Small pieces are easier to overcook. Keep the chunks a similar size so they cook evenly.
- Finely chop the onion: Large pieces won't blend into the sauce as readily.
- Choose full-fat coconut milk: It gives the sauce a richer consistency.
- Keep the lid on until the finishing stage: Avoid repeatedly opening the cooker during cooking.
- Check doneness: Use a clean food thermometer in the centre of a large chicken piece. A temperature of 75°C (167°F) held for 30 seconds is one suitable check.
- Taste before serving: Curry powder and mango chutney vary between brands, so the finished sauce may need a little extra seasoning.
Serving suggestions
Serve the slow cooker chicken curry with steamed basmati rice, brown rice, cauliflower rice, quinoa, or pilau rice. It also pairs beautifully with air-fried cauliflower, naan or flatbreads, and poppadoms.
Don't forget the chutneys and pickles - mango chutney, lime pickle, and cooling raita add the perfect contrast to the rich, spiced sauce
I love serving a vegetable curry alongside it. My creamy halloumi curry or a vibrant vegetable korma works brilliantly and makes for a colourful, flavour-packed curry night.
Storage
Store - The cooked curry can be stored in an airtight container in the fridge for up to 4 days.
Reheat - Reheat until piping hot in the microwave.
Freeze - The curry can be frozen for up to 3 months. Defrost in the fridge before reheating in the microwave.
Troubleshooting Guide
Problem: Why is my chicken dry?
Fix: Cutting the chicken breasts too small can cause dryness. For the juiciest results, use chicken thighs instead and cut into larger chunks. Avoid overcooking - slow cook on low for 6-8 hours or high for 4 hours.
Problem: Why is my sauce too thin?
Fix: If your slow cooker curry is watery, remove the lid for the last 30-60 minutes of cooking to allow it to reduce and thicken naturally. You can also stir in ground almonds or yogurt to create a richer thicker sauce.
Problem: Why is my curry bland?
Fix: Taste towards the end of cooking and adjust seasoning. Add extra curry powder, garam masala, or a pinch of salt to enhance the flavours. Sautéing onions, garlic, and ginger before adding them can also deepen the taste.
Problem: Why is my curry too spicy?
Fix: If it's too hot, stir in more coconut milk or add yogurt to mellow the heat. For next time, reduce the amount of chili or curry spices.
Slow Cooker Chicken Curry FAQs
Yes, you can! Diced chicken breast or thighs will cook on a low setting in 6-7 hours, or on a high setting in 4 hours.
Take the lid off the slow cooker for the last hour of cooking to thicken the sauce. Ground almonds or thick natural yogurt can also be used to thicken curries.
Absolutely! Slow cooker chicken curry often tastes even better the next day, so it's perfect for meal prep.
Cook for 6 - 8 hours on low setting, or 4 hours on high.
It's not necessary to brown the chicken for this recipe.
Yes, using coconut milk makes this recipe dairy-free.
More slow cooker recipes
Try these easy slow cooker recipes for dinner!
- Slow Cooker Spaghetti Bolognese
- Slow Cooker Beef Curry
- Slow Cooker Chilli Con Carne
- Slow Cooker Sausage Casserole
- Slow Cooker Pork Chops
- Slow Cooker Hunters Chicken
- Slow Cooker Diet Coke Chicken
More easy curry recipes
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Recipe
Easy Slow Cooker Chicken Curry Recipe
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Ingredients
- 1 Onion finely chopped
- 4 Garlic Cloves finely chopped
- 1 teaspoon Fresh Ginger grated
- 4 Boneless Chicken Breasts weighing approx 800g cut into large chunks (or use boneless chicken thighs)
- 400 ml Coconut Milk
- 4 tablespoon Mango Chutney
- 2 tablespoon Tomato Puree (Tomato Paste)
- 4 tablespoon Mild Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Chilli Flakes optional
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Fresh Coriander (Cilantro) finely chopped
Instructions
- Place the finely chopped onion, garlic, and ginger in the bottom of the slow cooker and add the diced chicken breast on top.1 Onion, 4 Garlic Cloves, 1 teaspoon Fresh Ginger, 4 Boneless Chicken Breasts
- In a jug, whisk together the coconut milk, mango chutney, tomato puree, curry powder, cumin, ground coriander, salt, pepper, and chilli flakes (if using). Pour over the chicken and mix everything together with a wooden spoon.400 ml Coconut Milk, 4 tablespoon Mango Chutney, 2 tablespoon Tomato Puree (Tomato Paste), 4 tablespoon Mild Curry Powder, 1 teaspoon Ground Cumin, 1 teaspoon Ground Coriander, 1 teaspoon Chilli Flakes, ½ teaspoon Salt, ¼ teaspoon Pepper
- Cook on low for 6-8 hours or high for 4 hours. Take the lid off for the last hour of cooking to thicken up the sauce (or use a cornflour slurry/thickening granules). Serve with rice and garnish with finely chopped coriander1 tablespoon Fresh Coriander (Cilantro)
Video
Notes
- Chicken choice: Boneless skinless chicken breasts or thighs.
- Spice level: Adjust curry powder to taste. Add chili flakes or fresh chilies for a spicier slow cooker chicken curry.
- Thickening sauce: For a richer thicker sauce, remove the lid during the last 30-60 minutes of cooking, or stir in ground almonds or Greek yogurt. Alternatively, add thickening granules or a cornflour slurry.
- Vegetables: Add delicate vegetables like peas, spinach, or bell peppers in the last 20-30 minutes to avoid overcooking.
- Meal prep: Keeps well in the fridge for up to 4 days and freezes for up to 3 months - perfect for batch cooking.
- Serving: Pair with basmati, pilau, brown, or cauliflower rice, naan, flatbreads, poppadoms, and chutneys like mango chutney or raita.
Nutritional Information (Approximate)
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Lyn says
When would you add the red lentils and do you need extra liquid?
Don says
If you want to cook for 8 people, should you double up on all ingredients?
Beth Sachs says
Yes just double up the ingredients!