Easy Slow Cooker Chicken Curry Recipe

This easy slow cooker chicken curry is a hands-off, flavour-packed meal perfect for busy weeknights. Tender chicken simmers in a rich, creamy, spice-filled sauce, bringing all the comfort of your favourite Indian curry with minimal effort. One of my go-to slow cooker chicken recipes, it's ideal for family dinners, batch cooking, or a cosy, satisfying midweek meal.

Slow cooker chicken curry with coconut milk served in a white bowl with naan bread.

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A Quick Look At The Recipe

✅ Recipe Name: Slow Cooker Chicken Curry
🕒 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
📖 Dietary Info: High in protein, freezer-friendly
👌 Difficulty: Easy

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 beef keema, slow cooker red lentil dahl, and slow cooker chilli con carne!

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A Quick Look At The Recipe
✔️ Why you'll love this crockpot chicken curry recipe!
🛒 Ingredients
Need to substitute an ingredient?
📖 Variations
🔪 How to make chicken curry in slow cooker
Top Tips
🍴 Serving suggestions
Storage
❓ Frequently asked questions
Troubleshooting Guide
😋 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.

"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

🛒 Ingredients

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.

"This curry is absolutely delicious!!! Never thought to add mango chutney but it makes the world of difference. So tasty!!! Thank you."

- Sofia

📖 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.

Slow cooker chicken curry in a bowl with rice.

🔪 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.

Step by step photo instructions for making slow cooker chicken curry.

Top Tips

Chop the onion, garlic and ginger as small as you can so they 'melt' into the sauce. I use my mini chopper for this!
The chicken breasts, on the other hand, need to be diced into large chunks. I usually chop a standard sized chicken breast into four pieces. This will prevent the chicken from drying out.
Choose full-fat coconut milk for a rich and creamy curry. Light coconut milk may result in a thinner sauce.
To thicken the sauce without using cornflour or thickening granules, take the lid off the slow cooker for the last hour of cooking!
Cooking low and slow (6-8 hours) gives the juiciest chicken and most aromatic sauce, while high (4 hours) works if you're short on time.

"So easy and the smell - had me salivating all day. Will definitely make again."

- Sonia

🍴 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.

Mild slow cooker chicken curry in a white bowl.

Storage

Store - The cooked curry can be stored in an airtight container in the fridge for up to 3 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.

❓ Frequently asked questions

Can you put raw chicken in a slow cooker?

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.

How can I thicken a curry without flour or cornflour?

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.

Can I make slow cooker chicken curry in advance?

Absolutely! Slow cooker chicken curry often tastes even better the next day, so it's perfect for meal prep.

How long to cook chicken curry in slow cooker?

Cook for 6 - 8 hours on low setting, or 4 hours on high.

Do I need to brown the chicken before adding it to the slow cooker?

It's not necessary to brown the chicken for this recipe.

Can I make this curry dairy-free?

Yes, using coconut milk makes this recipe dairy-free.

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.

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