Crockpot Chicken Curry

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I love an easy & healthy crockpot dinner that you can throw together in the morning, let cook all day allowing dinner to be ready in under 10 minutes, and this is just that. This Crockpot Chicken Curry is packed with flavor, includes a variety of vegetables and is topped with garnishes that add a ton of texture and spice! This recipe is bound to be added to your weeknight dinner rotation.

Tips & Substitutions

  • To make this dish vegetarian, omit the chicken and add a can of chickpeas and swap the chicken broth for vegetable broth.
  • The hardest part about making this recipe is the time it takes to dice the vegetables. You will want to julienne your onion and peppers (cutting into long thin strips) and peel and dice the carrots into bite sized pieces. If there is another type of vegetable that you like in your curry, feel free to add that in!
  • Using fresh ginger will add a ton of flavor to this dish, but if you do not have access to it you can swap it for a tbsp ground ginger.
  • After the dish has cooked in the crockpot for 4-6 hours, you will be able to easily shred the chicken with two forks. Serve over rice, making sure you add a healthy serving of the broth on top.
  • The garnishes really enhance this dish! I added fresh cilantro, green onions, sriracha and chopped cashews.

Crockpot Chicken Curry

This Crockpot Chicken Curry is packed with flavor, includes a variety of vegetables and is topped with garnishes that add a ton of texture and spice!
Print Recipe

Ingredients

– 1.5-2 lbs chicken breast

– 1 yellow onion, julienned

– 1 red bell pepper, julienned

– 1 green bell pepper, julienned

– 2 carrots, peeled and diced (~1.5 cups)

– 5 garlic cloves

– 2 tbsp freshly minced ginger

– 2, 13.5oz cans full fat, unsweetened coconut milk

– 1 cup chicken broth

– 2 tsp fish sauce

– 2 tbsp brown sugar

– Salt & pepper

– 3 tbsp yellow curry powder

– 1/2 tsp chili powder

– 3-4 cups rice

– Garnish: Fresh cilantro, sriracha, green onions & cashews

Directions

  1. Place chicken at the bottom of a crockpot, then add onion, bell pepper, carrots, garlic, ginger, coconut milk, chicken broth, fish sauce, brown sugar, salt, pepper, curry powder and chili powder and mix until well combined
  2. Cook on low for 6 hours or high for 4 hours
  3. Shred chicken, serve over rice, top with garnishes & ENJOY!
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

Things Used in Recipe

Magnetic Measuring Spoons

Material Kitchen Cutting Board

Material Kitchen Knife Set

All Clad Crockpot