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A serving of slow cooker chicken curry in a bowl alongside a serving of white rice.
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5 from 4 votes

Slow cooker chicken curry

By: Min Kwon | MJ and Hungryman
This Slow Cooker Chicken Curry needs just 15 minutes of prep and delivers tender chicken, veggies, and a creamy coconut sauce your whole family will love.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
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Ingredients 

  • 1 large sweet potato, diced into 3/4-1 inch pieces
  • 1 medium red bell pepper, chopped into 1/2 inch pieces (or sliced)
  • 2 pounds boneless, skinless chicken thighs, cut into bite-size cubes
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoons cumin
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika (optional but highly recommend!)
  • 1 14 ounce can full-fat coconut milk
  • 1 small broccoli head, cut into florets
  • Lime juice (this is a MUST), cilantro

Instructions 

  • Place the diced sweet potato, sliced bell pepper, and cubed chicken thighs into the slow cooker.
  • In a small bowl, whisk together the broth, curry powder, smoked paprika, turmeric, cumin, and salt (if using). Pour this mixture evenly over the chicken and vegetables. Stir gently to combine.
  • Cover and cook on Low for 5 hours or High for 3 hours.
  • During the last 30 minutes of cooking, stir in the coconut milk and broccoli florets. Close the lid and continue cooking until the broccoli is tender and the curry is creamy and flavorful. Note: If you prefer a creamier, thicker curry, mix 1 tablespoon of cornstarch with 1–2 tablespoons of water to make a slurry. Stir it into the slow cooker during the last 10–15 minutes of cooking, along with the coconut milk and broccoli. Keep the lid on so the sauce can thicken as it simmers.
  • Squeeze fresh lime juice over the curry and sprinkle with chopped cilantro or green onions for a bright, fresh flavor. Serve it over rice, quinoa, or with warm naan to soak up all that delicious sauce.

Notes

  • Cut sweet potatoes larger – About ¾–1 inch so they hold their shape in the slow cooker.
  • Stir at the end – Mix in coconut milk and broccoli gently for a creamy, even sauce.
  • Finish with lime – A squeeze of fresh juice brightens everything up.
  • Make ahead – Even better the next day! Perfect for meal prep and easy reheats.
  • Taste before serving – Adjust salt, lime, or add a splash of hot sauce to suit your taste.

Nutrition

Calories: 281kcal | Carbohydrates: 21g | Protein: 34g | Fat: 7g | Sodium: 401mg | Potassium: 986mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9352IU | Vitamin C: 117mg | Calcium: 94mg | Iron: 3mg
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