Skip the takeout! Your beloved chicken curry just got a magical makeover: slow cooker edition! Effortless prep, flavor explosion, and leftovers that sing.

This curry costs approximately $24.71 to make. The recipe makes six servings and costs about $4.12 per serving. 

A close up picture of Slow Cooker Chicken Curry in a white bowl.

Slow Cooker Curry Chicken

If you love ordering curry when you eat out and want to recreate that same delicious taste at home, this recipe is for you. This is an easy dinner with restaurant-quality taste. 

By making the chicken curry in a crockpot, you will enjoy your favorite meal without the hassle of multiple dishes and a lot of time standing over the stovetop cooking the chicken and making the sauce. 

Cooking everything together in the slow cooker makes this a super easy recipe anyone can make and the whole family can enjoy.  

What You’ll Love About Slow Cooker Chicken Curry:

  • Convenience: Slow cooker recipes are simple and convenient. After adding all the ingredients to the crock pot, set it and let it do most of the work for you. It makes an easy weeknight meal. 
  • Versatility: Serve this dish with naan bread, over brown rice, white rice, or other favorite rice. You can adjust the spicy flavor to your liking, add more vegetables, and even swap out the chicken for a different protein. 
  • Flavor: The ingredients have time to meld together while they slow-cook to create so much flavor. The Indian spices create a rich and complex flavor profile.   
A white ladle scooping up curry chicken from the slow cooker.

Chicken Slow Cooker Curry Ingredients:

Per Serving Cost: $4.12

Recipe Cost: $24.71

  • 2 medium onions – $0.90
  • 2 medium jalapeno chilies – $0.42
  • 3 Tablespoons vegetable oil – $0.12
  • 6 medium garlic cloves – $0.30
  • 2 Tablespoons fresh ginger – $0.10
  • 2 Tablespoons tomato paste – $0.24
  • 1 teaspoon garam masala – $0.56
  • 2 – 15-ounce cans chickpeas – $2.50
  • 2 cups water – $0.00
  • 14-ounce can coconut milk – $3.29
  • 3 Tablespoons Minute tapioca – $0.81
  • 3 pounds boneless, skinless Chicken thighs – $17.97
  • 12 ounces plum tomatoes – $1.44
  • ½ cup golden raisins – $1.11
  • 1 cup frozen peas – $1.35
  • ¼ cup fresh cilantro – $0.20

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in December 2023.

All of the ingredients needed to make this recipe.

How To Make Slow Cooker Chicken Curry:

***For complete recipe instructions, see the recipe card below.

  1. First, microwave the onions, jalapenos, oil, garlic, ginger, curry, tomato paste, and garam masala in a bowl. Stir until the onions are softened, and then pour the ingredients into the slow cooker. 
  2. Next, stir the chickpeas, water, coconut milk, and tapioca into the slow cooker. 
  3. Season the chicken with salt and pepper and place it in the slow cooker. Cover and cook the chicken for four to six hours on low. 
  4. Then, place chicken on a cutting board and let it cool before shredding it into bite-size pieces. 
  5. Let the stew settle for five minutes before removing the fat from the surface with a large spoon. 
  6. Next, stir in the tomatoes and raisins, cover, and cook on high for about ten minutes. 
  7. Stir in the shredded chicken and peas with the rest of the ingredients and let them heat for five minutes.
  8. Finally, adjust the stew consistency with additional hot water as needed and stir in the cilantro, season with salt and pepper to taste and serve with lime wedges and rice. 

A picture collage showing how to make this recipe.

Storage Tips:

SERVE: Serve with rice, cilantro, and lime wedges.

STORE: Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. 

FREEZE: Place the curry in a freezer-safe container and freeze for 2-3 months.

Curry Chicken in the Slow Cooker Recipe FAQs:

What part of the chicken for curry?

I prefer to use chicken thighs for this recipe because they are a tender and juicy cut of meat. You can substitute chicken breasts or tenderloin if needed.

What makes a good curry dish?

The spices in this recipe make this chicken curry ultra-flavorful. The ginger, garlic, and garam masala add depth and the complex flavor that is irresistible.

Do you cook chicken before adding it to curry?

The beauty of this recipe is that you add the chicken while it is raw to the slow cooker and cook all of the ingredients together. This gives the sauce and the chicken it’s delicious flavor.

A bowl of curry chicken made in the slow cooker.

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A close up of chicken slow cooker curry.
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Slow Cooker Chicken Curry

Author Adapted from America’s Test Kitchen’s Slow Cooker Revolution
Recipe Cost $ $24.71
Serving Cost $ $5.40
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
6 people
Your favorite chicken curry recipe just got a whole lot easier with this easy slow cooker recipe! This dinner is easy to prepare and leftovers taste even better the next day! 

Ingredients
 
 

  • 2 medium onions minced
  • 2 medium jalapeño chilies stemmed, seeded, and minced
  • 3 Tablespoons vegetable oil
  • 6 medium garlic cloves minced
  • 2 Tablespoons minced or grated fresh ginger
  • 2 Tablespoons curry powder
  • 1 Tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 (15-ounce cans) chickpeas drained and rinsed
  • 2 cup water plus extra as needed
  • 14 ounce can coconut milk
  • 3 Tablespoons Minute tapioca
  • 3 pounds boneless skinless chicken thighs, trimmed
  • Salt and pepper
  • 12 ounces plum tomatoes 3 to 4, cored and chopped fine
  • ½ cup golden raisins
  • 1 cup frozen peas
  • ¼ cup minced fresh cilantro
  • Lime wedges for serving

Instructions

  • Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
  • Stir chickpeas, water, coconut milk, and tapioca into the slow cooker.
  • Season chicken with salt and pepper and nestle it into the slow cooker.
  • Cover and cook until chicken is tender, 4 to 6 hours on low.
  • Transfer chicken to a cutting board, let cool slightly, then shred into bite-size pieces.
  • Let the stew settle for 5 minutes, and then remove fat from the surface using a large spoon.
  • Stir in tomatoes and raisins, cover, and cook on high until heated through about 10 minutes.
  • Stir in shredded chicken and peas and let sit until heated through about 5 minutes. (Adjust stew consistency with additional hot water as needed.)
  • Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges.
  • Serve over your favorite rice variety.

Nutrition

Serving: 2cups | Calories: 711kcal | Carbohydrates: 66g | Protein: 66g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 155mg | Potassium: 1688mg | Fiber: 14g | Sugar: 19g | Vitamin A: 850IU | Vitamin C: 29.9mg | Calcium: 125mg | Iron: 6.8mg

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Recipe adapted from America’s Test Kitchen’s Slow Cooker Revolution

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2 Comments

  1. This looks so good!! But I wish it were a little more fall-ish in Hawaii. My house was 90 degrees inside today. 🙁 But the crock pot is better than firing up the oven! Thanks for posting this!!

    1. Autumn,
      90 degrees is definitely not fall! There’s a chance we might be stationed in Hawaii, we’re putting that as our #2 choice and should find out in the next month!