Crock Pot Chicken and Potato Curry
Warm, comforting, and bursting with bold Indian-inspired flavors, this Crock Pot Chicken and Potato Curry is the ultimate hands-off dinner recipe. Tender boneless chicken thighs and creamy Yukon Gold potatoes are slow-cooked to perfection in a rich, aromatic sauce made with coconut milk, diced tomatoes, and an irresistible blend of spices, including curry powder, garam masala, and turmeric. Sautéed onions, garlic, and fresh ginger add depth and warmth, while a sprinkle of fresh cilantro offers a pop of vibrant freshness. Served with steamed rice or pillowy naan, this slow cooker curry is perfect for weeknight meals or cozy gatherings. With minimal prep and a long, flavorful simmer, this dish is a deliciously easy way to enjoy a restaurant-quality curry at home.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 4 medium Yukon Gold potatoes
- 1 large Yellow onion
- 4 Garlic cloves
- 1 inch Fresh ginger
- 14 ounces (1 can) Coconut milk
- 14 ounces (1 can) Diced tomatoes
- 1 cup Chicken broth
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup (chopped) Fresh cilantro
- 1 tablespoon Vegetable oil
- 1 Lime (optional, for garnish)
Instructions
Peel and dice the potatoes into 1-inch chunks. Set aside.
Chop the onion and mince the garlic cloves. Grate the ginger.
In a skillet over medium heat, add the vegetable oil. Sauté the onions for 3-4 minutes, until softened.
Add the garlic, ginger, curry powder, garam masala, cumin, turmeric, and paprika to the skillet. Stir and cook for 1-2 minutes, until fragrant.
Transfer the sautéed onion and spice mixture to the crock pot.
Place the chicken thighs in the crock pot. Add the diced potatoes on top.
Pour in the coconut milk, diced tomatoes (with their juices), and chicken broth.
Season with salt and black pepper. Stir gently to combine all ingredients.
Cover and cook on low for 5-6 hours, or until the chicken is tender and the potatoes are cooked through.
Thirty minutes before serving, taste and adjust seasoning if needed. Stir in chopped cilantro.
Serve hot, garnished with more cilantro and lime wedges if desired. Pair with steamed rice or naan bread.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 144.4 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.8 mg | 55% | |
| Potassium | 5854 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
