Slow Cooker Curry Chicken
Transform your dinner routine with this irresistibly rich and flavorful Slow Cooker Curry Chicken recipe, a perfect blend of convenience and culinary mastery. Tender, slow-cooked chicken thighs simmer in a velvety sauce made with creamy coconut milk and an aromatic medley of spices, including curry powder, cumin, turmeric, and coriander. Vibrant vegetables like carrots, potatoes, and peas create a hearty, nutrient-packed meal, while fresh ginger and garlic add a burst of freshness to every bite. Prep is quick and easy, requiring just 15 minutes before the slow cooker works its magic over several hours. Serve this comforting dish with steamed basmati rice and finish with a garnish of fresh cilantro and zesty lime wedges for a restaurant-worthy meal that will delight the whole family. Perfect for busy weeknights or relaxed weekends, this curry chicken recipe is a one-pot wonder that delivers bold flavors with minimal effort.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 can (13.5 ounces) Canned coconut milk
- 1 cup Chicken broth
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 medium Carrots, peeled and sliced
- 2 medium Potatoes, peeled and diced
- 1 cup Frozen peas
- 2 tablespoons Fresh cilantro, chopped
- 1 whole Lime, sliced into wedges (for serving)
- 4 cups Cooked basmati rice (optional, for serving)
Instructions
Place the chicken thighs in the slow cooker. Trim any excess fat, if necessary.
Add the diced onion, minced garlic, and grated ginger to the crockpot, spreading them evenly around the chicken.
In a medium bowl, whisk together the coconut milk, chicken broth, curry powder, cumin, coriander, turmeric, salt, and black pepper.
Pour the curry mixture over the chicken and vegetables in the slow cooker.
Add the sliced carrots and diced potatoes to the slow cooker, spreading them around the chicken.
Cover the slow cooker with a lid and set it to cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the frozen peas to heat them through.
Once the chicken is tender and cooked through, shred it slightly with two forks if desired, or leave the pieces whole.
Serve the curry hot over cooked basmati rice, if using, and garnish with chopped cilantro and lime wedges for added flavor.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1029 mg | 22% | |
*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.
