Description
Slow Cooker Chicken Curry is a cozy, flavor-packed dinner made with tender chicken, potatoes, carrots, and creamy coconut milk. This easy dump-and-go recipe is perfect for busy weeknights and slow-cooked comfort.
Ingredients
1½ pounds chicken breasts, diced into 1-inch pieces
1 pound russet potatoes, peeled and diced
2 carrots, peeled and diced
2 tablespoons yellow curry powder
1 can (14 oz) full-fat coconut milk
Juice of 1 fresh lime
1 tablespoon minced garlic
½ cup chicken broth
½ teaspoon ground ginger
2 tablespoons brown sugar
1 teaspoon salt
2 tablespoons cornstarch
Instructions
Add all ingredients to the slow cooker.
Stir well to fully combine and evenly distribute the spices.
Cover and cook on LOW for 4–5 hours, until chicken is tender and potatoes are soft.
Serve warm as-is or over rice, and enjoy.
Notes
Sweet potatoes or red potatoes can be used instead of russet potatoes.
Add jalapeño, red pepper flakes, or cayenne if you like extra heat.
This recipe can also be adapted for the stovetop or Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg