Slow Cooker Chicken Curry Recipe

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This slow cooker chicken curry is quick, easy and packed with flavor. It uses a variation of my 5 minute coconut curry sauce which has become one of my top posts on the blog over the years. And I’m not at all surprised why—it is simple, healthy, and delicious.

This post will give you instructions to make your crock pot chicken curry, as well as how to prep it ahead of time as a make-ahead freezer meal. Haven’t tried freezer meals yet? Read this beginner’s guide to freezer meals to get you started.

Tools Needed to Make Crockpot Chicken Curry

• Freezer bag – To keep the ingredients fresh and frozen until they are needed, place them in a freezer bag and press out as much air as possible.
• Bowl – Serve your slow cooker chicken curry in your favorite bowl.
• Crock pot or an instant pot with slow-cook setting.

Ingredients Needed to Make this Chicken Curry Recipe

• Curry powder, turmeric, coconut aminos, and fish sauce -This is the secret to the flavorful, spicy flavor of your chicken curry. I use the yellow Indian curry powder. Coconut aminos are a soy-free soy sauce substitute that’s slightly sweeter, and gives lots of flavor to the dish.
• Chicken thighs – I love using chicken thighs because they’re just so flavorful.
• Coconut milk – If you want a thicker curry, use coconut cream. Otherwise, the full-fat coconut milk in the can works great.
• Limes (juiced) – Acidic, tangy taste that perks up the curry.
• Cilantro, and add hot sauce (optional) – For additional flavor.

How to Make this Slow Cooker Chicken Curry

Crockpot coconut curry – as a crockpot meal tonight

To make this recipe in your crockpot, you’ll dump the chicken, veggies, and spices into the crockpot, cook it up for about 5–6 hours.

Then, when the chicken is cooked through, add the coconut milk and lime juice and heat (for 15-30 minutes).

Serve your coconut chicken curry with rice (or cauliflower rice) and top it with your favorite curry toppings (cilantro, hot sauce, etc.).

Crockpot coconut curry – as a freezer meal for another day

Another option is prepping the ingredients ahead of time and then freeze the prepped meal in a freezer bag (to cook at a later date).

Here’s how this works:

• Prep your ingredients
• Put them in your (labeled) freezer bag
• Then freeze for later

To do this method, you’ll want to add the chicken, carrots, and peppers to the freezer bag. In a mixing bowl, combine the curry powder, turmeric, coconut aminos, and fish sauce. Dump the mixture into the freezer bag. Squeeze the air out of the bag, seal it, and lay it flat in the freezer. 

Thaw in the fridge overnight, or soak it in cold water in the morning when you’re ready to cook it.  Cook on low in your crockpot for 5-6 hours. 

Then, when the chicken is cooked through, add the coconut milk and lime juice and heat (for 15-30 minutes).

Serve your coconut chicken curry with rice (or cauliflower rice) and top it with your favorite curry toppings (cilantro, hot sauce, etc.).

FAQ & Recipe Tips

How do you freeze chicken curry?

Put the curry in a freezer safe, air tight container (freezer bag, mason jar, glass pyrex, etc.) and freeze for up to 3 months. When you’re ready to eat it again, put it in the fridge the night before and then re-heat to eat.

Can you put raw chicken in slow cooker?

You sure can. I probably wouldn’t put frozen raw chicken directly into a slow cooker on low, because that can lead to bacteria growth. That’s why when I do the freezer-meal method, I make sure the chicken has been thawed (at least MOSTLY thawed) before I cook it in the crock pot. You can use a digital thermometer to check the doneness of the meat to test if it’s done.

Why does curry go watery in slow cooker?

Curries can become watery when cooked in a slow cooker. And that’s because the slow cooker traps all the moisture inside, and it retains its moisture even after being turned off. Your curry will turn out more watery than it would if cooked on the stovetop. If you want to thin it out after cooking, put it in a pan and let it simmer for a few minutes.

Will coconut milk curdle in slow cooker?

If you cook coconut milk for too long, or too high, it can curdle and separate. That’s why I recommend waiting until the last 15-30 minutes to add the coconut milk to this meal. Curdled coconut milk isn’t inedible, however, and often stirring it can help it come back together.

Related Recipes

• Crockpot Paleo (Bean Free) Chili
• Spaghetti with Meatballs in the Crockpot
• 18 Delicious Paleo Crockpot Meals
• Crockpot Butternut Squash Soup

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