Best 15 Crock Pot Chicken Curry Recipes

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**An Aromatic Journey to Culinary Delights: Savor the Enchanting Flavors of Crock-Pot Chicken Curry Recipes**

Embark on a tantalizing culinary adventure with our curated collection of crock-pot chicken curry recipes. Immerse yourself in a symphony of aromas as the slow cooker transforms simple ingredients into a delectable masterpiece. These recipes showcase a diverse range of culinary traditions, from the vibrant streets of India to the comfort of home kitchens worldwide. Whether you seek a classic rendition of chicken curry with its rich and creamy sauce or a modern twist infused with exotic spices and fresh herbs, our selection offers something for every palate. Prepare to indulge in fall-off-the-bone chicken, succulent vegetables, and a captivating blend of spices that will leave you craving more. Get ready to tantalize your taste buds and experience the magic of crock-pot chicken curry, the ultimate comfort food that brings families and friends together.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CHICKEN CURRY - CROCK POT



Coconut Chicken Curry - Crock Pot image

Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     Curries

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

Steps:

  • Heat oil in a medium fry pan.
  • Add chicken breasts and brown on both sides.
  • Place potatoes and onion in crock pot.
  • Place chicken breasts on top.
  • Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
  • Add to crock pot.
  • Cover and cook on low 6 to 8 hours.
  • One half hour before serving, add peas on top of chicken mixture.
  • Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
  • Serve over rice or Asian noodles, if desired.

CROCK POT CHICKEN CURRY



Crock Pot Chicken Curry image

A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.

Provided by Miss Annie

Categories     Chicken Breast

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 boneless skinless chicken breasts
2 large onions, coarsely chopped
2 garlic cloves, minced
2 tablespoons butter
2 (14 ounce) cans tomatoes with juice, crushed
1 teaspoon cinnamon
2 tablespoons curry powder
1/2 cup raisins

Steps:

  • Brown chicken in butter; add garlic and onions and saute about 2 minutes.
  • Transfer to slow cooker.
  • Combine remaining ingredients and add to cooker.
  • Cook low for 6-8 hours.
  • Serve over rice.

SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN



Slow Cooker/Crock Pot Thai Red Curry Chicken image

Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements

Provided by Sonya01

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
1 kg chicken thigh fillet, trimmed, cut in half crossways
114 g Thai red curry paste (see note)
1 cup continental real chicken stock
150 g fresh shiitake mushrooms, stems trimmed, halved
230 g sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140 ml coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve

Steps:

  • Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
  • Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
  • Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
  • Stir in basil. Spoon curry over rice. Serve.

CROCK POT GOLDEN CHICKEN CURRY



Crock Pot Golden Chicken Curry image

Make and share this Crock Pot Golden Chicken Curry recipe from Food.com.

Provided by IOjaw

Categories     Curries

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 medium potatoes (quartered and sliced)
1 large carrot (quartered and sliced)
2 skinless chicken breasts (cut into bite size chunks)
1 large bell pepper (julienned, or 150 grams frozen julienned bell peppers for added color)
1 medium onion (coarsely diced)
1 tablespoon olive oil
2 tablespoons margarine
1 tablespoon minced garlic paste
3 tablespoons spicy curry powder
1 1/2 tablespoons turmeric
1 teaspoon white pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 pinch salt
1 cup flour
4 cups chicken broth or 4 cups bouillon

Steps:

  • Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
  • In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
  • Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
  • Next, gradually add flour mixing thoroughly into a pasty consistency.
  • Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
  • Last, pour broth mixture over the ingredients in the crockpot.
  • Cover and cook on high for 6 - 8 hours, stirring occasionally.
  • Serve over hot rice accompanied by sour and/or sweet pickled condiments.

Nutrition Facts : Calories 339.2, Fat 10, SaturatedFat 2, Cholesterol 50.4, Sodium 676.4, Carbohydrate 37.3, Fiber 5, Sugar 3.3, Protein 24.9

CROCK POT ORANGE-CURRY CHICKEN WITH SWEET POTATO PILAF



Crock Pot Orange-Curry Chicken With Sweet Potato Pilaf image

This dish came from a long stare into the pantry trying to put together a meal when I didn't have enough sweet potatoes for all 6 of us and couldn't get to the store. But I had a bunch of little oranges the kids weren't eating. Sometimes necessity is delicious. ;) It's not as involved as the long ingredient list looks and I'm sure it would be easy to halve if you're not feeding a big family with hungry teens.

Provided by 3KillerBs

Categories     Curries

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 17

4 cups diced sweet potatoes
1 cup long-grain rice, uncooked
1/2 onion, chopped
1 small orange, juice of
3 tablespoons butter, melted
3 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon celery seed
1 teaspoon cumin
1 -2 tablespoon curry powder (to taste)
1 cup chicken stock
2 chicken
2 small oranges, quartered or 1 large orange, cut in 8 chunks
1 onion, quartered
2 pinches celery seeds
2 pinches cumin
1 teaspoon curry powder (to taste)

Steps:

  • Toss together all the pilaf ingredients except the chicken stock.
  • Spread the pilaf in the bottom of a 6 qt, oval crock pot.
  • Stuff the chicken cavities with 4 orange chunks and 2 onion quarters.
  • Place the chickens into the crock pot on top of the pilaf.
  • Sprinkle each chicken with a pinch of celery seed, a pinch of cumin, and 1/2tsp of curry powder.
  • Pour the chicken stock into the pot, being careful to not wash the seasoning off the chicken.
  • Since the crock pot will be very full, cook for 3-4 hours on high to get the middle heated quickly then turn down to low for another 4-5 hours.

CHEATS CROCK POT INDIAN/PAKISTANI CHICKEN CURRY - SEMI AUTHENTIC



Cheats Crock Pot Indian/Pakistani Chicken Curry - Semi Authentic image

In this curry, I've taken a shortcut and used a jar of pasta sauce and minced ginger and garlic from a jar but the end result would never make you think this isn't an authentic Indian or Pakistani recipe! The spices do a wonderful job of adding a kick to the curry and the aroma is absolutely amazing, thanks to the dried fenugreek. You will keep coming back to this recipe! It's a favourite at my house for those busy days!

Provided by FatimaCooks

Categories     Curries

Time 4h2m

Yield 3 serving(s)

Number Of Ingredients 16

450 g chicken breasts, cubes
1 (500 g) jar pasta sauce
1 large onion, chopped very finely
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon salt
3/4 teaspoon red chili powder
1 teaspoon paprika
2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1/2 teaspoon garam masala
1/3 teaspoon turmeric
2 -4 tablespoons dried fenugreek leaves
2 tablespoons oil
1 piece gingerroot, julienne, for garnish
1 tablespoon dried fenugreek leaves, for garnish

Steps:

  • Throw everything into the crock pot.
  • Set to low for 4 hours.
  • Inhale and devour.

CROCK POT CURRY CHICKEN WITH COCONUT AND PEANUTS



Crock Pot Curry Chicken With Coconut and Peanuts image

Make and share this Crock Pot Curry Chicken With Coconut and Peanuts recipe from Food.com.

Provided by canarygirl

Categories     Curries

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken
1 large onion
3 garlic cloves
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1/2 glass white wine
1 cup hot water
salt
white pepper
7 ounces coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Steps:

  • Cut chicken into cubes, and sprinkle with salt and pepper.
  • Slice onion in julienne, and mash garlic.
  • Heat oil in a small sauteé pan, and brown garlic and onions.
  • Set aside.
  • Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
  • Combine this with the coconut milk, curry, ginger, cilantro and wine.
  • Put chicken in crock pot.
  • Top with onions and garlic, and then with liquid mixture.
  • Cook on low heat for about 6-7 hours, or until cooked through and tender.
  • Add cornstarch slurry to thicken as desired.
  • Serve over steamed rice, with chopped cilantro and peanuts to garnish.
  • I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

SLOW COOKED MADRAS CHICKEN CURRY (CROCK POT)



Slow Cooked Madras Chicken Curry (Crock Pot) image

I do love my crock pot as it continually provides me with tasty and effortless meals. This began as a recipe found on about.com, but the changes are rather substantial so I feel comfortable calling it my own. There are as many ways to prepare curry as there are chefs who enjoy the spice blend which makes me a little apprehensive about posting this recipe. Your results will vary according to the curry powder and chutney selected so please adjust to your own tastes.

Provided by justcallmetoni

Categories     Curries

Time 4h55m

Yield 4 serving(s)

Number Of Ingredients 9

2 small onions, finely diced (about 2 cups)
2 garlic cloves, minced (about 1 1/2 tablespoons)
1/2 jalapeno, finely diced (about 1/2 tablespoon)
1 tablespoon gingerroot, minced
1 tablespoon tomato paste
2 tablespoons Madras curry powder
3/4 cup mango chutney
1 1/4 lbs boneless skinless chicken breasts or 1 1/4 lbs boneless skinless chicken thighs
1 granny smith apple, cut into medium to large chunks (I did tenths and halved them)

Steps:

  • Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later.
  • Cover the bottom of pot with the onions, garlic and jalapeños. Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.).
  • Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
  • Place the apples on top.
  • Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.

CROCK POT CHICKEN CURRY SOUP



Crock Pot Chicken Curry Soup image

Make and share this Crock Pot Chicken Curry Soup recipe from Food.com.

Provided by susie cooks

Categories     < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup water
2 teaspoons curry powder
1 1/4 lbs boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 cups sliced carrots
1 (13 1/2 ounce) can unsweetened coconut milk
1 sweet red pepper, cut into thin, bite-size strips
1/2 cup sliced green onion

Steps:

  • Combine soup and water in slow cooker.
  • Stir in curry powder.
  • Add chicken and carrots.
  • Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
  • If using high heat, turn to low after cooking time.
  • Stir in coconut milk, sweet pepper, and green onions.
  • Cover and cook for 15 minutes more.

Nutrition Facts : Calories 307.7, Fat 19.3, SaturatedFat 13.5, Cholesterol 64.6, Sodium 507.7, Carbohydrate 11.7, Fiber 2, Sugar 3.3, Protein 23.4

CROCK POT CURRY CHICKEN WITH GOLDEN RAISENS



CROCK POT CURRY CHICKEN WITH GOLDEN RAISENS image

Categories     Soup/Stew     Chicken     Quick & Easy

Yield 4

Number Of Ingredients 9

1 whole chicken
3-4 potatos quartered
3 carrots sliced
1 onion peeled and sliced
1/2 cup golden raisens
2 Tbsp. curry (to taste)
1 tsp. cumin
1 tsp. cardimon
1 cup Vegetable Stock

Steps:

  • Arrange vegetables and raisens in bottom of slow cooker then place chicken breast down on top of the vegetables. Sprinkle with spices and then pour in the vegetable stock. Cook for about 6 hours in a 6 quart slow cooker.

SIMPLE CROCK POT CHICKEN CURRY



Simple Crock Pot Chicken Curry image

A very simple and tasty quick throw together recipe that is delicious. I serve it over rice, with a nice spinach salad on the side, add a dinner roll and you have a quick elegant dinner. Great for when company's coming.

Provided by Hazelruthe

Categories     Curries

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 4

4 -5 chicken breasts, cut into bite size chunks
1 (10 1/2 ounce) can cream of chicken soup
2/3 cup Miracle Whip
3/4 teaspoon curry powder

Steps:

  • Put the chicken pieces into the crock pot.
  • Mix together the remaining ingredients and then toss with the chicken pieces in the crock pot.
  • Cover and cook on high 4-5 hours or 6-7 hrs on low.
  • Serve over rice.

Nutrition Facts : Calories 316.9, Fat 17.8, SaturatedFat 5.1, Cholesterol 98.8, Sodium 579, Carbohydrate 5.5, Fiber 0.1, Sugar 0.4, Protein 32

TENDER CROCK POT CHICKEN CURRY



Tender Crock Pot Chicken Curry image

Posted in response to a request for chicken-thigh crock pot recipes; found in "Company's Coming Slow Cooker Recipes".

Provided by Lennie

Categories     Curries

Time 10h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup chopped onion
2 medium tomatoes, diced
1 medium green pepper, chopped
4 cups hot water
3 tablespoons curry powder
4 teaspoons low-sodium instant chicken bouillon granules
1 tablespoon ketchup
1/2 teaspoon salt
1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs boneless skinless chicken breasts

Steps:

  • Put onion in crock pot, followed by tomato and green pepper.
  • In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables.
  • Arrange chicken pieces over top.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
  • Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken.
  • Pour broth into a separate gravy boat and serve.

LIGHT CROCK POT CHICKEN CURRY



Light Crock Pot Chicken Curry image

Make and share this Light Crock Pot Chicken Curry recipe from Food.com.

Provided by PrairieHarpy

Categories     Curries

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 4

6 boneless skinless chicken thighs
2/3 cup Miracle Whip light
1 (8 ounce) can Healthy Request cream of chicken soup
1 teaspoon curry powder

Steps:

  • Rinse and pat chicken. Place in crock pot.
  • Mix the rest of the ingredients together then place over the chicken in crock pot, or toss.
  • Cook on high 4-5 hours.

CROCK POT CURRY CHICKEN WITH ONION AND TOMATO



Crock Pot Curry Chicken With Onion and Tomato image

Make and share this Crock Pot Curry Chicken With Onion and Tomato recipe from Food.com.

Provided by Shakespearette

Categories     Curries

Time 3h15m

Yield 6 cups, 5-7 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
1 cup onion
1 cup tomatoes
1/4 cup olive oil
2 tablespoons of pureed gingerroot
2 tablespoons of chopped rosemary
3 tablespoons curry
1 teaspoon turmeric
1/3 cup lime juice
1/4 cup water
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground red chili pepper

Steps:

  • Dice chicken, onion, and tomato.
  • Mix all ingredients in crock pot.
  • Cook on low for 3-5 hours.
  • Serve with jasmine rice.

Nutrition Facts : Calories 242.2, Fat 12.8, SaturatedFat 2, Cholesterol 54.8, Sodium 770.5, Carbohydrate 9.5, Fiber 2.7, Sugar 2.8, Protein 23.2

CHICKEN CURRY (CROCK POT)



Chicken Curry (Crock Pot) image

Make and share this Chicken Curry (Crock Pot) recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Curries

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 whole chicken breasts, boned
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup dry sherry
2 tablespoons butter or 2 tablespoons margarine
2 green onions, finely chopped
1 tablespoon curry powder
1 teaspoon salt
1 dash pepper
fluffy cooked rice (or saffron rice to serve 4)

Steps:

  • Cut chicken into small piece and place in crock pot.
  • Add all remaining ingredients except rice.
  • Cover, cook high 2 1/2 to 4 hours.
  • Serve over hot rice.

Nutrition Facts : Calories 437.9, Fat 23.8, SaturatedFat 8.8, Cholesterol 114.2, Sodium 1218.4, Carbohydrate 9, Fiber 0.7, Sugar 1.2, Protein 32.5

Tips:

  • Use boneless, skinless chicken breasts or thighs for a quick and easy meal.
  • If you have time, marinate the chicken in the curry paste overnight for extra flavor.
  • Use a variety of vegetables in your curry, such as potatoes, carrots, and peas.
  • Add a can of coconut milk to the curry for a rich and creamy sauce.
  • Season the curry to taste with salt, pepper, and other spices.
  • Serve the curry over rice or with naan bread.

Conclusion:

This crock-pot chicken curry is an easy and delicious meal that is perfect for a busy weeknight. The curry is made with a variety of spices, vegetables, and coconut milk, and it is served over rice or with naan bread. This recipe is sure to become a family favorite.

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