Slow-Cooker Chicken Curry

Slow Cooker Chicken Curry | Homan at Home

What is it about curry? I hear the word and my mouth starts to water. Indian curry, Thai curry – it doesn’t seem to matter. 

This slow-cooker chicken curry is more Indian than Thai, but I think it’s mostly just really yummy. The color is gorgeous – a lovely deep orange, and the smell when it’s cooking is divine. 

 Slow Cooker Chicken Curry | Homan at Home

It’s made of canned and frozen stuff, so it’s a great anytime recipe – I always have the ingredients in my pantry and freezer. And you know me and the crockpot. It’s a long term love affair. I mean, why not? I take five minutes in the morning, and by dinner, anyone who’s interested thinks I’m some kind of gourmet cook. I’ll take it 🙂

It also works really well as a dump meal (we ate it multiple times after I had Alex because of this!)

The original comes from The Lemon Bowl, and I’ve made a few modifications to make it a little more frugal-friendly. 

Slow Cooker Chicken Curry | Homan at Home
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Slow Cooker Chicken Curry

A super easy, creamy curry you can make in your crockpot!
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours
Servings 8

Ingredients

  • 2 chicken breasts
  • 1 Tbsp dried onion
  • 1 can garbanzo beans
  • 1 can coconut milk
  • 1 chicken bouillon cube
  • 1 can tomato sauce
  • 1 cup frozen mixed or stir fry vegetables
  • 2 Tbsp curry powder
  • 1 tsp cayenne powder optional

Instructions

  • Place all ingredients in slow cooker on low and allow to cook for 6-8 hours, stirring occasionally.
  • Once cooked through, remove chicken from crockpot.
  • Shred chicken and return to crockpot.
  • Serve over rice.

Notes

Adapted from The Lemon Bowl
Tried this recipe?Mention @homanathome or tag #homanathome

Like this? Try my slow cooker Thai green curry.

Oh, and I’d love to hear if you have a great curry recipe. Don’t keep it a secret – share in the comments!

Slow Cooker Chicken Curry | Homan at Home

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4 Comments

  1. What kind of frozen veggies do you reccomend? I prefer fresh, are there types that would cook well and not get much in the slow cooker?

    1. Fresh veggies would probably work well too! I usually use the standard frozen mixed vegetable packs (peas, carrots, green beans, and corn) but I’ve also used the Normandy blend (cauliflower, carrots, and broccoli), and various types of stir fry blends – all with success. My personal favorite is the Kirkland Signature Stir-fry Mix you can get from Costco. Hope that helps!

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