Chicken Curry in the Slow Cooker

You’ve got to love a good crockpot meal. Especially one that tends to make enough that there are plenty of leftovers for lunch! This one is super easy to make, budget friendly, and really yummy!

This isn’t a spicy dish, unless you use hot salsa.  The coconut milk cools the heat and makes it creamy.

 

Chicken Curry in the Crockpot
Ingredients
  • 3-4 lbs of Chicken Thighs
  • 1 medium onion chopped
  • 3 tbsp of Curry
  • 1 can of coconut milk - unsweetened
  • 16 oz of salsa (whatever heat you like - I use Medium)
Instructions
  1. Put the chicken thighs down on the bottom of the crockpot.
  2. Mix the chopped onion, salsa, curry, and the salt/pepper.
  3. Pour the sauce mixture over the top and cook for 4 hours on high or 8 highs on low.
  4. When it's finished cooking, just pull the chicken out and place on a platter. Then you will pour in the coconut milk in the crockpot and mix well.
  5. Serve the chicken with the sauce over the top. I like to serve with rice on the side.

Rachael Walkup has been married to her best friend for 6 years. They have two kids – a 2 yr old boy and a newborn little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

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Comments

  1. I’ve never cooked anything curry before but this sounds yummy! Are you referring to curry powder in your recipe or some other form?

    • Hi Kyra, yes it’s the curry in powder form. I hope you enjoy the recipe. Let me know what you think! This is a staple at our house. Even my 3 year old eats it!

      • Thanks! I made this for dinner last night and it was delish! I have to admit I was unsure about the salsa component, but it was really good. My husband especially enjoyed it and requested it be put on the “list” (of dinner options). The only change I made was to puree the sauce using my immersion blender (I have an aversion to all those veggie chunks in the salsa and from the onions – it’s a texture thing). About 30 minutes prior to completion, I removed the thighs from the crockpot, immersed the blender, did a quick puree and then added the thighs back in for the final cook time. It was so good! Thanks!!

        • Thanks so much for updating the comment thread. I’m glad to hear you guys liked it. Great feedback on the sauce. I will try that out next time I make this dish. Hope you have a great week Kyra!

      • Is there something that can be substituted for the coconut milk, if so how much of it?

        • Chanda, I’m not sure what could be substituted for the coconut milk.

        • Anonymous says:

          You can try subbing a different milk like soy or almond with a drop or 2 of coconut extract. The coconut milk has a distinct taste that can’t be matched with just milk though. If you try it let us know!

  2. I’m trying this tonight! Have you ever tried it with Chicken breasts intead of thighs? All I had on hand were breasts so hope it turns out okay!

  3. I added one can of garbanzo beans and…Wow!

  4. The directions mention salt and pepper, but none are listed in the ingredients. How much of each?

  5. Anonymous says:

    I mixed the coconut milk in with the stuff and put it in the crockpot to cook!! Do you know if this is going to be a problem?!

    • I’m not actually sure. At this point you’ll need to let it cook though. I don’t think it will hurt anything, although it may curdle (does coconut milk do that?). Let me know how it turns out!

    • Tiffany, I’d like to know how it turned out when you cooked the coconut milk with the rest of the sauce?

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