Slow Cooker Chicken Curry has become one of my favorite weeknight dinner recipes. Rachael first shared the recipe on Eat at Home a few years ago. I’ve made it so many times since then.
One reason this recipe is perfect is that it is so simple. I have it memorized, which makes it even faster – no need to go searching for the recipe. Four ingredients go into the slow cooker, with one ingredient added just before serving. So easy!
We love this served over rice with baked sweet potatoes along side. You can also make it paleo/low-carb by serving it over cauliflower instead of rice.
Here’s what you’ll need:
You can use any cut of boneless chicken – breasts, thighs or tenders. Control the heat by using mild salsa, or hot salsa if you like it spicy. I use mild and the dish isn’t spicy at all. Mild curry powder also keeps it from tasting too hot.
Chicken Curry in the Slow Cooker
Ingredients
- 3 lbs. boneless chicken
- 1 onion chopped
- 1 cup salsa
- 3 Tbs. curry powder
- 1 can coconut milk
- 2 cups rice cooked
Instructions
- Place chicken, onion, salsa and curry powder in slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- minutes before serving remove chicken from slow cooker.
- Add coconut milk to slow cooker. Stir into sauce.
- Return chicken to pot.
- Serve over cooked rice.
One easy way to remember the ingredients is this:
3 ingredients go in – chicken, salsa, onion. Then 3 Tbs. curry powder. Three (ingredients) before three (tablespoons). Finish with the coconut milk.
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.
I have a very similar recipe that uses 1 cup of sour cream instead of the coconut milk
Perhaps yogurt!
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!
Traditional indian substitute: yogurt!
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!
Jean, When I made it I used chicken breasts. It was really good!
I added one can of garbanzo beans and…Wow!
I would like to know if I add the garbanzo beans at the beginning or after it has cooked?
The directions mention salt and pepper, but none are listed in the ingredients. How much of each?
Randal, sometimes I don’t add salt at all. Just give it a taste at the end of cooking and see if you need any.
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?
I’m curious about how it turned out too, but she never reported back. I haven’t tried it that way.
This is so great. I make it probably twice a month at least using a different salsa each time. Last time I made quinoa to go with it. One of our favorite dinners!!
I made this today using canned milk instead of coconut (my daughter really dislikes coconut). It was still very good though I’m sure coconut milk would put it over the top. Thanks!
How many does this serve using 4 pounds boneless skinless chicken thighs?
That amount of meat should serve 6-8 people. You may have some leftovers too.
Thank you for your quick reply. I do add one thing to your recipe…2 Tbsp.Major Grey’s Chutney. The recipe oof yours is one of my very favorites, and so labor “unintensive!”
I just now noticed that the coconut milk wasn’t supposed to cook with the chicken. I have made this dish many times and always cooked the chicken in the coconut milk mixed with the salsa. It came out great every single time! Thanks for the recipe!
That’s really good to know! Thanks for sharing.
It sounds delicious. I love curry and chicken!
I noticed in the image you show frozen chicken tenderloins. I just put those in with the ingredients, still frozen as I’ve seen this mentioned in other recipes. Do you start yours frozen or thawed and should I extend the cooking time of 5-6 hours on high?
I do start them from frozen. Six hours should be enough time, but if your crockpot is very full you may need to extend it a bit.
I made this yesterday and we loved it. Having leftovers today for lunch and the flavor is even better! I didn’t add any salt yesterday when I made it but I will next time. So glad I found this recipe.