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
- 3 lbs. boneless chicken
- 1 onion chopped
- 1 cup salsa
- 3 Tbs. curry powder
- 1 can coconut milk
- 2 cups rice cooked
- 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.