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Slow Cooker Chicken Curry Recipe

By March 11, 2013 October 3rd, 2017 Freezer-Friendly, Gluten-Free, Main Dish, Recipes, Slow Cooker

This recipe for slow cooker chicken curry is absolutely delicious and so easy to make.  I promise that even your pickiest eaters will love it!

Slow Cooker Chicken Curry RecipeTo be honest, my husband and I are not very adventurous eaters. I tend to cook simple, safe, All-American meals. Homemade chicken pot pie, meatloaf, and lasagna are all in our regular rotation.

Sometimes I like to throw in a curve ball though [insert evil smile].

Last fall I ordered a chicken curry roll when we were out to dinner at a restaurant, and it made me think evil, adventurous cooking thoughts.

The chicken curry tasted delicious so I was pretty confident my husband (and our two young daughters) would eat it if I could get past his non-adventurous-eating roadblock. The curry melted in my mouth so it immediately made me think to try and replicate it in my slow cooker…and I have a thing for slow cooker recipes.

Slow Cooker Chicken Curry

This was my first attempt at making anything remotely like curry at home, and it was delicious!

I told my husband it was “sweet and spicy tomato chicken with peas.” He said it was great, ate seconds, and then packed leftovers for lunch the next day!

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Slow Cooker Chicken Curry Recipe


  • Author: Kelly McNelis
  • Yield: 6 servings 1x

Description

Cook fresh or freeze to cook later. Top with fresh cilantro and serve with pita bread, naan, or rice.


Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 6oz can of tomato paste
  • 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions

  1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
  2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
  3. Cook on low 8 hours.

To Freeze and Cook Later

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 8 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Slow Cooker Chicken Curry Recipe

Question: How do you convince your husband and kids to try new foods?

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Megan
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Megan

I like hearing new recipe ideas that are easy but don’t taste simple, I think I’ll enjoy this website. =)

Kera
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Kera

Kelly, I love to see all your recipes! I’m currently studying in college and seeing these wonderfully sounding dishes that can be easily prepped is perfect for me as a college student (and leftovers are a bonus!). I actually am studying psychology, so that’s another great thing to see you involved in as well. I am impressed by your busy life you lead. It sounds like you have a lot on your “plate”, but I am glad to hear that there are women like you out there who are finding a way to balance both family and a career. Thanks… Read more »

michelle
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michelle

I had bookmarked this recipe over on the fit for moms blog & it seems the page is down. Can u share it here? I love it.

Lorna
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Lorna

I’m so pleased to find this recipe here. Like Kera, I followed the link from your page to fitformums mums, but it no longer works. Thanks for posting it here. I love the recipe, it’s more spicy than curry field,

Lorna
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Lorna

That should read curryfied and it was Michelle not Kera!

Emily
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Emily

We have a large family so I add a few veggies to the this ridiculously awesome recipe. I add a few carrots, peeled and cut into stew sized chunks, a couple potatoes peeled and cut into big bite sized pieces, and about half way through I add some cauliflower. My family LOVES this! I serve it with rice and home made flat bread. 😀