Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

Craving creamy, aromatic chicken curry without the hassle? This easy slow cooker chicken curry recipe is the answer. After making this many times, I’ve perfected the balance of spices for a better-than-takeout experience. The warm, comforting aroma will fill your home and make your taste buds dance. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Moroccan Harissa Lentil Soup Recipe for Dinner and Easy Persian Noodle Soup with Lentils and Fresh Herbs.

What You'll Need for Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken thighs
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp curry powder
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• Curry powder
• Garam masala
• Cumin
• Coriander
• Turmeric
• Salt
• Black pepper
• Tomatoes
• Coconut milk
• Optional: Fresh cilantro, chopped
• Optional: Plain yogurt or sour cream
• Optional: Toasted cashews or almonds
• Optional: Lime wedges

How to Make Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

1. Step 1: In a large skillet, heat olive oil over medium heat. Add chicken thighs, season with salt and pepper, and cook until browned on both sides. Remove chicken and set aside.
2. Step 2: In the same skillet, add diced onions and cook until softened. Add minced garlic and cook for another minute. Stir in curry powder, garam masala, cumin, coriander, turmeric, and salt. Cook for 1-2 minutes, stirring constantly.
3. Step 3: Transfer onion and spice mixture to your slow cooker. Add diced tomatoes (with juice), coconut milk, chicken broth, tomato paste, and cooked chicken thighs. Stir to combine.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
5. Step 5: Once done, use an immersion blender to partially blend the curry until it reaches your desired consistency. Taste and adjust seasoning if needed. Serve hot with your choice of sides.

Storing & Reheating Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen or refrigerated for up to 24 hours before cooking.

Freezing Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: To make it gluten-free, ensure your curry powder is GF and serve with GF sides.
• Best substitution: Substitute chicken thighs with chicken breasts, but adjust cooking time accordingly.
• Make-ahead: Prepare the curry mixture the night before and refrigerate. Cook as usual the next day.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the curry is too spicy, add more coconut milk or yogurt to balance the flavors.

Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6-8 hrs (low) or 3-4 hrs (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Dairy-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp curry powder
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 2 tbsp tomato paste
• 2 tbsp olive oil

Seasonings

• Curry powder
• Garam masala
• Cumin
• Coriander
• Turmeric
• Salt
• Black pepper
• Tomatoes
• Coconut milk

Optional Toppings

• Fresh cilantro, chopped
• Plain yogurt or sour cream
• Toasted cashews or almonds
• Lime wedges

Instructions

1. Step 1: In a large skillet, heat olive oil over medium heat. Add chicken thighs, season with salt and pepper, and cook until browned on both sides. Remove chicken and set aside.
2. Step 2: In the same skillet, add diced onions and cook until softened. Add minced garlic and cook for another minute. Stir in curry powder, garam masala, cumin, coriander, turmeric, and salt. Cook for 1-2 minutes, stirring constantly.
3. Step 3: Transfer onion and spice mixture to your slow cooker. Add diced tomatoes (with juice), coconut milk, chicken broth, tomato paste, and cooked chicken thighs. Stir to combine.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
5. Step 5: Once done, use an immersion blender to partially blend the curry until it reaches your desired consistency. Taste and adjust seasoning if needed. Serve hot with your choice of sides.

Notes

• Chef tip: To make it gluten-free, ensure your curry powder is GF and serve with GF sides.
• Best substitution: Substitute chicken thighs with chicken breasts, but adjust cooking time accordingly.
• Make-ahead: Prepare the curry mixture the night before and refrigerate. Cook as usual the next day.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the curry is too spicy, add more coconut milk or yogurt to balance the flavors.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
• Make ahead: This recipe can be made ahead and frozen or refrigerated for up to 24 hours before cooking.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 18g
• Carbs: 15g
• Fiber: 2g
• Sugar: 5g
• Sodium: 900mg
• Cholesterol: 105mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Chicken Curry Recipe – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!