EASY Slow Cooker Chicken Curry

A super easy and healthy Slow Cooker Chicken Curry that takes less than 5 minutes to prep. Easy to adapt, lots of veggies and it freezes well too. A tomato based, creamy curry sauce with tender chunks of chicken and some spinach for a green boost.

This chicken curry honestly couldn't be easier. You just put everything in the slow cooker, stir and let it bubble away until the chicken just falls apart and melts in your mouth. Easy to adapt with your favourite vegetables (or none at all), this is a family favourite and perfect for batch cooking and keeping in your freezer for easy week night meals.

Jump to:

• Why should you try it?
• What you will need
• Step by step
• Can you add vegetables?
• What to serve this with
• FAQs
• Extra tips
• More chicken curry recipes
• Recipe

Why should you try it?

What you will need

Step by step

One: Add the onions, chicken, garlic and ginger to the slow cooker pot.

Two: Add the spice mix.

Three: Add the chopped tomatoes, mango chutney and coconut milk.

Four: Stir well and cook on low for 5-6 hours or on high for 3-4 hours.

Five: 15 minutes before the end, add the spinach and coriander.

Can you add vegetables?

Of course! The great thing about this curry is that you can pretty much use any vegetables you want. It's a great fridge raid meal to reduce waste, as you can use vegetables that are starting to look a bit sorry for themselves.

We like chunky veg like bell peppers, courgette (zucchini) or aubergine (eggplant). But you could also add carrot, mushrooms, broccoli or parsnip. 

We always like to add some greens to a dish if we can, so we stirred in some spinach before the curry finished cooking. You could use kale instead though or even some peas.

What to serve this with

Curry and rice is a classic combination, but we have also have this with potato wedges too! But you could also just make a couple of our Easy Homemade Flatbreads and use them to scoop up all that delicious curry sauce. Maybe brush some garlic butter on the flatbreads too.

If you choose to have it with rice, add a teaspoon of turmeric when boiling your rice to give it a gorgeous golden colour and also a healthy boost. We have a full recipe for Turmeric Rice, which will go really well with this curry.

FAQs

Extra tips

• You can use chicken breast instead of thighs.
• If you want this curry to be spicier, then you can add extra cayenne or even add a sprinkle of red chilli flakes before serving.
• We have used curry powder for the spices in this to keep it a super simple curry. However, you could use your favourite curry paste instead. It's a great way to make a different curry every time. You could have a korma or madras.
• The onions could be softened and the chicken sealed in a pan before adding it to the slow cooker, but I really don't think it is essential.
• You can cut the chicken thighs into chunks, like we have, or leave them whole and once cooked use two forks and shred it all up and then give it a good stir.
• If you want to cook this on the hob (stove top), then fry up the chicken, onion, garlic and ginger until the chicken is browned and then stir in the spices. Then add the tomatoes, mango chutney and coconut milk, stir and simmer for 40 minutes.
• If your sauce ends up too thin, then you can add a cornflour (cornstarch) slurry to thicken it up.

More chicken curry recipes

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