Slow Cooker Curry Chicken

I love all of the smells and tastes of a good curry. Whether it is Indian curry or Thai curry, I adore them all. I’m quite partial to a good thai red curry, but I can’t steer away from Indian goat curry.

I’ve found that it is pretty difficult to interpret a curry recipe at home. It’s either not spicy enough, or lacks a deep flavor profile. I like my curry extremely spicy and slightly sweet—-that is the best curry!

I found this recipe on facebook and decided to give it whirl. I liked that it was more or less a crockpot “dump” recipe; where you just dump ingredients in, stir it around a bit, and then leave it until you’re ready to eat.

I do wish that it was a little bit spicier, I should’ve added some sambal oelek or a ton of red chili flakes. I did add some red chili flakes to the top of my serving and that definitely made it better.

Slow Cooker Curry Chicken

• Servings: 4-6
• Time: 4 hrs
• Difficulty: Easy
• Print

An easy slow cooker dinner that brings an exotic curry flavor to your table.

Ingredients

• 2 cans coconut milk
• 2 TBS. dried basil
• 1.5 TBS. yellow curry powder
• 1 tsp. chili powder
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 lb. chicken breast
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 1 onion, chopped
• 1 can chickpeas, drained and rinsed
• cornstarch slurry

Directions

1. In a large slow cooker, combine coconut milk, basil, curry powder, chili powder, salt and pepper. Stir until well combined.
2. Add chicken breasts, onion, garlic and jalapeno to the slow cooker. Stir to combine.
3. Cook on high for 3-4 hours. Shred chicken using either two forks or a knife.
4. Add chickpeas and cornstarch slurry and stir to combine. Cook on high for another 15 minutes. Serve over cooked rice.

Step-By-Step Instructions

In a large crockpot, combine the coconut milk, chili powder, curry powder, basil, salt and pepper. Stir well.

Chop onion, jalapeno, and garlic. Add to the crockpot along with the chicken.

Stir everything together and then cook on high for 3-4 hours. Add cornstarch slurry and chickpeas and cook for another 15 minutes. Serve over hot cooked rice.