Slow Cooker Curry Chicken Recipe

Name: Slow Cooker Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless skinless chicken thighs, trimmed & cubed; 2 large potatoes, peeled & cubed; 1 large onion, thinly sliced; 4 garlic cloves, minced; 1 tablespoon gingerroot, grated; 3 tablespoons curry powder; 3 tablespoons smooth peanut butter; 1 cinnamon stick; 1/2 tablespoon red pepper flakes (optional); 1/2 teaspoon cayenne pepper (optional); 1 beef bouillon cube; salt and pepper; 1 cup white wine; 12 ounces coconut milk; 1 cup water; 1/4 cup cilantro, chopped; 3 tablespoons cornstarch

Servings: persons

3 lbs boneless skinless chicken thighs, trimmed & cubed
2 large potatoes, peeled & cubed
1 large onion, thinly sliced
4 garlic cloves, minced
1 tablespoon gingerroot, grated
3 tablespoons curry powder
3 tablespoons smooth peanut butter
1 cinnamon stick
1/2 tablespoon red pepper flakes (optional)
1/2 teaspoon cayenne pepper (optional)
1 beef bouillon cube
salt and pepper
1 cup white wine
12 ounces coconut milk
1 cup water
1/4 cup cilantro, chopped
3 tablespoons cornstarch

1
Place the wet ingredients into the crock (wine, coconut milk, water).
2
Add spices (garlic, ginger, curry powder, cinnamon stick), peanut butter and bouillon cube, stir well.
3
Salt and pepper chicken pieces as desired, then add to crock along with potatoes and onion, stir well to coat.
4
Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring once or twice.
5
If a thicker consistency is desired once cooked, combine cornstarch with 1/4 cup cold water and mix well. Stir slowly into crock and cook an additional 15 to 20 minutes on high.
6
Serve over noodles or rice of choice, garnished with cilantro.

1092

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 lbs boneless skinless chicken thighs, trimmed & cubed, 2 large potatoes, peeled & cubed, 1 large onion, thinly sliced, 4 garlic cloves, minced, and more.

Yes, Slow Cooker Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions