Slow Cooker Curry Chicken Recipe
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This slow cooker curry chicken recipe is totally worth pulling out your slow cooker! It’s amazing!!
The love affair I have with my slow cooker is currently bordering on obsession.
Just when I think I’ve run out of time to make dinner, I remember that I prepped it the night before and stuck it in the crockpot in the morning before I left. My stress level is instantly reduced to a manageable level.
In fact, I’m considering mixing up some crockpot blends in 1-gallon zip lock bags and tossing them in the freezer. I’ll make a whole bunch at one time. Then, all I have to do is grab a bag, toss it in the crockpot and head out the door. How’s that for an easy meal? (Ya, sometimes I’m just a little bit brilliant…. and arrogant…ehem…)
I got this recipe while surfing the net for crockpot recipe ideas. I came across the DisneyFamily.com website and they had a recipe for curry chicken that sounded incredible. And to my great surprise, it was clean!
Then I realized that I didn’t have half of what I needed to make it, so I improvised, and wow. This is some seriously good chicken. I think the only thing I would change is to add more broth next time for extra gravy. But seriously, Disney can cook! (And I guess, so can I! Ha!)
What Is Curry Chicken Made Of?
Typical chicken curry is made of chicken stewed in a tomato and onion sauce with lots of various spices added.
What Does Curry Chicken Taste Like?
Since spices can vary based on where the dish is made, it can have slightly different flavors anywhere you eat it. But typically, it has an earthy, heady flavor thanks to spices like curry powder, ginger, and turmeric.
Are Curries Healthy?
The answer to that is, it depends. They CAN be extremely healthy if they are made to be. But some curries have a lot of additives, unhealthy fats, and other ingredients most health-minded folks would avoid. It all depends on who is making the curry.
More Healthy Curry Recipes
Slow Cooker Curry Chicken Recipe Card
Slow Cooker Curry Chicken
- 2 lb. chicken breasts (boneless, skinless)
- ½ cup raisins
- 1 medium shallot (diced)
- ½ cup dried apricots (no sugar added – I used the unsulfured kind from Whole Foods)
- ½ tsp. dried ginger
- 12 cloves garlic (chopped – yes, 12. That’s not a typo)
- 1 tsp. curry powder
- 1 tsp. ground cumin
- ¼ tsp. ground cloves
- ¾ cup chicken stock (use 2 cups if you want gravy, + 1-2 tablespoons whole wheat pastry flour. Whisk well into the broth before adding to the crock pot to avoid clumps.)
- 1 tbsp. apple cider vinegar
- 1 medium lemon (juice only)
- Place all ingredients in the crock pot and stir as best you can to get everything mixed and coated in the spices.
- Cook on low for 8-10 hours.
- Serve over brown rice and add a side of cauliflower. Yum!
Recipe from the Gracious Pantry archives, originally posted 10/28/11.
I’m curious about spices. Maybe you have this posted elsewhere but how do you know if your spices are clean? I pulled out my curry powder today and it lists “spices (including turmeric)” more clean spices but then also lists MSG.
Sounds like you just need a different curry powder. There are some spices out there that are not clean. But for the most part, most are.
Have you tried to using coconut milk instead of broth? I was thinking that might be amazing. Thoughts?
You could try it, but I’m not sure it would be the same. It’s really tasty the way it is. But coconut milk is always worth a shot!
I baked this recipe (didn’t get it in the crockpot in time!) and it came out wonderful! Wow! Flavors are SOOO delicious! I cooked organic Jasmine rice as a side!
Stephanie – Great to know! So happy you enjoyed it! 😀