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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.