Crockpot Turmeric Chicken Recipe

This clean eating slow cooker turmeric chicken recipe is a wonderful way to enjoy a heady array of spices.

The flavors of Indian food are pretty darn amazing. All the curry, turmeric and other aromatic spices seem to carry me away to ancient places.

A cutting board sits with a small glass bowl of turmeric spice mix and this Clean Eating Slow Cooker Turmeric Chicken.

India is definitely one of the places on my bucket list. I want to explore their spice markets and experience authentic local foods in every region of this culturally rich country. To experience the people, the fabrics and jewelry and maybe even catch a glimpse of an Indian palace. Sounds like a dream, I know. But some of their buildings are truly marvelous architecture and I would love to see them all.

But until that day comes, I’ll have to make due with what I can produce in my own kitchen. And while my recipes are far from authentic, they give me just enough of the aromas to keep me dreaming of my future travels.

This particular recipe was the result of a HUGE jar of turmeric I somehow ended up with. I just kept buying it in bulk not realizing that I still had some at home. And by the time I found my stash… well lets just say I don’t need to buy any any time soon.

This chicken would be fabulous served with some chickpeas and brown rice, and of course, a side of veggies.

More Healthy Chicken Recipes


Crockpot Turmeric Chicken Recipe

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Clean Eating Slow Cooker Turmeric Chicken Recipe

Crockpot Turmeric Chicken Recipe

An Indian-style chicken that offers ahead array of aromas.
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Course: Main Course
Cuisine: American, Indian
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Calories: 650kcal


  • Slow Cooker


  • 4 lb. whole chicken
  • ¼ cup turmeric chicken rub (see recipe link above)
  • 4 slices lemon
  • ¼ tsp. salt


  • Place the chicken in the slow cooker crock.
  • Separate the skin from the bird by running your hand underneath it to make a pocket for the spices.
  • Liberally sprinkle the spices under the skin, being sure to spread them over as much of the chicken as possible. If there is any left over, simply sprinkle it over the top of the skin after inserting the lemons.
  • Insert lemon pieces under the skin, but on top of the spices.
  • Sprinkle the top of the chicken with a light sprinkle of salt.
  • Cook on low for 4-6 hours or until the chicken is fully cooked.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Because this recipe involves a whole bird, yield will vary based on size and amount discarded (bones, etc.) Serving size will vary.


Serving: 0.25the recipe | Calories: 650kcal | Protein: 56g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 226mg | Sodium: 291mg | Potassium: 571mg | Vitamin A: 425IU | Vitamin C: 5.1mg | Calcium: 33mg | Iron: 2.7mg

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  1. Tiffany – let me just say that I have LOVED every recipe I’ve tried on your site. And my family loves them, too – as long as I don’t mention “healthy.” LOL

    I was wondering if this could be made with skinless, boneless chicken breasts (since that’s what I have on hand today) instead of a whole chicken? Could I just cover the breasts with the powder and put the lemon slices on top? Should I add some chicken broth or something to the crock pot since there would be less juice from lean breast meat?

    Thank you for all the work you do to help people like me – kitchen challenged, but still concerned about eating healthy foods. I, for one, don’t know what I’d do without your site! Keep up the good work!

    1. The Gracious Pantry says:

      Hi Wendy,

      It’s hard to say how much liquid would be left with chicken breasts, but I wouldn’t add any chicken broth. Usually, the chicken will release enough. It’s sort of a gamble though. If you do put some in, use very little. But yes, it will essentially work the same. I will say that chicken breasts without a tenderizer (like tomato sauce or vinegar) will often turn out a little rubbery. So test this at your own risk! (And then let me know how it turns out. 🙂 )

  2. How big of chicken should this be (pound wise) and is it ok to use a jar of the turmeric spice from Trader Joes or does it have to be a rub? I love your recipes and they are so easy to follow

    1. The Gracious Pantry says:

      Joe – Thanks so much! It’s really all about what will fit in your slow cooker. Mine was about 5 pounds. I’m not sure what is in the turmeric spice from TJ’s. You’d have to read the ingredient list to be sure it’s clean. If so, you could use that in place of the seasoning I used for sure!

  3. I’ve heard so many things lately about the health benefits of tumeric. I’ll need to try this recipe out!

  4. Kim Bishop says:

    Do you remove the chicken skin after cooking?

    1. The Gracious Pantry says:

      Kim – Yes, I do. You don’t have to, but I don’t like the skin. So I take it off.

  5. Made this for my family yesterday and it was a big hit. Thank you for posting great recipes!

    1. The Gracious Pantry says:

      Sarah – My pleasure! I’m so happy everyone enjoyed it! 😀