Crockpot Chicken Curry
A hands-off slow cooker recipe for tender chicken thighs in a creamy coconut tomato sauce, infused with warm curry spices.
- Prep Time: 15 minutes
- Cook Time: 360 to 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds chicken thighs, boneless and skinless
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 can coconut milk (13.5 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Add the chicken thighs, chopped onion, minced garlic, and grated ginger to a slow cooker.
- Add the curry powder, turmeric, coconut milk, diced tomatoes, and chicken broth.
- Season with salt and pepper.
- Stir to combine all the ingredients.
- Cover and cook on low for 360 minutes (6 hours) to 480 minutes (8 hours), or on high for 180 minutes (3 hours) to 240 minutes (4 hours), until the chicken is tender.
- Shred the chicken in the slow cooker.
- Stir the shredded chicken into the sauce.
- Serve hot and garnish with fresh cilantro.
Notes
Serve with cooked rice or naan for best results.
Find it online: https://crockpotdaily.com/slow-cooker-chicken-curry-recipe/