Crock Pot Chicken Curry Recipes

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CROCK POT CHICKEN CURRY RECIPE



Crock Pot Chicken Curry Recipe image

Come home to a flavorful and delicious Crock Pot Chicken Curry. Throw all your ingredients into your slow cooker and enjoy a spice-filled sauce that pairs perfectly with rice!

Provided by Erin Henry

Categories     dinner

Time 6h10m

Number Of Ingredients 14

2 - 2 1/2 pounds chicken thighs (or breasts)
3 Tablespoons curry powder
1 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 red pepper flakes (optional)
1 15 oz can coconut milk (lite or full fat)
1 cup chicken stock
2 cloves fresh garlic
2 Tablespoons butter (or olive oil)
4 cups white sweet potatoes (peeled and cut into 1-inch cubes)
1 medium sweet onion (cut into 1-inch pieces)
Rice (cooked)
Cilantro (chopped (optional))

Steps:

  • Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
  • Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
  • Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
  • During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
  • Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
  • Serve over rice and a side of naan.

Nutrition Facts : Calories 420 kcal, Carbohydrate 19 g, Protein 52 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 251 mg, Sodium 336 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CROCK POT CHICKEN CURRY



Crock Pot Chicken Curry image

A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.

Provided by Miss Annie

Categories     Chicken Breast

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 boneless skinless chicken breasts
2 large onions, coarsely chopped
2 garlic cloves, minced
2 tablespoons butter
2 (14 ounce) cans tomatoes with juice, crushed
1 teaspoon cinnamon
2 tablespoons curry powder
1/2 cup raisins

Steps:

  • Brown chicken in butter; add garlic and onions and saute about 2 minutes.
  • Transfer to slow cooker.
  • Combine remaining ingredients and add to cooker.
  • Cook low for 6-8 hours.
  • Serve over rice.

SLOW-COOKER CHICKEN CURRY



Slow-Cooker Chicken Curry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauce
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
  • Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
  • Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

SLOW COOKER CURRY CHICKEN



Slow Cooker Curry Chicken image

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Provided by Juliajewelia

Categories     World Cuisine Recipes     Asian     Indian

Time 2h15m

Yield 12

Number Of Ingredients 14

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

Steps:

  • Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
  • Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

SLOW-COOKED CURRY CHICKEN



Slow-Cooked Curry Chicken image

Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. -Helen Toulantis, Wantagh, New York

Provided by Taste of Home

Categories     Dinner

Time 4h55m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1-1/4 teaspoons salt
1 can (13.66 ounces) light coconut milk
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
3 green onions, sliced, divided
2 tablespoons cornstarch
2 tablespoons cold water
1 to 2 tablespoons lime juice
3 cups hot cooked rice

Steps:

  • Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

Nutrition Facts : Calories 353 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

SLOW-COOKER CHICKEN CURRY



Slow-cooker chicken curry image

Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 6h10m

Number Of Ingredients 9

1 large onion, roughly chopped
3 tbsp mild curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
1 tbsp finely chopped ginger
1 yellow pepper, deseeded and chopped
2 skinless chicken legs, fat removed
30g pack fresh coriander, leaves chopped
cooked brown rice, to serve

Steps:

  • Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
  • Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
  • The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
  • Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium

CHICKEN CURRY



Chicken Curry image

The slow cooker does the heavy lifting here when it's time for dinner. All you have to do is assemble this hearty coconut milk-based curry, which takes just 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 4h30m

Number Of Ingredients 12

3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 tablespoons curry powder, preferably Madras
1 teaspoon ground coriander
1 teaspoon ground cumin
Coarse salt
2 packages frozen green peas (10 ounces each)
2 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)

Steps:

  • In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
  • Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
  • Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
  • To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Nutrition Facts : Calories 417 g, Fat 22 g, Fiber 4 g, Protein 37 g

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

This festive twist on traditional chicken curry can be tailored to your tastes. Try replacing green beans with fresh sugar snap peas, or use a spicier salsa to turn up the heat. -Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 4 servings.

Number Of Ingredients 13

4 bone-in chicken breast halves, skin removed (8 ounces each)
1 can (15 ounces) cannellini beans, rinsed and drained
3/4 cup thinly sliced sweet onion
1/2 cup chopped sweet red pepper
1 cup peach salsa
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh green beans, trimmed and cut in half
2 tablespoons cornstarch
1/2 cup cold water
1-1/2 cups chicken broth
1-1/2 cups uncooked instant rice

Steps:

  • Place the chicken, cannellini beans, onion and red pepper in 4-qt. slow cooker. In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top., Cover and cook on low for 4-5 hours or until chicken is tender. Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened., In a large saucepan, bring broth to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Serve with chicken and sauce.

Nutrition Facts : Calories 486 calories, Fat 6g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 1132mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 7g fiber), Protein 46g protein.

TENDER CROCK POT CHICKEN CURRY



Tender Crock Pot Chicken Curry image

Posted in response to a request for chicken-thigh crock pot recipes; found in "Company's Coming Slow Cooker Recipes".

Provided by Lennie

Categories     Curries

Time 10h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup chopped onion
2 medium tomatoes, diced
1 medium green pepper, chopped
4 cups hot water
3 tablespoons curry powder
4 teaspoons low-sodium instant chicken bouillon granules
1 tablespoon ketchup
1/2 teaspoon salt
1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs boneless skinless chicken breasts

Steps:

  • Put onion in crock pot, followed by tomato and green pepper.
  • In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables.
  • Arrange chicken pieces over top.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
  • Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken.
  • Pour broth into a separate gravy boat and serve.

LIZ'S SLOW COOKER CHICKEN CURRY



Liz's Slow Cooker Chicken Curry image

This is a great Indian-style curry dish that can cook all day in the slow cooker, and makes enough to feed an army. Season to taste and serve with basmati rice.

Provided by Liz McMahon

Categories     World Cuisine Recipes     Asian     Indian

Time 8h40m

Yield 8

Number Of Ingredients 14

1 large onion, cut into wedges
3 large skinless, boneless chicken breasts, chopped
¼ cup butter, cut into chunks
5 cloves garlic, chopped
4 carrots, peeled and sliced
5 potatoes, peeled and cubed
1 head cauliflower, separated into florets
4 ½ tablespoons curry powder
2 tablespoons ground turmeric
1 tablespoon red chile flakes, or to taste
½ tablespoon ground ginger
salt and ground black pepper to taste
4 cups chicken stock, or as needed
4 tablespoons all-purpose flour, or as needed

Steps:

  • Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
  • Cook on Low, stirring periodically if you are home, about 8 hours.
  • Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 40.4 g, Cholesterol 59.5 mg, Fat 9 g, Fiber 8.1 g, Protein 22.8 g, SaturatedFat 4.5 g, Sodium 497.4 mg, Sugar 5.8 g

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