Crock Pot Chicken Curry is a comforting, aromatic dish where tender, slow-cooked chicken melds with a rich, spiced curry sauce.

The flavours deepen as the ingredients simmer together, blending warm spices.

This slow cooker recipe yields 4 servings.

Vegetables such as onions and sweet potatoes, absorb the sauce, adding texture and sweetness.

Crock Pot Chicken Curry is hearty, flavorful, and perfect for a cozy meal.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to creating Crock Pot Chicken Curry was to wash, peel and cube some sweet potatoes.

Then I chopped up a yellow onion.

Next I sprayed the Crock Pot with cooking spray.

I arranged some chicken breasts in the Crock Pot.

Then I arranged the cubed sweet potatoes on top of the chicken breasts.

I scraped the chopped onion into the Crock Pot as well.

Next I combined some orange juice, minced garlic, chicken broth granules, salt, pepper and curry powder.

I poured this mixture over top of the ingredients in the Crock Pot.

I put the lid on and set the Crock Pot to Low for 6 hours.

After 6 hours I removed the lid.  

Then I carefully lifted out the chicken and most of the vegetables.  I set them aside and kept them warm.

I combined corn starch and water to create a slurry to thicken the sauce on the high setting for a few minutes.  

I whisked the slurry into the sauce in the Crock Pot.

Then I turned the Crock Pot to High and put the lid back on for about 15 minutes or until the sauce began to thicken.

After the sauce thickened I returned the chicken and vegetables to the Pot to soak in the sauce for a few minutes.

Crock Pot Chicken Curry pairs beautifully with sides like mashed potatoes, rice, or gluten free crusty bread, perfect for soaking up the flavorful sauce.

We like to serve ours over top of a serving of rice.

Be sure to cover each chicken breast in a generous amount of the flavourful sauce!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Crock Pot Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Crock Pot Chicken Curry:

• 4 sweet potatoes
• 1 yellow onion
• 4 boneless, skinless chicken breasts
• 1 1/3 cup orange juice
• 1 garlic clove, minced
• 2 tsp chicken broth granules
• 1 tsp salt
• 1/4 tsp pepper
• 4 tsp curry powder
• 2 tbsp cornstarch
• 2 tbsp cold water

How to Make Crock Pot Chicken Curry:

1. Wash, peel and cube the sweet potatoes.
2. Chop the yellow onion.
3. Spray the Crock Pot with cooking spray.
4. Place the chicken breasts in the bottom of the Crock Pot.
5. Cover the chicken breasts with the cut up sweet potatoes and onion.
6. Combine the orange juice, garlic, chicken broth granules, salt, pepper and curry powder.
7. Pour the sauce over the ingredients in the Crock Pot.
8. Place the lid on the crock pot and set it to cook on low for 6 hours.
9. After 6 hours carefully remove the chicken and vegetables.  Set aside and keep warm.
10. Combine the corn starch and water.
11. Turn the Crock Pot to High.  Stir the slurry into the Crock Pot.
12. Cover and cook on High about 15 minutes, or until begins to thicken.
13. Serve on its own or over some rice.
14. Enjoy!

FAQS:

What should I serve with Crock Pot chicken curry?

Crock Pot chicken curry pairs well with a variety of sides to complement its flavors. Here are some great options:

Rice Options

1. Basmati Rice: A classic choice to soak up the curry sauce.
2. Jeera (Cumin) Rice: Adds a mild, aromatic flavor.
3. Coconut Rice: A slightly sweet, creamy option that balances the spices in the curry.

Gluten Free Bread Options

4. Naan Bread: Perfect for scooping up the curry.
5. Roti or Chapati: A lighter alternative to naan.

Vegetable Sides

6. Roasted Vegetables: Such as cauliflower, carrots, or zucchini.
7. Saag (Spinach): A creamy Indian-style spinach dish.
8. Cucumber Raita: A cooling yogurt-based dish with cucumbers and spices.

Salads and Relishes

9. Kachumber Salad: A simple salad of chopped tomatoes, cucumbers, and onions with lemon juice.
10. Mango Chutney: Sweet and tangy to complement the curry.

Other Ideas

11. Lentil Dal: A hearty, protein-packed side dish.
12. Pickled Vegetables: For a tangy and crunchy contrast.

How do I store Crock Pot chicken curry?

Storing Crock Pot chicken curry properly is key to maintaining its flavor and safety. Here’s how to do it:

1. Cool It Down Quickly

• Allow the curry to cool to room temperature (but no longer than 2 hours after cooking).
• To speed up cooling, transfer the curry to shallow, airtight containers.

2. Refrigerate

• Store the curry in the refrigerator for up to 3-4 days.
• Use airtight containers to prevent odors from spreading in your fridge.

3. Freeze for Longer Storage

• For longer storage, freeze the curry in freezer-safe containers or heavy-duty freezer bags.
• Label with the date and contents.
• Use within 2-3 months for the best quality.

4. Reheat Safely

• Thaw frozen curry overnight in the fridge if needed.
• Reheat on the stove over medium heat, or in the microwave, ensuring it reaches an internal temperature of 165°F (74°C).