Crock Pot Chicken Curry

Crock pot Chicken Curry

Tim really loves a good Indian Curry so when I saw this Crock Pot Chicken Curry recipe I thought I could change it up a bit and customize it for us. Neither of us are big sweet potato fans but I felt like the curry powder disguised the taste well whereas Tim would definitely have preferred regular potatoes so feel free to change yours up too!

You can add peanuts, raisins or even coconut to this and I added some shredded coconut which was delish. In future I’ll probably add 1 or 2 chopped carrots too. Before you start you may want to use this unprocessed Chicken Bouillon Recipe I have to make it better for you.

Serve it with rice and you’ve got a great curry for a weeknight!

Crock Pot Chicken Curry


  • 4 boneless skinless chicken breasts
  • 1 onion, chopped
  • 2 sweet potatoes, in cubes
  • 1 cup of water
  • 1 garlic clove minced
  • 1 tsp chicken bouillon powder
  • 4 tsp curry powder
  • 2 TBS whole wheat flour or cornstarch


  1. Place the potatoes and onion in the bottom of the slow cooker.
  2. Add the chicken on top.
  3. Combine the water, garlic, chicken bouillon and curry powder and pour over the top.
  4. Cook on low for 5-6 hours.
  5. Remove the chicken and vegetables and keep warm.
  6. Mix the flour or cornstarch into the sauce in the pot and cook for a further 15 minutes.
  7. Prepare your rice while waiting.
  8. Remove sauce and add to top of curry before serving.

For another great Crock pot recipe try Slow Cooker Greek Chicken.  Every Monday I come up with a Crock Pot recipe. If you have one, link up with us or check out the archives or see my Pinterest pins!

Crock pot chicken curry

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