Slow Cooker Chicken Curry

Chicken Curry Recipe

Looking to explore your world of taste buds? This slow cooker chicken curry recipe is one avenue you will NOT want to miss! Although there are several different types of curry available around the world, this recipe focuses on a classic – chicken. If you end up liking this chicken curry recipe then I’d recommend you also consider trying other various curries that are popular around the world. Potato curries, bean curries and other meat curries can be found in countries like India, South Africa, Britain, and Pakistan. Vibrant colors and bold spices make this dish a great way to liven up what might otherwise be a slow and mundane week. But, it’s not a quick meal. Several hours in the slow cooker are required in order to give this curry dish the depth of flavor that all of us associate with Indian cuisine. But trust me, the wait will be well worth it! Want something good to serve with it? Conider naan bread or dinner rolls.

Chicken Curry Recipe

Serve this chicken curry on top of rice with naan bread or dinner rolls on the side. Slow cooked for the most flavor!

Course Main Course
Cuisine Indian
Keyword Chicken Curry
Prep Time 5 minutes
Cook Time 6 hours
Resting Time 2 minutes
Total Time 6 hours 7 minutes
Servings 7 servings


  • 2 lb boneless skinless chicken thighs (cut into bite-size pieces)
  • 4 tbsp butter
  • 1 large onion (peeled and chopped)
  • 9 garlic cloves (minced)
  • 2 tbsp fresh ginger (grated)
  • 1 tbsp curry powder
  • 2 tsp garam masala
  • 1 tsp salt
  • 3/4 tsp smoked paprika
  • 1 can tomato sauce (15-ounce)
  • 1 cup heavy cream
  • fresh parsley (for garnish)


  1. Place butter, chopped onions, ginger, garlic, and all spices into a saucepan and cook over medium-high heat until the onions are soft. This usually takes between 5-10 minutes. Stir occasionally so the ingredients don't burn. Once the onions are soft, turn off and transfer everything into a slower cooker.

  2. Add in chopped chicken thighs along with the canned tomato sauce. Cover and slow cook for 6-8 hours on low.

  3. Stir in heavy cream and simmer for 2 minutes so the sauce can thicken. Garnish with fresh parsley and serve over rice.

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