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–+ servings

Crockpot Chicken Curry

Crockpot chicken curry with coconut milk, curry powder, and tomatoes. A mild, family-friendly curry that builds real flavor over a slow simmer.
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Course: Dinner
Cuisine: Indian-Inspired
Servings: 6 servings

Equipment

Ingredients

  • 2 lbs boneless, skinless chicken thighs cut into chunks
  • 1 yellow onion small, diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 14.5 oz diced tomatoes 1 can
  • 13.5 oz coconut milk 1 can, full-fat
  • 1/2 cup chicken broth
  • 1 tsp salt
  • fresh cilantro chopped, for serving

Instructions

  • Load the crockpot: Add the chicken, onion, garlic, and ginger to the crockpot.
  • Add the spices and liquid: Sprinkle the curry powder and salt over the top, then pour in the diced tomatoes, coconut milk, and broth. Stir to combine.
  • Cook: Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender (165°F) and the sauce has thickened slightly.
  • Finish: Stir well, taste for salt, and serve topped with fresh cilantro.

Notes

Full-fat coconut milk only; light coconut milk makes a thin sauce. The long simmer blooms the curry powder, no stovetop step needed.