This super easy one-pot slow cooker chicken curry is perfect for a delicious and healthy mid-week meal. Not only is it a convenient option for busy schedules, but it also delivers three of your five a day, making it a nutritious choice for the whole family. The best part? It takes just five minutes to prepare in the morning, and then it quietly cooks away while you go out to work or focus on other tasks. When you return home a few hours later, you’ll be welcomed by the mouth-watering aroma of a fragrant, tasty, and warming dinner, ready to serve.
There’s no need to brown the chicken in oil beforehand, which saves you both time and calories, making this recipe even easier to fit into your healthy eating plan. Plus, because it’s cooked low and slow, the chicken breasts become incredibly tender, absorbing all the flavours of the curry sauce and practically melting in your mouth.
Imagine coming home after a long day to a kitchen filled with the rich, comforting scent of homemade curry. The peppers and red onion contribute a burst of colour, sweetness, and crunch, while the chicken chunks stay juicy and tender. The curry sauce, whether store-bought or homemade, brings everything together into a perfectly balanced dish, blending spices and tomatoes into a velvety sauce that coats each ingredient in flavour.
The beauty of this recipe lies in its simplicity. By using a slow cooker, you can create an indulgent, flavourful meal without spending hours in the kitchen. The chicken breasts, cooked gently over several hours, become a melt-in-your-mouth delight, absorbing all the aromatic spices of the curry.
PREP 5 minutes
COOK 7 hours on low
SERVES 2 people
KIT you will need a slow cooker and microwave.
Ingredients for slow cooker chicken curry
1 red pepper, de-seeded and chopped
1 green pepper, de-seeded and chopped
A red onion, peeled and chopped
2 chicken breasts
1 jar of curry sauce (or make your own with 3 tablespoons of mild curry paste, a 400g can of chopped tomatoes and your favourite curry spices)
100ml of water
1 packet of microwave rice
Method
Start by roughly chopping the bell peppers, chicken and onion into bite-sized pieces. Don’t worry about being too precise – this recipe is all about ease and comfort. Once everything is chopped, add the ingredients into your slow cooker. Then pour in your favourite curry sauce, whether it’s a creamy tikka masala, spicy madras, or a milder korma – whatever suits your taste. Add a splash of water as well, just to help loosen the sauce and allow everything to cook down beautifully over time.
Once all the ingredients are in the slow cooker, give everything a quick stir so the chicken and vegetables are well coated in the sauce. Then, cover and set your cooker to the “low” setting. Let it cook gently for around 7 hours. During this time, the chicken will become tender and juicy, soaking up all the rich curry flavour, and the vegetables will soften perfectly.
When the cooking time is up, give everything a stir and check the seasoning. Serve your slow-cooked chicken curry hot, alongside fluffy Basmati rice – either boiled or microwaved for convenience – or with warm naan bread to soak up every bit of the delicious sauce.
For those who enjoy a bit more heat, you can easily adapt this recipe by adding a chopped fresh chilli or a pinch of cayenne pepper. If you prefer a creamier curry, consider stirring in a dollop of yoghurt or coconut milk towards the end of the cooking time. To complete the meal, serve the curry with Basmati rice, which is quick and easy to prepare in the microwave. Or with warm, fluffy naan breads for dipping into the sauce.
This slow cooker chicken curry is not only a feast for the senses but also a nutritious and satisfying meal that you can feel good about eating.
Tips for Slow Cooker Chicken Curry
1. Use the right cut
Boneless, skinless chicken thighs are ideal as they stay tender and soak up all the curry flavour during the long, slow cook. You can also use chicken breasts, but be careful not to overcook them.
2. Sear for extra depth (optional)
While not essential, browning the chicken and sautéing onions, garlic, and spices in a pan before adding to the slow cooker can enhance the final flavour. It brings out a lovely richness.
3. Layer smartly
Place onions, garlic, and ginger at the bottom of the slow cooker, then layer the chicken and top with the sauce ingredients. This helps everything cook evenly.
4. Use a good curry base
Start with canned tomatoes, coconut milk, or a mix of both, and stir in curry powder or paste, turmeric, cumin, coriander, and a pinch of chilli for heat. Add salt and pepper to taste.
5. Don’t overdo the liquid
Slow cookers trap moisture, so use less liquid than you would on the stove. Your sauce should be thick and flavourful, not watery.
6. Cook low and slow
Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and pulls apart easily with a fork.
7. Thicken if needed
If the sauce is too thin, remove the lid for the last 30 minutes or stir in a slurry of cornflour and water.
8. Add finishing touches
Stir in fresh coriander, a squeeze of lime, or a spoonful of yogurt before serving for brightness and balance.
Perfect with fluffy rice or naan, this is comfort food doesn’t get easier than this!
Similar recipes
If you love this slow cooker chicken curry you will like my slow cooker potato curry.
So if you are still looking for slow cooker or air fryer inspiration then visit my Amazon shop front to order your copy of my best selling cookbooks.
Or check out my brand new Club App, with exclusive calorie-counted recipes added weekly, customisable meal plans, printable shopping lists and many many more useful features to make all your meal prepping so much easier!