This easy Slow Cooker Chicken Curry is a family-friendly dinner made with tender chicken, a creamy coconut and tomato sauce, warming spices and spinach. It takes just 5 minutes to prepare with ready-chopped ingredients, requires no browning, and is perfect for busy weeknights.
The best part? You can easily make it mild for children or add some extra heat for those who like a spicier curry.
This is the kind of dinner I love having in the slow cooker when I know the evening is going to be busy (hello hectic sports schedules). Everything goes into one pot, and a few hours later, dinner is practically ready. All we need is some rice or naan bread to go with it.
The mango chutney is my favourite addition. It brings a little sweetness to the sauce, balancing the spices and tomatoes and making this a lovely introduction to curry for children.
It's also easy to add extra vegetables, and the leftovers freeze brilliantly. I love having a couple of portions ready in the freezer for those evenings when there simply isn't time to make dinner from scratch.
Recipe update: This recipe was originally published on 2 July 2020 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you enjoy easy slow cooker curries, try my slow cooker chicken tikka masala, slow cooker butter chicken or slow cooker chicken korma too.
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Jump to:
- Why You'll Love It
- Ingredients and Substitutions
- How To Make Slow Cooker Chicken Curry
- How to Make a Mild Slow Cooker Chicken Curry for Kids
- How to Add Vegetables to a Slow Cooker Chicken Curry
- Slow Cooker Chicken Curry Variations
- How to Thicken Slow Cooker Chicken Curry
- Troubleshooting Guide
- Serving Suggestions
- Storage
- Dannii's Top Tips
- Frequently Asked Questions
- More Easy Chicken Curry Recipes
- Recipe
- Feedback
Why You'll Love It
- Just 5 minutes of preparation - Using ready-chopped ingredients, everything goes straight into the slow cooker. No frying or browning required.
- Family friendly - The creamy coconut and tomato sauce can be made mild for children, with extra chilli added to individual portions.
- Easy to add vegetables - Spinach is included in the recipe, but you can add peppers, carrots, courgette and other vegetables.
- Budget friendly - Chicken thighs, tinned tomatoes, curry powder and frozen vegetables are all affordable ingredients.
- Perfect for batch cooking - This chicken curry freezes well, making it ideal for preparing meals in advance.
- Adaptable - Use chicken thighs or breasts, change the vegetables, or experiment with different curry powders and pastes.
Ingredients and Substitutions
- Chicken thighs - I use boneless, skinless chicken thighs because they have plenty of flavour and become lovely and tender in the slow cooker. You can use chicken breast instead, although it can dry out more easily if overcooked.
- Chopped tomatoes - These make up the tomato base of the curry sauce. Good-quality tinned tomatoes tend to give a richer sauce, while some cheaper varieties contain more liquid.
- Coconut milk - Gives the curry its creamy texture without needing double cream. I use light coconut milk, but full-fat coconut milk makes a richer sauce and is generally less likely to separate during slow cooking. Use tinned coconut milk rather than coconut milk from a drinks carton.
- Mango chutney - My favourite ingredient in this curry! It adds sweetness and helps balance the acidity of the tomatoes and the warmth of the spices. You can use shop-bought chutney or make your own homemade mango chutney.
- Onion - Adds sweetness and flavour to the base of the curry. A brown onion is ideal, but shallots also work.
- Garlic and ginger - These add lots of flavour with very little effort. For an even quicker recipe, use frozen chopped garlic, ginger and onion.
- Curry powder - Keeps the recipe simple without needing lots of individual spices. Choose a mild curry powder for a family-friendly version. Different brands vary considerably in strength.
- Cayenne pepper - Adds extra heat. Leave this out if you are making the curry for children or anyone who prefers mild food.
- Spinach - An easy way to add some greens without much preparation. Fresh spinach wilts into the curry in the final 15 minutes.
- Fresh coriander - Adds freshness and colour just before serving. If you don't like coriander, you can leave it out.
How To Make Slow Cooker Chicken Curry
We cooked this chicken curry in a 4.5L slow cooker.
- Add the chicken, onion & garlic: Put the diced onion, chicken thighs, crushed garlic and grated ginger into the slow cooker.
- Add the spice: Add the curry powder and cayenne pepper, if using. For a mild chicken curry, use mild curry powder and leave out the cayenne.
- Add the liquids: Pour in the chopped tomatoes and coconut milk, then add the mango chutney.
- Cook: Stir everything together, making sure the chicken is coated in the sauce. Put the lid on and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is tender and thoroughly cooked.
- Add the spinach: About 15 minutes before serving, stir in the spinach and chopped coriander. Replace the lid and allow the spinach to wilt.
- Check the curry: Taste the curry and adjust the seasoning if needed. If you prefer shredded chicken, pull the cooked chicken apart with two forks and stir it into the sauce.
- Serve: Serve with rice, naan bread or your favourite curry sides.
💡 Cooking tip: Slow cookers vary, so the times are a guide. The chicken should be cooked all the way through. A food thermometer is the most reliable way to check; the centre should reach 75°C/167°F for 30 seconds, or an equivalent safe time and temperature combination.
How to Make a Mild Slow Cooker Chicken Curry for Kids
If you are introducing children to curry, this is an easy recipe to adapt. The coconut milk and mango chutney give the sauce a creamy texture and a little sweetness, helping to balance the warming spices.
However, curry powders vary enormously in strength, and even a medium curry powder can be too spicy for younger children.
For a milder version:
- Use a mild curry powder rather than medium or hot.
- Leave out the cayenne pepper completely.
- If your children are particularly sensitive to spices, start with less curry powder and adjust the flavour to suit them.
- Serve with rice, naan bread and a spoonful of plain yogurt or cucumber raita.
- Add chilli flakes or extra cayenne to adult portions after serving rather than making the whole pot spicy.
I find it much easier to make one family meal and let everyone adjust their own portion, rather than making separate dinners.
If you've already made the curry and it's too spicy, try stirring a little extra coconut milk or plain yogurt into individual portions. This will mellow the heat, although yogurt is best added away from direct high heat to prevent splitting.
How to Add Vegetables to a Slow Cooker Chicken Curry
This recipe already contains spinach, but it is also a great base for a slow cooker chicken and vegetable curry. I love recipes that can use up whatever vegetables are left in the fridge, rather than needing a separate shopping list.
Here are some vegetables that work particularly well:
| Vegetable | When to add |
|---|---|
| Carrots | At the beginning, cut into small pieces |
| Peppers | At the beginning for very soft peppers, or later for more texture |
| Butternut squash | At the beginning, cut into small chunks |
| Sweet potato | At the beginning, cut into evenly sized cubes |
| Courgette (zucchini) | During the last 45-60 minutes to avoid it becoming too soft |
| Mushrooms | During the final hour |
| Broccoli | Towards the end, allowing enough time for it to become tender |
| Frozen peas | During the final 10-15 minutes, until thoroughly heated |
| Spinach | During the final 15 minutes |
| Kale | Towards the end, allowing a little longer than spinach to soften |
These are suggested starting points rather than timings tested for every vegetable in this particular curry. Cooking times vary with the size of the pieces and the slow cooker.
💡 My tip: If adding vegetables that release a lot of water, such as courgette or mushrooms, keep an eye on the sauce consistency towards the end. You might need to thicken it slightly.
Finely chopping vegetables can also help them blend into the sauce, which is useful for family meals if you have children who aren't keen on big pieces of vegetables.
Slow Cooker Chicken Curry Variations
The basic recipe is really versatile, so you can change it depending on what you have available.
Chicken breast curry: Swap the boneless, skinless chicken thighs for chicken breast. It is a leaner option, but it can become dry if cooked for too long. Check it earlier rather than assuming it needs exactly the same cooking time as thighs.
Extra creamy curry: Use full-fat coconut milk for a richer sauce. This also tends to hold together better in the slow cooker than reduced-fat versions.
Spicy chicken curry: Add extra cayenne pepper or chilli flakes, or use a hotter curry powder. You could also experiment with a madras curry paste.
Chicken korma-style curry: Try a mild korma curry paste for a different flavour. The strength varies between brands, so start with the quantity recommended on the packaging and adjust. This is a variation rather than a substitute for a traditional chicken korma recipe.
Chicken and vegetable curry: Add chopped peppers, carrots, courgette, mushrooms or butternut squash. Adjust the cooking time depending on the vegetables (see the table above).
Curry with extra greens: Swap spinach for kale, or stir in some frozen peas towards the end.
No mango chutney: You can leave it out if necessary, although the curry will lose some sweetness. Taste the finished sauce before deciding whether it needs a little extra sweetness.
How to Thicken Slow Cooker Chicken Curry
One of the most common problems with slow cooker curries is that the sauce can turn out thinner than expected. This happens because very little liquid evaporates when cooking with the lid on. Chicken and vegetables also release moisture as they cook.
For a thicker curry sauce, try one of these methods:
1. Add a cornflour slurry
Mix 1 tablespoon of cornflour (cornstarch in the US) with 2 tablespoons of cold water until smooth.
Stir this into the curry towards the end of cooking, then cover and continue cooking on HIGH for around 20-30 minutes, or until the sauce thickens. Avoid adding dry cornflour directly to the curry because it can form lumps.
2. Shred some of the chicken
If you have cooked the chicken thighs whole, shred them with two forks and stir the meat back into the sauce. The shredded chicken holds onto some of the liquid, giving the curry a thicker consistency.
3. Use good-quality tinned tomatoes
Some brands of chopped tomatoes have a much higher water content than others. A thicker tomato base can make a noticeable difference to the finished sauce.
4. Reduce the sauce separately
If the curry is still too watery, remove the cooked chicken and gently simmer some of the sauce in a saucepan until it reduces. Then stir everything back together.
This is quicker and more reliable than trying to reduce a large quantity of sauce in the slow cooker.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Curry is too watery | Add a cornflour slurry or reduce the sauce in a saucepan. |
| Curry is too spicy | Stir in extra coconut milk or plain yogurt to mellow the heat. |
| Curry tastes bland | Adjust the seasoning and add a squeeze of lemon juice. |
| Curry tastes too sweet | Add a little lemon or lime juice to balance the sweetness. |
| Chicken is dry | Use chicken thighs or reduce the cooking time for chicken breast next time. |
| Vegetables are too soft | Add delicate vegetables later in the cooking process. |
| Vegetables are undercooked | Cook for longer and cut them into smaller pieces next time. |
| Coconut sauce looks separated | Stir gently. Use full-fat coconut milk next time. |
| Curry is too thick | Stir in a splash of water or coconut milk. |
Serving Suggestions
We usually serve this slow cooker chicken curry with rice because it soaks up all that lovely coconut and tomato sauce. However, there are plenty of other ways to serve it, depending on how much time you have.
Rice
For an easy family dinner, plain basmati rice is always a good choice. You could also try my brown rice and quinoa for a different accompaniment.
If you want something with a little extra flavour, try my easy turmeric rice. The golden colour looks lovely alongside the curry, and the spices complement the sauce.
My easy coconut rice is another delicious option if you enjoy creamy coconut flavours.
For especially busy evenings, perfect microwave rice is a really useful recipe to have ready. You can make the rice while the spinach is wilting into the curry.
Naan Bread and Flatbreads
There's nothing better than using warm naan bread to scoop up the last of the curry sauce.
My easy naan bread is yeast-free and quick to make, while easy homemade flatbread is a simple alternative.
For something a little sweeter, try peshwari naan. It works particularly well with the gentle sweetness from the mango chutney.
You could even brush the flatbreads with a little garlic butter before serving.
Potatoes
If you want a change from rice, try serving this curry with garlic potato wedges.
We sometimes serve curry with wedges, and it's a great option for children who prefer potatoes to rice. The wedges are also brilliant for dipping into the sauce.
Salads and Dips
A fresh salad or cooling dip works really well with a creamy curry.
My cucumber raita takes just a couple of minutes to make and is especially helpful if some family members find the curry a little spicy.
For something crunchy and refreshing, serve it with cucumber tomato salad.
Another option is my carrot and coriander side salad, which adds colour, crunch and even more vegetables to the meal.
For an easy family curry night, I would serve the chicken curry with rice, naan bread, a bowl of cucumber raita and some extra mango chutney on the side.
Storage
This slow cooker chicken curry is ideal for batch cooking, and I often like having portions ready in the freezer for busy evenings.
Store: Allow the curry to cool quickly and transfer it into shallow, airtight containers. Refrigerate within 2 hours of cooking and eat within 48 hours.
Freeze: This curry freezes really well. Once cooled and portioned, transfer it into freezer-safe containers or bags. For best quality, use within 2 months. Freeze in individual or family-sized portions so you only need to defrost what you plan to eat.
Defrost: Defrost overnight in the fridge until completely thawed. Larger containers may need longer. Never leave chicken curry defrosting at room temperature.
Reheat: Reheat in a saucepan over a medium heat, stirring regularly until steaming hot all the way through. Alternatively, reheat in the microwave, stirring partway through to avoid cold spots. Only reheat once.
Storing with rice: I prefer to store rice separately. Cooked rice needs extra care: cool it as quickly as possible, ideally within an hour, refrigerate for no more than 24 hours and reheat only once until steaming hot. You can also freeze freshly cooked, quickly cooled rice in individual portions.
Meal prep tip: Divide leftovers into portions before refrigerating or freezing. This makes it much easier to take out exactly what you need for another meal.
Dannii's Top Tips
- Adjust the spice level for your family. Leave out the cayenne and choose mild curry powder for a gentler curry. Add chilli flakes to individual portions for anyone who likes more heat.
- You don't need to brown the chicken first. Browning can add flavour, but it isn't essential for this recipe. If you have time, soften the onion and briefly brown the chicken before transferring everything to the slow cooker.
- Leave the chicken whole or cut it into chunks. Whole thighs can be shredded with two forks once cooked, while chunks give a more traditional chicken curry texture.
- Use frozen chopped ingredients. Frozen onion, garlic, ginger and spinach are useful shortcuts when you're short on time.
- Don't keep lifting the lid. Every time you remove the slow cooker lid, heat escapes, which can extend the cooking time.
- Add leafy greens at the end. Spinach only needs around 15 minutes to wilt. Adding it earlier can make it overcooked and dull in colour.
- Taste before serving. Different curry powders, coconut milks and mango chutneys vary in flavour. Check whether the finished sauce needs more seasoning, sweetness or acidity.
- Make it on the hob instead. Fry the onion, garlic, ginger and chicken until the chicken is lightly browned. Stir in the curry powder, then add the tomatoes, coconut milk and mango chutney. Simmer gently for around 40 minutes, or until the chicken is fully cooked and tender. Add the spinach and coriander towards the end.
- Choose a suitable slow cooker size. The ingredients need enough room to heat and cook evenly. Follow your manufacturer's recommended minimum and maximum fill levels, particularly when doubling the recipe.
Frequently Asked Questions
Yes. You can put raw, defrosted chicken directly into the slow cooker for this recipe. It doesn't need to be browned beforehand.
Make sure the chicken is thoroughly cooked before serving. A food thermometer is the most reliable way to check doneness.
No. Browning adds some extra flavour, but the onion, garlic, ginger, curry powder and mango chutney give this recipe plenty of flavour without that extra step.
If you prefer, you can soften the onion and lightly brown the chicken first.
Yes, you can use boneless, skinless chicken breast.
Chicken breast is leaner, but it can become dry if overcooked, so check it sooner than you would chicken thighs.
For this recipe, allow 5-6 hours on LOW or 3-4 hours on HIGH.
The exact time depends on your slow cooker, the size of the chicken pieces and whether you are using chicken thighs or breasts.
The chicken should be thoroughly cooked and tender before serving.
You can experiment with alternatives, although they will change the taste and texture of the curry.
Cream or a suitable dairy-free cooking cream may work, but some substitutes are less stable during prolonged cooking. If using yogurt, add it towards the end and avoid boiling it.
The recipe as written uses coconut milk for its creamy texture.
Yes. A mild korma paste or a stronger madras paste will give different results.
Curry pastes vary in strength and concentration, so they aren't always a direct tablespoon-for-tablespoon replacement for curry powder.
Start with the manufacturer's suggested quantity and adjust to your preference.
Use mild curry powder and omit the cayenne pepper. If necessary, start with a smaller amount of curry powder.
Serve with rice, naan bread and cucumber raita, and let adults add extra chilli to their own portions.
You can increase the quantities if your slow cooker has enough capacity, but cooking times may change.
Avoid overfilling the slow cooker and ensure that the chicken reaches a safe temperature throughout. For a very large quantity, such as 12 servings, using two slow cookers or cooking in batches may be easier and safer.
Yes. This curry freezes well, although the coconut milk sauce may look slightly separated after defrosting.
Reheat gently, stirring regularly, and the sauce should come back together. You can add a small splash of water if needed.
More Easy Chicken Curry Recipes
If you try this slow cooker chicken curry, I'd love to hear how you get on.
Leave a comment and rating below, and let me know if you kept it mild for the family or added some extra heat!
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Easy Slow Cooker Chicken Curry
Recipe Video
Ingredients
- 500 g (1 lb) of Chicken thighs - either cut into chunks or left whole (see notes)
- 3 Garlic cloves - crushed
- 15 g (½ oz) of Fresh ginger - grated
- 1 Onion - small; diced
- 4 tablespoons of Curry powder - mild
- ½ teaspoon of Cayenne pepper - optional - omit for a mild curry
- 400 g (14 oz) of Chopped tomatoes - canned
- 250 ml (1 cup) of Light coconut milk
- 4 tablespoons of Mango chutney
- 60 g (2 cups) of Spinach
- 15 g (1 cups) of Fresh coriander (cilantro) - chopped
Instructions
- Add the chicken, onion & garlic: Put 1 Onion (diced), 500 g of Chicken thighs, 3 Garlic cloves (crushed) and 15 g of Fresh ginger (grated) into the slow cooker.
- Add the spice: Add 4 tablespoons of Curry powder and ½ teaspoon of Cayenne pepper, if using. For a mild chicken curry, use mild curry powder and leave out the cayenne.
- Add the liquids: Pour in 400 g of Chopped tomatoes and 250 ml of Light coconut milk, then add 4 tablespoons of Mango chutney.
- Cook: Stir everything together, making sure the chicken is coated in the sauce. Put the lid on and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is tender and thoroughly cooked.
- Add the spinach: About 15 minutes before serving, stir in 60 g of Spinach and 15 g of Fresh coriander (cilantro) (chopped). Replace the lid and allow the spinach to wilt.
- Check the curry: Taste the curry and adjust the seasoning if needed. If you prefer shredded chicken, pull the cooked chicken apart with two forks and stir it into the sauce.
- Serve: Serve with rice, naan bread or your favourite curry sides.
Recipe Notes
- Use mild curry powder and omit cayenne for a family-friendly version.
- Chicken breast can be substituted, but check it earlier to avoid overcooking.
- For a thicker sauce, mix 1 tablespoon cornflour with 2 tablespoons cold water and stir it in towards the end of cooking.
- No browning is required, but you can briefly cook the onion and chicken first for extra flavour.
- The chicken can be left whole and shredded after cooking.
- Add spinach or peas towards the end so they don't become overcooked.
- For a stovetop version, brown the chicken and aromatics, add the remaining sauce ingredients and simmer gently until thoroughly cooked.
- Keep leftovers refrigerated for up to 48 hours or freeze for best quality within 2 months.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Libby says
My daughter who is really quite fussy, loved this so much and had seconds. I omitted the cayenne and the mango chutney and grated in some creamed coconut block and it made it rich and sweet. Loved the shredded chicken vibe! This will become a family favourite for sure. Thank you !!!
Dominique Mirabel says
Are the ingredients given in the recipe meant to be for two people?
I am trying to work out the calories but it says 269 per portion but how many portions is this supposed to be?
Thanks
Dannii says
If you check the recipe card at the bottom, it says 4 portions, so 269 calories is for a quarter of this. Where is says 4 portions, you can change it to change the serving size.
Christine Wilson says
Made the slo cooker chicken curry and it's scrumptious! The flavours are fantastic and it's so easy to make. Served it with mini naans and rice. Thankyou for these great recipes.
Dannii says
So glad you enjoyed it. It is one of our favourites.
Paige says
I made this recipe today and it was too spicy for the children. How can I stop it being as spicy?
Thanks
Dannii says
If you don't want it as spicy, then use less cayenne and curry powder. To cool down an already cooked curry, add yoghurt or coconut milk.
tori says
Hi there I need to feed 12 people how long should I cook it for?
Thanks
Dannii says
It will depend on the amount of chicken you are adding and your slow cooker. It is best to use a meat thermometer to check the chicken is cooked through.
veenaazmanov says
Love this comfort meal. This slow cooker Chicken curry and the coconut milk addition makes it more tastier and the veggies make it healthier too.
Amanda Wren-Grimwood says
Love the idea of throwing it all in the slow cooker and then coming back to a delicious dinner.
Jen says
This was a winning dish! Even my picky eaters cleaned their plates. So easy making using the slow cooker too.
Kathryn says
I absolutely love my some curry -- but have never made it in a slow cooker before. I'll have to give this a try ASAP!