Mouthwatering Slow Cooker Yellow Chicken Curry

There’s something so comforting about curry simmering away in the slow cooker. When the weather turns chilly, I find myself craving those warm, familiar flavors that remind me of my favorite takeout spots. But instead of ordering delivery, I’ve learned that making curry at home is actually pretty simple – especially when your slow cooker does most of the work.

This yellow chicken curry has become my go-to recipe for busy weeknights. I just toss everything in before heading out for the day, and by dinner time, my whole kitchen smells amazing. My kids, who used to be picky about trying new foods, now peek under the lid and ask when dinner will be ready.

If you’ve never made curry at home before, don’t worry – this recipe is perfect for beginners. The ingredients are easy to find at any grocery store, and the slow cooker method means you really can’t mess it up. Trust me, your house will smell so good, your neighbors might start inviting themselves over for dinner.

What Kind of Chicken Should I Use?

For this curry recipe, boneless skinless chicken breasts are the standard choice, but you could easily swap them out for chicken thighs if you prefer. Chicken thighs tend to stay more tender in slow cooker recipes since they have a bit more fat, while breasts can sometimes get a little dry if overcooked. If you’re using chicken breasts, try to choose pieces that are similar in size so they cook evenly – and don’t worry if they seem large, as you can cut them into chunks before cooking. Just make sure your chicken is fresh and hasn’t been previously frozen and thawed, as this can affect the texture in slow-cooked dishes.

Options for Substitutions

This curry recipe is pretty forgiving and allows for several ingredient swaps:

• Coconut milk: While coconut milk gives this curry its classic taste, you can use regular milk mixed with a tablespoon of coconut oil. Just know the flavor won’t be quite the same, but it’ll still be tasty!
• Chicken breasts: Feel free to use chicken thighs instead – they actually stay more tender in the slow cooker. You could even try firm tofu for a vegetarian version.
• Peanut butter: Any nut butter works here – almond, cashew, or sunflower seed butter for those with nut allergies. Each will add its own subtle flavor to the curry.
• Sweet potatoes: Regular potatoes, butternut squash, or even cauliflower can work instead. Just keep the pieces similar in size for even cooking.
• Bell pepper: Any color bell pepper works fine, or try adding green beans or bamboo shoots instead.
• Frozen peas: Skip these if you’re not a fan, or swap them with corn, edamame, or extra bell peppers.
• Cilantro: If you’re in the ‘cilantro tastes like soap’ camp, try fresh basil or Thai basil instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker curry is dumping all ingredients in at once – instead, layer your chicken at the bottom, followed by harder vegetables like sweet potatoes and carrots, then onions and bell peppers on top for the best texture and even cooking. Another common error is lifting the lid too often during cooking, which releases essential heat and can add 15-20 minutes to your cooking time for each peek. To keep your curry from becoming watery, avoid adding frozen peas too early – they only need about 30 minutes at the end of cooking to heat through, and adding them sooner will make them mushy and release excess water into your sauce. For the most flavorful results, don’t skip browning your onions, garlic, and ginger in a pan before adding them to the slow cooker, as this simple step develops deeper, richer flavors in your final dish.

What to Serve With Yellow Chicken Curry?

Rice is the perfect partner for this saucy slow cooker curry – I usually go with jasmine rice, but basmati works great too! For a lighter option, cauliflower rice makes an excellent base to soak up all that tasty coconut curry sauce. To round out the meal, I like to serve some warm naan bread on the side (it’s perfect for scooping up extra sauce) and a simple cucumber salad dressed with lime juice and a pinch of salt. If you want to add more veggies to your plate, some quick-pickled red onions or a side of steamed broccoli would fit right in with these Thai-inspired flavors.

Storage Instructions

Keep Fresh: This curry is perfect for leftovers! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as they continue to meld together.

Freeze: This curry is super freezer-friendly. Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep well for up to 3 months. Pro tip: freeze in individual portions for easy grab-and-go meals!

Reheat: When you’re ready to enjoy your curry again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 1-minute intervals, stirring between each. If it seems a bit thick, just add a splash of coconut milk or water to reach your desired consistency.

Preparation Time	15-20 minutes
Cooking Time	180-240 minutes
Total Time	195-260 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-75 g
• Fat: 35-40 g
• Carbohydrates: 90-100 g

Ingredients

For the curry base:

• black pepper
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 tbsp fresh ginger, grated
• 1 can light coconut milk (Thai Kitchen brand is excellent here)
• 1/4 cup chicken stock
• 1 tbsp yellow curry powder
• 3 garlic cloves (freshly minced for best flavor)
• 2 tbsp peanut butter
• 1/2 tsp turmeric
• 1 tbsp gluten-free soy sauce

For the main dish:

• 1 lb chicken breasts (cut into 1-inch chunks)
• 2 carrots, sliced
• 1 yellow onion, chopped
• 2 sweet potatoes (cut into 1/2-inch pieces)

For the final additions:

• 1 red bell pepper (sliced into thin strips)
• 1 cup frozen green peas (I use Birds Eye for consistent quality)

For garnish:

• fresh cilantro, chopped

Step 1: Prepare the Base Mixture

In a large slow cooker, combine coconut milk, broth (or water), peanut butter, soy sauce, minced garlic, and freshly grated ginger.

Use a whisk to mix these ingredients thoroughly.

Once combined, stir in the spices: curry powder, turmeric, cayenne, pepper, and salt.

This creates a flavorful base for the dish.

Step 2: Add Chicken and Vegetables

Place chicken breasts into the slow cooker, ensuring they are submerged in the mixture.

Follow by adding sweet potato, carrots, and onions.

Gently stir the contents of the slow cooker to ensure the sauce thoroughly coats the chicken and vegetables.

Step 3: Slow Cook the Dish

Set the slow cooker to either high for 3-4 hours or low for 6-7 hours, which allows the flavors to meld and the chicken to cook through.

Once the cooking time is complete, use a slotted spoon to remove the chicken breasts from the slow cooker.

Shred the chicken using two forks and return it to the pot, stirring it back into the mixture.

Step 4: Cook the Final Vegetables

Before serving, add julienned red bell peppers and peas to the slow cooker.

Stir to mix them into the sauce, then cover and cook on high for an additional 10-20 minutes.

This will ensure the bell peppers are slightly tenderized while maintaining some crunch.

Step 5: Serve and Enjoy!

Once the bell peppers have reached your desired tenderness, serve the dish directly from the slow cooker.

Enjoy it alongside a side of naan bread or pair it with brown rice, quinoa, or cauliflower rice for a complete meal.

This recipe serves 4.