Everyone needs a good curry recipe in their weeknight crockpot rotation, and this one right here is my favorite! It’s so easy to prep, it’s rich and creamy and full of flavor, and everyone at my table always asks for seconds. The chicken simmers in coconut milk, tomato sauce, and a blend of curry spices until it’s tender and infused with all that cozy goodness. A quick cornstarch slurry at the end thickens the sauce just enough, and all that’s left to do is spoon it over rice or scoop it up with warm naan.

Why You’ll Love This Recipe:

A true dump-and-simmer slow cooker meal — minimal prep and no fuss or complicated steps.
Rich, creamy sauce with warm, cozy spices.
Easy to customize with veggies, spice levels, or different proteins if you like.
Leftovers reheat beautifully (hello, easy meal prep!).
Comforting, flavorful, and perfect for weeknights.

If you like the sound of this one, be sure to check out more of my crockpot favorites! I think you’ll also like my crockpot jambalaya, crockpot chicken noodle soup, crockpot sausage & peppers, crockpot pot roast, crockpot chicken cacciatore, crockpot chicken parmesan, and crockpot turkey tetrazzini!

Ingredients

Prefer a printable recipe card? You’ll find one at the bottom of this post!

Boneless, skinless chicken breasts or thighs: Cut into large chunks. Thighs stay extra tender in the slow cooker, but either works great.
Onion: Diced finely to blend into the sauce as it cooks.
Garlic powder: Adds mellow garlic flavor without needing to mince fresh cloves.
Ground ginger: Brings warmth and a little brightness to the curry.
Coconut milk: Makes the curry rich, creamy, and perfectly silky.
Tomato sauce: Adds tang, depth, and helps balance the richness of the coconut milk.
Curry powder: The main flavor here — use your favorite blend for the best result.
Turmeric: Adds color and earthy warmth.
Paprika: Mild and sweet, it rounds out the spice blend.
Salt: Enhances all the flavors — adjust to taste at the end.
Black pepper: Adds a little extra warmth.
Brown sugar: Balances the spices and acidity for a cozy, well-rounded sauce.
Cornstarch: Helps thicken the sauce at the end.
Cold water: Whisked with cornstarch so it blends smoothly.
Fresh cilantro: For a bright, fresh garnish.
Cooked rice or naan: Perfect for serving and soaking up all that curry sauce.

How to Make Crockpot Chicken Curry

Add the chicken pieces to your slow cooker, then sprinkle in the onion, garlic, and ginger.
In a medium bowl, whisk together the coconut milk, tomato sauce, garlic powder, curry powder, turmeric, paprika, salt, pepper, and brown sugar. Pour the mixture over the chicken and gently stir to coat everything.

Cover and cook on Low for about 6 hours or High for 3 hours, until the chicken is tender and the sauce smells rich and cozy.
In a small bowl, whisk the cornstarch with cold water, then stir it into the curry. Cook on High for about 15 minutes, uncovered, until the sauce thickens slightly.
Spoon the curry over rice or serve it with warm naan. Finish with a sprinkle of fresh cilantro.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: This curry freezes beautifully. Keep it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop or in the microwave. If the sauce thickens in the fridge, add a splash of coconut milk to bring it back to a silky consistency.

Recipe Notes

Chicken thighs stay juicier and more tender in the slow cooker, but chicken breasts work just as well if that’s what you have.
Adjust the curry powder to taste. Add more for a bold, punchy curry or scale it back for a milder sauce.
Don’t skip the brown sugar. It doesn’t make the curry sweet; it simply balances the spices and acidity for a richer, smoother flavor.

Variations

Creamy Butter Chicken Style: Stir in a little butter and a splash of cream at the end for a richer, more indulgent curry.
Veggie Curry: Add diced potatoes, carrots, or peas during the last hour of cooking for extra heartiness and color.
Spicy Curry: Turn up the heat with red pepper flakes or a diced jalapeño. Easy to adjust based on your spice tolerance.

Troubleshooting

Even though this crockpot curry is super reliable, here are a few easy fixes if anything feels off:

Sauce too thin? Give the cornstarch mixture a few extra minutes to thicken, or add another small splash of the slurry.
Sauce too thick? Stir in a little coconut milk or broth until it loosens to your liking.
Not enough flavor? Add a bit more curry powder, a pinch of salt, or an extra dash of brown sugar to balance everything out.
Too spicy? Add more coconut milk or a splash of cream to mellow the heat.
Chicken not tender? It likely needs more time. Let it cook a bit longer on Low until it easily shreds or cuts apart.
Grainy texture? Make sure the curry isn’t boiling. Too much heat can cause the coconut milk to separate. Keep it on Low and stir gently.

Print Recipe

Crockpot Chicken Curry

This crockpot chicken curry is rich, creamy, and full of warm spices — all simmered low and slow for maximum flavor with minimal effort. Perfect with rice or naan, it’s an easy, cozy dinner that’s great for weeknights and even better for leftovers.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Servings:

Ingredients

2 pounds boneless & skinless chicken breasts or thighs cut into large chunks
1 small onion diced
1 teaspoon garlic powder
1 teaspoon ground ginger
1 14-ounce can coconut milk
1 8-ounce can tomato sauce
2 tablespoons curry powder
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons cornstarch
2 tablespoons cold water
Fresh cilantro chopped (for garnish)
Cooked rice or naan for serving

Instructions

Add the chicken pieces to your slow cooker, then sprinkle in the onion, garlic, and ginger.
In a medium bowl, whisk together the coconut milk, tomato sauce, garlic powder, curry powder, turmeric, paprika, salt, pepper, and brown sugar. Pour the mixture over the chicken and gently stir to coat everything.
Cover and cook on Low for about 6 hours or High for 3 hours, until the chicken is tender and the sauce smells rich and cozy.
In a small bowl, whisk the cornstarch with cold water, then stir it into the curry. Cook on High for about 15 minutes, uncovered, until the sauce thickens slightly.
Spoon the curry over rice or serve it with warm naan. Finish with a sprinkle of fresh cilantro.

When a recipe is this cozy and this easy, it’s one you’ll want to keep on repeat! This crockpot chicken curry delivers big flavor without any fuss. Just simple ingredients, slow-cooked warmth, and a sauce you’ll want to scoop up with every last piece of naan.

If you give it a try, I’d love to hear what you think! Don’t forget to leave a rating and a comment, and tag me in your pics on Instagram @slimmingviolet!