This post may contain affiliate links. See our Privacy Policy.
Curry powder and a wide variety of spices balance the flavors beautifully in this slow cooker curry chicken. It’s one of those easy dinners that comes together quickly and fills the kitchen with wonderful aromas. The chicken cooks gently in a blend of garlic, ginger, onions, and spices, and by the time it’s done, the meat is tender and the sauce is full of flavor.
I used chicken thighs in this dish, but a whole cut-up chicken is fine. If you use chicken breasts, avoid overcooking them. Dark meat chicken thighs hold up much better over the long cooking time.
What You’ll Like About This Dish
Warm spice flavor. Curry powder, turmeric, cardamom, and a cinnamon stick give the sauce depth and balance.
Easy slow cooker prep. Simple ingredients go in, tender curry chicken comes out.
Great served over rice. Perfect for soaking up all the flavorful sauce.
Ingredient Notes
- Onion: Sliced thinly so it softens and blends into the sauce.
- Garlic and ginger: Fresh aromatics that give the curry its signature flavor.
- Spices: Curry powder, cumin, turmeric, cardamom, crushed red pepper, and a cinnamon stick add warmth and depth.
- Chicken thighs: Bone-in gives great flavor, but boneless works well too.
- Chicken broth: Provides moisture for slow simmering.
- Cornstarch slurry: Thickens the sauce at the end.
- Cilantro and green onions: Fresh toppings that brighten the finished curry.
Steps to Make Slow Cooker Curry Chicken
- Prep the onion, garlic, and ginger.
- Add the aromatics and spices to the slow cooker.
- Place the chicken on top and pour in the broth.
- Cover and cook until the chicken is tender.
- Remove the chicken and discard the cinnamon stick.
- Thicken the sauce with the cornstarch mixture.
- Spoon the sauce over the chicken and garnish with fresh herbs.
Tips for Slow Cooker Curry Chicken
- Adjust the crushed red pepper to suit your heat level.
- Use fresh ginger for the best flavor—it makes a difference.
- Stir well after adding the cornstarch so the sauce thickens evenly.
- Remove the chicken carefully; slow-cooked thighs can fall apart easily.
Recipe Variations
- Creamier curry. Add a splash of coconut milk after thickening.
- Vegetable addition. Add bell peppers, peas, or diced potatoes before cooking.
- Spicier version. Add extra crushed red pepper or a bit of fresh chili.
- Herb swap. Use parsley if you’re not a cilantro fan.
- Boneless option. Use boneless thighs for easier serving.
Serving Suggestions
- Serve over rice, cauliflower rice, or quinoa.
- Pair with warm naan or flatbread.
- Add a side of roasted vegetables for extra color.
- Choose a crisp green salad to balance the spices.
- Top with cilantro and sliced green onions before serving.
How to Store
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm on the stovetop or in the microwave until heated through.
Freeze: Freeze for up to 2 months; thaw overnight before reheating.
Slow Cooker Curry Chicken
Ingredients
- 1 medium onion
- 3 medium cloves garlic
- 1 tbsp fresh ginger root
- 1 cinnamon stick
- ½ tsp ground cumin
- ½ tsp crushed red pepper flakes
- 1 tsp curry powder, or to taste
- ½ tsp ground turmeric
- ¼ tsp ground cardamom
- ⅛ teaspoon ground cloves
- 3 pounds chicken thighs, bone-in, skin removed (or about 2 pounds boneless)
- ½ cup low sodium chicken broth
- Kosher salt, to taste
- 2 tbsp cornstarch
- 2 tbsp cold water
- Coarsely chopped fresh cilantro, for garnish
- 2 green onions (optional), sliced, for garnish
Recommended Equipment
Instructions
- Peel the onion and slice it thinly. Mince the garlic cloves and grate the ginger root.1 medium onion | 3 medium cloves garlic | 1 tbsp fresh ginger root
- In the slow cooker, combine the sliced onion, minced garlic, grated ginger, cinnamon stick, cumin, red pepper flakes, curry powder, turmeric, cloves, and cardamom.1 cinnamon stick | 1/2 tsp ground cumin | 1/2 tsp crushed red pepper flakes | 1 tsp curry powder (or to taste) | 1/2 tsp ground turmeric | 1/8 teaspoon ground cloves | 1/4 tsp ground cardamom
- Arrange the chicken pieces over the onion and spice mixture and pour the broth over the chicken. Cover and cook on LOW for about 5 to 6 hours, or until the chicken is tender. Remove the chicken to a serving dish and keep warm.3 pounds chicken thighs (bone-in, skin removed (or about 2 pounds boneless)) | 1/2 cup low sodium chicken broth
- Remove and discard the cinnamon stick. Taste the sauce mixture and add salt, as needed.Kosher salt (to taste)
- Combine the cornstarch and cold water; stir until smooth. Add the cornstarch mixture to the crock pot and increase the setting to high. Cook on HIGH for 10 to 15 minutes, or until thickened. To serve, spoon the thickened sauce mixture over the chicken and garnish with fresh chopped cilantro and green onions, if desired.2 tbsp cornstarch | 2 tbsp cold water
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
