crockpot chicken curry

The BEST slow cooker chicken curry with vegetables. Juicy chicken thighs cooked in coconut milk with an Indian blend of spices. So easy!

Slow Cooker Chicken Curry

potato

red bell peppers

water

lime juice (about 2 limes)

curry powder

smoked paprika

cumin

chili powder

salt

chicken

extra virgin olive oil

light coconut milk

cornstarch

For serving: prepared brown rice cilantro

Place

Place the sweet potatoes and bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and lime juice over the top.

Sprinkle

In a small bowl, combine the curry, smoked paprika, cumin, chili powder, and salt. Place the chicken thighs on a large plate or cutting board, and sprinkle both sides with about 2/3 of the spice mix. Rub to coat, then set the remaining spices aside.

Sear

Heat the olive oil in a large skillet over medium-high. Once the oil is hot and shiny, add the chicken thighs and briefly pan sear on each side, just until brown— about 2 minutes for the first side and 1 minute for the second side. 

Cook

Place the seared chicken in the slow cooker on top of the vegetables. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through. It should register 165 degrees F on an instant-read thermometer.

Remove the chicken thighs from the slow cooker and transfer them to a cutting board. Once cool enough to handle, cut the chicken into bite-size pieces or shred it with two forks. Set aside.

Pour

Pour the coconut milk and cornstarch slurry into the slow cooker, and stir to combine with the vegetables and cooking liquid. Turn the slow cooker heat to HIGH, cover, and cook for 15 minutes, until the sauce thickens slightly.

Serve

Return the chicken to the slow cooker and stir to combine and coat the chicken in the sauce.  Recover and cook for 15 additional minutes on HIGH, until the vegetables and chicken are hot and tender. Serve warm over rice or quinoa or with naan, topped with fresh cilantro.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693586096/iiMdjGYz4.mp4

Slow Cooker Chicken Curry made with easy ingredients. Juicy chicken cooked in a coconut milk sauce with veggies. Not too spicy and authentic Indian flavor!

Cozy and flavorful, this low-FODMAP Slow-Cooker Chicken Curry requires minimal effort, making it an easy weeknight dinner.

Low FODMAP Slow Cooker Chicken Curry

brown sugar

curry powder made

ginger

salt,

cayenne pepper,

chicken breasts

(50 grams) baby spinach

rice

cilantro

onion

In the slow cooker, combine the diced tomatoes, coconut milk, brown sugar, curry powder, cumin, grated ginger, and salt. Stir in the coconut milk until smooth and well blended.

Add the diced chicken to the slow cooker and stir to coat it evenly with the sauce.

Cover and cook on low for 5–6 hours or high for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is tender.

During the last 5 minutes of cooking, stir in the spinach and cook until just wilted. Adjust flavor with additional salt and optional cayenne pepper, if desired.

Serve the curry over cooked rice. Garnish with fresh cilantro or sliced green onion tops.

Just made this with no modifications.  No problem finding a low FODMAP curry powder.  Excellent!  Lighter than most curries due to the light coconut milk.

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Slow Cooker Chicken Curry

Low FODMAP Slow Cooker Chicken Curr...

Top 2 crockpot chicken curry recipes from across the web

The most viewed crockpot chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Chicken Curry

Low FODMAP Slow Cooker Chicken Curr...

The most viewed crockpot chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine