Recipe: Crock-pot chicken curry


A hot, hearty meal that takes less than 10 minutes to assemble? Count me in!

Ok, so maybe it’s not an authentic curry, but it is delicious. And by using a slow cooker to lock in moisture, you get the most tender, juicy chicken without relying on the usual fat, oil or extra calories from the skin.

Crock-pot Chicken Curry


  • 4 fresh chicken breasts
  • 1 small bag baby carrots
  • 1 onion, diced
  • 1 small bag frozen peas
  • 1 medium-sized potato, cubed
  • 1 bell pepper, cored and sliced
  • 1 clove garlic, minced
  • 1 can coconut milk (plus 1/2 can water)
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1/2 tsp ginger (fresh is best, but powdered works)
  • Sprinkle of coriander seeds
  • Salt and pepper, to taste
  • 1/2 cup fresh cilantro, chopped
  • Brown or white rice, cooked according to directions
  • Hot sauce or Sriracha (optional)


  1. After prepping veggies, put all ingredients (except rice) in crock-pot in no particular order (but I usually put the raw chicken towards the bottom).
  2. Turn crock-pot on low, and let cook for at least six hours or until chicken is cooked and vegetables are tender. Stir occasionally.
  3. Serve over a bed of white or brown rice, top with cilantro, and flavor with salt, pepper and hot sauce, as desired.

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