Chicken Crockpot Curry

This is a great recipe to throw in the crockpot on the morning of a busy day. The extra effort in the morning will be worth it when dinnertime rolls around and your house becomes filled with a delicious aroma. Chicken thighs work best in this recipe because they’re flavourful and hold up well to long, slow cooking. Not browning the meat makes the sauce more delicious with juices from the chicken adding flavour.


Chicken thighs1 lb453 g
Onion, halved and diced1 large1 large
Garlic cloves, minced2 each2 each
Ginger, grated2 Tbsp30 mL
Curry powder2 Tbsp30 mL
Garam masala (Indian spice blend)1 tsp5 mL
Cumin1 tsp5 mL
Frozen peas1 cup250 mL
Light coconut milk1 can1 can
Yellow pepper, sliced1 each1 each
Red pepper, sliced1 each1 each
Sweet potato, diced1 each1 each
Diced tomatoes2 cups500 mL
Red curry paste1 Tbsp15 mL
Cilantro, chopped½ cup125 mL


  1. Place chicken thighs into slow cooker.
  2. Chop onion, peppers, sweet potato and garlic and add to slow cooker.
  3. Add diced tomatoes and frozen peas. Stir contents.
  4. In a small bowl combine the coconut milk, ginger, garam masala, curry powder, cumin, and curry paste.
  5. Stir and coat contents of slow cooker.
  6. Set to low for 6 hours or high for 3-4 hours.
  7. Once cooked, taste and add pepper to taste. Serve over brown rice, garnish with chopped fresh cilantro.

Makes 4 servings (500 g /serving).  1 serving = ~2.5 cups