Slow Cooker Curry Chicken

Gluten Free

Curry comes across as intimidating but can be made at home and gives big flavor! This recipe is so delicious and will open up your mind to making curry recipes regularly.

Throw this in the slow cooker or make some for your meal plan to freeze and enjoy any night of the week.

Curry is a family favorite for us because of the flavor it brings and its easy to throw whatever meat or veg I have in the house in the recipe.

Give this recipe a try!

By the way, it is not too spicy for kids. But if your kids are not fans of spice just omit the crushed red pepper flakes and add them into your individual serving.

Slow Cooker Curry Chicken

Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Calories: 414kcal
Author: Hannah Stewart

Ingredients

Main Ingredients:

  • 2 lb Bone-In Chicken Thighs, no skin*
  • 1/2 Large Onion, chopped

Curry Sauce:

  • 6 oz Tomato Paste
  • 13.5 oz can Full Fat Coconut Milk
  • 14.5 oz can Diced Tomatos
  • 2 large Garlic Cloves, minced
  • 3 tbsp Raw Honey
  • 2 tbsp Curry Powder
  • 1 tsp Salt
  • 1 tsp Crushed Red Pepper(Optional)*

Supplies for freezing:

  • 1 Gallon Freezer Bag

Instructions

Directions:

  • Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce
  • Add all main ingredients and curry sauce into slow cooker.
  • Cook on low 6-8 hours or high 3-4 hours.
  • Shred chicken, remove bones and stir back into slow cooker.
  • Serve over basmati rice (or cauliflower rice if paleo).

Freezer Directions:

  • Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
  • Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce.
  • Add all main ingredients and curry sauce into gallon freezer bag.
  • Seal bag, removing as much air as possible and freeze for up to three months.

Cooking from Freezer Directions:

  • Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
  • Dump contents of freezer bag into slow cooker.
  • Cook on low 6-8 hours or high 3-4 hours.
  • Shred chicken, remove bones and stir back into slow cooker.
  • Serve over basmati rice (cauliflower rice if paleo).
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