Yellow Chicken Curry Crockpot (Print-Friendly Version)
Aromatic slow-cooked curry with tender chicken, vegetables and warming spices in a silky coconut or yogurt-based sauce.
# What You'll Need:
→ Main Proteins
01 -
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 -
1 medium onion, diced
03 -
3 garlic cloves, minced
04 -
1 tbsp grated fresh ginger
05 -
2 medium potatoes, peeled and diced
06 -
2 medium carrots, sliced
→ Liquids
07 -
1 cup chicken broth
08 -
1/2 cup plain Greek yogurt or light coconut milk
→ Spices & Seasonings
09 -
1 tbsp yellow curry powder
10 -
1 tsp ground turmeric
11 -
1 tsp ground cumin
12 -
1/2 tsp ground coriander
13 -
1/4 tsp cayenne pepper (optional)
14 -
1/2 tsp salt (or to taste)
→ Garnish
15 -
Fresh cilantro
16 -
Lime wedges
# How to Make It:
01 -
Add the chicken pieces, onion, garlic, ginger, potatoes, and carrots to the slow cooker.
02 -
Sprinkle the curry powder, turmeric, cumin, coriander, cayenne pepper (if using), and salt over the ingredients. Pour the chicken broth over everything and stir gently to combine.
03 -
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken and vegetables are tender.
04 -
About 20 minutes before the cooking time is up, stir in the Greek yogurt or coconut milk to create a creamy consistency. Let it heat through without boiling to avoid splitting.
05 -
Spoon the curry over steamed rice, quinoa, or cauliflower rice. Garnish with fresh cilantro and a squeeze of lime for extra brightness.
# Additional Tips:
01 -
Adding the yogurt or coconut milk at the end ensures a silky, smooth texture without splitting.