Slow-Cooker Chicken Curry
This Slow-Cooker Chicken Curry Recipe is super easy to throw together and full of great flavour. This is a super easy family dinner recipe!
My sister actually came across this recipe for Slow-Cooker Chicken Curry a few years ago and it has been a favourite ever since.
We do eat a lot of Jamaican style curry when my husband cooks, and when I cook curry I tend to go with a more Asian style.
This recipe is a nice break from the usual curry for us and is easy to put together quickly on rushed days.
I do think the flavour is reminiscent of a Canadianised Butter Chicken more than a traditional curry though – very tasty! We always serve over rice.
The original recipe called for 10 bone-in chicken thighs, and I do normally enjoy my Jamaican style curry with dark meat but I’ve found that this recipe goes much better with the white meat.
You could also swap the cream cheese for 3/4 of Coconut milk, heavy cream, sour cream or plain yogourt. The salsa can be swapped for a can of tomatoes.
It’s easy to adapt if you are missing an ingredient and don’t want to run to the store without having to sacrifice on flavour.
You can also cook this on the stovetop like a traditional curry. Dice your chicken breasts. Heat your pan, add some oil, and toast your curry spices. Add in the onion and chicken and stir often until cooked. Stir in the remaining ingrediets and heat for 2-3 minutes.
Slow-Cooker Chicken Curry
Ingredients:
- 4-5 boneless skinless chicken breasts, cut in half
- 1 jar (650 mL) thick and chunky salsa
- 1 onion, chopped
- 2 Tbsp. yellow curry powder
- 1/2 cup (1/2 of 250-g tub or stick) Cream Cheese
- Place chicken in a slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
- Stir in cream cheese, and place lid back on for another 15 minutes before giving it a final stir and serving.
- Serve with rice.
Tip: The heat of your salsa will affect the heat of the curry. I prefer Medium salsa with this recipe as Hot overpowers the curry flavour. Mild might be good if you have children who do not like spicy heat.
**The chicken will shred when you stir in the cream cheese, if you do not like that then remove the chicken to a platter before stirring in cream cheese into the sauce.
Slow-Cooker Chicken Curry
A super easy Slow-Cooker Chicken Curry recipe
Ingredients
- 4-5 boneless skinless chicken breasts, cut in half
- 1 jar thick and chunky salsa, 650 mL
- 1 onion, chopped
- 2 Tbsp . curry powder
- 1/2 cup Cream Cheese, 1/2 of 250-g tub or stick
Instructions
- Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
- Stir in cream cheese, and place lid back on for another 15 minutes before giving it a final stir and serving.
- Serve with rice.
Notes
Tip: The heat of your salsa will affect the heat of the curry. I prefer Medium salsa with this recipe as Hot overpowers the curry flavour. Mild might be good if you have children who do not like spicy heat.
**The chicken will shred when you stir in the cream cheese, if you do not like that then remove the chicken to a platter before stirring in cream cheese into the sauce.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 423Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 157mgSodium: 1518mgCarbohydrates: 18gFiber: 6gSugar: 10gProtein: 52g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
I never thought to use salsa for my curry chicken. Good idea
WOW – This is too funny. My dad used to make Curry Chicken, as he one day found it in a recipe book, Bang it was a hit! I however never knew how to make it, as it seemed like so much work, I was surprised by this post and super excited at the same time, This is going to be a must try and boy oh boy it sure does Look easy to make. Thank you so so much for this post! I will be sure to keep you posted on how it turns out. I will also ask my dad his way of making it so you can have a couple different ideas too. Thanks so much again =)
Stacy
Sounds amazing and I have never even had chicken curry!
wow looks super tasty!
We’re pretty big curry fans in this house. Never did curry in the slow cooker though….ya got me curious enough. Adding it to the grocery list! I’m not a fan of cream cheese, so I’ll be swapping it for coconut milk.
I LOVE curry! This sounds delicious 🙂
Always on the look out for tasty slow cooker recipes. This looks good, though I would like to see if we can up the spicy a bit.
Never thought to use cream cheese! Sounds so good.
Cream cheese and salsa! How interesting! I’ll have to try it!
I may just have to try this one. We love curry in our house and this is just such an easy recipe.
Just want you to know that I tried this recipe and it was fabulous. I also place chopped hard boiled egg over the chicken when plating it. Thanks for the great slowcooker recipe.
I would love to try this recipe. It seems so easy and the ingredients aren’t hard to find at the grocery store.
We love curry chicken in our house and in the slow cooker would make it so easy
OHhh I am so glad to have found this recipe!! My husband loves curry chicken but I have never gotten the hang of it to suit him. This recipe has few ingredients and can make it ahead of time in the crock is perfect. Can’t wait to try my next meal with this one. It looks fantastic and I can almost even taste it looking at the pics !!
if you are swapping the coconut milk instead of the cream cheese, how much do you use? a can? THANKS!
I usually put in a full can because I like lots of sauce to put over the rice.
If swapping the cheese to milk, do you still put the milk in at the end?
I really want to try this! What brand and style of salsa did you use?
I like to use Old El Paso Medium Thick N’ Chunky Salsa. I don’t think it is as good when you use a smoother Salsa.
If exchanging for coconut milk how much coconut milk?
About half a can of coconut milk.
You said earlier that you use a full can of coconut milk. I’m making this for the first time and don’t want to ruin the recipe. Will you clarify the amount used, please? Thanks.
400 mL or about one and a half cups.
This sounds so easy and delicious! What curry powder did you use? Just the keens curry?
Would yogurt work instead of cream cheese? If so, how much? (cups? or ounces?)
I couldn’t say as I haven’t tried, but greek yogurt should be ok. I’d just do the equivalent.
I made this tonight it was awesome! Thank you for sharing the recipe.
Have you tried this recipe with another meat? Say, shrimp?
I just put all of this in a crockpot it should be ready for dinner tonight …. I hope it comes out right thanks im 27 and trying to learn new things to cook this was very simple for me as iam a college student and used to fast food … I got everything I needed for 13.00 as I already had the rice this is a good fulfilling meal on a college budget you’re awesome…
Hi! I’m relatively new to cooking so forgive me if this sounds like a stupid question lol. I bought some chicken and there’s two rather large chicken breasts that total weigh about 1.8 lbs. Is that about equal to how much chicken you use in this recipe??
You really do need about 4 lbs of chicken for this, but if you halved the other ingredients you should be OK.
I just made this for the first time for my partner and me. I was sceptical as the ingredients were not what I would expect to put in a curry. I have to say it was absolutely gorgeous. My partner had 2 helpings and said it’s his favourite meal. 😊
It’s definitely not your typical curry ingredients!
If I’m using coconut milk do I still put it at the end or is ok to put it in at the beginning with the rest of the ingredients?
Yes, I would still put it in at the end. Even when I am making normal, stove top curry, the coconut milk goes in last minute.
Wow. Looks tasty!
What kind of tomato can would be?
The one with full tomatoes or the soup ones?
Thank you very much for this! 🙂
I am such a huge fan of curries! And this one seems super easy to make so thanks for the recipe!
I made this today and it was spectacular and jokingly easy. First time using a crock pot, I had a baby this past year and needed to find practical ways to make dinner. I used the trader joes brand of chunky salsa and the cream cheese. Had brown rice and steamed green beans on the side. Excited for the leftovers! Thanks for sharing.
When you say Coconut Milk do you mean Cream of Coconut. Coconut milk is thin and has little taste where cream of coconut is thicker and has a sweet coconut taste.
Coconut milk.
Can I use frozen chicken breasts?
If it’s uncooked, sure.
This was so good but I still have leftovers. How does this freeze?
Should freeze well!
I made this for dinner tonight in my Instant Pot! I threw everything in (except the cream cheese) for 15 minutes, then mixed in the cream cheese. SO easy and fast! Thank you!
This makes me want an instant pot even more… mmmm!
When you say 4-5 chicken breasts, do you mean whole breasts?
In an earlier comment she says this recipe as written calls for roughly 4 lbs of chicken! 😉
Yes, whole breasts.
I made this tonight! I ended up adding another tablespoon of medium heat curry powder, but otherwise followed the recipe exactly! Turned out great! Cheap to make and very tasty. I’ll be making this again
Have you ever switched chicken out for turkey breasts for something like this? I make a lot of chicken dinners and i try to change out with turkey. We try not to eat a lot of beef.
Would it work?
Yes, that would work well!
Okay, I am not known to be a great cook. (My family teases me that I know when supper is ready when the smoke alarm goes off – even though it has been 6+ years).
Until yesterday, 6/14/18, I had NEVER made nor attempted anything Indian in my life mainly because anything I had tasted that was Indian with curry in it did not please my taste buds.
We were having a dinner where we were hosting people talking about India, so I looked on Pinterest. The cream cheese here peaked my interest. LOVE THIS RECIPE . . .
1.) Easy 2.) Simple Ingredients 3.) It was devoured and my non-curry eaters asked me to make it again 4.) No chance for smoke alarms going off.
I have been craving Indian food, so I decided to make my own. This recipe is Awesome! I’m not a cook by any means, 5 ingredients and less is my best. The aroma while cooking smelt soo good. It was so easy to put together. Thank You for sharing!!! I definitely recommend it and I will definitely make it again.
I just made this meal for my husband and I for dinner and for meal prep. Let me just say, WHAT A HIT!! The flavor is so so good and not over powering. I used mild salsa (since my husband isn’t big on spicy) and it was perfect. Delish, creamy, filling without feeling bloated after. Thanks for creating this!!
I’ve made this recipe 3 times now. So good. We love it with rice and we eat the leftovers with nachos and sour cream. Yum
Whats the nutritional contents for this recipe without rice?
Have you tried this in the instant pot?
If so, any tips?
I have a 24 oz jar of salsa, is that enough?
Yes, that is perfect.
If you were to add
Potato cubes to this recipes when would you add it in?
I’ve made this recipe quite a few times. A couple things I do:
– Add about 4 TBSP honey when adding the cream cheese. It gives it a Moroccan tagine sort of flavor.
– Cut up the chicken into bite sized pieces & cook on low for 3.5 hours. Most slow cookers will hit the 165F USDA recommended temp somewhere around 2.5-3 hours.