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Easy Crockpot Chicken Curry_MidPage

Easy Crockpot Chicken Curry

This easy crockpot chicken curry allows you to step away from the kitchen and allow all the beautiful, spicy, rich flavors to meld together.
3.86 from 7 votes
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Prep Time: 10 minutes
Cook Time: 4 hours 15 minutes
Servings: 6
Calories: 511kcal

Equipment

  • Slow cooker
  • Saucepan with lid

Ingredients

Chicken Curry:

  • 4 boneless, skinless chicken breasts (or 4 breasts and 4 skinless thighs)
  • 1 pound chicken soup bones omit, if you can't find them
  • 28 ounces crushed tomatoes
  • 1 cup chicken stock
  • 1 yellow onion peeled and thinly sliced
  • 6 cloves garlic peeled and crushed
  • 2 cinnamon sticks
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cayenne powder
  • 2 teaspoons black mustard seeds
  • Salt and pepper to taste
  • 2 tablespoons honey optional
  • 2 tablespoons butter optional

Rice:

  • 2 cups uncooked white rice
  • 4 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon black mustard seeds
  • Salt to taste

Instructions

Prepare the Crockpot Chicken Curry:

  • Season the chicken all over with salt and pepper.
  • In a slow cooker, combine the tomatoes and chicken stock. Add all the remaining ingredients, except the honey and butter and stir to combine. Season generously with salt and pepper.
  • Place the chicken breasts and the soup bones, if using, into the sauce. Cover and cook over high heat for 4 hours.

Shred the Chicken:

  • After 4 hours, remove and discard the soup bones.
  • Remove the chicken breasts and transfer to a bowl and shred into bite-sized pieces.

Finish the Sauce:

  • Taste the sauce and season to your preferences. Add the butter and the honey and stir to combine. Return the shredded chicken to the sauce and cook, uncovered, over high for 30 minutes. Turn off the slow cooker.

Prepare the Rice:

  • Before serving, prepare the rice. Combine the rice, oil, water, salt, and mustard seeds in a saucepan and bring to a boil. Stir once, cover, and reduce heat to low and simmer for 15 minutes or until the rice is tender. Turn off the heat and allow the rice to rest, covered, for 5-10 minutes before fluffing with a fork.

To Serve:

  • Divide the cooked rice between bowls and sprinkle with a few more black mustard seeds, if desired. Spoon the curry on top and enjoy!

Nutrition

Calories: 511kcal | Carbohydrates: 74g | Protein: 26g | Fat: 14g | Sodium: 414mg | Fiber: 7g | Sugar: 14g | Vitamin C: 16mg
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