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This recipe for slow cooker chicken curry is absolutely delicious and so easy to make.  I promise that even your pickiest eaters will love it!

Slow Cooker Chicken Curry RecipeTo be honest, my husband and I are not very adventurous eaters. I tend to cook simple, safe, All-American meals. Homemade chicken pot pie, meatloaf, and lasagna are all in our regular rotation.

Sometimes I like to throw in a curve ball though [insert evil smile].

Last fall I ordered a chicken curry roll when we were out to dinner at a restaurant, and it made me think evil, adventurous cooking thoughts.

The chicken curry tasted delicious so I was pretty confident my husband (and our two young daughters) would eat it if I could get past his non-adventurous-eating roadblock. The curry melted in my mouth so it immediately made me think to try and replicate it in my slow cooker…and I have a thing for slow cooker recipes.

 

This was my first attempt at making anything remotely like curry at home, and it was delicious!

I told my husband it was “sweet and spicy tomato chicken with peas.” He said it was great, ate seconds, and then packed leftovers for lunch the next day!

Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

Yields: 6 servings

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 6oz can of tomato paste
  • 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions

  1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
  2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
  3. Cook on low 8 hours.

To Freeze and Cook Later

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 8 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Top with fresh cilantro and serve with pita bread, naan, or rice.

Slow Cooker Chicken Curry Recipe

Question: How do you convince your husband and kids to try new foods?

179 Comments

  • Megan says:

    I like hearing new recipe ideas that are easy but don’t taste simple, I think I’ll enjoy this website. =)

  • Kera says:

    Kelly,
    I love to see all your recipes! I’m currently studying in college and seeing these wonderfully sounding dishes that can be easily prepped is perfect for me as a college student (and leftovers are a bonus!). I actually am studying psychology, so that’s another great thing to see you involved in as well. I am impressed by your busy life you lead. It sounds like you have a lot on your “plate”, but I am glad to hear that there are women like you out there who are finding a way to balance both family and a career. Thanks for inspiring me and keep doing what you’re doing.

    Be blessed,
    Kera

    • Kelly says:

      Thanks so much for your kind words! Comments like yours inspire me to keep working and sharing my life. And best wishes for studying psych! I’ve been thinking a lot lately about how my background in psychology has made me the person I am today. 🙂

  • michelle says:

    I had bookmarked this recipe over on the fit for moms blog & it seems the page is down. Can u share it here? I love it.

  • Lorna says:

    I’m so pleased to find this recipe here. Like Kera, I followed the link from your page to fitformums mums, but it no longer works. Thanks for posting it here. I love the recipe, it’s more spicy than curry field,

  • Lorna says:

    That should read curryfied and it was Michelle not Kera!

  • Emily says:

    We have a large family so I add a few veggies to the this ridiculously awesome recipe. I add a few carrots, peeled and cut into stew sized chunks, a couple potatoes peeled and cut into big bite sized pieces, and about half way through I add some cauliflower. My family LOVES this! I serve it with rice and home made flat bread. 😀

  • Jennifer S says:

    What would happen if I left out the coconut milk? Any suggestions for a substitute?

  • Mark G says:

    I’m definitely going to try this recipe but I’ll throw in potatoes too. Would you mind sharing your chicken pot pie recipe?

    • Kelly says:

      I would only add the potatoes at the end of cooking. (Definitely don’t freeze them.) Which chicken pot pie recipe? My standard one or my recipe for the slow cooker?

  • Cynthia says:

    It looks good! Not sure how to print them though. Thanks.

  • Kim says:

    This is a winner! Thanks for the great recipe, and for inspiring me to start making more freezer meals–what a lifesaver during a busy week.

  • Leslie says:

    Hi Kelly! I’m new to freezer cooking and this is going to be my first attempt (along with your turkey chili recipe). Thank you so much for making it so easy to understand and not as overwhelming as so many of the other cooking blogs I’ve perused today! Really looking forward to trying this out. My poor family has had to put up with my lack of planning & organization for far too long. Wish me luck!

    • Kelly says:

      I’m sure you’ll do great!! Once you dive in, you’ll see how easy it is and how awesome it is to have frozen meals on-hand. Let me know how it goes!

  • Marcy says:

    Hi Kelly,
    Question about this recipe: when you say to add the tomato sauce with the honey and garlic etc, do you really mean tomato paste? Based on where the tomato paste is in the ingredient list that’s what I would assume, and I also thought it’d be weird to just throw in a can of tomato paste into the bag.

    Also, as a (very) pregnant mom of a (very) active toddler, this website has been a GOLD MINE. My freezer is full of your meals!!! Thank you!!!

    • Kelly says:

      The recipe calls for tomato sauce in addition to the paste, so I make it as written. You can go ahead and skip the first step and throw everything into the bag at once though (if freezing). It works fine!

      So glad you’re stocked with freezer meals! Best wishes for the rest of your pregnancy and birth!

  • Elise says:

    I’ve recently purchased all of your ebooks, and am wondering if each recipe serves the same amount of people, or if they vary in serving sizes?

  • Cat says:

    Hi there.

    How many servings is this recipie for please. This is going to be my first attempt at freezer slow cooker dinners!

    Thanks in advance
    Cat

  • alex says:

    so everything including the coconut milk goes in right from the start? asking because any time i have used coconut milk in a crockpot recipe it always goes in at the end for 15 or 20 mins…..i did not know it could stand to be in the whole time.

  • RK says:

    What’s all American about lasagna?

  • Susan says:

    Hi Kelly,
    I love your recipes! Just wondering… I noticed if I were to make this fresh, then the recipe says cook on low for 8 hours, but if thawed overnight then cook for 10-12 hours. Is that because it might not be fully defrosted overnight? Is it okay to put in the crockpot still frozen or should it be completely thawed? Thanks!!

    • Kelly says:

      Yes, it’s because it might not be completely defrosted. I would recommend at least partially thawing because it’s hard to fit a frozen block in an oval crockpot. I also think it’s safer for the chicken to be thawed. The total cooking time will depend on your slow cooker. My 4qt would probably need at least 8 hours, but my 7qt might be done in 6 hours. Hope this helps.

  • Kate says:

    Kelly,
    As a full-time PhD student and a stay at home first-time mom, I’m so glad to have discovered your site (a friend posted it on Facebook). I recently made the chicken curry, from frozen, and it tasted a little on the tomato side – more than I expected from a curry. Otherwise, we liked it – but I wondered if you have any suggestions on how to balance that tomato flavor, other than use a little less tomato paste?
    Also: I didn’t give it the full ten hours on low; our crock pot cooks faster and also I cooked it on high for a few hours, so total cook time was closer to 8.5 hours, after having been thawed. Might that have made a difference?
    Thanks!

    • Kelly says:

      I would say use less tomato paste, or none at all. The sauce has a tomato taste because of the tomato sauce and paste, so decreasing the amount of paste would make a difference. Thank you for sharing, Kate!

  • […] things to make this week: Slow-Cooker freezer meals – Chicken Teriyaki, Honey Sesame Chicken, Chicken Curry, Mexican Chicken Soup, Chicken […]

  • Katie B says:

    This turned out delicious! I made this recipe fresh, and then freezer bagged another simultaneously. I did run out of curry, so only used 1 tbsp, but the result did not seem like anything was missing. Added about 1 cup of frozen cauliflower which seemed complimentary. In the future I think I may also add sliced peppers instead of the cauliflower/peas. I served on a bed of basmati rice. Total cook time was 6h on low. This was very flavorful. Well done!

    The idea of freezer bagging rather than cooking has rocked my cooking world in the last week, and I can’t wait to investigate the other recipes you have posted!

  • Chris says:

    I made this tonight (cooked fresh) and we LOVED it! So easy and delicious. Actually, I packaged it last night as if to freeze but refrigerated and was able to throw it in the crockpot before leaving the house today. Seriously, it was SO good. I think next time I will add more chicken and also some additional vegetables to stretch the recipe into one to cook fresh and one to freeze. Thanks for the recipe!!

  • trudy says:

    If i substitute the coconut milk for evaporated milk can i still put it all in at the beginning?

  • Kitsel says:

    Any thoughts on using light coconut milk in place of regular? I wasn’t sure if that would still freeze as well.

  • Jessica says:

    I made this last night, but didn’t have time to do it in the crock pot. I’d say prep and cook time combined, this took me about 40 minutes, and some of that was just waiting for the rice to finish : ) I threw everything in together in my deep pan just like I would with the crock pot, and it turned out famously! I will definitely try and do some freezer backups of this, and it will be served often in this house. Thank you for the recipe!

  • Caity says:

    Just wondering how many people your recipes typically serve? Thanks!

    • Kelly says:

      I would say 4-6 servings is the average. Pay attention to the weight of meat. Two pounds will almost always feed at least 6 people. Soups and chilis normally feed at least 6 too, because of the extra liquid.

  • Marla says:

    Do you have nutritional info for the recipes?

  • Marla says:

    Hi Kelly! I’m just starting to dive into the freezer meal world and was happy to find this recipe. Did you freeze the chicken while it was raw, or did you cook it before? I bought thawed chicken and so I didn’t know if I should just cut it up and throw it in the freezer bag or if I needed to cook it first. Thanks!!

    • Kelly says:

      Adding it raw is perfect. If you bought fresh chicken, just cut it up. If you have frozen chicken, just add it to the bag frozen and shred or cut it after cooking (You don’t want to thaw and re-freeze it).

  • Elaine says:

    I laughed so hard at “sweet and spicy tomato chicken”! You are an evil genius! I will definitely have to try this.

    • Kelly says:

      Haha. Glad you can appreciate, Elaine. I can tell you that I’ve made this recipe many times since then and now call it chicken curry without a problem.

  • Jessica says:

    When I opened the can of coconut milk it was separated. Do I mix it back up before pouing in the freezer bag or just pour it in as is? And what would happen if I did pour it in and freeze it with it separated? Is my batch of curry chicken still OK?

  • Kerry says:

    This dish is wonderful and I was pleasantly surprised to find my husband likes it too! Thank you!

  • Meg says:

    do you think it would be ok to leave it frozen and cook for 8 hours?

    • Kelly says:

      Probably. Most food safety places don’t recommend using frozen meat because they say it takes too long to get to a safe temp, but I know tons of people do it anyway. If you have a 4-qt slow cooker you could even cook it that long if it’s thawed. It might be too long in a 6-qt though (thawed).

  • D says:

    Is the coconut milk unsweetened? That is all I have..but wasn’t sure.

  • Fagan says:

    Can you tell me where to find the printer-friendly PDF?

  • Jessi says:

    What type of curry?? Im not familiar with curry but love to eat it!

  • Molly says:

    Is it possible to burn this? I just tried it tonight and did not turn out well? 🙁

  • Gina says:

    I made this tonight and it was AWESOME! When i was stuffed, I went back for more broth! I used your idea of telling my husband it was sweet tomato chicken (I had to skip the spicy for him) too. Worked like a charm. Seriously the best new recipe I’ve tried in years! I can’t wait to eat leftovers tomorrow & make the recipe again soon!

  • Rachel says:

    This is incredible! I’ve traveled to 40 countries and like my food exotic and spicy and this held up to anything I’ve eaten around the world. I used light coconut milk, skipped the cardamom and made my own curry powder. I also served it over jasmine rice. Amazing!

  • Katie says:

    This recipe sounds delicious. Is it spicy? My kids are picky about spicy foods so trying to decide if this is something they’d eat.

    • Kelly says:

      It’s a little bit spicy, but not overwhelmingly so. If you want to decrease the spice you can decrease or omit the red pepper flakes.

  • Jennifer Egan says:

    Hi, I just want to check with you about tye tomato sauce, would that be the same as ketchup?? Or is it blended tomatoes? Thanks:)

  • Tara says:

    Sounds amazing but will the peas overcook in the crock pot and get mushy? Im thinking I might try this and throw the peas in a little before serving.

  • Vickie says:

    I am always seeing wonderful recipes I would like to try, but if they have garlic in them, I cannot make them. My mother gets violently ill when she eats garlic, but she can have garlic powder. Can garlic powder be substituted for garlic? if so, how much garlic powder would equal a clove? Is there anything else I could use?

    • Kelly says:

      Yes, definitely. I’m not sure how much to substitute. Maybe 1/2 tsp for 2 cloves? I’m sure you can find the answer via google. Otherwise, I would just omit the garlic altogether.

  • Diane says:

    I would love to try this recipe but I am allergic to coconut. Can you suggest a substitute?

  • Julie says:

    Hi. I am in Australia and am confused about the Tomato Sauce. Would this be like Passata?

    • Kelly says:

      I think it’s similar but might have a slightly different consistency. According to google passata is more similar to tomato puree in the US.

    • Nic says:

      Julie did you make this? What did you use for the tomato sauce? I was also thinking passata but wondering how it turned out?

  • Diane says:

    Just wanted to thank you for these recipes … I am definitely using them to prepare for winter here in Montana. Another thing I appreciate is that you answer questions we have instead of leaving us “wondering”. Thank you again so very much!

  • JHudson says:

    I have a one year old. Can you suggest something that can be substituted for honey?

  • Danielle says:

    This was delicious! I served it over rice and with a side of naan. I will add a little more curry powder next time around and may also try it vegetarian adding cauliflower and carrots as suggested in other comments. My 3 year old loved this too!!

  • Nichole says:

    Made this tonight. Awesome!!! Great flavors and not too spicy. Recipe is definitely a keeper.

  • jax says:

    as im from England I am unsure what is tomato paste …. is it puree , and is tomato sauce ketchup

    • Kelly says:

      Unfortunately, “no” to both questions. I would google them and look at the images to help you figure out the appropriate substitute.

  • […] –Chicken Curry. Mmmmmm.  Bonus points for sneaking in the peas. […]

  • Tracey says:

    I made this the other night and it was delicious! I will definitely make this over and over! Thank you so much!

  • Sarah says:

    A local grocery store included this recipe (with credit to you!) in an email. I tried the recipe, as I’m always looking for new crockpot recipes. I love Indian food but I am in a similar situation as you are (picky husband!). I absolutely LOVE how this turned out (jury is still out for the husband, but he is trying it for lunch today.. hopefully he likes it too, and if not, I will just make it for me in the future!!)! I didn’t freeze mine prior to cooking, but I did freeze two cooked portions to enjoy later! Thanks for posting this for all of us to enjoy!

  • KATE says:

    Looking forward to trying out this recipe this week! Is there any way to make sure that the chicken breast turns out to be moist and tender and not dry??? 8 hours seems like a long time?

    Thanks!

    • Kelly says:

      It will depend on the size/strength of your slow cooker. I would reduce the cooking time if you think that’s too long for your model.

  • Michael says:

    Hi,

    Tried the chicken curry recipe. I substituted cayenne pepper (ground red pepper) for the red pepper flakes (I get off work really late at night, and didn’t feel like going back to the store) and also used 2 teaspoons instead of just 1 because I like spicy food. It turned out really well! I’m looking forward to trying your other recipes and making this one again – I might dial back on the honey a little next time. Thanks for the recipe!

  • Michael says:

    I should also note that the measurement for the cayenne pepper was approximate. I couldn’t find my household’s teaspoon, so going with the knowledge that a tablespoon is three teaspoons, I made it work. It was actually probably more like a teaspoon and a half. Anyway, turned out great! Thanks again.

  • Karen says:

    I just wanted to say that I tried this last week – AMAZING! By far the best thing that has ever come out of my Crock-Pot. Thank you!

  • Fatima says:

    Hi Kelly,

    Thank you for this website. I just went back to work teaching, and as a mom of two boys, the last thing I want to think about at the end of a long day is what to make for dinner. Now that I’ve tried freezer cooking, I won’t go back.
    I had a question about this recipe. It calls for coconut milk, and from what I’ve learned from other similar recipes is that coconut milk curdles if frozen, and should be added to the end of cooking in a crockpot. Have you added it to the freezer bag with good results?
    Also, I’ll be using chicken thighs for this one, does the cook time change? It normally takes about 5 hours for the chicken to cook through when I use cut up chicken breasts.
    Thank you again, and I can’t wait to try this one!

    • Kelly says:

      Hi Fatima. You can definitely add the canned coconut milk to the bag with the rest of ingredients and freeze. This is one of those recipes that I’ve made over and over again and has been made many times with rave reviews from readers, so I’m confident that it will turn out well. I don’t think using chicken thighs will change the cooking time. If chicken normally cooks in 5 hours in your slow cooker that is how long I would cook this dish.

  • Fatima says:

    Tried this out today, and it is delicious! It had a lot of liquid though, so I may add potatoes or cauliflower next time. Great blend of favors and a perfect kick of spiciness. Will make this a regular for sure!

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  • Stephanie says:

    How many people does this recipe serve?

  • Meri says:

    This looks awesome. I highly recommend adding 1/2 raisins to this one. It adds a bit of sweetness.

  • Kayte says:

    I love this recipe!! I didn’t tell my husband it was “curry” because I was afraid that would scare him off, I just said “spicy tomato chicken” like you mentioned and he said it was the best recipe I’ve ever made!! I added some extra veggies, to stretch it for a little more leftovers and those were equally if not more delicious. Thanks Kelly!!

  • […] Slow Cooker Chicken Curry (from New Leaf Wellness) […]

  • This was so delicious!!! Thanks for sharing it.

  • fizz says:

    hi kelly
    can you use yogourt instead of coconut milk in the curry

    • Kelly says:

      You can try it, but I don’t think it will be as good. It will be thicker and not as flavorful. But maybe it will work? Please report back if you try it!

  • Aja Jensen says:

    Hi, I really want to try this recipe. I’m slightly confused by the directions. I want to make a few freezer meals for my boys while I’m working. If you’re freezing do you first cook it in the slow cooker for the 8 hours or do you just combine everything in a freezer bag and freeze and then when ready to eat you put in the crock pot?
    Thanks

  • kate says:

    I thought I had some chicken breast, but I only have chicken thighs…how do you think it will work with chicken thighs?

  • […] Above is the original recipe.  I did not have crushed red peppers so those were not included.  I replaced frozen peas with […]

  • […] jasmine rice with Chicken Curry (slow-cooker freezer meal), fresh sliced apples, […]

  • Terry says:

    I order my food from a food service all organic but I receive everything frozen(meat and veggies)do I thaw veggies and meats before making recipes,feel uncomfortable thawing and refreezing. Thanks

  • WM says:

    Another great recipe! It comes out a little more liquid-y than I was expecting, but it went really well with the rice. I added some baby carrots (all I had on hand) and they cooked really nicely. Also just threw in whole chicken breasts instead of cutting them up first- I don’t like handling raw chicken; it’s so skeevy. I think next time I will leave out the tomato paste and maybe add more spices to kind of cut down on the tomato-ness of it. But definitely loved how simple and easy it was and the chicken was so tender and flavorful! I’m working my way through all your freezer crock pot recipes and I love them!

  • […] Coconut Chicken Curry (adapted from New Leaf Wellness) […]

  • Jenn says:

    I pulled this out of my freezer to make for dinner tonight since the weather is crazy and bothering my allergies. My dad, who likes spice, said it was too spicy for him, but good! LOL! My mom is a very picky eater, so it’s hard trying new recipes in our house. She liked this too, except for how spicy it was. I made white rice to go with it.
    It made A LOT of sauce!! More than I expected. I still have another bag in the freezer. When I make this again, I am planning on cutting down on the amount of sauce and either cutting down on the red pepper or excluding it completely. I also need to change out the peas for something else, my dad and I are the only ones who like peas, so I need to come up with something my mom will like too!
    It was really good though!!

  • Leah says:

    How many does this serve? Thanks!

  • Tamar says:

    Hi. Do you need to brown/seal the chicken first before freezing? Thank you

  • chelsea smith says:

    Is the nutrition info listed for these recipes? We had this for lunch today and it was soooo good! Easy too! Perfect for days when we don’t have time to make a whole meal.

  • Tricia says:

    Absolutely gorgeous – left out the pepper flakes for a less spicy dish – but didn’t lose out on flavour. Cannot believe how easy it was! Will be recommending to all my friends.

  • Crystal says:

    I’m a little confused on the freezing. Do I put everything in the bag after being in the crockpot for 8 hours or do I just put all of the raw ingredients together and cook once when ready to eat? Thank you!

  • Crystal says:

    Nevermind, I found my answer. Thank you!

  • […] That is yet another gluten-free recipe that you’ll love to make. Chicken curry requires basic ingredients such as tomato paste, coconut milk, honey, onions, and garlic, in addition to chicken and curry of course.The result is a sweet and spicy dish where different flavors are perfectly balanced. Find the recipe here. […]

  • […] Wednesday: Slow Cooker Chicken Curry […]

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  • Vanessa Caraballo says:

    I just made your Chicken Curry!!!!!! SSSSSSOOOOOOOOO GOOOOOD!

  • Michelle says:

    I tried this and even my picky eater liked it! The flavor was great and different from other meals I make. However, I froze it and when cooked, it looked separated out and chunky instead of like a sauce. I did use boxed coconut milk (like a milk or soy substitute) so I am betting that was an issue. Is canned coconut milk thicker than milk? I haven’t used it before because I need to identify a canned coconut milk that is safe for nut allergies first.

  • […] New Leaf Wellness Chicken Curry 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces 6oz can of tomato paste 1 small onion, chopped (about one cup) 2 cups of frozen peas 14.5oz can of tomato sauce (about 1 3/4 cup) 2 large cloves of garlic, minced 3 tablespoons honey 2 tablespoons curry powder 1 teaspoon salt 1 teaspoon crushed red pepper 1 can (13.5 oz) coconut milk Combine tomato sauce, paste, garlic honey and seasonings in small bowl. Place chicken, onion, and peas in ziplock. Pour tomato mixture over the top. To Cook: Empty bag into slow cooker. Add coconut milk. Cook on high for 3-4 hours or low 6-8. Serve with naan and/or rice. […]

  • Sara S. says:

    I apologize if this has been asked already. Prior to freezing, would you mix spices, pastes, honey, and liquids together to coat chicken? Or, just toss in a bag without mixing? I’m new to freezer meals. 🙂

  • L says:

    Curry powder…..could you specify which curry powder? Because the strange tasting yellow stuff called curry powder you can buy at the grocery is probably not what you used!
    Thanks!

  • Sue says:

    I made this tonight and my spouse who doesn’t eat spicy things and my daughter both loved it! (Both of them have a hard time finding things to eat at Indian restaurants.) I left out the red pepper. After reading the comments, I left out the tomato paste and added a bag of frozen cauliflower in addition to the peas. It was very liquid saucy until I added the cauliflower about halfway through, and then it came out more like a stew. I also made it with thighs, not breasts. It took me only about ten minutes to prep, so it doesn’t even seem like it would be necessary to freeze it, just throw everything in the crockpot like I did today. I can’t believe something so gourmet tasting was so fast to make!
    My list of possible things to try next time: use diced tomatoes and paste in place of the sauce, add cashews, raisins, pineapple, or mushrooms.
    I have made many recipes that do not turn out well even though all the reviews raved about them. Thank you for this one! – can’t wait for the leftovers!

    • Sue, I love so many things about your comment. I love that you got your family to try something new and they loved it. I love that you altered the recipe and made it your own. I love that it was quick and easy for you. I love that it was gourmet tasting (ego boost for us!) and I love that you are already planning to make it again. So, thank you…people like you make our jobs even better!

  • Lindsay says:

    HI there! Is this yellow curry powder that I use? I know there is red and yellow and I am new to curry and don’t know the difference in taste yet.

  • Lindsay says:

    I’m sorry. I just saw that you already answered that question. Thanks! Can’t wait to try it! Yellow it is!

  • Joanna says:

    I’m trying this recipe for the first time from Moneysavingmom.com. Recipe says to top with the sauce mixture. Do I have to stir in the coconut milk/ chicken all together in the crockpot?

    • Joanna, yes. Combine the tomato sauce, garlic, honey, and seasonings. Put the rest of the ingredients in the crock pot, you really don’t HAVE to stir it but you can. Then pour the tomato sauce mixture over the rest of the ingredients and cook.

  • Melanie says:

    This recipe was easy and delicious! My two year old, who loves spicy food, ate 4 pieces of chicken tenderloin and loved it! We served it over riced cauliflower and it was perfect! Thank yo!

  • Christie says:

    I just found you and we had this recipe last night. Delicious!!!!!! I can’t wait to check out your other recipes. Thanks for sharing!

  • martina says:

    I made this dish tonight. It was pleasantly different from my usual chicken crockpot meals. I found it slightly spicy into ally but got used the flavor quickly. I will certainly make this again. Thank you for sharing.

  • Heidi says:

    Our family is fond of Asian food, so I wanted to try this curry. I was skeptical of the honey and reduced it to 1 Tbsp, but I would leave it out entirely next time…it didn’t work with the flavors at all for me. I also had to double the salt and increase the garlic a bit. This type of seasoning adjustment is a lot of what goes to individual taste, so I still give this one the thumbs-up since even my spice-averse son liked it.

    A suggestion – serve with a dollop of plain greek yogurt…or make some cucumber raita if you have a good recipe. It works really well.

  • Caroline says:

    Really good recipe! Thank you so much. My 7 year old HATES chicken and refuses to eat it unless it is “chicken in disguise”. She ate every drop! My 9 year old had seconds and my husband was dancing in his seat as he ate. I froze this over the weekend and stuck the whole thing frozen in the crockpot this morning at 6am. Came home at 6pm and it was perfect. (I used a 7qt crock pot and set it low 10 hours. Mine switches to warm when its done) definitely adding it to the list of favorites!

  • […] Chicken Curry! Recipe here. (I left out the sugar) I served with brown rice for me, white rice for the family. It was a bit […]

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  • […] Curry Chicken from New Leaf Wellness […]

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  • […] Slow Cooker Chicken Curry @ New Leaf Wellness […]

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