Slow Cooker Chicken Curry

This Slow Cooker Chicken Curry recipe is made with only four ingredients and takes less than five minutes to prepare. Using pantry staples and requiring zero chopping, this gluten-free comfort food will be the easiest chicken curry you’ll ever make!

In an ideal world, every weeknight dinner would be healthy, simple, quick, and satisfying. This Slow Cooker Chicken Curry? It meets all of the above criteria.

Now, I get it. It’s August. And you might not want to pull your slow cooker out of it’s cozy cupboard just yet. Because to you, a slow cooker meal means it’s chilly outside.

But, let me share with you a different perspective.

Slow cooker meals take little time to prepare. They tend to be very low maintenance. You can set ‘em and forget ‘em. And most importantly, using your slow cooker on a hot day will prevent your kitchen from turning into a sweaty sauna!

The prep for this Slow Cooker Chicken Curry literally takes less than five minutes, no chopping required! This super easy recipe delivers the complex flavours expected from a curry that has been simmering on the stove for hours, but with very little effort and only four ingredients: chicken, salsa, curry powder, and coconut cream.

The salsa is an awesome short cut for this recipe because not only does it eliminate the need to chop peppers, onions, and tomatoes, but those key flavours have melded together in that salsa jar. The sauciness of the salsa contributes to the desired texture of the final dish and you can adjust the heat to your preference depending on whether you use mild, medium, or hot salsa.

Similarly to modifying the heat of this dish with the salsa, you can use a mild or hot curry powder based on your taste.

Regardless of which spice-level of curry powder you choose, a key ingredient in the blend, turmeric, will give this dish some anti-inflammatory punch. The coconut cream is a delicious but important ingredient in this recipe as it will help the body to absorb and utilize the turmeric’s powerful component, curcumin. Black pepper is also essential for increasing the bioavailability of the curcumin. If your curry powder blend does not list it as an ingredient, add some freshly cracked black pepper to the sauce before serving.

Preparing this slow cooker meal is super easy and it can be thrown together before you head out the door in the morning. Once the chicken is cooked through, I like to transfer it to a plate to shred the meat with two forks, then add it back to the curry sauce and stir in the coconut cream.

The coconut cream really compliments the warm spicy flavours of the curry sauce, adding an incredible richness to the dish. I usually skim the cream from the top of a fresh batch of homemade coconut milk, but you can also scoop out the coconut cream from a can of full-fat coconut milk.

When we are in a “comfort food” kinda mood, we’ll enjoy this chicken curry over some basmati rice that’s been cooked in bone broth. Cooking the rice in broth instead of water is a great way to sneak in some extra bone broth goodness, plus the rice will be so much more flavourful!

If you’d rather up your veg game with this dish, the chicken curry is delicious served over spiralized zucchini, cauliflower rice, or even roasted sweet potatoes.

Do you use your slow cooker during the warm summer months? What’s your favourite summer slow cooker recipe?

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