Go Back
–+ servings
Healthy Crockpot Chicken Curry pinterest

Healthy Crockpot Chicken Curry

This Healthy Crockpot Chicken Curry bridges the gap between nutrition and convenience, offering a nutrient-dense, flavor-packed meal that practically cooks itself. With inflammation-fighting turmeric, protein-rich chicken, and a rainbow of vegetables, this curry delivers restaurant-quality taste without the excessive sodium, unhealthy fats, or refined carbohydrates.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 285 kcal

Equipment

  • Slow Cooker/Crockpot

Ingredients
  

Curry Base

  • 2 pounds boneless, skinless chicken thighs substitute with chicken breast for leaner option
  • 1 large onion diced (sweet or red onion works beautifully)
  • 3 cloves garlic minced (or 1 tablespoon pre-minced)
  • 2 tablespoons fresh ginger grated (substitute with 1 tablespoon ground ginger if necessary)
  • 2 tablespoons curry powder mild or hot, based on preference
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper optional for heat
  • 14 oz light coconut milk use full-fat for creamier texture
  • 1 cup chicken broth low-sodium preferred
  • 2 tablespoons tomato paste

Vegetables

  • 2 medium bell peppers any color, chopped
  • 1 medium sweet potato peeled and cubed (substitute with butternut squash for lower carb)
  • 1 cup cauliflower florets
  • 1 cup frozen peas add during last 30 minutes

For Serving

  • fresh cilantro chopped
  • lime wedges
  • plain Greek yogurt omit for dairy-free/Whole30

Instructions
 

  • Add diced onions, minced garlic, and grated ginger to the bottom of your slow cooker.
  • Sprinkle the curry powder, turmeric, cumin, cinnamon, and cayenne (if using) over the aromatics. Place chicken thighs on top, ensuring they're evenly distributed.
  • Pour coconut milk and chicken broth around (not directly on) the chicken and spices. Dollop tomato paste in several spots—no need to mix yet!
  • Add bell peppers, sweet potato, and cauliflower on top of the liquid. Resist the urge to stir—layering ingredients this way ensures proper cooking times for each component.
  • Cover and cook on low for 7-8 hours or on high for 4 hours. The ideal internal temperature for the chicken is 165°F (74°C).
  • About 30 minutes before serving, gently stir in frozen peas and mix all ingredients together.
  • Just before serving, taste and adjust seasonings. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking. For extra richness without added calories, stir in 2 tablespoons of Greek yogurt directly into the curry (unless following Whole30).
  • Serve with fresh cilantro, lime wedges, and a dollop of Greek yogurt if desired.

Notes

This curry actually improves with time as flavors continue to develop. Refrigerate in airtight containers for up to 4 days.
For freezer storage, cool completely, then portion into freezer-safe containers, leaving ½-inch headspace for expansion. Freeze for up to 3 months.
For a thicker sauce, remove the lid for the last 30 minutes of cooking or stir in 1 tablespoon of arrowroot powder mixed with 1 tablespoon cold water during the final 15 minutes.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 32gFat: 10gSaturated Fat: 4gSodium: 380mgFiber: 5gSugar: 6g
Keyword Chicken Curry, Slow Cooker Curry, Healthy Curry, Crockpot Chicken, Whole30, Weight Watchers
Tried this recipe?Let us know how it was!