If you’ve got a craving for a curry, I’ve got you covered with this easy recipe! I’ve been making this recipe for years and it’s significantly cut down on the amount I spend on take-out. Now when the craving for yellow curry strikes, I can whip up this effortless Crockpot recipe in just about 20 minutes. The best part? Even my picky eaters love it! The veggies, chicken and thick, creamy curry all marry up in the Crockpot with just a few easy to follow steps. While it’s delicious all year round, I typically make it the most often when it’s cold out and the whole family needs something warm and comforting.
What’s in this Crockpot chicken curry recipe?
Take a quick look at three of the key ingredients in this easy slow cooker chicken curry recipe:
Chicken: I’ve made this with thighs and breasts and it’s delicious either way, so feel free to use whatever you prefer or already have on hand. Just cut it into pieces, stir into the sauce and you’re good to go. Curry Powder: If you have any left over, use it to make my other favorite chicken curry with coconut milk. Golden Potatoes: I don’t recommend swapping these with any other kind of potato.
How to Store and Reheat
Store your leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, just pop individual servings in the microwave and zap it for 30 seconds at a time, stirring each time it stops until warmed all the way through.
How to Freeze
You can freeze this yellow curry for up to 3 months. Just note that once the potatoes are cooked, frozen and thawed, they will have a much softer texture.
Notes and Tips
Make sure that your chicken is all cut into roughly the same size pieces. That way, everything will cook evenly. Sprinkle in some crushed red pepper flakes, cayenne powder or chili flakes if you want to spice things up. You can always toss in some veggies like peas and mushrooms if you want to.
More Crockpot Chicken Recipes We Love
Crockpot Salsa Chicken Crockpot Italian Chicken Crockpot Hawaiian Chicken Crockpot Peanut Chicken
