Easy Slow Cooker Chicken Curry. Naturopath recipes, warm winter dinner, hot lunch

Easy Slow Cooker Chicken Curry

Easy Slow Cooker Chicken Curry

This recipe is a cinch to make and will provide you with yummy hot lunches to take to work or school in an insulated food jar. Try my easy slow cooker chicken curry for easy week night family dinners as well. Prep everything the night before and then add to your slow cooker in the morning.

Curry is a wonderful, warming meal for the cooler months and the addition of garlic and ginger can help relieve cold and flu symptom and boost your immunity.

Add some green leafy vegetables just before serving for extra goodness. Baby spinach or shredded kale work really well and you can also add freshly chopped herbs as well. Add extra curry powder if you like it spicy!

Choose organic chicken breasts where you can. Using chicken bone broth will add extra healing benefits. You could also use organic chicken thigh fillets instead if you like.

This curry is nutrient dense, dairy free, gluten free, grain free and suitable for vegan and vegetarian diets if you omit the chicken and replace with extra chickpeas.

This recipe serves six and will take you about 10 minutes to prep and six hours to cook.

Easy Slow Cooker Chicken Curry


1 Sweet Potato (large, diced)

1 can Chickpeas (cooked, drained and rinsed)

1/3 cup Frozen Corn

1/3 cup Frozen Peas

1 teaspoon Cumin (ground)

2 teaspoons Curry Powder

2 Garlic (cloves, minced)

2 teaspoons Ginger (grated)

500ml (2 cups) Organic Chicken Broth (or Vegetable Broth)

250g Chicken Breast


Add all ingredients except the chicken breast to the slow cooker and stir well to mix. Then lay chicken on top and season them generously with sea salt and pepper. Cover with lid and cook on low setting overnight or for 6 to 8 hours.

After 6 to 8 hours, remove the lid and lift the chicken out onto a plate. Use a fork to shred the chicken breasts and add them back to the slow cooker. Stir well to mix and let sit for 15 minutes.
Serve the curry on its own or over brown rice. Enjoy!


Refrigerate in an airtight container for up to three days.
One serving is approximately 1 1/2 cups of curry.
Serve it over quinoa instead of rice for extra protein.
To make this curry vegan and budget friendly, skip the chicken breast and add an extra can of chickpeas, lentils or beans instead.
You can easily make this curry a soup by doubling up on the broth.

I hope you enjoy my easy slow cooker chicken curry! Let me know how you go with it and tag me on socials @dianarobsonnaturopathy

You might like to also try some of my other recipes.



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