Looking for a warm, flavorful curry that cooks itself while you get on with your day? This simple slow cooker curry gives you tender vegetables, a rich sauce, and big, comforting flavor with hardly any effort. The prep is quick, the ingredients are easy to find, and the slow cooker does the heavy lifting.

It’s flexible, too—you can use chicken, chickpeas, or whatever veg you have. By dinner time, you’ll have a satisfying bowl that tastes like you worked way harder than you did.

Why This Recipe Works

Low effort, high reward: A quick chop, a quick stir, and the slow cooker handles the rest.
Balanced flavor: Curry paste, coconut milk, and aromatics blend into a rich, creamy sauce without fuss.
Flexible protein: Works with chicken thighs, chickpeas, tofu, or mixed vegetables.
Hands-off cooking: Set it in the morning and come home to dinner that’s ready to serve.
Great for meal prep: The flavors deepen overnight and it reheats beautifully.

Ingredients

1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces (or 2 cans chickpeas, drained and rinsed, for a vegetarian version)
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red or yellow curry paste (adjust to taste)
1 tablespoon mild curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 red bell pepper, sliced
2 medium carrots, sliced into coins
2 medium potatoes, peeled and diced (or 2 cups cauliflower florets)
1 can (14 oz) full-fat coconut milk
1 cup low-sodium chicken or vegetable broth
2 tablespoons tomato paste
1 tablespoon brown sugar or honey (optional, balances acidity)
1 tablespoon lime juice or rice vinegar
2 tablespoons soy sauce or tamari
1/2 teaspoon kosher salt, plus more to taste
Fresh cilantro, chopped, for serving
Cooked rice or warm naan, for serving

How To Make My Simple Slow Cooker Curry

Build the base: Add onion, garlic, and ginger to the slow cooker. Stir in curry paste, curry powder, turmeric, and cumin until the aromatics are coated.
Add the protein: Place chicken pieces (or chickpeas) on top.
Sprinkle with a pinch of salt to season early.
Layer the vegetables: Add bell pepper, carrots, and potatoes (or cauliflower). Cut vegetables into even pieces so everything cooks at the same pace.
Make the sauce: In a bowl, whisk coconut milk, broth, tomato paste, soy sauce, and brown sugar. Pour over everything in the slow cooker.
Set and cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the vegetables are soft.
Finish with brightness: Stir in lime juice.
Taste and adjust seasoning—add more salt, a splash of soy sauce, or a pinch of sugar as needed.
Thicken, if needed: For a thicker sauce, remove the lid for the last 20–30 minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook 10 more minutes.
Serve: Spoon over rice or with naan. Top with chopped cilantro and a squeeze of lime.

How to Store

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water or broth if the sauce is too thick.
Meal prep tip: Cook rice separately and store it in single-serve containers with the curry for easy grab-and-reheat meals.

Tasty top view, overhead: Overhead shot of finished slow cooker curry spooned over fluffy basmati ri

Benefits of This Recipe

Budget-friendly: Uses pantry staples and affordable cuts like chicken thighs or canned chickpeas.
Nutritious and balanced: Protein, fiber, and vegetables in one bowl.
Coconut milk adds healthy fats for satiety.
Customizable heat: Adjust curry paste and chili flakes to make it mild or spicy.
Great for families: The creamy sauce mellows the spices, making it kid-friendly.
Low maintenance: Minimal prep, no constant stirring, and forgiving cook times.

What Not to Do

Don’t skip salt: Proper seasoning makes the spices bloom and the sauce taste complete.
Don’t add dairy: Yogurt or cream can curdle in the slow cooker. Stick to coconut milk for smooth richness.
Don’t overfill: Leave at least an inch of space at the top so the curry simmers evenly.
Don’t add delicate greens too early: Spinach or peas should go in during the last 15 minutes to keep their color and texture.
Don’t cut vegetables too large: Big chunks take longer to cook and can stay firm while the chicken overcooks.

Alternatives

Protein swaps: Use boneless, skinless chicken breasts (reduce cook time by 30 minutes), firm tofu cubes, shrimp (add in the last 20 minutes), or lentils (pre-cooked or canned).
Vegetable variations: Swap in sweet potatoes, green beans, zucchini, eggplant, or butternut squash. Choose 2–3 to keep textures balanced.
Curry flavor: Red curry paste gives warmth and sweetness; yellow is milder and earthy; green is herby and brighter.
Adjust to your taste.
Low-carb option: Skip potatoes and serve over cauliflower rice. Add extra bell peppers and zucchini.
Creaminess level: For a lighter version, use light coconut milk and reduce broth by 1/4 cup so the sauce still has body.

FAQ’s For Slow Cooker Curry

Can I make this without a slow cooker?

Yes. Use a large pot or Dutch oven. Sauté the onion, garlic, and ginger in a bit of oil, stir in the spices, add the protein and vegetables, then pour in the liquids. Simmer gently for 30–40 minutes, stirring occasionally, until tender.

How spicy is this curry?

It’s mild to medium as written. For less heat, use yellow curry paste and reduce to 1 tablespoon. For more heat, add red pepper flakes, extra curry paste, or a chopped fresh chili near the end.

Can I add spinach or peas?

Absolutely. Stir in 2 cups baby spinach or 1 cup frozen peas during the last 10–15 minutes of cooking so they stay bright and tender.

What if the sauce is too thin?

Remove the lid and cook on High for 20–30 minutes to reduce. Or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for 10 more minutes until it thickens.

How do I avoid overcooking the chicken?

Use chicken thighs, which stay juicy. Cut into even pieces and check at the early end of the time range. If using chicken breast, start checking at 2.5 hours on High or 5.5 hours on Low.

Can I make it vegetarian or vegan?

Yes. Use chickpeas or tofu for protein and vegetable broth instead of chicken broth. Everything else in the recipe is naturally dairy-free.

What should I serve with it?

Steamed jasmine or basmati rice, brown rice for extra fiber, or warm naan. A side of cucumber salad with lime and herbs adds a fresh contrast.

Will light coconut milk work?

It will, but the sauce will be thinner. Reduce the broth slightly and consider a cornstarch slurry to keep the curry creamy.

In Conclusion

This simple slow cooker curry is the kind of recipe that fits real life—minimal prep, forgiving timing, and big, cozy flavor.

It’s endlessly flexible, so you can use what you have and still end up with a delicious dinner. Make it mild or bold, keep it classic or pack in extra veggies. Once you try it, it’ll become a weeknight regular and a freezer favorite.

Serve, scoop, and enjoy the comfort in every bite.