Slow Cooker Chicken Curry

  • Author: Liz DellaCroce/The Lemon Bowl
  • Prep Time: 10
  • Cook Time: 240
  • Total Time: 250


Savory and a little sweet, this recipe does not disappoint. The chicken is so moist it almost melts in your mouth! John and I both agree we will definitely eat this dish again. Serve with Tumeric Roasted Vegetables. Recipe in blog!



  • 1 lb. boneless skinless chicken breasts
  • 1 medium onion, thinly sliced
  • 15 oz. can chickpeas, drained and rinsed
  • 2 medium sweet potatoes, peeled and diced
  • 1/2 cup coconut milk
  • 1/2 cup low-sodium chicken stock
  • 15 oz. Marina’s tomato sauce
  • 2 Tbsp. curry powder, salt-free
  • 1 tsp. salt
  • 1/2 tsp. cayenne powder (optional)
  • 1 cup frozen green peas
  • 2 Tbsp. lemon juice
  • cilantro, for garnish (optional)


  1. In the bottom of a slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
  2. Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure they are evenly coated.
  3. Cook on Low for 8 hours or High for 4 hours.
  4. Stir in peas and lemon juice 5 minutes before serving.
  5. Serve over rice and with plenty of fresh cilantro, if desired.


  • Serving Size: 2 1/2 cups


  • Serving Size: 4

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