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Slow Cooker Curried Chicken Stew
Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
This comfort food meal is not a curry, but a stew with curry flavor. It cooks gently in your slow cooker all day, with cauliflower and red pepper and gets some frozen peas at the end. Serve this gently spiced bowl of hearty stew over rice for a comforting ending to any day.
Course: Entrées
Cuisine: Indian
Keyword: Chicken
Servings: 6
Calories: 504 kcal
  • 1 to 2 tablespoons curry powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ⅛ to ¼ teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 4 pounds bone-in chicken pieces skin removed
  • ½ onion diced
  • 1 clove garlic minced
  • 1 inch fresh ginger grated
  • 4 carrots sliced into ¼-inch slices
  • ½ cup chicken stock
  • 13 ounces canned unsweetened coconut milk
  • ½ head of cauliflower cut into large florets
  • 1 red bell pepper cut into 1-inch pieces
  • 1 cup frozen peas
  • Chopped fresh cilantro for garnish
  1. Pre-heat your slow cooker for at least 20 minutes.
  2. Combine the curry powder, paprika, salt and cayenne pepper in a small bowl and season both sides of the chicken pieces with about 2 teaspoons of the spice mix, reserving the rest.
  3. Pre-heat a large skillet over medium-high heat. Add the vegetable oil and brown the chicken on both sides. Remove the browned chicken from the pan and set aside. (If your slow cooker has a browning function, you can do this step right in your cooker.)
  4. Add the diced onion to the skillet. Sauté for a minute or 2 and then add the garlic, ginger and the rest of the spice mix. Sauté for another minute and stir in the carrots. Cook for 2 minutes and then add the chicken stock to deglaze the pan and scrape up any brown bits on the bottom of the skillet. Stir in the coconut milk and bring the mixture to a boil. Transfer the contents of the skillet to the warmed slow cooker.
  5. Add the cauliflower and red peppers to the cooker and nestle the browned chicken in amongst the vegetables. Place the lid on the slow cooker and cook on HIGH for 2 hours or LOW for 4 to 5 hours.
  6. Remove the chicken pieces and let them cool for 10 minutes before shredding into bite-sized pieces. While the chicken is cooling, add the peas to the cooker and season the liquid to taste with salt. Place the lid back on the cooker for few minutes until the peas are heated through. Return the shredded chicken to the cooker and stir. Serve with basmati rice and sprinkle the chopped cilantro on top.
Nutrition Facts
Slow Cooker Curried Chicken Stew
Amount Per Serving
Calories 504 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 18g90%
Trans Fat 1g
Cholesterol 109mg36%
Sodium 572mg24%
Potassium 849mg24%
Carbohydrates 15g5%
Fiber 4g16%
Sugar 6g7%
Protein 32g64%
Vitamin A 7995IU160%
Vitamin C 65mg79%
Calcium 68mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.