Slow Cooker Chicken Curry – lip-smacking creamy curry chicken in a perfect blend of homemade Jamaican curry powder and other spices. Make it a one-pot meal by throwing in vegetables for a hearty and irresistibly delicious chicken dinner!
I’ve never met a person who would rate this chicken recipe badly. In fact, I’ve had a couple of friends who would ask me to bring this dish during potlucks. I don’t mind though coz this curried chicken is so easy to prep and slow-cooked to bring out the flavors.
It is a great family (or friends) weeknight dinner infused with wonderful flavors from the chicken meat to vegetables down to its sauce. If you’re looking for an easy chicken dinner with a Caribbean flair, look no further, coz this is going to be a new favorite in your house.
What is the Difference Between Jamaican Curry and Regular Curry?
Curry is not a single spice but a unique blend of spices. And probably you’ve heard the infamous Indian Curry. Now you ask what’s the difference between that curry and this Jamaican Curry Chicken recipe.
It all boils down to the curry powder being used.
The primary visible difference between the two is Jamaican Curry powder is somewhat brighter yellow as it is typically heavier on the turmeric. On the other hand, Madras curry powder and other Indian curry powders have a more red tint in its color due to chili pepper. Furthermore, Jamaican curry powder always include spices like allspice (or pimentos) and added with a scotch bonnet as typical to the Jamaican flavor profile, while the Indian curry powder used red pepper to add kick into any dish.
Is Jamaican Chicken Curry Spicy?
Even with the notable spiciness of curry dishes, this Jamaican Chicken Curry has a fruitier and milder spiciness in it compared to the Indian’s version.
Slow Cooker Chicken Curry Ingredients
Picture this, chicken thighs slowly cooked in spices like coriander, cardamom, cumin, ginger, fenugreek, turmeric, and cayenne pepper are combined with onions, garlic, and coconut milk to create a vibrant, subtle yet strong curry flavor profile.
The coconut milk not only adds richness and a lovely aroma, but it helps to mellow out the curry spice, so it’s not too overpowering. Good enough for EVERYONE!
Before you come running down to your kitchen to gather all the ingredients, here’s an overview of what you’ll be needing for this chicken recipe.
- chicken thighs – you can use boneless chicken thighs (see FAQ below)
- curry spice or powder – check my Homemade Curry Powder HERE
- salt and pepper – or use chicken seasoning of your choice; check out my Poultry Seasoning HERE
- canola or cooking oil
- onion, garlic, and thyme
- paprika
- coconut milk – I use full-fat canned coconut milk but you can use coconut milk in carton for a lower calorie
- chicken broth or water – go with the low-sodium broth
- bay leaf – for that added irresistible sweet aroma
- tomato paste – you may use fresh tomatoes OR leave it out completely and cut back on the water to 1/4 cup
- scotch bonnet pepper – you may leave it out if you can’t really find it and for those heat seekers feel free to leave the seed on
- potatoes, carrots and green beans – feel free to take it to switch out potatoes and veggies to suit your needs.
- chicken bouillon (optional)
Can You Use Boneless Chicken Thighs?
Yes, you can. You might have to cook it in less time than stated, depending on the thickness of the thighs or until the internal temperature of chicken reads 165°F. For chicken tenderloin or breast, adjust cooking time to 2 -3 hours on high as it’ll cook faster.
More Recipes Using Curry Powder
Love that drool-worthy sensational curry flavor? Try these other recipes on the blog.
Other Easy Jamaican Recipes to Explore
- Jamaican Jerk Chicken
- Jamaican Pigeon Peas and Rice
- Jamaican Curry Goat
- Callaloo
- Jamaican Festivals
- Ackee and Saltfish
How To Make Slow Cooker Chicken Curry
Season chicken with, salt, pepper and curry spice and set aside. In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown. Remove chicken and set aside. Drain oil and leave about 2 tablespoons. Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
Add coconut milk, water, bay leaf, and tomato paste; continue cooking for another 2 minutes. Salt I used about 1 teaspoon and ½ teaspoon chicken bouillon (adjust to taste).
Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes. About 45 minutes or an hour before chicken is ready to throw in vegetables, continue cooking until chicken and vegetables are ready. Remove adjust for salt if necessary and serve.
Watch How To Make It
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This recipe was first published in January 2016 and has been updated with new photos and write up.
Slow Cooker Jamaican Curry Chicken
Ingredients
Seasoned chicken
- 3 - 3 ½ pound chicken thighs (see notes)
- 1 teaspoon or more curry spice/powder
- Salt and pepper to taste (or use chicken seasoning)
- ¼ cup or more canola or cooking oil
- 1 onion sliced
- 1 Tablespoon minced garlic
- 2-3 sprigs thyme
- ½-1 teaspoon paprika
- 1 1/2 -2 Tablespoons Curry spice/powder
- 1- cup coconut milk
- ½ cup chicken broth or water
- 1 bay leaf
- 1 Tablespoon tomato paste
- 1 scotch bonnet pepper
- 1- pound potatoes or more peeled cut in medium pieces
- 1- pound carrots and green beans (more or less)
- 1- teaspoon chicken bouillon optional
- Salt to taste
Instructions
- Season chicken with, salt, pepper and curry spice and set aside
- In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown.
- Remove chicken and set aside. Drain oil and leave about 2 tablespoons
- Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
- Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.
- Salt( I used about 1 teaspoon and ½ teaspoon chicken bouillon ,adjust to taste)
- Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.
- Slow cook for about 3-4 hours on high or 6-7 hours on low . Start checking after 2 1/2 hours and adjust cooking times.
- About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
- Remove adjust salt and pepper , if necessary and serve
Tips & Notes:
- Don’t want to use a crockpot? Just add all the remaining ingredients, cover and cook for about 40 minutes or more and you are all set. Or check out this Jamaican Curry chicken here.
- Since I don’t like my veggies too mushy, I always add it towards the last hour or less before the timer goes off. You decide. Feel free take it switch out potatoes and veggies to suit your needs.
- You may remove chicken skin if skin has visible fat to prevent curry from being too oily.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Nicola Scott says
Absolutely delicious! Did it without the Scotch bonnet but still as good as expected. Many thanks for the recipe!
imma africanbites says
Woohoo! Glad you like this, Nicola. Thanks for the feedback.
Sasha says
Followed the recipe but unfortunately my chicken turned to mush after 3 hours on high ( and this was bone in chicken….Should’ve taken it out at 2 hours I guess… disappointed
ImmaculateBites says
The slow cooker may have been too hot, as temperatures can depend on the style and brand of slow cooker. The next time I would try it on low. Also take an occasional peak to make sure it’s not boiling because a very slow simmer is what you want.
Ty says
Hi, if I want to add large shrimp to the chicken crockpot, when should I add them? At what hour?
ImmaculateBites says
Hi there. Shrimp cooks pretty fast, so the last 20-30 is soon enough!
Sandra says
I really enjoyed this, makes such a difference from other curries I’ve been making. Plus I love curries with potatoes in them! The curry powder is great and I loved the opportunity to make it from scratch. I Will definitely be making this again
ImmaculateBites says
Hi Sandra! This recipe has always been a winner. I am glad you liked it!
Jasmin Bailey says
Are the chicken thighs you are using boneless? If not, how should I change the cooking time for boneless? (That’s what I had on hand) otherwise it smells super yummy.
ImmaculateBites says
Hi Jasmin! I have used both and it works out just fine . Start checking 30 minutes before cooking time is over and adjust accordingly . Enjoy!
Kandie J says
I and my family loved this recipe so much so in less than a week after making it I’m making it again my 5y/o is so picky and basically only eats cereal, pb&j, and Mickey D’s but, this she demolished! Thank you!
Immaculate Bites says
Wow! Thank you so much for sharing, Kandie! I’m happy to know your daughter loved this. Maybe she’ll also enjoy my Southern Baked Mac and Cheese, too? 🙂
C.J says
I absolutely love this recipe. I enjoy cooking anf trying new things. I did decide to substitute the chicken for turkey wings just because I had a taste for them instead of chicken. I dont do much measuring but the ingredients were on point even with me just eye-ing how much I used and seasones to taste. Thanks again for the recipe. I havent made this in years and had almost forgotten how.
Lisa Louis says
This recipe was a hit! My first time EVER using a slow cooker. Very easy to follow steps, ingredients and video! I will be back to try others but this is getting added to the rotation
Immaculate Bites says
Yay! Thank you, Lisa! I have several more slow cooker recipes, put your new slow cooking skills to use 😉 Here’s another hit of mine Slow Cooker Pork Chops. Enjoy!
Itisha Habersham says
Hello, can i use organic coconut milk, don’t want to take away from the flavor?
Immaculate Bites says
Yes you can, Itisha!:)
Shannon cowie says
Oh my God!! My family and I LOVED this recipe. Absolutely incredible flavors. I would have liked more juice, but hands down this is going to be in our dinner rotation.
Kerri-Ann says
Such a lovey recipe!! Really enjoyed it and one of my favourites to cook!
Noelle D says
Hi Imma. I wanted to thank you for this absolutely DELICIOUS recipe. Both my boyfriend and I LOVE CURRY and making your spice blend and then using it in this recipe was a MAJOR SCORE in my home. Your knowledge is phenomenal and I am so happy I stumbled across this recipe. I served it with small sides of chopped bananas and peanuts, unsweetened coconut flakes, mango chutney and fresh baked crusty French bread to soak up the curry goodness. I look forward to making this again. Muah! Hats off to Chef Imma!
ImmaculateBites says
Aww, you are too kind ! Thanks so much.
AG says
I never post recipe reviews but I just had to endorse the goodness that is this recipe!!!! This is probably one of the best recipes I’ve ever made! Flavor was top notch, the recipe was super easy and the meal was just DELICIOUS!!!! Highly recommend giving this recipe a try, you will not be disappointed. Imma, keep doing what you do, we appreciate it!
Herman Joseph says
I think more important information was left out…like slow cooker on high or low. How much curry powder on the chicken before browning. Please correct, sounds really good.
ImmaculateBites says
Thanks for bring this to my attention . The curry powder is listed at the top of the recipe . Have updated recipe with cooking times to make it clearer.
Enjoy!
CB says
Good for all the family, excellent recipe.
Jacqui says
I love all of your recipes. They are in constant rotation. I plan to make this over the weekend.For your nutrition facts what is a serving size? Thank you!
ImmaculateBites says
I use a nutrition software for the calculating calories .So I can’t be exact.
Fay says
Can i use chicken breast with this recipe as I have fussy eaters x
ImmaculateBites says
Yes you sure can. You will have to cut back on the cooking time .