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Slow Cooker Chicken Curry

  • Author: Brittany Dixon, inspired by The Lemon Bowl


This slow cooker chicken curry is a favorite because of it’s deep flavor and easy prep, perfect for a busy weeknights when you need a hearty meal ready for you when you get home.



1 (15 oz) can tomato sauce

1 (15 oz) can of full fat coconut milk

1 (15 oz) can of garbanzo beans

1 large onion

4 Tbsp curry powder

1 tsp salt

1 tsp turmeric

1.5 lbs of chicken breast

2 c frozen peas and carrots blend

juice of 1 lime


Drain the garbanzo beans, then add them to your slow cooker with the tomato sauce, coconut milk, diced onion, curry powder, turmeric, and salt. Mix well.

Nestle the chicken breasts into the sauce and set to low slow cooker for 5 hours.

After 5 hours, remove and shred the chicken, then return to the slow cooker along with the frozen peas and carrots and lime juice. Mix well and allow to all come to temperature, about 5-10 minutes. Adjust seasonings as needed and enjoy!