Slow Cooker Chicken Curry

Last updated on: March 24, 2026

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This slow cooker chicken curry is exactly what you want when you fancy something comforting, creamy, and full of flavour — but cannot be bothered standing over the hob all night stirring like you’re on MasterChef.

It’s a proper set-and-forget job that tastes like you’ve made far more effort than you actually have.

You’re looking at roughly 40 g protein per serving, around 470 calories, with boneless, skinless chicken thighs doing the heavy lifting on the protein front.

The sauce is rich and glossy thanks to tomato passata, coconut milk, and a simple spice mix — no weird ingredients, no specialist curry pastes, no drama.

It’s perfect slow cooker curry for busy weeknights, batch cooking, or loading up the fridge with something that actually feels satisfying when you reheat it.

You’ll just need a pan or wok for 10 minutes of flavour-building, then a slow cooker to take over and do the graft for you.

This is comfort food that works hard in the background while you get on with life.

Why You’ll Love This High-Protein Recipe

• Packed with around 45–50 g protein per serving to keep you full and satisfied

• Rich, creamy curry flavour with very little hands-on effort

• Uses simple UK supermarket ingredients — no specialist trips required

• Chicken thighs stay juicy and tender, even after hours in the slow cooker

• Ideal for batch cooking, meal prep, and freezing

• Tastes like a takeaway… without the price tag or mystery calories

Key Ingredients

Chicken Thighs. Juicy, forgiving, and full of flavour. They’re almost impossible to overcook in the slow cooker and stay tender every time.

Curry Powder. The backbone of the dish. Toasting it briefly wakes up the spices and gives depth without needing a cupboard full of jars.

Garlic & Ginger. The flavour base that makes everything taste richer and more rounded with very little effort.

Tomato Passata. Creates the body of the sauce and gives that classic curry richness without heaviness.

Coconut Milk. Just enough to make the sauce creamy and luxurious without turning it into soup.

Cornflour. A small amount goes a long way, helping the sauce thicken beautifully while it cooks.

Slow Cooker Chicken Curry

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Minimal effort, maximum flavour. This high-protein slow cooker chicken curry is rich, creamy and family-friendly.

• Total Time: 3 - 5 hrs and 10 mins
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp butter or oil
• 1 medium onion, finely diced (120g)
• 20 g garlic
• 20 g ginger
• 2 tbsp curry powder
• 1 tbsp paprika
• 1kg boneless skinless chicken thighs, cut into large bite-sized pieces
• 400g tomato passata
• 120ml coconut milk
• 2 tbsp tomato puree
• 3 tsp sugar
• 1/2 tsp salt
• 20 g cornflour

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Instructions

Heat the butter or oil in a wide pan or wok over a medium heat. Add the finely diced onion and cook gently for 5–6 minutes, stirring occasionally, until softened and lightly golden.

Stir in the garlic and ginger and cook for a further minute, just until fragrant. Sprinkle in the curry powder and paprika, stirring continuously for another minute to toast the spices and release their full aroma.

Transfer the onion and spice mixture to the slow cooker. Add the chicken thighs, tomato passata, coconut milk, tomato purée, sugar, salt, and cornflour. Stir well to ensure the chicken is evenly coated and everything is fully combined.

Cover and cook on high for 3 hours or low for 5 hours, until the chicken is tender and the sauce is rich, thick, and full of flavour.

Give everything a final stir before serving.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 3 - 5 hours
• Category: Poultry
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 470
• Fat: 26g
• Carbohydrates: 18g
• Protein: 41g

Recipe Video

Serving & Storage

To Store

Allow the curry to cool fully, then store in an airtight container in the fridge for up to 4 days. The flavour actually improves overnight.

To Reheat

Reheat gently in a saucepan over a medium heat or in the microwave, stirring halfway through. Add a small splash of water if needed to loosen the sauce.

To Freeze

This curry freezes brilliantly. Portion into containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Serving Suggestions

Serve with basmati rice, wholegrain rice, or cauliflower rice. It also works brilliantly with naan, roti, or stirred through leftover rice for easy lunches.

Variations & Tips

• Want even more protein? Stir in a spoonful of Greek yoghurt when serving (off the heat).

• Prefer it hotter? Add chilli flakes or fresh chilli with the spices.

• For extra richness, swap half the passata for chopped tomatoes.

• Chicken breast works, but thighs stay juicier for slow cooking.

• Browning the spices first is optional — but highly recommended for maximum flavour.

FAQ

Can I skip frying the onions and spices?

You can, but that 10-minute step massively boosts flavour. If you’re short on time, it’ll still work — just slightly less rich.

Is this slow cooker chicken curry suitable for meal prep?

Absolutely. It's a high-protein chicken recipe that reheats beautifully and keeps its texture far better than many curries.

How can I make this curry even creamier?

Add an extra splash of coconut milk at the end or stir in Greek yoghurt just before serving.

More High-Protein Recipes To Try

• If you love hands-off dinners, try my Slow Cooker Chicken Korma – mild, creamy and just as effortless as this one.

• After something with a bit more heat? My Sri Lankan Chicken Curry is bold, fragrant and packed with flavour while still delivering on protein.

• Fancy proper comfort food? The Slow Cooker Chicken Casserole is rich, hearty and ideal for batch cooking with minimal effort.

• A lighter take on the Japanese takeaway favourite, this High-Protein Chicken Katsu Curry delivers crispy air-fried chicken with a rich, silky curry sauce. Packed with 55g protein per serving, it’s perfect for busy weeknights when you want comfort food that still supports your goals.

Leave Me A Comment Below

As always, I’d love to hear how you get on with this recipe. If you make it, come back and leave a comment below and let me know how it turned out. Thanks!