Go Back
–+ servings
Slow Cooker Chicken Curry in a crockpot next to a linen napkin, bowls and spoons.

Slow Cooker Chicken Curry With Vegetables {Paleo, Whole30 Option}

Katie AdamsKatie Adams
Tender chicken breasts and vegetables are simmered in a savory and slightly sweet curry and finished with coconut milk for a creamy delicious bite!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Thickening Time 30 minutes
Total Time 4 hours 35 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 225 kcal

Equipment

  • 1 large slow cooker
  • measuring cups and spoons
  • 1 Large wooden spoon

Ingredients
  

  • 1 medium onion small diced
  • 1 medium jalapeno small diced keep ½ the seeds and membranes
  • ½ head cauliflower about 2¼ cups cut into small florets
  • 1½ cup frozen peas approximately a 12 oz bag
  • 2 medium carrots medium diced
  • 1 15oz can diced tomatoes
  • 3 cloves garlic minced
  • 2 tablespoon curry powder
  • 1½ teaspoon basil
  • 1½ teaspoon maple sugar omit for Whole30
  • 1½ teaspoon salt
  • 1 medium bay leaf
  • 1½ cups chicken stock may sub broth
  • 2lbs boneless skinless chicken breasts
  • ¾ teaspoon salt about ¼ teaspoon per chicken breast
  • a few dashes black pepper

Slurry

  • 1 tablespoon arrowroot flour
  • 1 cup full fat coconut milk

Base Option #1 Gluten Free

  • 1½ cups jasmine, basmati, white or brown rice cooked according to package directions

Base Option #2 Paleo/Whole30

  • 2 tbsp neutral oil
  • 2 10oz pkg frozen cauliflower rice
  • ¼ teaspoon salt
  • few dashes black pepper

Instructions
 

  • In a large slow cooker add diced onions, jalapeno, cauliflower, peas, carrots, diced tomatoes, minced garlic, curry powder, basil, maple sugar, salt, bay leaf, and chicken stock. Stir to combine. Season chicken with about ¼ teaspoon of salt per breast and a dash of black pepper. Add whole chicken breasts to the slow cooker. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours until chicken is cooked to 165℉.
    Slow Cooker Chicken Curry uncooked in a crockpot.
  • Remove chicken and dice into bite sized pieces. Use a fork to whisk arrowroot and coconut milk together, add to the slow cooker and stir to combine. Add diced chicken and stir to combine. Cook on HIGH for an additional 20-30 minutes until thickened. Cook base while sauce is thickening.
  • If choosing Base Option #1 cook according to package directions.
    If choosing Base Option #2:
    Add oil to a large skillet over MEDIUM heat until very warm. Add cauliflower rice and stir to get coated in oil and sprinkle with salt and pepper. Cook stirring occasionally until rice is softened and starts to brown.
  • Remove the bay leaf and discard. Serve warm over your favorite base!

Notes

Note: The calories are calculated for the chicken curry with vegetables only. It thought it would be easier this way so you can add the calories for whatever base you choose to use. 

Nutrition

Calories: 225kcalCarbohydrates: 21gProtein: 14gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 26mgSodium: 1140mgPotassium: 787mgFiber: 5gSugar: 8gVitamin A: 3818IUVitamin C: 51mgCalcium: 77mgIron: 4mg
Keyword crockpot, curry recipe, easy
Tried this recipe?Let us know how it was!