Slow Cooker Yellow Chicken Curry

Delicious healthy slow cooker yellow chicken curry made with warming spices, coconut milk and a hint of peanut butter for savory flavor. This healthy, easy yellow chicken curry recipe packs plenty of veggies and makes the perfect weeknight dinner for the whole family! Option to serve it with rice, quinoa or cauliflower rice.

Prep Time
15 mins
Cook Time
3 hours
Total Time
3 hours 15 mins

OMG THIS YELLOW CHICKEN CURRY! ❤️Seriously, I haven’t had an easy weeknight meal this good in quite some time, so get those grocery lists ready because this is a recipe you NEED to make.

Abra and I first tested the recipe last fall in anticipation of my maternity leave, and I’ve been hoarding it in my drafts for months, waiting to hit publish. We couldn’t stop raving over just how delicious it was and still talk about it months later. It’s one of those recipes to come back to again and again because it’s just THAT good. And let’s be honest, there’s just nothing better than a bowl of flavorful, creamy curry packed with veggies during the cold winter months.

So my curry lovers, this one’s for you. It’s both dairy free & gluten free, and if you haven’t had curry before, then it’s time to give it a chance. Promise you’ll fall in love!

healthy slow cooker yellow chicken curry in two bowls

Ingredients in slow cooker yellow chicken curry

What I love about this chicken curry is that it’s made in the slow cooker. Just throw everything in and simmer to perfection all day long! Another thing to love? The rainbow of veggies slow cooked with warming spices; it’s savory, full of umami flavor, hearty and incredibly nourishing. To make this yellow chicken curry you’ll need these ingredients:

  • Lite coconut milk: to create a creamy, flavorful curry sauce.
  • Chicken broth (or you can use water)
  • Natural creamy peanut butter: it brings this dish an incredible flavor – don’t skip it, but feel free to use cashew butter if you’d like. I love this brand of peanut butter that’s just peanuts + salt.
  • Gluten free soy sauce
  • Fresh garlic & ginger (so nourishing!)
  • The delicious spice combo: yellow curry powder, turmeric & cayenne pepper
  • Boneless skinless chicken breast
  • All of the gorgeous, nourishing veggies: carrots, onion, red bell pepper, sweet potatoes & peas

uncooked healthy yellow chicken curry in a slow cooker

Is yellow curry spicy?

Yellow curry is not naturally spicy, so this healthy dinner is pretty mild in spice if you’re buying regular curry powder or mild yellow curry powder.

If you love kick of heat (like me) be sure to include the cayenne pepper with your spices! With or without the added spiciness this curry has bold, warming flavors that you’ll love.

stirring easy slow cooker yellow chicken curry in the bowl of a slow cooker

How to make yellow chicken curry in the slow cooker

Making this healthy yellow chicken curry in the slow cooker is easy!

  1. First, add your “sauce” ingredients to the slow cooker: coconut milk, broth, peanut butter, soy sauce, garlic and ginger. Whisk these together before adding your curry powder, turmeric, cayenne pepper, salt & pepper.
  2. You’ll then add your chicken breast directly to the slow cooker along with your sweet potato, carrots and onion. Stir and make sure these are all covered by the sauce.
  3. Cook this on high for 3-4 hours or on low for 6-7 hours. Once it’s done, remove the chicken with a slotted spoon, shred with two forks and return to the slow cooker.
  4. Lastly, stir in the red bell pepper and peas, and cook this on high for another 10-20 minutes until the bell pepper is tender. Garnish with cilantro, serve with rice or naan and enjoy!

How to make yellow chicken curry on the stovetop

  1. First, add a little olive or coconut oil to a large pot and place over medium high heat. Add chicken and cook until no longer pink. Transfer cooked chicken to a bowl or plate.
  2. Add in a little more olive or coconut oil to your pot and add in the following veggies: garlic, ginger, sweet potatoes, carrot and onion. Saute for 5 minutes or until onions begin to soften.
  3. Next, add in spices for 30 seconds before adding in coconut milk, broth, peanut butter, soy sauce, and salt and pepper; stir well to combine. You may need to add 1/2 cup-1 cup more broth if necessary. Allow to cook 5-10 minutes more, then stir in chicken, red bell pepper and peas; simmer over medium-low heat for 10 minutes. Garnish with cilantro and serve with rice or naan.

healthy yellow chicken curry in a slow cooker with vegetables

What to serve with slow cooker yellow chicken curry

This recipe is incredible served over brown rice, quinoa or cauliflower rice (if you’re looking for a low carb option). Add a side of toasted pita or naan bread to soak up that extra yellow curry sauce, too, and garnish with fresh cilantro to round out the dish.

How to store & freeze yellow chicken curry

Store this yellow chicken curry in the refrigerator for up to 4 days in an airtight container.

To freeze: Be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the yellow chicken curry with rice.

To reheat: thaw the chicken curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.

slow cooker yellow chicken curry in a bowl

See how to make the slow cooker yellow chicken curry

If you make this recipe, please take a moment to leave a comment and rate the recipe below so others know how you liked it! We appreciate you. xo.

Slow Cooker Yellow Chicken Curry

5 from 15 votes
slow cooker yellow chicken curry in a bowl
Course Dairy Free, Dinner, Gluten Free, Grain Free, Lunch, Paleo Friendly
Keyword healthy yellow chicken curry, slow cooker yellow chicken curry, yellow chicken curry recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Serves 4

Delicious healthy slow cooker yellow chicken curry made with warming spices, coconut milk and a hint of peanut butter. This healthy yellow chicken curry recipes packs plenty of veggies and makes the perfect weeknight dinner for the whole family!

Ingredients

  • 1 (15 ounce) can lite coconut milk
  • ¼ cup chicken broth (or water)
  • 2 tablespoons natural creamy peanut butter (or cashew butter)
  • 1 tablespoon gluten free soy sauce (or coconut aminos)
  • 3 cloves garlic, minced
  • 1 tablespoon of freshly grated ginger
  • 1 tablespoon yellow curry powder (or regular curry powder)
  • ½ teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • Freshly ground black pepper
  • ½ teaspoon salt
  • 1 pound boneless skinless chicken breast
  • 2 medium sweet potatoes, cut into 1/2 inch cubes (about 2 1/2 cups cubed sweet potato)
  • 2 medium carrots, sliced
  • 1 yellow onion, diced
  • 1 red bell pepper, julienned
  • 1 cup frozen peas
  • To garnish:
  • Fresh diced cilantro

Instructions

  1. In a large slow cooker add coconut milk, broth (or water) peanut butter, soy sauce, garlic and freshly grated ginger. Whisk to combine, then stir in spices: curry powder, turmeric, cayenne, pepper and salt.
  2. Add chicken breast to slow cooker followed by sweet potato, carrots and onions. Gently stir so that the sauces covers all of the chicken and vegetables.
  3. Cook on high for 3-4 hours or on low for 6-7 hours. Remove chicken with slotted spoon and shred with two forks. Add shredded chicken back to slow cooker.
  4. Before you’re ready to serve, stir in julienned red bell peppers and peas, cover and cook on high for another 10-20 minutes until bell peppers have tenderized a bit. Serve as is with a side of naan bread or with brown rice, quinoa or cauliflower rice. Serves 4.

Recipe Notes

Feel free to use cashew butter in place of peanut butter in this recipe.

Find instructions for making this curry on the stovetop in the blog post.

Store this yellow chicken curry in the refrigerator for up to 4 days in an airtight container.

To freeze: Be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the yellow chicken curry with rice.

To reheat: thaw the chicken curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.

Nutrition
Servings: 4 servings
Serving size: 1 serving (based on 4)
Calories: 357kcal
Fat: 12.9g
Saturated fat: 6.1g
Carbohydrates: 31.8g
Fiber: 6.5g
Sugar: 8.1g
Protein: 29.7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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