Aromatic, Delightful Chicken Curry – The Slow Cooker Way


The most exquisite luxury in any working lady’s life is coming home to a delicious dinner. There is nothing more grand than walking in the door after a long day, throwing my too-dang-tall heels across the room gently slipping my shoes off, and sinking into the couch with a glass of wine, set to the olfactory backdrop of the smell of my favorite food – a fragrant curry – cooking, waiting for me to be ready to dig in. However, for this working girl, that’s a pipe dream without the help of my less-than-glamorous crock pot. Why couldn’t the company give it a different name? I mean, the concept of having dinner ready when you are is pretty chic, right? Working hard, making deals, no time for cooking. There’s nothing “crock” about that. Nothing, I tell you. So, let’s all join together to get rid of the (lazy, cream-of-chicken, nasty pot roast) stigma surrounding the crock pot and rise above. Without further ado, I’d love to proudly introduce you to my new favorite slow cooking recipe for chicken curry.

For the crock pot slow-cooked chicken curry, you will need:

  • 3 lbs. boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 tablespoons grated fresh ginger root (which I have stocked in my freezer, thanks to my Ina-Garten-fabulous mother)
  • 1/2 lb. to 1 lb. bell peppers and onions, sliced into strips (use lots of colors, they’re so pretty)
  • 1 tablespoon minced fresh garlic
  • 2 1/2 tablespoons yellow curry powder
  • appx. 1/2 tsp. each (to taste): salt, pepper, ground coriander, ground cumin, paprika
  • 1 cup water
  • 1 chicken bouillon cube
  • 1 tablespoon Sriracha or garlic-chili paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 cup fresh mung bean sprouts
  • 1/2 cup fresh cilantro, to garnish
  • 1 can coconut milk


  • In a large crock pot, combine all ingredients, except the mung bean sprouts, coconut milk, and fresh cilantro, stirring together like so:

  • Set the crock pot to high and cook for four hours, covered, opening to smell stir occasionally.
  • After four hours, stir in the coconut milk and bean sprouts. Reduce heat to low and let cook for another hour.
  • Stir in the cilantro, serve, and delight.
On an unrelated, but always relevant note, since it’s after Thanksgiving, I just think it’s fair to let you all know how excited Mops is about Christmas. Very, very excited. Can’t you tell?

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