Curry Chicken Slow Cooker Recipe

Curry chicken in a slow cooker or Crockpot may sound like an oxymoron but trust me it is not. Once you cook curry chicken in a slow cooker you may never fix it any other way; the slow cooking causes the meat to be so tender it falls off the bone. The best thing about fixing curry chicken in a slow cooker/ Crockpot is that you can fix everything the night before place into the refrigerator overnight and just put into the crock pot the next day turn it on and leave it. Once the ingredients are in the slow cooker / crockpot does all the work, you literally just forget about it until it is time to eat.

Easy Curry Chicken Slow Cooker Style

Serves 3-4

2 lbs of chicken parts (separate leg from thigh)

1 medium – large onion

1 stalk of celery

1 can of diced tomatoes

1 clove of garlic sliced or crushed

1 can of chicken broth or 2 cups of water

1 Tbsp of curry seasoning

1 tsp of pepper

Salt

1 scotch bonnet/habanera pepper (optional) remove the seeds if you are not a fan of hot food

1 Tbsp oil (optional – for browning)

1 – 2 potatoes (optional)

Chop up the onion, celery, garlic and habanera pepper. When working with the pepper it is best to wear gloves and remove the seeds if you are not a fan of hot food, the peppers heat comes from the seeds.

Place the chopped vegetables at the bottom of the crock put and place the chicken parts on top. For a little added flavor you can brown the chicken in a skillet with a little oil before adding to the slow cooker or Crockpot.

Mix the curry and pepper seasoning into the chicken broth or water and pour into the slow cooker / Crockpot. Add the can of tomatoes last.

Cover the slow cooker / Crockpot and leave covered until finished cooking; each time the top is removed it slows the cooking process by 30min. Cook on low for 8-10 hrs or on high for 4-5 hours. You will start to smell the slow cooker curry chicken with in the first 2 hours and will know it’s done because the chicken will fall of the bone when you try to pick a piece up. Salt the curry chicken to taste. A couple of cut up potatoes (bite size) can be added the last hour or two if you prefer. Adding the potatoes will also serve to thicken the curry.

Curry chicken is typically served over rice with some diced tomatoes served on the side. Once the chicken is all gone (and it will be!) any left over stew or gravy is delicious with biscuits or hearty bread for sopping up. Mmmm the best eats!