I created a slow cooker chicken recipe that blends tender chicken thighs with vibrant yellow onion, zesty garlic and tangy lime juice. Featuring yellow curry powder, turmeric and a drizzle of coconut milk with peanut butter, this Chicken Curry boasts a medley of bold ingredients and fresh vegetables that result in a savory finish.

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I recently tried making my Healthy Slow Cooker Yellow Chicken Curry and it quickly became a dinner favorite. I love using chicken thighs because they stay tender throughout the long, slow cook.

I tossed a large, roughly chopped yellow onion, minced garlic and grated fresh ginger into the pot along with a generous amount of yellow curry powder, ground turmeric, cumin and coriander. They blend with the light coconut milk and a bit of natural peanut butter creating a complex flavor that really amps up the dish.

I also added sliced red bell pepper, carrots and cubed sweet potato for that extra nutrition boost. The low-sodium chicken broth and a squeeze of lime juice pull everything together perfectly.

This recipe is perfect if you are into slow cooker meals, healthy dinner options or even paleo recipes that give a fresh twist on classic chicken curry and rice recipes for dinner Enjoy!

Why I Like this Recipe

I really love this recipe because it’s super easy to throw together; i mean, all you have to do is chop up the chicken and veggies, toss everything in the slow cooker, and let it cook for hours while you do other stuff.

I also dig how the mix of spices like yellow curry, turmeric, cumin, and coriander hit all the right notes—plus a touch of cinnamon if you’re up for it—which makes the dish taste really warm and comforting.

Another big reason is the creaminess that comes from the coconut milk and peanut butter combo. It gives the curry this rich texture that’s totally satisfying every time i take a bite.

Finally, i love that it’s a wholesome, healthy meal packed with veggies and can be served over rice or quinoa for a filling dinner that feels like a treat even on a busy weeknight.

Ingredients

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Chicken thighs: rich in protein and flavor, helps build muscles and tastes great.
Yellow onion: gives fiber and natural sweetness, enhancing the overall savory dish.
Coconut milk: adds creaminess and a hint of sweetness, makes the curry delicious.
Red bell pepper: packed with vitamins and a natural crunchy sweetness, very healthy.
Sweet potato: provides good carbohydrates and fiber, naturally sweet and filling.
Lime juice: introduces a tart note and brightens up all the flavors really well.

Ingredient Quantities

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

1 large yellow onion, roughly chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp yellow curry powder

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cinnamon (optional)

1 can (14 oz) light coconut milk

2 tbsp natural peanut butter

1 red bell pepper, seeded and sliced

2 medium carrots, peeled and sliced

1 small sweet potato, peeled and cubed

1 cup low-sodium chicken broth

Salt and pepper to taste

Juice of 1 lime

How to Make this

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1. Start by prepping all your ingredients: cube the chicken thighs into 1-inch pieces, roughly chop the onion, mince the garlic, grate the ginger, and make sure the red bell pepper is seeded and sliced while the carrots and sweet potato are peeled and cut into slices or cubes.

2. Place the chicken, onion, garlic and ginger in your slow cooker.

3. Sprinkle in the spices: 2 tbsp yellow curry powder, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander and if you like, 1/2 tsp cinnamon along with a pinch of salt and pepper.

4. Pour in the can of coconut milk and add in 2 tbsp of natural peanut butter. Give everything a light stir so the peanut butter kinda blends in.

5. Add the red bell pepper, carrots and sweet potato on top of the chicken and spices.

6. Pour in 1 cup of low-sodium chicken broth over all the ingredients.

7. Cover your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and the veggies are cooked through.

8. Once the cooking time is up, stir in the juice of 1 lime to add a fresh tang to the dish.

9. Taste and adjust seasoning if needed, remember sometimes a bit more salt or pepper can make it even better.

10. Serve your delicious, healthy slow cooker yellow chicken curry with rice, quinoa or even cauliflower rice, and enjoy your wholesome weeknight dinner!

Equipment Needed

1. Chef’s knife – for cubing chicken, chopping onions, mincing garlic, and slicing veggies
2. Cutting board – to prep all your ingredients safely
3. Vegetable peeler – for peeling carrots and sweet potato
4. Grater – to grate the fresh ginger
5. Measuring spoons – to measure spices like curry powder, turmeric, cumin, coriander and cinnamon precisely
6. Measuring cups – for the coconut milk, peanut butter, and chicken broth
7. Slow cooker – the main appliance to slowly simmer your curry
8. Can opener – to easily open the coconut milk can
9. Mixing spoon – to mix the ingredients well during the cooking process
10. Citrus juicer – for squeezing the juice of one lime evenly into the dish

FAQ

What kind of chicken should I use for this recipe?

Use boneless, skinless chicken thighs cut into 1-inch pieces. They cook evenly and soak up all the flavors, making the dish extra yummy.

Can i add extra veggies if I dont have all the ones listed?

Sure, you can add other veggies like zucchini or spinach but try not to overload the slow cooker so everything cooks properly.

Do i have to use all the spices as written?

Not really. You can adjust the spices based on your taste. If you prefer less heat, cut back on the curry powder or add a bit more lime for brightness.

How long should I let this curry cook in the slow cooker?

Cook it on low for 6 to 8 hours or on high for around 4 hours. It really depends on how much time you got, so adjust as needed.

Can i swap the coconut milk if i'm allergic or dont like it?

Yes, you can use unsweetened almond milk or another substitute. Just be aware that the flavor might change a little bit.

Healthy Slow Cooker Yellow Chicken Curry Recipe Substitutions and Variations

Chicken thighs: If you dont have them, try using chicken breasts or even firm tofu for a plant-based twist.
Coconut milk: You can swap it out with coconut cream diluted with water or light almond milk if you’re looking for a lower fat option.
Peanut butter: Almond butter or cashew butter works just as fine if you dont have natural peanut butter on hand.
Chicken broth: To keep it vegetarian or if you want to cut down on sodium, low-sodium vegetable broth is a good substitute.
Lime juice: If you dont have lime, a squeeze of lemon juice will give you that tangy kick in the dish.

Pro Tips

1. Try browning the chicken in a pan just for a couple minutes before tossing it in the slow cooker. It really helps develop a deeper flavor even if it isnt perfect.
2. Toast your spices in a dry skillet for about a minute before adding them to the cooker. This step can make them pop and give the curry a richer taste.
3. If you find the sauce too thin, leave the lid off for the last 30 minutes of cooking so more liquid evaporates and you get a thicker consistency.
4. Always taste the dish before serving and adjust the salt or add a bit more lime juice if needed. Sometimes the slow cooker can mellow out the flavors so a quick tweak at the end makes a big difference.

Healthy Slow Cooker Yellow Chicken Curry Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Chef’s knife – for cubing chicken, chopping onions, mincing garlic, and slicing veggies
2. Cutting board – to prep all your ingredients safely
3. Vegetable peeler – for peeling carrots and sweet potato
4. Grater – to grate the fresh ginger
5. Measuring spoons – to measure spices like curry powder, turmeric, cumin, coriander and cinnamon precisely
6. Measuring cups – for the coconut milk, peanut butter, and chicken broth
7. Slow cooker – the main appliance to slowly simmer your curry
8. Can opener – to easily open the coconut milk can
9. Mixing spoon – to mix the ingredients well during the cooking process
10. Citrus juicer – for squeezing the juice of one lime evenly into the dish

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large yellow onion, roughly chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp yellow curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon (optional)
1 can (14 oz) light coconut milk
2 tbsp natural peanut butter
1 red bell pepper, seeded and sliced
2 medium carrots, peeled and sliced
1 small sweet potato, peeled and cubed
1 cup low-sodium chicken broth
Salt and pepper to taste
Juice of 1 lime

Directions

Start by prepping all your ingredients: cube the chicken thighs into 1-inch pieces, roughly chop the onion, mince the garlic, grate the ginger, and make sure the red bell pepper is seeded and sliced while the carrots and sweet potato are peeled and cut into slices or cubes.
Place the chicken, onion, garlic and ginger in your slow cooker.
Sprinkle in the spices: 2 tbsp yellow curry powder, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander and if you like, 1/2 tsp cinnamon along with a pinch of salt and pepper.
Pour in the can of coconut milk and add in 2 tbsp of natural peanut butter. Give everything a light stir so the peanut butter kinda blends in.
Add the red bell pepper, carrots and sweet potato on top of the chicken and spices.
Pour in 1 cup of low-sodium chicken broth over all the ingredients.
Cover your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and the veggies are cooked through.
Once the cooking time is up, stir in the juice of 1 lime to add a fresh tang to the dish.
Taste and adjust seasoning if needed, remember sometimes a bit more salt or pepper can make it even better.
Serve your delicious, healthy slow cooker yellow chicken curry with rice, quinoa or even cauliflower rice, and enjoy your wholesome weeknight dinner!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.