This Slow Cooker Chicken Curry & Vegetables Recipe is an easy & delicious healthy dinner full of sweet potatoes, cauliflower, and peas.
I absolutely love the taste of curry and making this recipe in your slow cooker makes it even easier!
I want to start this post by saying that this recipe is very veggie-heavy. Now, I absolutely love it exactly as it’s written, but if you are like my husband and this is just a few too many veggies for you, I’d just pick either the cauliflower or the peas to add at the end instead of adding both.
How To Make Slow Curry Chicken Curry & Vegetables
Start by chopping all of your veggies (if you want to simplify that process, I highly recommend this vegetable chopper to speed the process along!).
Then add your veggies, chicken thighs, coconut milk, broth, and spices to your crockpot.
You are more than welcome to use chicken breast in this recipe, too. When I’m cooking chicken in the slow cooker, I just prefer the texture of chicken thighs, but go with your personal preference!
When everything is in your slow cooker, stir it all up and set it to cook either on high for 3-4 hours or low from 5-7 hours.
It will make your kitchen smell magical!
15-30 minutes before the cooking time is up, add your frozen vegetables.
Like I mentioned earlier, if you’re not as much of a veggie-lover as I am, you are welcome to choose either the peas or the cauliflower and it will still be just as delicious.
Stir the frozen veggies in, add the lid back on, and wait for them to warm through.
This is also a good time to start cooking your quinoa if that’s what you’re planning to serve with the curry! I usually serve this over brown rice, which takes longer to cook, so I always set a timer to remind me when to get my rice cooker going.
Once the veggies are warmed through, your curry is done and ready to serve.
This is such a great healthy dinner idea packed full of veggies and flavor!
The chicken, sweet potatoes, bell peppers, and veggies add such an amazing texture to this dish!
I usually serve it over brown rice, but it’s also delicious over quinoa or with naan, too.
More Healthy Slow Cooker Recipes
- 1 large yellow onion, diced
- 2 red bell peppers, diced
- 1 1/2 lb boneless skinless chicken thighs, diced
- 2 cups sweet potatoes, diced
- 2 cups reduced sodium chicken broth
- 1 can coconut milk
- 1 Tbs minced garlic
- 3 Tbs curry powder
- 1 tsp turmeric
- 1 tsp salt
- 12 oz frozen peas
- 12 oz frozen cauliflower florets
- Add all ingredients except for frozen peas & cauliflower to slow cooker and gently stir to combine.
- Cook on high for 3-4 hours or low 5-7 hours.
- 15-30 minutes before cooking time is complete, stir in frozen peas and cauliflower and cook for 15-30 more minutes, until veggies are warm and tender.
- Serve over brown rice or quinoa.
Serving Size: 1/6th (~2 1/2 cups)
Amount Per Serving:
Calories: 375Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 99mgSodium: 666mgCarbohydrates: 26gFiber: 8gSugar: 9gProtein: 27g
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