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.

Bowl of brown rice and chicken curry w/ vegetables on a red placemat and green napkin

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!

Slow cooker full of veggies, sweet potatoes, chicken, spices, and measuring cup pouring broth in

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.

Pouring bag of frozen peas into a slow cooker full of chicken curry

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!

Serving spoon lifting a spoonful of chicken curry and vegetables out of slow cooker

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.

Bowl of brown rice and chicken curry w/ vegetables on a red placemat and green napkin

More Healthy Slow Cooker Recipes

Slow Cooker Turkey Sloppy Joes Recipe

Slow Cooker Turkey Sausage & Bell Peppers Recipe

Slow Cooker Curry Butternut Squash Soup Recipe

Slow Cooker Ham & White Bean Soup Recipe

Slow Cooker Butternut Squash Mac & Cheese Recipe

Slow Cooker Black Beans Recipe

Crockpot Quinoa Casserole Recipe


  • 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


  1. Add all ingredients except for frozen peas & cauliflower to slow cooker and gently stir to combine.
  2. Cook on high for 3-4 hours or low 5-7 hours.
  3. 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.
  4. Serve over brown rice or quinoa.

Nutrition Information:

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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Bowl of brown rice and chicken curry w/ vegetables on a red placemat and green napkin - slow cooker chicken curry & vegetables recipe

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