Easy Crockpot Chicken Curry

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 Easy Crockpot Chicken Curry


Oh Yummy. I love curry. This is such an easy recipe for a Crockpot Chicken Curry. Adam and I love Indian food. We have a few Indian restaurants around here, but I love being able to have a good curry at home.

Adam bought me a great Indian Cookbook a few years ago that really focused on the main spices in Indian dishes. There are no crockpot recipes in that cookbook, haha. I did learn a lot of the flavors though.

You could additionally top this Easy Crockpot Chicken Curry with some Greek yogurt.

We served it with riced cauliflower because we are trying to eat lower carb meals. You can serve with brown rice if you like.

Adam says it is a good balanced curry because it isn’t too hot, yet has a lot of good flavor. He also enjoyed the riced cauliflower with it. Aidalyn just ate the chick peas plain, haha. My little picky eater.

For Trim Healthy Mama’s This Easy Curry would be an Energizing meal because of the carbs in the chick peas. Using Lite coconut milk allows us to keep the fat low enough to be considered an energizing meal. Check your lite coconut milk grams of fat. Mine had 4.5 grams in 1/3 cup of coconut milk. This easy crockpot chicken curry serves about 6.

I hope you enjoy my Easy Crockpot Chicken Curry! 


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low fat curry, crockpot chicken curry dinner, easy crockpot meals, easy chicken curry, easy chicken dinner

Crockpot Chicken Curry

Angela Parker
An easy and fuss free curry that is low fat but high in energizing carbs
4 from 1 vote
Servings 6


  • 1 pound of chicken breast
  • 1 large can of tomatoes 28 oz, undrained
  • 1 can of lite coconut milk 14.5 oz
  • 2 cans of chickpeas drained (or 3.5 cups of cooked chickpeas)
  • 1.5 tsp salt
  • 1/4 tsp black pepper
  • 2 onions diced
  • 2 tsps garlic
  • 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 2 tsps garam marsala
  • 1.5-2 tsps of glucomannan reserved until 15 minutes before serving
  • 2 bags of frozen cauliflower


  • Add ingredients: chicken through garam marsala into crockpot.
  • Cook 4-6 hours on high or 8-10 on low.
  • minutes before serving, break up/shred chicken with wooden spoon.
  • Sprinkle glucomannan over curry, mixing in well.
  • Steam cauliflower, then "rice" in food processor by pulsing until reaching rice consistency.
  • Serve with curry.

Do you enjoy Indian dishes? What are your favorites?


This post was linked up to Allergy Free Wednesdays and Lovely Ladies and Welcome Home Wednesdays  and Wildcrafting Wednesdays and Wellness Wednesdays Blog Hop Thursdays at All Things with Purpose  and Let’s Get Real Party Friday and That’s Fresh Friday and Real Food Fridays and Healing with Food Friday’s 

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Angela Parker
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  1. I am going to try this next week! It looks divine and so healthy. I found you through calm.healthy.sexy’s “Let’s Get Real” link-up party! Is garam marsala easily found? Do you know of a substitute for it, if I can’t find it?

  2. Hi Angela! I’m stopping in from Let’s Get Real today. I have never eaten or tried to make Indian food, but I’ve been seeing it all over the place lately. I really need to try it. Your crock pot recipe sounds nice and easy. I’m with Bonny…..I’ve never seen garam marsala. Can I find that at the grocery store or is it a specialty spice?

  3. Crock pot meals and Indian food are music to my ears. I really enjoy Indian food but don’t make it very often. Your version is great. I’ve pinned it for later. Thanks for linking up and sharing this at the Let’s Get Real Friday Link Party. I hope you’ll join us this Friday.

  4. Keep Gray Out of Your Hair, Crockpot Chicken Curry, Mango Fruit Leather, & Lemon Berry Muffins (gf & v) - Whole New Mom says:

    […] Crockpot Chicken Curry (GF & DF) from Grass-Fed Mama […]

  5. Thanks for linking this up with Let’s Get Real. Hope you’ll come back again and link up tonight or tomorrow.

  6. 4 stars
    Made this and loved it. I used a couple curry bullion cubes instead of salt. I also used closer to 2 pounds of chicken. Excellent flavor!

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