Slow Cooker Chicken Curry with Potatoes and Carrots & Peas
Looking for a comforting, flavorful dinner idea that’s easy to prep and packed with hearty ingredients? This Slow Cooker Chicken Curry is perfect for using leftover chicken or diced raw chicken breasts, and it’s loaded with new potatoes, carrots, peas, and warm spices. Whether you’re craving a cozy curry night or need a meal prep-friendly recipe, this one’s a winner!
Ingredients:
2–3 chicken breasts, diced (or use leftover cooked chicken)
As many new potatoes as you like (the more, the better!)
2 carrots, peeled and cubed
1 onion, sliced
150g frozen peas
2 tbsp curry powder (mild or hot, your choice)
500ml beef stock (adds rich flavor)
2 tbsp mango chutney (for sweetness and depth)
2 cloves garlic, crushed
2 tbsp plain flour or cornflour, mixed with 2 tbsp water (to thicken)
Instructions:
1. In your slow cooker, combine everything except the peas and flour/cornflour mix.
2. Cover and cook on LOW for 8 hours (or until the potatoes and carrots are soft).
3. About 30 minutes before cooking ends, add the frozen peas.
4. Stir in the flour/cornflour mixture, cover, and cook for an additional 15 minutes until the curry has thickened to your liking.
Serving Suggestion:
Serve this easy chicken curry with rice, naan bread, or enjoy it as is! It’s a budget-friendly family dinner that’s perfect for batch cooking or using up leftovers.
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