Crockpot Chicken Veggie Curry
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This Crockpot Chicken Veggie Curry is a true dump it and forget it meal that is protein-packed and super tasty!!
All natural ingredients, warm curry, tons of protein…this is a perfect weeknight meal that is nutritious and satisfying. When I plan a crockpot meal, my favorite trick is to prep everything the night before. I load up the crockpot and refrigerate overnight so all that’s left to do in the morning is turn it on!
Chicken, chickpeas, potatoes, peppers, and onions are simmered in a creamy sauce of tomatoes, coconut milk and curry. You could certainly add some frozen peas at the end of the cooking time as well. Enjoy this over rice or noodles or with some warm Naan bread. If you love curry as much as I do, follow along on my Love Curry Pinterest Board for more inspiration.
Crockpot Chicken Veggie Curry
Ingredients
- 1 lb chicken breast, cubed
- 1 15 oz can chickpeas, drained
- 1 15 oz can petite diced tomatoes
- 1 15 oz can coconut milk
- 1 cup chopped bell peppers, I used yellow and red
- 1 medium onion, diced
- 1 cup diced yellow potatoes, about 4 small
- 1 1/2 tsp minced garlic
- 2 tablespoons curry powder
- 1 tsp garam masala
- 1 tablespoon cilantro paste, optional
- Fresh cilantro
Instructions
- Combine all ingredients in a slow cooker and cook on high for 5 hours or low for 8 hours.
- Serve over rice and top with fresh cilantro.
Nutrition
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