Slow Cooker Chicken Curry
This Slow Cooker Chicken Curry delivers 34g protein and 350 calories per serving, a moderate-protein option for flexible macro days. Quick prep yields 4 servings ready from the stovetop, bringing variety to your rotation without requiring specialized equipment. The lower calorie density leaves room for rice or naan to match your carb targets.
Ingredients
- •Sweet Potato, Baked, Flesh Only
Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.
- •Bell Pepper
- •1/4 cup water
- •Lime Juice, Fresh(60g)
- •Curry Powder, Ground(30g)
- •Paprika, Smoked(10g)
- •Cumin, Ground(5g)
- •Chili powder(5g)
- •1 teaspoon kosher salt
- •Chicken Thigh, Boneless Skinless(680g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Coconut Milk, Light, Canned
- •Cornstarch(30g)
Instructions
- 1Place the sweet potatoes and bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and lime juice over the top.
- 2In a small bowl, combine the curry, smoked paprika, cumin, chili powder, and salt. Place the chicken thighs on a large plate or cutting board, and sprinkle both sides with about 2/3 of the spice mix. Rub to coat, then set the remaining spices aside.
- 3Heat the olive oil in a large skillet over medium-high. Once the oil is hot and shiny, add the chicken thighs and briefly pan sear on each side, just until brown— about 2 minutes for the first side and 1 minute for the second side.
- 4Place the seared chicken in the slow cooker on top of the vegetables. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through. It should register 165 degrees F on an instant-read thermometer.
- 5Remove the chicken thighs from the slow cooker and transfer them to a cutting board. Once cool enough to handle, cut the chicken into bite-size pieces or shred it with two forks. Set aside.
- 6Pour the coconut milk and cornstarch slurry into the slow cooker, and stir to combine with the vegetables and cooking liquid. Turn the slow cooker heat to HIGH, cover, and cook for 15 minutes, until the sauce thickens slightly.
- 7Return the chicken to the slow cooker and stir to combine and coat the chicken in the sauce. Recover and cook for 15 additional minutes on HIGH, until the vegetables and chicken are hot and tender. Serve warm over rice or quinoa or with naan, topped with fresh cilantro.
Nutrition — Per Serving
350
calories
34g
protein
19g
fat
- Carbohydrates
- 15g
- Saturated fat
- 3.6g
- Sodium
- 151 mg
- Dietary fiber
- 5.6g
4 servings per batch · ~209g each
Macro data sourced from USDA FoodData Central
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How much protein does Slow Cooker Chicken Curry have per serving?
Each serving delivers 34g of protein and 350 calories, with 19g fat and 15g carbs. This is a solid high-protein option that skews toward lower carbs.
How long does Slow Cooker Chicken Curry take to prep?
Prep is quick and the recipe yields 4 servings, making it ideal for smaller households or shorter meal-prep cycles. You'll have multiple ready-to-eat dinners without significant time investment.
Is Slow Cooker Chicken Curry good for muscle gain?
At 34g protein per serving with only 350 calories, this recipe is better suited for maintenance or fat loss phases. For muscle gain, you'd want to pair it with additional carbs or increase portion size to hit higher calorie targets.
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