Slow-Cooked Chicken Curry
Ali Segersten
The days are getting shorter, colder, and busier! Having simple, nourishing meals ready to eat when you get home from work or school is so important. Now that the weather has changed, I've been using my slow cooker more often. This chicken curry recipe is so simple that I almost didn't post it! I've made it a number of times in the last few weeks; too many actually, because now my children are starting to complain!
Today I forgot to add the tomatoes which caused the stew to lack some flavor and umami! Adding something acidic, like tomatoes, helps to balance flavors. A little freshly squeezed lime juice can remedy a lack of tomatoes though!
You can add different vegetables to the pot if desired, just make sure to cut them large enough so they maintain their shape and don't turn to mush during the long cooking time. Try sweet potatoes, rutabagas, potatoes, or chunks of peeled and cubed pie pumpkin! If you want to add zucchini or red bell pepper then add them in during the last 30 to 60 minutes of cooking (less time if you have your slow cooker set on high, more if it is set on low).
Slow-Cooked Chicken Curry
This simple, slow-cooked chicken curry is a comforting and deeply flavorful meal, perfect for busy days when you want dinner ready with minimal effort. Serve it over cooked quinoa for a boost of fiber and plant-based protein, or opt for brown or white rice depending on your preference. For a grain-free alternative, try it over spaghetti squash for a light, nourishing option. To add extra greens, stir in about 4 cups of finely chopped kale just before serving—it wilts beautifully into the sauce and is a great alternative to frozen peas. (It’s a favorite with my children!) This recipe is designed for a 3-quart slow cooker, but if you don’t have one, simply use a covered casserole dish and bake at 300°F for approximately 3 hours.
- Place the onions in the bottom of the slow cooker.
- Cut the chicken into chunks and add it to the slow cooker along with the remaining ingredients (everything except the peas and cilantro).
- Gently stir, cover, and cook on high for 4 hours or on low for 8 hours.
- Stir in peas, cover to let them cook for a minute.
- Garnish with chopped cilantro. Serve.
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Slow-Cooked Chicken Curry
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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