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Crockpot Curried Chicken

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2 onions, chopped
6 cloves garlic, minced
2 cups cubed frozen butternut squash
1 green bell pepper, chopped
5 frozen boneless, skinless chicken breasts
1 to 2 tablespoons curry powder
1/2 teaspoon salt
1/2 cup pineapple juice
1 cup chicken stock
1 cup heavy whipping cream
1/2 cup mango chutney
2 tablespoons cornstarch

Crockpot Curried Chicken

A rich sauce made with curry powder and chutney envelops tender chicken and sweet veggies in this delicious entree recipe.

  • Serves 6
  • Easy

About This Recipe

Chicken and curry go together like, well, peanut butter and jelly. The moist and tender chicken is perfectly accented by the warm and spicy flavors of curry. And this easy and fabulous recipe for Crockpot Curried Chicken is proof. It’s my husband’s favorite recipe.

This easy recipe cooks all day in your slow cooker. It works because the chicken breasts are added to the crockpot while they are still frozen. If you don’t want to cook frozen chicken, you could use bone-in chicken breasts (remove the skin first). Then, take the chicken out of the slow cooker when it’s cooked, remove the meat from the bones, and add that back to the delicious sauce.

Curry powder (my favorite is Simply Organic) is not a single spice; it is a combination of several different spices. There are many brands available in the supermarket; buy the best you can afford.

I serve this recipe over hot cooked brown rice, but you could use pasta, barley, couscous, or even quinoa. All you need for a complete meal is a green salad tossed with some avocados, and a gorgeous cake for dessert.

Why this recipe for Crockpot Curried Chicken works:

  • The crockpot is the perfect way to cook chicken. It always turns out tender and juicy. And it’s a safe way to cook the chicken too.
  • Many food safety experts say you shouldn’t cook frozen chicken in the slow cooker. But if you don’t have anyone in a high risk group in your family, you can risk it. I do!
  • You can make your own curry powder if you like, but there are many excellent brands out there. Experiment to find the one you like.
  • Pineapple juice adds wonderful sweetness to temper the spice of the curry powder. It adds an extra layer of flavor. Pineapple contains an enzyme called bromelin that tenderizes the chicken too.

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Place the onion, garlic, squash, and bell pepper in a 5 or 6 quart slow cooker. Top with the chicken.


Sprinkle with the curry powder and salt, then pour the pineapple juice and chicken stock over all.


Cover the crockpot and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 165°F.


Remove the chicken from the crockpot and cut into large chunks. You may not have to do this; usually the chicken is so tender it will fall apart on its own.


Combine the cream, chutney, and cornstarch in a small bowl and mix well. Stir that into the slow cooker.


Cover and cook on high for 10 to 15 minutes or until the sauce thickens. Serve immediately over hot cooked brown rice.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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