Crock Pot Chicken Curry With Rice

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/28/21
Chicken Curry and Rice on blue plate
Brian Leatart/Photolibrary/Getty Images
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 servings
Yield: 4 chicken breasts

This easy slow cooked chicken and rice dish is flavored with curry powder, ginger, and other seasonings.

Cook Mode (Keep screen awake)

Ingredients

  • 4 boneless skinless chicken breasts, cut into 1-inch strips or chunks

  • 2 large onions, quartered and sliced thinly

  • 3 cloves garlic, minced

  • 1 tablespoon tamari

  • 1 teaspoon Madras curry powder

  • 2 teaspoons chili powder

  • 1 teaspoon turmeric

  • 1 teaspoon ground ginger

  • 1/3 cup chicken broth

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 cup rice

Steps to Make It

  1. Mix all ingredients, except rice, together in the slow cooker.

  2. Cover and cook on low from 6 to 8 hours or until chicken is tender.

  3. Taste and season with salt and pepper, as needed.

  4. Serve over rice or noodles

Nutrition Facts (per serving)
294 Calories
5g Fat
21g Carbs
40g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 294
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 102mg 34%
Sodium 749mg 33%
Total Carbohydrate 21g 7%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 40g
Vitamin C 4mg 20%
Calcium 52mg 4%
Iron 2mg 14%
Potassium 506mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)