Slow Cooker Chicken Curry & Rice
This Slow Cooker Chicken Curry & Rice is the ultimate one-pot, fuss-free comfort meal that’s perfect for busy families, meal preppers, or anyone wanting a hearty, nourishing dinner with minimal effort. Imagine tender, flavour-packed chicken thighs slowly simmered in a fragrant curry sauce, gently cooked alongside fluffy jasmine rice and sweet bursts of sultanas. The slow cooker does all the hard work, transforming simple pantry staples into a wholesome, aromatic curry that fills the house with the most inviting smells.
What makes this dish extra special is how everything is cooked together in one pot. There’s no need to juggle separate pans or worry about timing. The rice absorbs all the delicious curry flavours as it cooks, creating a beautifully cohesive dish that’s both satisfying and balanced. The sweet sultanas add a gentle contrast to the savoury curry, making it especially appealing for little ones, while fresh coriander and a generous dollop of Greek yoghurt bring a pop of freshness to each bite.
This recipe is highly customisable. You can swap the protein, adjust the spice level to suit your family, and even adapt it to oven or stovetop cooking if you don’t have a slow cooker on hand. It’s also freezer-friendly, perfect for those who like to batch cook, and can easily be prepared ahead using the dump-bag method.
Whether you’re cooking for your family, meal prepping for the week, or simply craving a comforting curry without standing over the stove, this recipe is a reliable, go-to favourite. It’s as easy as it is delicious, and with its hands-off cooking style, you’ll have more time to relax while your dinner practically makes itself.
Slow Cooker Chicken Curry & Rice
Rate this RecipeEquipment
- Slow Cooker
- Chopping Board
- Sharp Knife
- Measuring Cups and Spoons
- Stirring spoon
Ingredients
- 600 g chicken thighs chopped
- 1 brown onion large, finely diced
- 3 garlic cloves finely chopped
- 1 tablespoon ginger
- 2-3 tablespoons curry paste your choice: korma, tikka masala, or rogan josh
- 1/3 cup coriander fresh, roughly chopped
- 1 cup chicken stock
- 1/2 cup sultanas or raisins
- 1.25 cups jasmine rice or basmati, uncooked, rinsed well
- 600 chicken stock
To serve:
- coriander fresh
- greek yoghurt
Instructions
- Add the chopped chicken thighs, onion, garlic, ginger, curry paste, coriander, and 1 cup of chicken stock to the slow cooker. Stir to coat the chicken evenly in the fragrant curry base.
- Cover and cook on high for 3 hours to allow the chicken to become tender and absorb the curry flavour.
- After 3 hours, stir in the rinsed rice, sultanas or raisins, and remaining chicken stock (start with 600ml and add more if needed during cooking). Make sure the rice is well distributed and submerged in the liquid.
- Continue cooking on high for another 1 to 1.5 hours, or until the rice is fluffy and the liquid has absorbed. Stir once or twice during this time and top up with a little extra stock if needed.
- Serve warm, topped with a generous dollop of Greek yoghurt and extra coriander for freshness.
Video
Notes
Cooking Tips for Beginners
- Rinse the rice well to prevent it from becoming too sticky.
- Check the liquid levels occasionally while the rice is cooking; add a splash of stock if needed.
- Use a mild curry paste for a family-friendly version or increase to a spicier paste if you prefer more heat.
- Stir gently to avoid breaking up the tender chicken.
Serving Suggestions
- Serve with warm naan or flatbread on the side.
- Add a simple cucumber and mint raita for extra freshness.
- Sprinkle with toasted cashews or flaked almonds for crunch.
- Serve with a side of steamed green beans or sautéed spinach for added veggies.
Make-Ahead or Prepare-Ahead Guidance
- Prep the curry base ingredients (chicken, onion, garlic, ginger, curry paste, coriander) and store in the fridge overnight or freeze in a dump bag.
- Prepare rice separately if you prefer to avoid slow-cooking it.
- Store leftovers in portioned containers for quick lunches or dinners.
Freezer Friendly
The chicken curry base (before adding rice and extra stock) can be cooled and frozen for up to 3 months. Defrost overnight in the fridge and reheat in the slow cooker or on the stovetop. Stir freshly cooked rice through before serving.Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions of the chicken curry base without rice for up to 3 months.
- Reheating: Reheat gently in the microwave or on the stovetop, adding a splash of stock or water if needed.
Meal Prep Instructions
- Combine chicken, onion, garlic, ginger, curry paste, coriander, and 1 cup chicken stock in a freezer-safe bag (dump bag option).
- Defrost overnight and follow slow cooker steps as directed.
- Pre-cook rice separately for faster reheating and portioning.
- Greek yoghurt and fresh coriander can be prepped and portioned for easy serving.
Substitutions
Rice:- Swap jasmine rice for basmati or brown rice (adjust cooking time and liquid as brown rice takes longer).
- Use chicken breast or diced lamb as alternatives.
- Add baby spinach or frozen peas in the last 10 minutes for extra greens.
- Swap sultanas for dried apricots or leave them out if preferred.
- Omit yoghurt or replace with coconut yoghurt.
Helpful Hints
- Use a dump bag to prep this meal ahead for busy weeks.
- Stir gently after adding rice to avoid sticking to the sides.
- Adjust the spice level by choosing a mild or spicy curry paste.
- Squeeze fresh lemon or lime over the finished bowl for added zing.
FAQs
- Can I cook the rice separately? Yes – you can cook the rice separately and stir it through at the end to better control texture.
- Is this suitable for young children? Yes – it’s a mild curry base. Adjust curry paste to a kid-friendly one like korma.
- Can I use the low setting on the slow cooker? Yes – cook the curry base for 6 hours on low, then add rice and cook for another 1.5–2 hours until the rice is done.
- Can I make this vegetarian? Swap chicken for chickpeas, sweet potato, and cauliflower, and use vegetable stock instead of chicken stock.
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Keywords
Notes:
Cooking Tips for Beginners
- Rinse the rice well to prevent it from becoming too sticky.
- Check the liquid levels occasionally while the rice is cooking; add a splash of stock if needed.
- Use a mild curry paste for a family-friendly version or increase to a spicier paste if you prefer more heat.
- Stir gently to avoid breaking up the tender chicken.
Serving Suggestions
- Serve with warm naan or flatbread on the side.
- Add a simple cucumber and mint raita for extra freshness.
- Sprinkle with toasted cashews or flaked almonds for crunch.
- Serve with a side of steamed green beans or sautéed spinach for added veggies.
Make-Ahead or Prepare-Ahead Guidance
- Prep the curry base ingredients (chicken, onion, garlic, ginger, curry paste, coriander) and store in the fridge overnight or freeze in a dump bag.
- Prepare rice separately if you prefer to avoid slow-cooking it.
- Store leftovers in portioned containers for quick lunches or dinners.
Freezer Friendly
The chicken curry base (before adding rice and extra stock) can be cooled and frozen for up to 3 months. Defrost overnight in the fridge and reheat in the slow cooker or on the stovetop. Stir freshly cooked rice through before serving.
Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions of the chicken curry base without rice for up to 3 months.
- Reheating: Reheat gently in the microwave or on the stovetop, adding a splash of stock or water if needed.
Meal Prep Instructions
- Combine chicken, onion, garlic, ginger, curry paste, coriander, and 1 cup chicken stock in a freezer-safe bag (dump bag option).
- Defrost overnight and follow slow cooker steps as directed.
- Pre-cook rice separately for faster reheating and portioning.
- Greek yoghurt and fresh coriander can be prepped and portioned for easy serving.
Substitutions
Rice:
- Swap jasmine rice for basmati or brown rice (adjust cooking time and liquid as brown rice takes longer).
Protein:
- Use chicken breast or diced lamb as alternatives.
Add-ins:
- Add baby spinach or frozen peas in the last 10 minutes for extra greens.
- Swap sultanas for dried apricots or leave them out if preferred.
Dairy-Free:
- Omit yoghurt or replace with coconut yoghurt.
Helpful Hints
- Use a dump bag to prep this meal ahead for busy weeks.
- Stir gently after adding rice to avoid sticking to the sides.
- Adjust the spice level by choosing a mild or spicy curry paste.
- Squeeze fresh lemon or lime over the finished bowl for added zing.
FAQs
- Can I cook the rice separately? Yes – you can cook the rice separately and stir it through at the end to better control texture.
- Is this suitable for young children? Yes – it’s a mild curry base. Adjust curry paste to a kid-friendly one like korma.
- Can I use the low setting on the slow cooker? Yes – cook the curry base for 6 hours on low, then add rice and cook for another 1.5–2 hours until the rice is done.
- Can I make this vegetarian? Swap chicken for chickpeas, sweet potato, and cauliflower, and use vegetable stock instead of chicken stock.
