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
Share Recipe Favourite Download PDF [cd_bring_button]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 Fresh 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
Instructions
- Add the chopped chicken thighs, brown onion, garlic cloves, 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.600 g chicken thighs, 1 brown onion, 3 garlic cloves, 1 tablespoon ginger, 2-3 tablespoons curry paste, 1/3 cup Fresh coriander, 1 cup chicken stock
- 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.1.25 cups jasmine rice, 1/2 cup sultanas, 1 cup chicken stock
- Continue cooking on high for another 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.
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