I’ll be honest with you — I didn’t always love slow cookers. For years, mine collected dust next to the waffle maker and that one juicer I swore I’d use more than twice. But one rainy Tuesday, completely knackered and already fed up by noon, I chucked a few hopeful things into it: chicken thighs, coconut milk, a heap of spices, and whatever veg I had lying around. Hours later? I opened the lid and nearly wept. It smelled like a hug in a bowl.
This slow cooker chicken curry has become one of those recipes. The kind you make once and then it quietly becomes part of your life. It’s rich, gently spiced, and warming in a way that makes you eat it in socks, standing at the kitchen counter, before you even remember to plate it properly. If you’ve got 15 minutes in the morning and a slow cooker that’s been feeling neglected — trust me, this is the one.
Why You’ll Love It
- Only 15 mins of prep, then the slow cooker takes over — magic.
- Chicken thighs stay juicy and flavour-packed.
- The sweet potato melts into the sauce like velvet.
- It’s the kind of cozy, comforting curry that makes the house smell incredible.
- Tastes even better the next day (if there’s any left).
- No cream or dairy — coconut milk gives it a silky richness.
Ingredients
- 1 large sweet potato, diced into ½-inch pieces
- 2 red bell peppers, thinly sliced
- ¼ cup water
- ¼ cup fresh lime juice (about 2 limes)
- 2 tbsp curry powder
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 1½ lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 can (14 oz) light coconut milk (or full-fat if you like it extra creamy)
- 2 tbsp cornstarch + 3 tbsp water (mixed into a slurry)
- Cooked brown rice or quinoa, for serving
- Chopped fresh cilantro, to finish
How to Make It
Layer the veg and liquid first:
Toss the chopped sweet potato and sliced bell peppers into your slow cooker. Pour in the water and lime juice. Doesn’t look like much yet — trust the process.
Spice things up:
Mix the curry powder, paprika, cumin, chili powder, and salt in a small bowl. Set aside a third of it for later.
Give the chicken a proper rub:
Lay the chicken thighs on a board or plate and coat both sides with two-thirds of the spice mix. Rub it in like you mean it.
Quick sizzle for extra flavour:
Heat olive oil in a skillet over medium-high. Sear the chicken — 2 minutes on one side, 1 on the other. Just enough to get a bit of colour. Then plop them on top of the veg in the slow cooker.
Layer and slow cook:
Sprinkle the rest of the spice mix over the chicken. Pop the lid on and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through and tender enough to pull apart.
Thicken the sauce like a pro:
Remove the chicken and shred it once it’s cool enough to handle. Pour in the coconut milk and the cornstarch slurry. Stir gently, switch to HIGH, and let it simmer uncovered for about 15 minutes until the sauce thickens.
Bring it all together:
Add the shredded chicken back into the sauce, give it a gentle stir, and let it warm through for another 10–15 minutes. Serve hot, over rice or quinoa, with chopped cilantro sprinkled on top.
Common Mistakes and How to Dodge Them
Why is my sauce watery?
You probably skipped the slurry or didn’t cook it long enough after adding the coconut milk. Let it simmer on HIGH with the lid off to thicken.
Can I skip searing the chicken?
Technically, yes — but it makes such a difference in flavour. That browning is gold.
Why is my chicken dry?
Chicken breast doesn’t love slow cookers. Stick with thighs — they’re way more forgiving.
My curry’s bland — help?
Did you use old spices? Toasted and fresh spice blends matter more than we admit. Also, don’t skimp on the salt!
Storage and Reheating
Fridge: Keeps well in the fridge for up to 5 days. Honestly, the flavours deepen and get better.
Microwave: Reheat gently with a splash of water or coconut milk to loosen the sauce.
Stovetop: Low heat, lid on, stirring occasionally. Add a bit of liquid if needed.
Freezer: Nope — coconut milk separates in the freezer and goes all weird. Just don’t.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but be very careful with the timing — they cook quicker and can dry out. Cut them thicker and check early.
Can I make it spicier?
Oh yes. Add a chopped chili to the slow cooker or throw in a bit of cayenne with the spice mix.
What if I don’t have lime?
Lemon juice works in a pinch — not quite the same, but it’ll still balance the richness.
Can I skip the cornstarch?
You could, but the sauce will be thinner. If that doesn’t bother you, crack on.
Nutrition Facts (Per Serving):
- Calories: 425
- Fat: 18g
- Carbs: 29g
- Protein: 35g
- Sodium: Varies with salt and broth
- Sugar: 6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Sausage Pie
- Jamie Oliver Chicken Pesto Pasta Recipe
- Jamie Oliver Chicken Tarragon
Jamie Oliver Chicken Curry Slow Cooker
Description
Creamy, warming slow cooker chicken curry with sweet potato, coconut milk, and bold Indian-inspired spices — comfort food without the fuss.
Ingredients
Instructions
- Add sweet potato, peppers, water, and lime juice to slow cooker.
- Mix spices; rub two-thirds onto chicken thighs.
- Sear chicken briefly, then layer on top of veg. Sprinkle remaining spice mix.
- Cook on LOW 4–5 hrs or HIGH 2–3 hrs.
- Remove chicken and shred. Stir in coconut milk + slurry; cook 15 mins.
- Return chicken to pot; cook 10–15 more mins.
- Serve over rice or quinoa with cilantro.
Notes
- Thighs stay juicy — don’t swap them unless you’re desperate.
- Always sear the chicken for better flavour.
- Sauce too thin? Simmer on HIGH with lid off.
- Avoid freezing — coconut milk gets weird and gritty.