Easy Slow Cooker Chinese Chicken Curry

This easy slow cooker Chinese chicken curry is one of those recipes that’s perfect for busy days. With minimal prep and a short ingredient list, you can simply add everything to the slow cooker and let it gently simmer into a rich, comforting curry. It’s mild, family-friendly, and ideal served with rice or chips for an effortless midweek dinner.

What You Need

Below is a quick overview of what you’ll need. Scroll down to the recipe card for the full ingredient list and exact measurements.

You’ll need chicken (breast or thigh both work well), onion and garlic for flavour, Chinese curry paste, hot water to loosen the sauce, and frozen peas added at the end. The ingredient list is short and there’s very little prep, making this an ideal midweek slow cooker meal.

Using Chinese Curry Powder Instead

If you don’t have curry paste, you can make this recipe using Chinese curry sauce made from a powder mix instead. I have made it using the brand Mayflower which is available in Iceland (and probably other supermarkets too).

Use 85–100g Chinese curry sauce mix with 300ml hot chicken stock or hot water, then prepare and cook the curry in exactly the same way as above. Add the peas near the end and thicken with a small cornflour slurry if needed.

Stir until the powder and stock are dissolved.

How to Make It

Add the chicken to the slow cooker, then scatter over the chopped onion and crushed garlic.

In a jug, mix the Chinese curry paste (or powder) with the hot water until smooth, then pour it over the chicken. Stir gently so everything is evenly coated.

Cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until the chicken is tender. If you’re using chicken breast, check it earlier as it cooks faster than boneless chicken thighs. If in doubt cut into one and see if it is white all the way through, or, use a meat thermometer, the temperature should be at least 75°C.

As I cooked the chicken breasts whole in the slow cooker, I removed them once cooked, chopped them up and then returned them to the sauce. You can leave them whole if you prefer, or cut them up when they are raw.

Stir in the frozen peas for the final 10-15 minutes of cooking.

If the sauce is thinner than you’d like, thicken it at the end with a small cornflour slurry, then serve hot with rice or chips.

Variations & Tips

• Chicken thighs give a slightly richer result, while chicken breasts are leaner and cook faster.
• You can add sliced peppers or mushrooms if you’d like extra vegetables.
• For a thicker sauce without cornflour, leave the lid off for the last 30 minutes.
• This curry is mild; add a pinch of chilli flakes if you want a bit of heat.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a pan or microwave until piping hot.
• This curry can be frozen for up to 3 months. Defrost overnight in the fridge before reheating.

More Slow Cooker Recipes

I hope you enjoy this recipe, if you are looking for more slow cooker chicken recipes check out these for some inspiration:

• Slow Cooker Pulled Chicken
• Slow Cooker Honey Mustard Chicken
• Slow Cooker Chicken Fajitas
• Slow Cooker Chicken and Chorizo
• Slow Cooker Sweet and Sour Chicken
• Slow Cooker Chicken Chasseur
• Slow Cooker Chicken Salsa
• Slow Cooker Peri Peri Chicken
• Slow Cooker Chicken Casserole
• Slow Cooker Tuscan Chicken

Or if you want them in one place, my slow cooker recipe book is available to buy on Amazon.

Slow Cooker Chinese Chicken Curry

By Liana Green

A simple, family-friendly Chinese chicken curry made with minimal ingredients and very little prep. Just add everything to the slow cooker and let it do the work.

4.40 from 33 votes

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Course Slow Cooker Recipes

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings 4

Calories 321 kcal

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Equipment

Chinese Curry Sauce Paste

slow cooker recipe book

Ingredients

  

1x2x3x

• 800 g chicken breasts or boneless chicken thighs
• 1 onion chopped
• 2 cloves garlic crushed
• 200 g Chinese curry sauce paste*
• 300 ml hot water
• 150 g frozen peas

Instructions

 

• Add the chicken to the slow cooker.
• Add the chopped onion and garlic.
• In a jug, mix the Chinese curry paste with the hot water until smooth, then pour over the chicken. Stir gently to coat everything.
• Cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until the chicken is tender. Note for chicken breast they will cook quicker than boneless chicken thighs so take them out sooner.
• As I cooked the chicken breasts whole in the slow cooker, I removed them once cooked, chopped them up and then returned them to the sauce. You can leave them whole if you prefer, or cut them up when they are raw.
• Stir in the frozen peas for the final 20–30 minutes of cooking.
• If needed, thicken the sauce at the end with a small cornflour slurry, then serve hot with rice or chips.

Notes

• I have used both Goldfish concentrate curry paste and Mayflower curry powder for this recipe. Both work well.

Nutrition

Serving: 1Calories: 321kcalCarbohydrates: 7gProtein: 44gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 128mgSodium: 233mgPotassium: 786mgFiber: 1gSugar: 1gVitamin A: 61IUVitamin C: 5mgCalcium: 19mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an estimate.

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