Keon's Slow Cooker Curry Chicken Recipe -
Keon's Slow Cooker Curry Chicken Recipe
  • READY IN 3+ hrs

Keon's Slow Cooker Curry Chicken

Recipe by  

"A delicious, easy, curry chicken dish cooked entirely in a slow cooker. It's even better one or two days later, as leftovers. Your family will love it! Serve curry chicken over rice, with naan bread and a salad and you have a wonderful meal (I serve it over brown rice)."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs 5 mins

    3 hrs 25 mins


  1. Set the slow cooker to the High setting.
  2. Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
  3. In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
  4. Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
May 12, 2010

I'm Keon (the creator of this recipe). Glad to see so many people enjoying it! I'm from Texas and like SPICY dishes, so you may want to tone down the cayenne if you don't like spicy as much as I do. Also, to reduce the sodium, you can use the low sodium soups. Enjoy!

Most Helpful Critical Review
Apr 13, 2010

I have to admit, when I mixed the sauce for this dish together, I was pretty skeptical. Two cans of condensed soup and a packet of onion soup mix is a lot of processed food, and mixing it with coconut milk just seemed . . . odd. Odd and a little wrong. But I'm always on the lookout for interesting slow-cooker meals, so I gave it a shot. Really, it's not half bad. Completely unlike any curry I've ever had, except for the curry powder, but not half bad. Taste-wise, it probably deserves four stars, but I'm giving it three because I still find the heavy reliance on processed ingredients disturbing (as well as the sodium content - yikes!) That said, it was easy and my husband liked it, so I might make it again. Definitely doesn't need that extra 1/2 tsp of salt, though; there's plenty in the three soup products.

Jan 11, 2011

I made this and didn't rate it since I changed it SO MUCH but I saw another reviewer with questions and thought I'd answer them. I don't use any cream of anything soups or soup mixes - too much processed food gives me migraines - so I did it all from scratch. I melted a hunk of butter(2 tbsp-ish) in a pan, sauteed the onions and some carrots and celery in the pan, then added 2 tbsp flour - cooked the flour a bit till it all had color. I added the can of coconut milk when I'd have normally added milk (I'm used to making country gravy). I added the spices tasted it - it was a little bland because of the lack of onion soup mix, so I spiced it up a little - salt, pepper, garlic, and the peas then dumped it over the cut on chicken in the crock pot and let it cook. Same general idea but without the migraine.

Feb 16, 2011

I love curry and this turned out very good. My guests couldn't believe how it was made. 1/2 t of cayenne was enough for us. Simple and direct. Don't like reviewers who don't try the original recipe 1st...

Jan 27, 2010

This was a delicious recipe. I do not like my curry fire-hot, so I only used 1/2 tsp. of cayenne pepper instead of the recommended 2 tsps. Next time I will start with 1/4 tsp. I doubled the peas. It was easy to make and will become a favorite in our home. Thank you Keon!

Feb 10, 2010

This recipe was amazing! I have never tried to cook curry at home before, so I will also add that the recipe is very easy to make. The only changes that I made were doubling the recipe and using half of the required cayenne pepper. Even with half, it was still very spicy, but not unbearable. I also substituted frozen chopped spinach for the peas--and that made it even better. I served it with basmati rice and made enough for leftovers all week...I am on day four and not even tired of it yet!

Jan 26, 2011

Ok, I have not eaten this yet, as it is in the crockpot right now...I have to tell you I could not wait to review this. the sauce itself was delicious!!!! Here is what I did. It is a snowy day here in N. Virginia so I did not have all the ingredients on hand and grocery store, only 1 mile away, was not an option. I used boneless skinless chicken thighs and placed in bottom of crockpot. I did not have cream of mushroom soup, so I just doubled the cream of chicken soup. I did not have coconut milk and after research online ended up just using sourcream. I doubled the recipe for my family of 5, but only used 1 tsp of cayenne. I placed baby carrotts on top of the chicken and poured the curry sauce over. It has been cooking for almost 3 hours now and smells heavenly!!!! I usually don't like reviews when people have not tried or made the recipe, but I am positive this one is gonna be a keeper. Gonna serve with rice and steamed veggies. I'll check back after dinner and let you know how the family rates it...

Apr 19, 2010

This is excellent if you like curry, but do NOT add 2 teaspoons of cayenne pepper. We only added 1 tsp and it was still too hot and we eat very hot things all the time. We'll use 1/2 tsp next time, you can always add more.


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  • Calories
  • 635 kcal
  • 32%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 37.9 g
  • 58%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 45.2 g
  • 90%
  • Sodium
  • 2231 mg
  • 89%

* Percent Daily Values are based on a 2,000 calorie diet.

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