Slow Cooker Chicken Curry {Low Fat, Healthy and Easy!}

Delicious and healthy chicken curry made easy by using a few staple ingredients in the slow cooker! Greek yogurt is used instead of coconut milk to keep this dish creamy without adding a whole lot of fat. Flavorful, creamy, warm, and with just the right amount of spices – this curry dish is sure to spice up your night!

I was craving some chicken curry the other night and it got me thinking that I have yet to attempt any type of Indian dish before. I told Simon recently that I wanted to expand my cooking skills beyond the same typical dishes I normally do – to experiment with different flavors, different types of cuisines… so as soon as that craving hit, I knew what I had to do – I had to give the curry a go!

I knew I wanted to use chicken (of course), as well as carrots and onions. Since carrots take longer to cook and I prefer my chicken to be made in the slow cooker anyway, I went that route. And I am so glad I did! I definitely think this dish can be made on the stovetop, but the tenderness of the chicken and carrots from the slow cooker is one of my favorite parts of this recipe. That, and that fact that its hands off and you don’t have to think about it once you throw everything in!

Simon and I both really enjoyed this dish! It was fun and felt good to switch things up from our typical meals. This would be a great recipe to meal prep as well. We actually looked forward to these leftovers. 😂

What You Need

  • Chicken breasts
  • Carrots
  • Onion
  • Curry, turmeric and onion powder
  • Greek yogurt
  • Cornstarch – this is used to thicken the curry sauce

Substitutions

  • Chicken: Chicken is the classic protein of choice, yes. But it is important to note that you can also use chicken thighs (or a combo of breasts and thighs), pork, or even turkey as well
  • Vegetables: Carrots and onions are the classic vegetables used in curry, but feel free to sub with other vegetables of your choice! I bet cauliflower florets, broccoli, sweet and russet potatoes would all be yummy!
  • Corn starch: This is used to thicken the curry sauce. If you need to replace, you could use all-purpose wheat flour or rice flour (estimate 2 tablespoons of flour for every 1 tablespoon of cornstarch) or potato starch (estimate 1 to 1 ½ tablespoons potato starch for every 1 tablespoon cornstarch).

Why You’ll Love This Curry

  • It is a different type of cuisine and its fun to switch things up!
  • So. Much. Flavor.
  • Creamy curry sauce while keeping this dish super low in fat – only 1g per serving
  • High protein and packed with fiber from the vegetables
  • Easy to make – hardest part is cutting the vegetables, then just add everything to the slow cooker and let the magic happen!

What to Eat With

  • Rice – the classic choice! My favorite is Basmati rice
  • Cauliflower rice – a delicious lower-carb option
  • With bread or Naan – YUM!
  • Over or with any vegetable – sweet potato, russet potato, roasted peppers, spaghetti squash. While some are more “off the wall” than others, you can’t go wrong, this curry will go well with everything!
Yield: 6

Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

Delicious and healthy chicken curry made easy by using a few staple ingredients in the slow cooker! Greek yogurt is used instead of coconut milk to keep this dish creamy without adding a whole lot of fat. Flavorful, creamy, warm, and with just the right amount of spices - this curry dish is sure to spice up your night!

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes

Ingredients

  • 1.25 lb (20 oz) chicken breasts, cut into 2 to 3-inch pieces
  • 2 small onions, diced (270g)
  • 4 carrots, sliced (280g)
  • 2 Tbsp curry powder
  • 2 tbsp (16g) cornstarch
  • 2 tsp salt
  • ½ tsp ground black pepper
  • ¾ tsp ground tumeric
  • 2 cloves garlic, minced
  • ⅓ cup chicken broth or water
  • 1 cup (227g) plain nonfat Greek yogurt
  • ¼ cup chopped cilantro

Instructions

  1. Add the chicken, onion and carrots and minced garlic to the slow cooker. Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl and toss with chicken mixture. Add the chicken broth (or water) and cover
  2. Let cook for 4 hours on high or 8 hours on low.
  3. Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro; add mixture back to the slow cooker, stirring gently. Season with salt as needed.
  4. Serve over a bed of rice, cauliflower rice, or whatever suits your fancy! Garnish with more cilantro on top.

Notes

MFP entry: Lauren Fit Foodie Slow Cooker Chicken Curry

Nutrition Information

Serving Size

1/6 of dish (219g)

Amount Per Serving Calories 181Total Fat 1gCarbohydrates 14gProtein 27g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

7 Comments

    • I haven’t tried it in the instant pot yet but I would just adjust the setting to high pressure for 10 or so minutes, then allow steam to release naturally. You can ladle out the bit of liquid to combine with the yogurt at the end!

  1. This was amazing!!! I was worried there wasn’t enough liquid in the recipe but the chicken created lots of juices. This was soooo yummy thank you Lauren!

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