Tender chicken and potatoes simmered with green chiles and warm spices in creamy coconut milk, served over fragrant basmati rice, make an easy and satisfying weeknight dinner. Green curry with chicken and potatoes is a favorite at our house, and when weekdays get busy I adapted my stovetop method to the slow cooker. The slow cooker version delivers the same comforting flavors with minimal hands-on time and reliably tender results.
I usually double this recipe because my family loves it and adding several potatoes stretches the meal further. If you’re a green curry fan, consider making a double batch so you’ll have leftovers for lunch or a quick reheat. This curry also pairs beautifully with naan — whether homemade or store-bought — for scooping up the rich, saucy goodness.
More Delicious Indian Recipes
- Chicken Tikka Masala
- Instant Pot Chicken Coconut Curry
- Chicken Curry and Rice Soup
- Stove Top Chicken and Vegetable Curry
- Basmati Rice with Turmeric and Peas
- Baked Honey Chicken Curry with Green Beans
Step-by-Step Photos for How to Make Slow Cooker Green Curry with Chicken and Potatoes
Frequently Asked Questions about Slow Cooker Green Curry with Chicken and Potatoes
Frequently Asked Questions about Slow Cooker Green Curry with Chicken and PotatoesShould I peel the potatoes?
If your family dislikes potato skins, you can peel them without affecting the overall flavor. Leaving the skins on does add texture and a bit more fiber, and with thin-skinned varieties the skins soften nicely during slow cooking. Choose whichever your household prefers.
What can I use instead of coconut milk?
If you don’t have coconut milk, heavy cream is a workable substitute that will give the sauce a rich, creamy texture. Keep in mind coconut milk contributes a subtle tropical flavor that will be missed if replaced, but the curry will still be delicious with cream.
Can I use light coconut milk?
Yes, light coconut milk is an option, though the sauce will be less thick and less rich than with full-fat coconut milk. For the creamiest, most luxurious texture and flavor, full-fat coconut milk is recommended.
Where is garam masala found in the grocery store?
Garam masala is often stocked in the international or ethnic aisle near other Indian spices. It may also be shelved with the main spice selection near curry, cumin, and cardamom. Local Asian or Indian markets typically carry it as well. If you already have a simple spice cupboard you may find a good substitute by blending warm spices such as cinnamon, cardamom, cumin, and cloves, but using ready-made garam masala is the easiest and most consistent approach.
Can I add other vegetables to this curry?
Yes. While this recipe focuses on chicken and potatoes, other vegetables like sweet potatoes, carrots, or cauliflower would work well. Add firmer vegetables in larger pieces so they hold up during the slow cooking process, and adjust cooking time as needed depending on the vegetables you choose.
Chef’s Tools
Chef’s Tools- Slow cooker
- Slow cooker liners (optional for easier cleanup)
- Chef’s knife
- Cutting board
- Can opener
- Measuring spoons
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Slow Cooker Pesto Ranch Chicken- 2 large chicken breasts, cut into bite-size pieces
- 1–3 potatoes, thinly sliced or quartered (adjust to preference)
- 1 small onion, thinly sliced or chopped (about ½ cup)
- 1 tsp salt
- ⅛ tsp black pepper
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 (14 ounce) can coconut milk (full fat recommended)
- 1 (4 ounce) can green chiles
- Steamed basmati rice, for serving
- Place the chicken pieces in the slow cooker in an even layer.
- Layer the sliced potatoes on top of the chicken, then add the sliced onions.
- Sprinkle salt, pepper, curry powder, cumin, and garam masala evenly over the onion and potatoes.
- Add the green chiles, then pour the coconut milk over all the layers so everything is coated.
- Cover and cook on high for about 4 hours or low for about 6 hours, until the chicken is tender and potatoes are cooked through.
- Serve the curry over steamed basmati rice. Garnish with fresh herbs if desired.
- Enjoy.
Serve this recipe with
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