Gluten-Free Crock Pot Chicken Curry Recipe

How To Make Gluten-Free Crock Pot Chicken Curry

A comforting, flavorful curry made with gluten-free ingredients that’s perfect for a chilly day.

Preparation: 15 minutes
Cooking: 6-8 hours (slow cook) or 3-4 hours (high cook)
Total: 6-8 hours (slow cook) or 3-4 hours (high cook)



  • 2 lbs boneless chicken thighs, cut into bite-sized pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp cornstarch (optional)


  1. In a 6-quart crock pot, combine chicken, onion, garlic, and bell pepper.

  2. In a separate bowl, mix together diced tomatoes, coconut milk, curry powder, cumin, coriander, paprika, salt, and black pepper. Pour the mixture over the chicken in the crock pot.

  3. Stir to combine, making sure the chicken is coated in the sauce.

  4. Cook on low for 6-8 hours or on high for 3-4 hours.

  5. If you want to thicken the sauce, remove about 1/2 cup of the liquid from the crock pot and whisk in cornstarch. Return the mixture to the crock pot and mix well.

  6. Stir in cilantro just before serving over rice or cauliflower rice.


  • Calories : 463kcal
  • Total Carbohydrates : 12g
  • Dietary Fiber : 3g
  • Sugars : 4g
  • Protein : 47g
  • Total Fat : 25g
  • Saturated Fat : 12g
  • Cholesterol : 220mg
  • Sodium : 480mg
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