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Slow Cooker Chinese Curry Chicken - this is our favorite family curry that we've been making for the past 20 years

Slow Cooker Chinese Curry Chicken

Servings 6 -8


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic smashed
  • 1 piece ginger the size of a quarter, smashed
  • 3 pounds chicken on the bone cut up (I used thighs and drumsticks)
  • 5 carrots peeled, cut into 2" chunks
  • 4 medium red potatoes halved or cut into thirds depending on size
  • 1 1/2 tablespoons curry powder
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons oyster sauce
  • 3 tablespoons rice wine or sherry
  • 2 tablespoons ketchup
  • 1 tablespoon organic sugar
  • 2 scallions chopped


  1. Heat olive oil in large skillet; add onion, garlic, and ginger; saute until fragrant, about 2-3 minutes. Add chicken and brown on both sides. Transfer to slow cooker. Add curry powder to skillet and stir a minute or two until fragrant. Add chicken broth to skillet and scrape up brown bits. Transfer to slow cooker. Add oyster sauce, rice wine, ketchup and sugar to slow cooker and toss until chicken is coated with sauce. Cover and cook on high 4 hours. Stir in scallions before serving.