Crockpot curry chicken and rice is an easy one-pot recipe that’s packed with flavor. Comforting and filled with spices, this rice dish is the perfect hands-off meal for busy days. Your preferred cut of chicken, brown or white rice, golden raisins, and curry flavors slow cook together while the aroma fills your kitchen. Impress your family or guests with this fuss-free curry recipe with minimal effort. Instructions to cook this curry and rice meal in the Instant Pot are also included.
Ingredients For Crockpot Curry Chicken and Rice
- Chicken (any cut)
- Brown Rice
- Chicken Broth
- Onion
- Garlic
- Golden Raisins
- Seasonings: yellow curry powder, ginger, cinnamon, paprika, salt, pepper
How To Make Crockpot Curry Chicken and Rice
- Spray the slow cooker with cooking spray. Add the rice, broth, raisins, onion, and garlic. Stir to mix well.
- In a small bowl, mix together the curry, salt, ginger, cinnamon, paprika, and pepper. Season the chicken generously, all over with the seasonings. Add the seasoned chicken to the slow cooker on top of the rice.
- Cook HIGH 2 to 3 hours or LOW 4 to 6.
- Add the rice, broth, raisins, onion, and garlic. Stir to mix well.
- In a small bowl, mix together the curry, salt, ginger, cinnamon, paprika, and pepper. Season the chicken generously, all over with the seasonings. Add the seasoned chicken to the slow cooker on top of the rice.
- Close lid the and seal the valve. Set to high pressure and cook for 23 minutes. When cooking time is complete, quick release the pressure.
FAQs & Tips
What is curry powder?
Curry powder is a mixture of spices. Most people think that curry powder is a popular Indian spice but it’s not. Curry powder is a British creation like chicken tikka masala. The main ingredient in curry powder is turmeric which is where it gets its yellow hue. Outside of turmeric, the other spices in curry will differ based on the manufacturer but they usually include spices like cayenne, chili peppers, cinnamon, cloves, cumin, and ginger. This curry chicken and rice recipes uses a generic yellow curry powder that you can find at your local grocery or online.
What type of chicken should you use?
Your preferred cut! You can use 2 pounds of chicken thighs, legs, or even breasts. What you see in the pictures is bone-in, skinless chicken thighs and legs. While you can use chicken breasts, keep in mind that white meat cooks faster than dark meat. Do not let the slow cooker sit on the WARM setting. The chicken will continue to cook and dry out.
What type of rice should you use?
Long-grain brown rice or white rice. Not instant. Rinse the rice before adding it to the slow cooker or Instant Pot to wash away any dirt or film.
What happens if the rice is undercooked?
Occasionally when I make this recipe, the rice comes out slightly under-cooked. I don’t why for certain; I guess different types of rice can have slightly different cook times as do slow cookers. If this happens to you, cooking it a few minutes longer should do the trick. If rice is left on a stove-top burner too long, even at a low heat, it will overcook & burn. Using a slow cooker is no different. After cook time has completed, if you find that your rice it too wet (excess liquid), the solution is simple – take the lid off. Cook it on the WARM setting will evaporate the liquid. This should not take more than 5 minutes.
How do you get crispy skin on the chicken?
If you use skin-on chicken and you want crispy skin, you will need to broil it in the oven when it is done cooking. Remove the chicken from the appliance, place it on a baking sheet, and place under the broiler for 3 to 5 minutes.
How do you store leftovers?
Store leftover curry chicken and rice in the refrigerator for up to 4 days.
What size slow cooker did you use?
I use a 6-quart slow cooker or Instant Pot for this recipe.
Rice Recipes
PrintCrockpot Curry Chicken Rice
Crockpot curry chicken and rice is an easy one-pot recipe that’s packed with flavor. Comforting and filled with spices, this rice dish is the perfect hands-off meal for busy days. Your preferred cut of chicken, brown or white rice, golden raisins, and curry flavors slow cook together while the aroma fills your kitchen. Impress your family or guests with this fuss-free curry recipe with minimal effort. Instructions to cook this curry and rice meal in the Instant Pot are also included.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4-6 servings 1x
Ingredients
- 2 pounds chicken (any cut)
- 1 cup long-grain brown rice, rinsed
- 2 cups low-sodium chicken broth
- 1/2 cup golden raisins
- 1/4 cup onion, diced
- 2 garlic cloves, minced
- 1 tablespoon yellow curry powder
- 1 1/2 teaspoons salt (or more)
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1 tablespoon oil (for Instant Pot)
Instructions
- Spray the slow cooker with cooking spray. Add the rice, broth, raisins, onion, and garlic. Stir to mix well.
- In a small bowl, mix together the curry, salt, ginger, cinnamon, paprika, and pepper. Season the chicken generously, all over with the seasonings. Add the seasoned chicken to the slow cooker on top of the rice.
- Cook HIGH 2 to 3 hours or LOW 4 to 6.
- Add the rice, broth, raisins, onion, and garlic. Stir to mix well.
- In a small bowl, mix together the curry, salt, ginger, cinnamon, paprika, and pepper. Season the chicken generously, all over with the seasonings. Add the seasoned chicken to the slow cooker on top of the rice.
- Close lid the and seal the valve. Set to high pressure and cook for 23 minutes. When cooking time is complete, quick release the pressure.
Nutrition
- Serving Size:
- Calories: 566
- Sugar: 12.9 g
- Sodium: 1004.4 mg
- Fat: 7.9 g
- Saturated Fat: 1.9 g
- Carbohydrates: 92.7 g
- Fiber: 5.4 g
- Protein: 31.6 g
- Cholesterol: 105 mg
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