A tasty recipe that’s easy to whip up in your slow cooker or crockpot is this Boneless Chicken Thighs Curry, which you can make ahead for a comforting weeknight meal, made with tender chicken thighs, chopped onion, fresh garlic, grated ginger, and rich tomato purée. This delicious Boneless Chicken Thighs Curry recipe is an ideal dinner option that takes around 6 hours and 15 minutes to prepare, serving up to 4 people.

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Recipe Ingredients

• 1 finely chopped white onion
• 450ml (about 2 cups) chicken stock
• 500g (about 1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 cloves of garlic, grated
• 1 thumb-sized piece of fresh ginger, peeled and grated
• 2 tsp of ground turmeric
• 2 tbsp of garam masala
• ½ tsp of chilli powder
• 70g (about 2.5 oz) tomato purée
• 8–10 halved cherry tomatoes
• 100g (about ½ cup) single or double cream (optional)
• Sea salt and freshly ground black pepper

To Serve:

• Basmati rice
• Your favorite bread (naan, etc.)

How To Make Slow Cooker Boneless Chicken Thighs Curry

1. Preheat the Slow Cooker: If you prefer, preheat your slow cooker on low for about 30 minutes. This step is optional, but I find it helps with even cooking.
2. Prepare the Base: Add the chopped onion and pour in the chicken stock. Stir everything together until well mixed. Then, add the chicken pieces, garlic, ginger, ground turmeric, garam masala, and chili powder. Stir once more to evenly coat the chicken with the spices.
3. Add the Tomato: Stir in the tomato purée and the halved cherry tomatoes. Season with sea salt and freshly ground black pepper to taste. If you have time, marinating this mixture overnight will give the flavors extra depth.
4. Cook Slowly: Set the slow cooker to low and let the curry cook for about 5–6 hours. Thirty minutes before the end, stir in the cream if you’re using it to give the curry a creamy finish.
5. Serve and Enjoy: Once ready, serve the chicken curry hot with basmati rice and your favorite bread, like naan or chapati.

Recipe Tips

• Add some spinach: Stir in a handful of fresh spinach during the last 10 minutes of cooking for a healthy touch without overpowering the curry’s flavor.
• Use coconut milk instead of cream: If you want a dairy-free option, swap the cream for coconut milk to add a rich, subtle coconut flavor while keeping the curry creamy.
• Spice it up: If you like it spicier, add chopped fresh chili or an extra ½ teaspoon of chili powder for more heat.
• Marinate the chicken longer: If you can, marinate the chicken in the spices overnight in the fridge. I’ve done this, and it really boosts the flavor.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Braised Chicken Thighs
• Slow Cooker Curried Chicken Thighs with Acorn Squash
• Slow Cooker Chicken Thighs Cacciatore