Slow Cooker Japanese Chicken Curry
Slow Cooker Japanese Chicken Curry - A satisfying dish that combines tender chicken, potatoes, carrots, and onion with the warm, savory spices of Japanese curry, all made in your slow cooker for an effortless meal. Serve this flavorful curry over rice for a hearty and delicious dinner.
Equipment
- 5 quart slow cooker or larger
- small mixing bowl
- fork
Ingredients
- 1.75 pound boneless, skinless chicken breasts cubed
- 1 pound potatoes cut into bite-size chunks
- 2-3 carrots chopped
- 1 yellow onion diced
- 1 dried bay leaf
- 3.2 ounce Japanese curry mix
- 1/2 cup chicken broth
Instructions
- Add the potatoes, carrots, onion, chicken, and bay leaf to slow cooker.
- Break up the Japanese curry mix bricks and place them in a mixing bowl.
- Either microwave the broth or bring it to a boil on the stove. We need it really hot. Once boiling, pour it over the broken up curry bricks in the mixing bowl and use a fork to mash the bricks. Stir and mash until the curry mix is smooth, then pour it over everything in the slow cooker and give it all a stir.
- Cook on low for 4-6 hours or until the vegetables have softened and the chicken is cooked through (165°). Serve with rice and enjoy!
Notes
- Thighs can be used instead of breasts, but they'll cook quicker.
- The Japanese curry mix I buy comes in a variety of spice levels. I linked to "mild", but they also have medium-hot, hot, and extra hot.
- This recipe is designed to be a thick, stew-like curry. Feel free to add a little more broth at the end if you want it saucier.
- Once cooled, store leftovers in an air-tight container in the fridge for up to 3-4 days.
- The curry can be frozen in freezer-safe containers for up to 3 months. You may need to add more liquid when reheating.
Tried this recipe?Let us know how it was!