Slow Cooker Jamaican Chicken Curry

Grey bowl filled with Jamaican chicken curry over rice.

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5 from 36 votes

Slow Cooker Jamaican Chicken Curry

Prep Time15

Cook Time3

Total Time3 15

Servings:

Calories: 401kcal

Equipment

5 Qt (or larger) Slow Cooker

Ingredients

1 and ½ lbs chicken thighs
1 large yellow onion thinly sliced
1 red bell pepper finely diced
1 scotch bonnet pepper finely diced, (seeds and membranes removed if sensitive to spice)
3 cloves garlic minced
1 tablespoon ginger minced
¼ cup curry powder
2 teaspoon turmeric
1 and ½ teaspoon salt
1 teaspoon allspice
1 and ½ lbs potatoes cut into cubed
3 large carrots sliced into ¼ inch thick rounds
1 and ½ cups water

Instructions

In the bottom of a 5 quart (5L) or larger slow cooker, mix together the water, ginger, garlic, curry powder, turmeric, allspice and fine sea salt. Stir in the vegetables. Place the chicken in the center of the sauce and push down to submerge in the sauce.
Cook on HIGH for 2-3 hours or LOW for 4-5 hours until the chicken is cooked through.
Remove the chicken from the slow cooker and place on a cutting board. Once cool enough to handle, dice into bite sized pieces or shred and then add back to the slow cooker.
Stir and serve.

Notes

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers can also be frozen for up to 3 months but the texture of the potatoes may be slightly altered.

Ingredient Notes

If you would prefer to make a creamy curry, you can replace 1 cup of water with 1 14-oz (400 mL) can of full-fat coconut milk.

If you can't find a scotch bonnet pepper, you can try using a habanero pepper instead or a jalapeno pepper plus ¼ teaspoon ground cayenne.

Nutrition