Filipino Crockpot Chicken Curry kinda saved my life last week. You know those nights when you stare at the fridge forever—hungry, confused, and just wishing dinner would cook itself? Yeah, that was me. I tossed everything in the slow cooker before work (nervous, honestly, but desperate) and when I came home? The house smelled like a five-star restaurant. Big sigh of relief. If you want your evenings more chill and less “kitchen chaos,” you’re gonna love this. 
What is Curry?
Ok, so let’s break it down. Curry gets tossed around a lot, right? In the Philippines, chicken curry took on its own personality. It’s not the spicy Indian kind—not even close really. Ours is kind of a mash-up—chicken, coconut milk, veggies, a splash of earthy Filipino curry powder, and that creamy vibe that just hugs your taste buds. There’s usually potatoes and carrots in there for bulk and, I mean, why not?
No complicated techniques here. If you’re nervous about making curry, don’t be! Filipino chicken curry is forgiving and homey and—dare I say—pretty addictive. The slow cooker does all the hard work, letting the flavors mingle till they’re basically best friends. 
How to Make the BEST Slow Cooker Chicken Curry
Honestly, this might be the most laid-back dinner I know. Grab your slow cooker. Pile in chopped chicken thighs (I swear thighs taste better, but no pressure if you’re a breast person), toss in potatoes, carrots, onions, and a couple of bell peppers. Oh, and if you want your curry real flavorful, garlic and ginger are your friends.
Then comes the magic—a can of coconut milk and that yellow curry powder (get Filipino-style if you can, not the searing-hot kind). Some folks sneak in fish sauce too. Salt and pepper, stir, set it, and walk away for a few hours. When you get back? Creamy, rich Filipino crockpot chicken curry that feels fancy but is easy as heck.
“I tried this after a friend’s recommendation and, wow, it’s actually easier than ordering out. My picky kids even came back for seconds.” — Joy, loyal weeknight chef
See? It’s THAT good. Want extra creaminess? You can even check out this creamy Filipino chicken curry with coconut milk recipe for another twist.
Dietary Note
Let’s talk food needs. Got gluten issues? Good news: Filipino crockpot chicken curry is naturally gluten free (double-check your curry powder, though). Don’t do dairy? There’s none here, just coconut milk. If spice worries you, relax—Filipino curry isn’t wild on the heat. Also, if you need more veggies, drop in green beans or peas. This dish is all about feeding the crowd and keeping your stomach happy.
Eating healthier? Sub in sweet potatoes instead of regular ones. Watching your sodium? Hold back a little on the salt and go easy with the fish sauce (trust me, you’ll still get boatloads of flavor). Basically, you call the shots here.
What to Serve with Slow Cooker Chicken Curry
How you serve Filipino crockpot chicken curry makes a difference! Quick ideas:
- Steam some fluffy jasmine rice—honestly, it’s the only way for me.
- Got leftover bread? Good for sopping up the extra sauce.
- A crunchy cucumber salad can lighten things up if the curry feels extra rich.
And (kinda underrated tip) a scoop of curry over garlic fried rice? Try before you judge. Want more inspiration? Look here for more Filipino chicken curry recipes with potatoes and carrots.
Recommended Tools to Make this Recipe
Honestly, you don’t need much (low maintenance picker here). Of course, a solid slow cooker is at the top. Don’t have one? You could fake it on the stovetop with a heavy pot, but the whole set it and forget it thing is unbeatable. Next, get a decent knife for chopping (those potatoes are stubborn). And a wooden spoon for stirring—nothing fancy.
Honestly, that’s about it. If you want to see another spin, there’s always this Filipino chicken curry recipe for more gadget ideas if you’re the “kitchen toys” type.
Common Questions
How long should I leave crockpot chicken curry in the slow cooker?
I always set it for 4-6 hours on low. If you’re in a rush, high for 2.5-3 hours gets it done. The chicken should be fork-tender.
Can I use frozen chicken?
Honestly? I defrost it first. The texture is nicer, and food safety people say it’s better.
What veggies work best?
I mostly stick to potatoes, carrots, and bell peppers. But hey, green beans or peas are tasty, too.
Do I need to brown the chicken before slow cooking?
Nope! If you have time, you can for deeper flavor, but skipping is totally fine.
Can I freeze leftovers?
Absolutely. Just store in airtight containers and thaw in the fridge before reheating.
Try It Tonight—You’ll Thank Me Later!
Sometimes simple meals are the best, and Filipino crockpot chicken curry proves it. You’ll love how easy it is, how delicious it comes out. If you’re feeling a little bold, check out Mad Gourmet’s Filipino-Style Slow Cooker Chicken Curry for more ideas. And hey, Slow Cooker Filipino Chicken Curry – Lulu Cooks and Tells has another great take if you want to mix things up or get creative with spices. If you want something even more universal, grab the recipe from Slow Cooker Chicken Curry {Easy + Healthy} – WellPlated.com. Basically, once you try this, you’ll wonder what took you so long. Don’t let dinner stress you out—get that slow cooker going and make your evening taste like a little vacation. 
Filipino Crockpot Chicken Curry
Ingredients
Main Ingredients
- 1 lb chicken thighs Or chicken breasts if preferred
- 2 medium potatoes Chopped
- 2 large carrots Chopped
- 1 medium onion Chopped
- 2 medium bell peppers Chopped
- 1 can coconut milk Preferably Filipino-style
- 2 tbsp yellow curry powder Get Filipino-style if possible
- 1 tbsp fish sauce Optional
- To taste salt Adjust based on preference
- To taste black pepper Freshly ground
- 2 cloves garlic Minced
- 1 inch ginger Minced or grated
Instructions
Preparation
- Chop the chicken thighs, potatoes, carrots, onions, and bell peppers.
- In a slow cooker, add the chopped chicken, potatoes, carrots, onions, bell peppers, garlic, ginger, and coconut milk.
- Sprinkle the yellow curry powder, fish sauce, salt, and pepper over the mixture.
- Stir everything together until well combined.
Cooking
- Cover and cook on low for 4 to 6 hours, or on high for 2.5 to 3 hours, until the chicken is fork-tender.