Chicken Curry Slow Cooker

The basics of this recipe are my go-to when I need something quick and simple.  I grab a can of coconut cream and my favourite spice mix or paste and mix them together in the bottom of my slow cooker.  Then I add protein and vegies and cook.  It takes about 5 minutes to throw this together before you leave for work or at anytime throughout the day and means dinner is ready when you get home.  I use this recipe a lot to make lunches for my sons who are both tradies and love something spicy.


  • 1kg Free Range Chicken Thighs, roughly diced
  • 1 x 400ml can of coconut cream
  • 2-3 tbsp Homemade Curry Spice Mix (or choose your favourite spice flavour)
  • Lots of vegies like carrot, potatoes, zucchini, pumpkin, capsicum and spinach or frozen peas to throw in at the end.  There should always be something green in your dinner.


  1. Mix coconut cream and spice together in the bottom of your slow cooker.
  2. Throw in your diced chicken and mix.
  3. Add your favourite vegies and mix.
  4. Turn slow cooker on low for 4 to 6 hours.
  5. Serve with rice or quinoa.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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