Crockpot Japanese Curry Chicken Recipe
This Crockpot Japanese Curry Chicken is rich, savory, and effortlessly delicious. Tender chicken and hearty vegetables simmer in a thick, mildly sweet curry sauce. No need to babysit a stovetop—your slow cooker does all the heavy lifting. The result? A velvety, flavorful curry that clings perfectly to rice. Unlike its fiery Indian cousin, this Japanese version leans on sweetness, umami, and a touch of spice. It’s comfort food at its finest, without any of the work. Just toss everything in, wait, and enjoy a steaming bowl of happiness. Lazy cooking? Absolutely. But the flavor? Unbelievably bold.
Crockpot Japanese Curry Chicken Recipe
A slow-cooked, mildly sweet, and savory curry with tender chicken and vegetables, served over rice for a deeply satisfying Japanese comfort meal.
Ingredients
For the Chicken & Curry Base:
- 1.5 lbs boneless skinless chicken thighs (cut into chunks)
- 3 cups chicken broth
- 1 large onion sliced
- 2 medium potatoes diced
- 2 medium carrots chopped
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon salt
For Thickening & Garnish:
- 4 cubes Japanese curry roux or ½ cup homemade curry paste
- 1 tablespoon cornstarch + 2 tablespoons water
- Steamed white rice for serving
- 1 tablespoon chopped green onions optional garnish
Instructions
- Step 1: Prep the Ingredients
- Chop the chicken, potatoes, carrots, and onions into bite-sized pieces.
- Mince garlic and grate the ginger.
- Step 2: Load the Crockpot
- Place chicken, onion, potatoes, and carrots into the slow cooker.
- Pour in chicken broth, then stir in garlic, ginger, soy sauce, Worcestershire sauce, honey, curry powder, garam masala, and salt.
- Step 3: Slow Cook the Curry
- Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender.
- Step 4: Thicken the Sauce
- Break the curry roux cubes into the crockpot and stir until dissolved.
- Mix cornstarch with water, add to the curry, and let it thicken for 10 minutes.
- Step 5: Serve & Enjoy
- Ladle the curry over steamed rice and garnish with green onions.
- Eat immediately and question why you ever ordered takeout.
Notes
Nutritional Information (Per Serving)
- Calories: ~480
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
Vitamins & Minerals (Per Serving)
- Vitamin A: 40%
- Iron: 18%
- Potassium: 15%
- Vitamin B6: 12%
- Magnesium: 10%
Pro Tips for the Best Japanese Curry Chicken
- Use chicken thighs for maximum flavor and tenderness.
- For a richer taste, toast the curry roux in a dry pan before adding it.
- Too thick? Add a splash of chicken broth to adjust consistency.
- Spice it up with a pinch of cayenne or extra garam masala.
- Store leftovers in an airtight container—they taste even better the next day!
