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Crockpot Japanese Curry Chicken Recipe

Emily Carter
A slow-cooked, mildly sweet, and savory curry with tender chicken and vegetables, served over rice for a deeply satisfying Japanese comfort meal.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 servings
Calories 480 kcal

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!
This Crockpot Japanese Curry Chicken is effortless, cozy, and ridiculously good. Set it, forget it, and let the slow cooker make you look like a pro.