Crockpot, Low Carb, Recipes

Low Carb Crockpot Chicken Curry

chicken curry recipeI have been experimenting a lot lately with various dishes for the crockpot. It wasn’t too long ago that I figured out how to turn traditional recipes into crockpot recipes. I use to be so worried that by converting from stovetop to crockpot would cause the flavor or texture to change. But, honestly, I have not noticed too much of a change between the two methods.

I love how I don’t have to slave over the stove now to make great dishes. Recently, I decided to try my hand in “traditional” Indian dishes in the crockpot. I say “traditional” because you’ll never catch my Indian mother-in-law cooking with a crockpot but, she is old school. With just slight modification, I have been able to recreate a few of her famous dishes using just the crockpot. I will share one today: Chicken Curry.

Chicken Curry is perhaps my favorite Indian dish. It is so versatile. Its like the “little black dress” of Indian food. It can be dressed up or dressed down. This recipe is a simple chicken curry recipe and you can add to it as needed. I created this recipe to be more low carb. Sometimes it is difficult to find lower carb options for the crockpot as some recipes need to be thickened with flours. That is not the case with this recipe. 

This recipe calls for chicken tenderloin, diced tomatoes, onion, garlic, and spices. That’s it! So simple and so delicious. Just set it and forget it!

Low Carb Crockpot Chicken Curry

Yield: 4


  • 1.5 lbs of chicken tenderloin
  • 1 can diced tomatoes (drained)
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 C water
  • 1 tbsp unsalted butter or ghee, melted
  • 2 tbsp whole-milk yogurt
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ¼ tsp Pinch ground cayenne pepper, or to taste
  • ½ tsp salt
  • ½ tsp black pepper


  1. Toss chicken with melted butter or ghee, spices, salt, and pepper let sit for about 5 minutes.
  2. Place chicken in the crock pot.
  3. Add tomatoes, water, onion, garlic, and garam masala.
  4. Cook on LOW for 8 hours or HIGH for 3.5 hours.
  5. The last 30 minutes, partially uncover and turn to HIGH to allow the sauce to thicken slightly.
  6. Serve over steamed or cauliflower rice.

Christina Bhattacharya
Follow Me

Christina Bhattacharya

Christina Bhattacharya is the author behind and is also a featured contributor on BlogHer and several other sites. She loves writing about hiking, family, fitness, or whatever makes her smile! Blogging allows her to combine her day job as a freelance writer with her love of influencer marketing.
Christina Bhattacharya
Follow Me

Latest posts by Christina Bhattacharya (see all)


Leave a Reply

Your email address will not be published. Required fields are marked *

11 − one =

CommentLuv badge