Curried Chicken Breasts in the Slow Cooker and a GIVEAWAY
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 1 Tablespoon oil
  • 2 onions, minced
  • 6 garlic cloves, minced
  • 2 Tablespoons fresh ginger, minced or finely grated
  • 4 teaspoons curry powder
  • 1 Tablespoon tomato paste
  • 1 cup chicken broth
  • 3 Tablespoons Minute Tapioca
  • 6 bone-in split chicken breasts, skin removed (you can also use boneless)
  • ½ cup raisins
  • ½ cup whole milk yogurt
  • ½ cup sliced almonds, toasted
  • 1-2 Tablespoons fresh parsley or cilantro, minced
  • salt, pepper
  1. Heat a skillet to medium high heat, add the oil, onions, garlic, ginger, curry powder and tomato paste for about 5 minutes, until the onions are softened. (You can also combine all these ingredients in a bowl and cook them in the microwave for 5 minutes, but I prefer to use the stovetop.)
  2. Transfer to your slow cooker. Pour in the chicken broth and mix in the Tapioca.
  3. Tapioca is a thickening agent and it will thicken the liquid that the chicken will be cooking in.
  4. Season the chicken breasts with salt and pepper and nestle them in to the liquid. You can use either bone in or boneless chicken breasts for this recipe.
  5. Cover and cook on low for 3½-6 hours, depending on your slow cooker and the size of your chicken breasts. Start checking the temperature of the chicken after 2 and a half hours. The chicken should not be more than 165 degrees Fahrenheit in the center. If you're using boneless chicken breasts, they will cook MUCH faster, so take that into account.
  6. Stir in the raisins and let them cook for about 10 minutes, just until the raisins are soft.
  7. Take out the chicken and skim off the fat from the top and discard it. In a small bowl, combine the yogurt with about ¼ cup of the warm sauce that the chicken was cooking in. Add it to the rest of the sauce.
  8. Serve the chicken with the sauce and garnish with the toasted almonds and the parsley or cilantro.
Recipe by Olga's Flavor Factory at