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Crock Pot Cranberry Chicken Curry | Destination Delish - rich and velvety curry chicken with a punch of sweet cranberries in every bite

Crock Pot Cranberry Chicken Curry

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  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 mins
  • Yield: 6 servings 1x




  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala (optional)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 pounds boneless, skinless chicken breasts

Vegetable Mixture

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, finely chopped
  • 1/2 teapoon salt
  • 1 tablespoon curry powder
  • 1 cup dried cranberries
  • 2 teaspoons honey
  • 1/2 cup Greek yogurt

Optional Toppings

  • Chopped cilantro
  • Chopped cashews
  • A dollop of Greek yogurt


  1. Prepare the chicken: In a crock pot, whisk together the coconut milk, chicken broth, curry powder, garam masala, salt and pepper. Place the chicken in the crock pot, cover and cook for 4 hours on high or 8 hours on low. When the chicken is done cooking, shred it directly in the crock pot.
  2. Prepare the veggies: Heat the olive oil in a sauté pan over medium heat. Add in the onion, garlic, and carrots. Sprinkle with salt. Cook for 8-10 minutes until vegetables have softened. Stir in the curry powder and dried cranberries. Add the vegetable mixture to the crock pot and mix everything together. Then, stir in the honey and Greek yogurt.
  3. Garnish: Top with chopped cilantro, chopped cashews, and a dollop of Greek yogurt.