Easy Slow Cooker Chinese Curry

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One of my favourite kitchen appliances to use when cooking dinner is my slow cooker. I used to think it was only for stews and casseroles but over the past few months I have started to make lots of dinners for us in the slow cooker. I’m a convert!

Slow Cooker Chinese Curry

A great family friendly meal. Perfect for batch cooking, this tasty, full of flavour curry is a fab weekend treat!
Course Main Course
Cuisine Chinese
Keyword Curry
Prep Time 10 minutes
Cook Time 4 hours
Servings 4 people


  • Slow Cooker


  • 3 Chicken Breast cut into strips
  • 130 g Baby Corn
  • 1 Onion chopped
  • 1 Red Pepper sliced
  • 200 g Frozen Peas
  • 5 Mushrooms sliced
  • 1 cube Chicken Stock
  • 85 g Curry Paste
  • 340 ml Water


  • Put the onions, peppers, baby corn, mushrooms, peas and chicken into the slow cooker
  • Crumble in the chicken stock cube
  • Mix together the Curry paste and water, then pour the Curry paste mix into the slow cooker
  • Stir well, then set to slow cook on high for 4 hours
  • Serve with rice

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