Slow-cooked pulled chicken curry

Slow-cooked pulled chicken curry

Posted · 10 Comments

// Make sure to read below for your chance to win a KitchenAid Artisan Slow Cooker valued at $299. So EXCITING!

At the time of writing this, it is smack-bang in the middle of winter here in Melbourne.

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That means it’s COLD. Mornings are for ugg boots, hot drinks, sitting pressed against the heater, cuddles and ‘brrrr’. Walks are for icy-hands, misty breath, red noses and ‘brrrr’.

I am a ‘throw it in the pot’ connoisseur at the best of times, and winter is no exception. The cold weather also allows me to bring out the BEST invention ever, the slow-cooker. (well, apart from when I make my bone broth in it that is.)

Pulled chicken curry 1

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Using a slow-cooker allows me to set dinner in the morning and serve something flavoursome, healthy and delicious in the evening while barely lifting a finger.

Slow-cooking also allows you the benefit of using cheaper cuts of (free-range and organic please) meats as the slow-cooking method breaks down tough muscle fibre and allows the meat to ‘melt in your mouth.

I have a tooth that loves a bit of spice and you can create amazing Indian recipes in the slow-cooker too. This slow-cooked pulled chicken curry is an amazing example. If you like curry, you will LOVE this. 

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I serve hot onto a bed of quinoa, although you can choose rice, mashed sweet potato or even mashed white potato for a good ol’ English style meal.

There seems like quite a few ingredients, but once you grab them from the spice section of your supermarket, you’ve got them for at least 8 meals!


  • 2 free-range chicken breasts
  • 1 whole brown onion diced
  • 2 garlic cloves finely chopped
  • thumb of ginger finely chopped
  • 2 tsp coconut oil
  • 1 tin of chopped tomatoes
  • 1 tin of coconut cream
  • 1/2 head of broccoli cut into small florets
  • 1 cup frozen peasSpices
  • 2 tbs curry POWDER
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tbs garam masala
  • 5 whole cloves
  • 4 cardamom pods
  • 1 cinnamon stick
  • Dried chilli to taste

Almond slivers, fresh chilli, and fresh coriander to serve (optional)


  1. In a frypan heat the coconut oil and fry the garlic, ginger and onion until soft and transparent.
  2. Turn your slow-cooker on to low (if cooking all day) or high (if cooking within 4 hours).
  3. Add your onion mix and ALL remaining ingredients, including chicken EXCEPT for peas and broccoli. Stir around and pop the lid on.
  4. I typically leave this in the slow-cooker for 8 hours.
  5. 10 minutes before serving, cook your quinoa, rice or mash.
  6. Open the lid. Using two forks, pull the chicken apart until it is in shreds. Add broccoli florets and peas.
  7. Put the lid back on and leave on for remaining 10 mins.
  8. Serve.
  9. Invite people for dinner. Marvel at the flavour.


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Pulled chicken curry 1


Slow-cooked pulled chicken curry was last modified: July 9th, 2015 by Alice Nicholls
  • sue

    What kind of curry paste would I use. I live in Australia too and need one that is paleo friendly. Any recommendations? Thanks for an easy delicious looking recipe.

  • It’s a curry powder Sue, I don’t know why I wrote paste. It’s an Indian curry and won’t need any extra flavour after these spices go in. You should be able to buy Keens or Clive Of India brands in supermarkets. Sorry about the confusion. 🙂

  • Kate McCormack

    This looks amazing Alice – I’m just wondering how many people you think this would serve and also do you think its ok to cook it the day before you plan on serving it for lunch? (I don’t want to get up at 4am if I can help it!). Thanks for sharing 🙂

  • sue

    No worries. Thanks Alice. Looking forward to making it 🙂

  • Hey gorgeous, it serves four people and if you do it the day before it will be bloody AMAZING the next day. With any traditional curry, the flavours become even more robust as they are allowed to infuse. Yum!

  • Kate McCormack

    Yey! thats exactly what I needed to hear – thank you so much xo

  • Kate McCormack

    Alice I have to let you know I cooked this for my lunch on Sunday – it was a massive hit!!! Everyone went back for seconds it was just so good. Thank you so much xo

  • Renee

    Made this for dinner tonight Alice, it was very yummy! Although I found it too late so it was done in the oven. Not quite the melt in your mouth that the slow cooker would have achieved but was mighty tasty anyway. Thanks for the recipe x

  • Melissa Delzoppo

    Hi, I’m not a big fan of the slow cooker but thought I’ve give this a try after your email subject “best ever slow cooker recipe”. I made it over the weekend – so good! I couldn’t believe how the chicken pulled apart. And so easy to prepare too. I made a big one so have a few meals in the freezer too. Will definitely keep my eye out for any slow cooker recipes you recommend 🙂

  • Shannon McMahon

    hi – is it possible to double the recipe? If cooked the day before how would you reheat?

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