Slow-cooked pulled chicken curry

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Slow-cooked pulled chicken curry

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// 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.


We are giving away a KitchenAid Artisan Slow Cooker


The Whole Daily is thrilled to announce that we are giving away an AMAZING KitchenAid Artisan Slow Cooker valued at $299. If you live in Australia, you can enter this competition here. 

The Artisan Slow Cooker will not only enhance your kitchen bench top, but will also spice up your dinner repertoire! Featuring a solid ceramic insert with handles, tight rubber seal to lock in food’s natural moisture and a new one-of-a-kind double-sided easy serve glass lid. Embrace its versatility with four temperature setting and 24-hour programmability for extra convenience.

We hope that you win!


Pulled chicken curry 1


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

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