What do you get if you combine my two most popular recipes (Slow Cooker Beef Noodles and Slow Cooker Chicken Curry)? My brand new Slow Cooker Chicken Noodles with Curry Sauce! I think you’ll love it.
It’s here – my FINAL recipe in my Summer Slow Cooker Series! For this one I decided to combine my two most loved slow cooker recipes to create a delicious hybrid of flavour and convenience.
This Chicken Noodles with Curry Sauce recipe is a wonderful marriage of my Slow Cooker Beef Noodles and Slow Cooker Chicken Curry dishes… I thought, what better way to celebrate the closing of my series than with a meeting of the two recipes that you all enjoy to make the most?!
Honestly, it works so well and I think you’re going to love this one too. It has all the flavour and texture of the two dinners, with the noodles being able to soak up that wonderful curry sauce.
As always, I am keeping it simple (I won’t use the word ‘cheat’ but you know that’s what I am saying) by allowing everything to be thrown in the slow cooker for ultimate ease. No browning necessary, just a few extras added in about 30 minutes before the end.
This is #12 of #12 in my Summer Slow Cooker Series. I hope you’ve enjoyed making these meals as much as I’ve loved creating them. Some days, slow cookers are a total saviour, and now we know they’re for all year, not just for winter! You’ll find the rest of the slow cooker recipes in the series here.
You’ll love this recipe because:
✅ Super easy – just throw it all in
✅ Healthy, filling and flavour-packed
✅ Budget-friendly ingredients
FAQs about this Chicken Noodles with Curry Sauce Recipe
Is this a healthy recipe?
Yes, this recipe is nutritious and healthy. What’s best is it manages to be creamy with lots of flavour thanks to the coconut milk and spices, without heaps of added fat that can come with creamy sauces.
Is this a spicy dish?
It has a little kick to it but you can adjust the spiciness by reducing or omitting the chilli. It’s not a very hot dish to begin with, but if you’re feeding kids with a low spice tolerance, it’s fine to take it out.
What if I have too much sauce?
There is usually sauce left in the slow cooker once the chicken is cooked and you haven’t yet put in the noodles. The noodles may soak up the sauce, but some brands of noodles may not. If it’s a little runny, you can thicken the sauce by adding 1 tbsp of cornflour mixed with 2 tbsp water and stir through the cooked dish.
Should I chop the chicken first?
No need! Just like in the chicken curry recipe, put all the ingredients in and allow to cook. You can pull the chicken apart with two forks once it’s cooked and before your noodles go in. You’ll be left with delicious chunks of shredded chicken, which usually helps to soak up the sauce a little.
Can I prepare this the night before?
Sometimes when I know I’ve got an early start or busy day, I do myself a massive favour and get all the ingredients in the slow cooker pan the night before. Just make sure there’s enough room for the pan in the fridge, then take it out and switch on in the morning. You can also this this WiFi plug to switch it on during the day if you’d prefer.
Can you recommend a slow cooker?
I always recommend my trusty Morphy Richards Sear & Stew Slow Cooker because it’s so light and can go on the hob (for when I can be bothered to brown meat), and for induction hobs I’d suggest the Lakeland Digital 6.5l Slow Cooker.
Can I reheat any leftovers?
Yes! Just refresh with a splash of water or an ice cube when you’re reheating to stop it from drying out.
Fancy more summer slow cooker recipes?
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Chicken Noodles with Curry Sauce recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Slow Cooker Chicken Noodles with Curry Sauce
- 600 g Chicken thighs Skinless and boneless
- 1 Onion Peeled and chopped
- 3 Cloves of garlic Peeled and crushed
- 2 tsp Fresh ginger Peeled and crushed (or paste)
- 3 tbsp Mild curry powder
- 400 ml Reduced fat coconut milk
- 1/2 tsp Chilli flakes Optional
- 1/2 tsp Salt
- 100 g Mango chutney
- 250 g Dry egg noodles
- 300 g Green beans Trimmed and cut in half
- 200 ml Chicken stock
- Put all of the slow cook ingredients into the slow cooker and cook on HIGH for 2.5 hours or LOW for 5.5 hours.
- Add in the noodles, green beans and chicken stock. Give everything a good stir and cook on HIGH for 30 minutes.
Make sure you use MILD curry powder and omit the chilli to your taste. Sauce too runny?
Wait until the chicken is shredded and noodles are added and allow them to absorb the sauce before making a judgement call. If it's still too gloopy, thicken the sauce by adding 1 tbsp of cornflour mixed with 2 tbsp water and stir through the cooked dish.