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September 16, 2025
Slow Cooker Chicken Jalfrezi Recipe
Slow cooker chicken jalfrezi delivers a really simple preparation method that comes out beautifully without requiring much advance preparation or constant attention. This convenient approach to traditional jalfrezi allows busy home cooks to enjoy authentic Indian flavors with minimal hands-on cooking time. The slow cooking process allows all the aromatic spices to meld together while keeping the chicken incredibly tender and flavorful. This hassle-free method produces consistently excellent results that rival traditional stovetop preparations. The beautiful finished dish proves that convenience cooking doesn't mean sacrificing authentic taste or quality when proper techniques are used.
This is a really simple chicken jalfrezi recipe that comes out beautifully in the slow cooker without much prep. You can make it as spicy as you want — although jalfrezi is normally medium spicy. Just put all the ingredients in the slow cooker and enjoy the smells throughout the house!
Prep Time:
15 mins
Cook Time:
6 hrs 5 mins
Total Time:
6 hrs 20 mins
Servings:
4
Yield:
4 servings
Cook Mode (Keep screen awake)
Ingredients
4 boneless, skinless chicken breasts, cubed
2 tablespoons all-purpose flour
1 tablespoon oil
1 (14 ounce) can tomato sauce
1 large onion, coarsely chopped
1 large green bell pepper, chopped
2 fresh green chile peppers, chopped
2 fresh red chile peppers (Optional)
2 ½ teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
2 cloves garlic, coarsely chopped
½ teaspoon ground red chile pepper
Directions
Dust chicken with flour in a bowl.
Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
Cook on Low until chicken is no longer pink at the center, about 6 hours.
Cook’s Note
You can also use 1 to 2 red bell peppers instead of green bell peppers.
You can skip the browning of the chicken. I feel that when I am putting everything in the slow cooker at the same time, it gives the ingredients almost a marinating time.
If the sauce is too thin at the end of the cook time, add some cornstarch until it is the thickness that suits you.
If you don’t have or can’t get fresh chiles, I have used dried chiles and it is still very nice.
Nutrition Facts (per serving)
| 266 | Calories |
| 8g | Fat |
| 21g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 266 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 2g | 8% |
| Cholesterol 69mg | 23% |
| Sodium 591mg | 26% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 5g | 17% |
| Total Sugars 9g | |
| Protein 29g | 59% |
| Vitamin C 131mg | 146% |
| Calcium 69mg | 5% |
| Iron 4mg | 21% |
| Potassium 876mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
