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This incredible Indian dish makes me warm, fuzzy and happy inside. It’s Slow Cooker Spicy Vindaloo Chicken, and it’s about to (c)rock your world. Get it?


8 people

Total time

505 minutes






  • 1 tbsp whole black peppercorns
  • 1 tbsp whole mustard seeds
  • 1 tbsp whole coriander seeds
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 tbsp paprika
  • 1 tbsp Turmeric
  • 3 tbsp honey
  • 2 tbsp apple cider vinegar
  • 6 cloves garlic (peeled)
  • 3 inch piece ginger (peeled)
  • 4 dried red Thai or Indian chilies
  • 1 yellow onion (diced)
  • 2 lbs boneless, skinless chicken thighs (cubed)
  • 1 (15 oz.) can no salt added diced tomatoes
  • 1 (15 oz.) can fire-roasted diced tomatoes
  • 1 (15 oz.) can coconut milk
  • ½ cup pumpkin puree
  • 1½ tsp coarse salt
  • cooked jasmine rice, naan and fresh cilantro (for serving)


  1. Heat a medium nonstick skillet to medium heat. Add cinnamon stick, peppercorns, mustard seeds, coriander seeds and cloves to the hot pan. Toast the spices for about 60-90 seconds, until fragrant and slightly toasted.

    Let the spices cool, then place in a small food processor. To the food processor, add paprika, turmeric, honey, apple cider vinegar, garlic, ginger and chilies.

    Process the mixture until it forms a paste. If too thick to form a paste, add a tablespoon of water at a time until paste forms.

    Place onions, chicken, diced tomatoes (with juice), coconut milk, pumpkin puree, salt, pepper and spice mixture into the slow cooker and stir to combine. Cook for 3-4 hours on high or 7-8 hours on low.

    Serve with rice, naan and fresh cilantro.

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