Crockpot Coconut Curry Chicken is a ridiculously easy, incredibly flavorful dish perfect for busy weeknights, offering a healthy and satisfying meal with minimal effort. This recipe delivers tender chicken in a rich, creamy coconut curry sauce that’s far more delicious and budget-friendly than takeout.
Key Ingredients for Crockpot Coconut Curry Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 2 tablespoons red curry paste (adjust to your spice preference)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- Salt and black pepper to taste
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- Optional garnishes: fresh cilantro, chopped cashews, lime wedges, cooked rice for serving
How to Make Crockpot Coconut Curry Chicken
Whip up a restaurant-quality meal with this incredibly simple Crockpot Coconut Curry Chicken. This slow cooker wonder requires minimal prep and delivers an explosion of flavor, making weeknight dinners a breeze. Even a novice cook can achieve a tender, succulent chicken bathed in a luxuriously creamy and aromatic curry sauce. Get ready to enjoy a satisfying meal in approximately 15 minutes of active preparation time, followed by hands-off slow cooking.
Step-by-Step Instructions
- Prepare the Crockpot: Lightly grease your slow cooker insert with cooking spray or a little oil to prevent sticking.
- Combine Wet Ingredients: In a medium bowl, whisk together the full-fat coconut milk, chicken broth, soy sauce (or tamari), and brown sugar (or maple syrup). This creates your flavorful sauce base.
- Add Aromatic Spices: Stir in the red curry paste, grated fresh ginger, minced garlic, turmeric powder, and cumin powder into the wet mixture. Whisk until everything is well combined and the curry paste is fully integrated.
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season them generously with salt and black pepper.
- Layer Ingredients in the Crockpot: Place the seasoned chicken pieces into the bottom of your prepared slow cooker.
- Add Vegetables: Scatter the thinly sliced red bell pepper and yellow onion over the chicken.
- Pour Over Sauce: Pour the prepared coconut curry sauce mixture evenly over the chicken and vegetables in the slow cooker. Ensure everything is submerged as much as possible.
- Cook on Low: Cover the slow cooker and cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours, until the chicken is fully cooked through and tender, and the vegetables are softened. The exact cooking time will depend on your slow cooker’s model and if you’re using chicken thighs or breasts.
- Check for Doneness: Once the cooking time is complete, you can check the chicken for doneness by cutting into a piece. It should be opaque and easily shreddable.
- Serve: Ladle the Crockpot Coconut Curry Chicken into bowls. Serve hot over fluffy cooked rice, if desired. Garnish with fresh cilantro, chopped cashews, and a squeeze of fresh lime juice for an extra burst of flavor and freshness.
Why You’ll Love This Crockpot Coconut Curry Chicken
You’ll adore this Crockpot Coconut Curry Chicken for its supremely tender chicken swimming in an exquisitely creamy and aromatic coconut curry sauce, a testament to the magic of slow cooking. Unlike expensive takeout versions, making this at home is a true cost-saver, allowing you to enjoy gourmet flavors without breaking the bank. The vibrant red bell peppers and sweet onions add beautiful color and a delightful texture, while optional toppings like fresh cilantro and crunchy cashews elevate it to pure culinary bliss, creating a well-rounded and utterly delicious experience.
Imagine the convenience: minimal prep, maximum flavor, and a meal that practically cooks itself. This dish is a warm hug in a bowl, far superior to a bland, watery curry. So skip the delivery app tonight and gather your ingredients to create this stunning Crockpot Coconut Curry Chicken – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
To store leftover Crockpot Coconut Curry Chicken, allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze the curry in freezer-safe containers or heavy-duty freezer bags. Ensure to leave some headspace in the container for expansion if freezing. Frozen curry will maintain its quality for up to 2-3 months.
To reheat Crockpot Coconut Curry Chicken, you can do so gently on the stovetop over low heat, stirring occasionally until heated through. Alternatively, microwave individual portions in 30-second increments, stirring between each, until hot. If reheating from frozen, it’s best to thaw it in the refrigerator overnight before reheating. Be mindful that the texture of the vegetables might be slightly softer after freezing and reheating.
Final Thoughts
This Crockpot Coconut Curry Chicken is the epitome of effortless, flavorful comfort food, perfect for any day of the week. We encourage you to give this simple yet incredibly rewarding recipe a try – it’s guaranteed to become a new family favorite. Enjoy the delicious journey!
Crockpot Coconut Curry Chicken
Ingredients
Equipment
Method
- Lightly grease your slow cooker insert with cooking spray or a little oil to prevent sticking.
- In a medium bowl, whisk together the full-fat coconut milk, chicken broth, soy sauce (or tamari), and brown sugar (or maple syrup). This creates your flavorful sauce base.1 can full-fat coconut milk, 1/2 cup chicken broth, 1 tablespoon soy sauce or tamari, 1 tablespoon brown sugar or maple syrup
- Stir in the red curry paste, grated fresh ginger, minced garlic, turmeric powder, and cumin powder into the wet mixture. Whisk until everything is well combined and the curry paste is fully integrated.2 tablespoons red curry paste, 1 teaspoon grated fresh ginger, 2 cloves garlic, 1/2 teaspoon turmeric powder, 1/4 teaspoon cumin powder
- Pat the chicken pieces dry with paper towels. Season them generously with salt and black pepper.1.5 lbs boneless, skinless chicken thighs or breasts, Salt and black pepper
- Place the seasoned chicken pieces into the bottom of your prepared slow cooker.1.5 lbs boneless, skinless chicken thighs or breasts
- Scatter the thinly sliced red bell pepper and yellow onion over the chicken.
- Pour the prepared coconut curry sauce mixture evenly over the chicken and vegetables in the slow cooker. Ensure everything is submerged as much as possible.
- Cover the slow cooker and cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours, until the chicken is fully cooked through and tender, and the vegetables are softened. The exact cooking time will depend on your slow cooker’s model and if you’re using chicken thighs or breasts.
- Once the cooking time is complete, you can check the chicken for doneness by cutting into a piece. It should be opaque and easily shreddable.1.5 lbs boneless, skinless chicken thighs or breasts
- Ladle the Crockpot Coconut Curry Chicken into bowls. Serve hot over fluffy cooked rice, if desired. Garnish with fresh cilantro, chopped cashews, and a squeeze of fresh lime juice for an extra burst of flavor and freshness.cooked rice, fresh cilantro, chopped cashews, lime wedges