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Crockpot Coconut Curry Chicken

Crockpot Coconut Curry Chicken

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.
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Prep Time 15 minutes
Cook Time 2 minutes
Active Prep Time 15 minutes
Total Time 2 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 can full-fat coconut milk 13.5 oz
  • 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
Optional garnishes
  • fresh cilantro for garnish
  • chopped cashews for garnish
  • lime wedges for garnish
  • cooked rice for serving

Equipment

  • Slow Cooker
  • Medium Bowl

Method
 

  1. Lightly grease your slow cooker insert with cooking spray or a little oil to prevent sticking.
  2. 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
  3. 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
  4. 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
  5. Place the seasoned chicken pieces into the bottom of your prepared slow cooker.
    1.5 lbs boneless, skinless chicken thighs or breasts
  6. Scatter the thinly sliced red bell pepper and yellow onion over the chicken.
  7. 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.
  8. 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.
  9. 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
  10. 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

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for 2-3 months. Reheat gently on the stovetop or in the microwave. Texture of vegetables may soften after freezing and reheating.
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