Coconut Curry Chicken Slow Cooker Recipe is one of those magical dishes that practically cooks itself while filling your home with the most comforting aromas. You get to come home or wake up to dinner ready without spending hours slaving over the stove. Let me tell you, once I discovered this slow cooker version, it’s become my go-to for busy weeknights or lazy weekends.
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Why You'll Love This Recipe
This Coconut Curry Chicken Slow Cooker Recipe is a delicious blend of hearty veggies, tender chicken, and a creamy, flavorful curry sauce that’s both satisfying and nourishing. It’s hands-off cooking at its best, with layers of spice and richness that make you feel like you’ve gone to a fancy restaurant—except you didn’t!
- Effortless Slow Cooking: Toss everything in and let the slow cooker do the work while you take care of other things.
- Rich, Creamy Flavors: The coconut milk and peanut butter create a luscious sauce that’s perfectly balanced with spices.
- Flexible Ingredients: You can tweak veggies and spice levels to match your preference or what’s in your pantry.
- Great for Meal Prep: Makes excellent leftovers and freezes well, so you can enjoy it again without extra cooking.
Ingredients & Why They Work
Each ingredient in this recipe plays a key part in creating that perfect balance of comfort and flavor. The mix of aromatic spices marries beautifully with creamy coconut milk and peanut butter, while the veggies soak up the sauce, making every bite vibrant and hearty.
- Carrots: Sliced thin to cook evenly and add natural sweetness.
- Yellow onion: Provides a savory depth and sweetness that balances the spices.
- Russet potatoes: Sturdy and absorbent, holding up well during slow cooking without turning mushy.
- Boneless chicken thighs: Juicy and tender; thighs stay soft over long cook times better than breasts.
- Chicken broth: Adds moisture and a gentle savory base for the curry.
- Soy sauce: Brings umami and a subtle saltiness to brighten the dish.
- Creamy peanut butter: Thickens the sauce and adds a unique nutty warmth.
- Garlic: Essential for that punch of aromatic flavor.
- Ginger powder: Adds warmth and slight zing to complement the curry spices.
- Turmeric: Gives vibrant color and earthy notes.
- Coriander, cumin, black pepper: Classic curry spices that bring complexity and subtle heat.
- Salt: Enhances all the flavors.
- Red curry paste: The star ingredient for authentic curry flavor and mild heat; it’s packed with fermented spices and chilies.
- Coconut milk: Creamy and slightly sweet, balances the spice and creates the curry sauce.
- Cornstarch: Helps thicken the curry into a rich, clingy sauce.
- Red bell pepper: Adds a pop of color and fresh crunch toward the end.
- Roasted peanuts: For garnish and extra texture contrast.
Make It Your Way
I love how flexible this Coconut Curry Chicken Slow Cooker Recipe is—I've played with different vegetables, heat levels, and even proteins. Honestly, it’s hard to go wrong here, so feel free to make it your own!
- Variation: Sometimes I swap russet potatoes for sweet potatoes or add butternut squash cubes, which give the curry a lovely natural sweetness and festive color.
- Spice Adjustment: If you prefer milder curry, use less red curry paste or add a bit of coconut cream to mellow the heat without losing the richness.
- Vegetarian Version: Skip the chicken and double the veggies and tofu for a delicious vegetarian coconut curry.
- Serve it differently: Try serving over quinoa or cauliflower rice for a lower-carb option.
Step-by-Step: How I Make Coconut Curry Chicken Slow Cooker Recipe
Step 1: Layer the Veggies and Chicken
Start by placing the sliced carrots, diced onion, and cubed potatoes at the bottom of your 6-quart slow cooker. This base layer helps protect the chicken from direct heat and allows the vegetables to soak up all those delicious curry juices. Then, place the boneless, skinless chicken thighs right on top. This method keeps the chicken tender and juicy after hours of cooking.
Step 2: Make the Flavorful Sauce
In a bowl, whisk together the chicken broth, soy sauce, peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste until smooth. This mixture is where all the magic happens—it’s rich, spicy, and packed with layers of flavor. Pour it evenly over the chicken and veggies. Give the slow cooker a gentle swirl if needed to spread the sauce around.
Step 3: Slow Cook and Shred
Cover the slow cooker and cook on high for 2½ to 3½ hours or on low for 4 to 5 hours. The chicken should be fork-tender and the potatoes soft but not falling apart. Remove the chicken and let it cool slightly, then chop or shred it with two forks—it'll soak up even more of the sauce when you add it back in later.
Step 4: Thicken the Sauce and Finish
Whisk together the coconut milk and cornstarch until smooth and lump-free. Add the shredded chicken, coconut milk mixture, and sliced red bell peppers back into the slow cooker. Stir gently to combine, then cook uncovered for another 15 minutes or until the sauce thickens to your liking. This step gives you that silky, luscious curry sauce you’ll want to spoon over everything.
Step 5: Serve and Enjoy
Serve your Coconut Curry Chicken Slow Cooker Recipe over fluffy rice and sprinkle with chopped roasted peanuts for a satisfying crunch and extra flavor boost. Trust me, this finishing touch makes all the difference!
Top Tip
From cooking this recipe several times, I learned that choosing full-fat, well-shaken, and room-temperature canned coconut milk is key. It prevents the sauce from separating and curdling, giving you a smooth finish every time.
- Use Full-Fat Coconut Milk: It yields a richer sauce; light coconut milk can make it watery or thin.
- Properly Whisk the Sauce: Combining the coconut milk and cornstarch well before adding avoids lumps and ensures smooth thickening.
- Don’t Overcook the Chicken: Removing and shredding it before the final sauce step helps it stay tender instead of dry or stringy.
- Add Peppers Last: To keep their color and slight crunch, add them during the final 15 minutes rather than cooking them down with everything else.
How to Serve Coconut Curry Chicken Slow Cooker Recipe
Garnishes
I always finish this curry with chopped roasted peanuts because the crunch contrasts so beautifully with the creamy sauce. Fresh chopped cilantro or a squeeze of lime also adds a bright, fresh note that cuts through the richness perfectly.
Side Dishes
Rice is my classic choice—jasmine or basmati for the aromatic lift. But I also adore serving this with some simple steamed greens like bok choy or snap peas to add a crisp, vibrant side. For something heartier, coconut rice or even a side of warm naan bread works wonders to soak up every last bit of sauce.
Creative Ways to Present
For special occasions, I like to present this curry in individual coconut shells or mini cast-iron pots, garnished with fresh herbs and thinly sliced chili for color. It’s a fun way to impress guests and makes the experience feel more festive!
Make Ahead and Storage
Storing Leftovers
I store leftover coconut curry chicken in airtight containers in the fridge, where it keeps beautifully for up to three days. When reheating, I recommend warming it gently on the stove or microwave, stirring occasionally, to keep that creamy texture intact without breaking the sauce.
Freezing
This recipe freezes well, though I’ve noticed the coconut milk can get a bit grainy after thawing. To minimize this, freeze in smaller portions and stir well when reheating. It’s perfect for meal prep or last-minute dinners!
Reheating
When reheating, I prefer stove-top to control the heat better. Add a splash of water or broth to loosen the sauce if it’s thickened too much in the fridge. Warm it slowly over medium-low heat, stirring frequently, so it doesn’t break or separate.
Frequently Asked Questions:
You can use chicken breasts but keep in mind they may dry out if cooked too long in the slow cooker. If you choose breasts, watch the cooking time carefully and consider cooking on low for a shorter period to prevent drying out.
If you can’t find red curry paste, you can substitute it with a combination of tomato paste mixed with curry powder or a blend of chili powder, garlic, and spices. The flavor won’t be exactly the same but it will still be delicious and flavorful.
Yes! You can use an Instant Pot. Start by sautéing the onions and garlic using the sauté function, then add the ingredients and cook on high pressure for about 10 minutes. Release pressure naturally for 10 minutes before finishing with the coconut milk slurry and cooking on sauté to thicken the sauce.
The recipe has a moderate heat level from the red curry paste—enough to be warm and flavorful but not overwhelmingly spicy. You can always reduce or increase the amount of curry paste to suit your heat preference, making it as mild or spicy as you like.
Final Thoughts
This Coconut Curry Chicken Slow Cooker Recipe holds a special place in my kitchen because it’s reliable, richly flavorful, and just plain cozy. Whether you’re new to slow cooking or a seasoned pro, this recipe simplifies dinner without skimping on taste. I genuinely hope you try it soon—and when you do, pour yourself a generous glass of something nice, sit back, and savor every spoonful. It’s comfort food that feels like a warm hug after a long day.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Description
This Slow Cooker Coconut Curry Chicken is a rich and creamy dish featuring tender chicken thighs, vibrant vegetables, and a flavorful coconut curry sauce. Perfectly spiced with turmeric, coriander, cumin, and red curry paste, it's an easy set-it-and-forget-it meal that delivers comforting Asian-inspired flavors ideal for any day of the week.
Ingredients
Vegetables and Chicken
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
- 1 medium red bell pepper seeded and sliced
Sauce and Seasonings
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 3 tablespoons creamy peanut butter
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ cup red curry paste
- 2 (13.66 ounce) cans coconut milk
- ¼ cup cornstarch
- ½ cup roasted peanuts chopped
Instructions
- Prepare Vegetables and Chicken: Add the sliced carrots, diced onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Make the Sauce: In a bowl, whisk together chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste until well combined. Pour this mixture over the chicken and vegetables in the slow cooker.
- Cook in Slow Cooker: Cover the slow cooker and cook on high for 3 hours or on low for 5 hours until the chicken and vegetables are tender.
- Shred Chicken: Remove the chicken thighs from the slow cooker and allow them to cool slightly. Then chop them into bite-sized pieces or shred using two forks.
- Prepare Coconut Slurry and Add Peppers: In a bowl, whisk coconut milk with cornstarch until smooth and lump-free. Return the shredded chicken, red bell pepper slices, and coconut slurry into the slow cooker. Stir well to combine.
- Thicken Sauce: Continue cooking the mixture in the slow cooker for an additional 15 minutes, or until the sauce thickens to the desired consistency.
- Serve: Serve the coconut curry chicken hot over rice and garnish with chopped roasted peanuts for added texture and flavor.
Notes
- Use full-fat coconut milk that is well shaken and at room temperature to prevent separation and curdling in the sauce.
- If red curry paste is unavailable, substitute with tomato paste and curry seasoning for a similar flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The dish can be frozen for up to two months, but note that the coconut milk may become slightly grainy upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
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