Getting a comforting, flavorful dinner on the table takes just a few minutes of prep with this Coconut Curry Chicken Slow Cooker Recipe. It’s one of those dishes where everything just simmers together all day, filling your kitchen with amazing aromas and rewarding you with tender, spiced chicken and veggies.
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Why You'll Love This Recipe
I still remember the first time I made this Coconut Curry Chicken Slow Cooker Recipe – I was amazed at how effortlessly all those spices blended into a creamy, rich sauce while I was busy with other things. It's become my go-to slow cooker dish because it’s both a crowd-pleaser and a total life-saver on hectic days.
- Hands-off Cooking: Toss everything into the slow cooker and let it do the work while you relax or tackle other tasks.
- Rich, Layered Flavors: The combination of peanut butter, red curry paste, and coconut milk creates a cozy, complex taste that’s hard to beat.
- Comfort Food with a Twist: It’s hearty like traditional curry but has a creamy, nutty twist that keeps it interesting and comforting.
- Perfect for Meal Prep: Makes great leftovers and freezes well for busy weeknights when you need a satisfying meal fast.
Ingredients & Why They Work
Each ingredient in this Coconut Curry Chicken Slow Cooker Recipe plays a role in building that soulful flavor and perfect texture. Plus, it’s pretty easy to find these staples in any grocery, which is always a win.
- Carrots: They add subtle sweetness and a little crunch that balances the savory curry sauce beautifully.
- Yellow Onion: Brings depth and natural sweetness once cooked down slowly with the spices.
- Russet Potatoes: Great for soaking up all the curry goodness and provide hearty comfort.
- Chicken Thighs: I prefer thighs here because they stay juicy and tender during the slow cooking process.
- Low-Sodium Chicken Broth: Adds moisture and layers of savory flavor without overpowering the spices.
- Soy Sauce: A little umami boost that deepens the overall taste.
- Creamy Peanut Butter: This might surprise you, but it gives the curry a luscious richness and subtle nuttiness.
- Garlic: A must-have aromatic that wakes up every bite.
- Ginger Powder, Turmeric, Coriander, Cumin, Black Pepper, Salt: These spices create the vibrant, warm flavor base of the curry.
- Red Curry Paste: That classic curry heat and complexity — don’t skip it!
- Coconut Milk: The star of the dish, it makes the sauce creamy, smooth, and tropical.
- Cornstarch: Thickens the sauce so it clings perfectly to the chicken and veggies.
- Red Bell Pepper: Adds a fresh pop of color and sweetness toward the end of cooking.
- Roasted Peanuts: A crunchy garnish that injects extra texture and richness just before serving.
Make It Your Way
I love tweaking this Coconut Curry Chicken Slow Cooker Recipe depending on my mood or what’s in my pantry. Feel free to make it your own – a little extra heat or a different veggie can change things up without losing that comforting curry magic.
- Variation: Sometimes I swap out the red curry paste for green curry paste to give it a fresher, herbal vibe – it’s just as delicious and surprisingly different.
- Vegan Twist: Use tofu or tempeh instead of chicken and vegetable broth instead of chicken broth. The peanut butter and curry paste keep it hearty and flavorful.
- Extra Veggies: Feel free to add sliced zucchini, sweet potatoes, or snap peas during the last 30 minutes for a fresh crunch.
Step-by-Step: How I Make Coconut Curry Chicken Slow Cooker Recipe
Step 1: Prep the Veggies and Chicken
Start by peeling and slicing your carrots and potatoes, and dicing the onion. Lay all those on the bottom of your slow cooker – they’ll cook perfectly under the chicken and soak up all the flavorful juices. I use boneless, skinless chicken thighs because they stay moist and tender. Placing them on top means they steam and braise nicely during the slow cook.
Step 2: Whisk Together the Sauce
In a bowl, mix your chicken broth, soy sauce, peanut butter, garlic, ginger, and all the spices along with red curry paste. This step infuses the dish with amazing aroma before it even hits the slow cooker. Whisk it well so the peanut butter blends in smoothly — that’s the secret to the creamy base you’ll crave.
Step 3: Slow Cook Low and Slow
Pour that sauce over your chicken and veggies, cover, and cook. I usually go low for about 4 to 5 hours, but high setting for 2½ to 3½ hours works if you’re short on time. Just make sure the chicken is tender and the potatoes are easily pierced with a fork.
Step 4: Shred Chicken and Thicken Sauce
Once cooked, remove the chicken and shred or chop it roughly. This step makes it easier to enjoy in every bite and it helps the sauce coat the pieces evenly. Whisk your coconut milk with cornstarch until smooth, then stir everything back into the slow cooker along with sliced red peppers. Cook for another 15 minutes or until the sauce thickens – the peppers add a fresh, crisp burst you’ll love.
Top Tip
This Coconut Curry Chicken Slow Cooker Recipe has so many layers, but I’ve found that the little things can make a big difference in flavor and texture. After a few tries, these tips really helped nail it every time.
- Use Full-Fat Coconut Milk: I learned the hard way that underfilled or low-fat coconut milk can separate and leave a curdled sauce. Shake it well and bring to room temperature before using.
- Don’t Skip the Peanut Butter: It adds creaminess and depth that balances the heat from the red curry paste — trust me, it’s magic!
- Shred the Chicken: Removing the thighs and shredding them, instead of leaving whole, helps the sauce cling better and makes serving easier.
- Cook on Low if You Can: Slow and low always results in juicier chicken and evenly cooked veggies. It’s worth the extra wait.
How to Serve Coconut Curry Chicken Slow Cooker Recipe
Garnishes
I always top mine with chopped roasted peanuts — they add a delightful crunch and toastiness against the creamy curry. A sprinkle of fresh cilantro or sliced green onions can brighten it up too if you have them handy.
Side Dishes
Rice is the classic partner here — jasmine or basmati both soak up the sauce beautifully. Sometimes I like to serve it with a simple cucumber salad or steamed greens to keep things fresh and balanced.
Creative Ways to Present
For a dinner party, I like to serve this curry in pretty individual coconut bowls or mini cast iron skillets with a side of naan bread. It looks impressive but requires almost no extra effort!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge where they’ll keep nicely for up to three days. When reheating, add a splash of coconut milk or broth if the sauce feels too thick.
Freezing
I’ve frozen this curry a few times with good results, but the coconut milk can sometimes become grainy after thawing. To avoid this, I usually freeze before adding the cornstarch slurry, then thicken with cornstarch when reheating.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring occasionally so the sauce warms evenly without separating. Adding a bit of liquid helps keep it creamy and delicious.
Frequently Asked Questions:
Yes, you can use chicken breasts, but thighs remain juicier and more forgiving in the slow cooker. If you use breasts, watch the cooking time carefully to avoid drying out the meat.
If red curry paste isn’t available, you can substitute with a mix of tomato paste and curry powder, adding a little chili for heat. It won’t be quite the same but still tasty.
Absolutely! Use the sauté function to mix your sauce, then cook on high pressure for about 10 minutes, followed by a natural release. Add the coconut milk slurry after cooking and use the sauté mode again to thicken the sauce.
Yes! This entire recipe is naturally dairy-free since coconut milk replaces cream. Just ensure your peanut butter and curry paste are dairy-free, which most commercial varieties are.
Final Thoughts
There’s something so satisfying about coming home to a slow cooker that’s been bubbling away with layers of coconut, spices, and peanut butter all day. I hope you give this Coconut Curry Chicken Slow Cooker Recipe a try — it’s one of those comforting meals that wraps you in warmth and flavor without much effort. Plus, sharing this with friends or family always gets rave reviews, so it’s a recipe you’ll return to again and again.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Low Lactose
Description
This Slow Cooker Coconut Curry Chicken is a comforting and flavorful dish that combines tender chicken thighs with a rich coconut curry sauce, vibrant vegetables, and warm spices. Perfectly cooked in a slow cooker, this recipe offers an easy, hands-off meal that's great for busy days and pairs beautifully with rice. The creamy coconut milk and red curry paste create a luscious sauce, while the roasted peanuts add a delightful crunch.
Ingredients
Vegetables and Protein
- 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
Liquids and Sauces
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 2 (13.66 ounce) cans coconut milk
Spices and Seasonings
- 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
Others
- 3 tablespoons creamy peanut butter
- ¼ cup cornstarch
- ½ cup roasted peanuts chopped
Instructions
- Prepare Ingredients: 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, layering evenly.
- Make Curry Sauce: In a mixing bowl, whisk together the low-sodium chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, ground turmeric, coriander, cumin, black pepper, salt, and red curry paste until fully combined and smooth.
- Cook in Slow Cooker: Pour the prepared curry sauce evenly over the chicken and vegetables in the slow cooker. Cover with the lid and cook on high for 3 hours and 30 minutes or low for 5 hours, until chicken is cooked through and vegetables are tender.
- Shred Chicken: Remove the chicken thighs from the slow cooker and let them cool slightly until easy to handle. Chop into bite-sized pieces or shred using two forks.
- Prepare Coconut Slurry and Finish: In a bowl, whisk together the two cans of coconut milk and cornstarch until smooth with no lumps. Return the shredded chicken, coconut milk mixture, and sliced red bell pepper back to the slow cooker. Stir gently to combine. Cook uncovered for an additional 15 minutes, or until the sauce thickens to your desired consistency.
- Serve: Spoon the coconut curry chicken over cooked rice and garnish with chopped roasted peanuts for extra texture and flavor.
Notes
- Use full-fat, well-shaken, room-temperature coconut milk to prevent separation and curdling.
- If red curry paste is unavailable, substitute with tomato paste and curry seasoning for a similar flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze leftovers for up to two months; note that coconut milk may become slightly grainy when thawed but will remain tasty.
- For extra heat, add a pinch of cayenne pepper or chili flakes during the sauce preparation step.
- This dish pairs best with jasmine or basmati rice to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
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