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
Scale
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
