This Easy Slow Cooker Coconut Curry Chicken is a warm hug in a bowl. Packed with tender chicken, creamy coconut milk, and tasty spices, it’s super comforting and full of flavor!
Plus, the best part? You can just throw everything in the slow cooker and let it do the work while you relax. It smells amazing and makes weeknight dinners a breeze!
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs for their juiciness. If you only have chicken breasts, they work, too. For a vegetarian option, substitute with chickpeas or tofu.
Curry Paste: Red curry paste brings a lot of flavor. If you can’t find it, yellow curry paste is a milder substitute, or you can make your own blend using spices like cumin, coriander, and turmeric.
Coconut Milk: I recommend full-fat coconut milk for creaminess, but light coconut milk works if you’re watching calories. For a nut-free substitute, consider using silken tofu blended until smooth.
Fish Sauce: This adds depth to the dish, but if you’re vegetarian, tamari or soy sauce can be a good substitute to keep it plant-based.
Vegetables: I love adding bell peppers for crunch. Feel free to include other veggies like carrots, zucchini, or spinach based on your preference or what you have on hand.
How Do You Get the Best Flavor in Your Coconut Curry?
To really boost the flavor of this coconut curry, layering ingredients matters. Start with onions at the bottom of the slow cooker for the best base flavor. Cooking the garlic and ginger with the curry paste releases their oils, so mix them in a bowl first.
- Always let the sauce cover the chicken completely to infuse flavors.
- Adding lime juice at the end brightens the dish; don’t skip it!
- Taste and adjust seasoning at the end; every ingredient can vary in strength.
Easy Slow Cooker Coconut Curry Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs (or breasts), cut into chunks
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp red curry paste (adjust to taste)
For the Sauce:
- 1 can (14 oz/400 ml) coconut milk (full fat preferred)
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
For the Vegetables:
- 1 red bell pepper, sliced
- 1 cup frozen peas (optional)
For Serving:
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- Cooked rice, to serve
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time. You will need to cook it for 6-7 hours on low or 3-4 hours on high in the slow cooker. While it’s cooking, your house will smell amazing!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the thinly sliced onions at the bottom of the slow cooker. This helps create a tasty foundation for your flavors.
2. Add the Chicken:
Next, put your chunks of chicken on top of the onions, spreading them out evenly.
3. Mix Your Sauce:
In a medium bowl, combine the minced garlic, grated ginger, red curry paste, coconut milk, chicken broth, fish sauce, and brown sugar. Mix everything together until well combined. This is your flavor-packed curry sauce!
4. Pour and Cook:
Now, pour the coconut curry sauce over the chicken in the slow cooker, making sure to cover all the chicken pieces. Cover the slow cooker with the lid.
5. Set the Cooking Time:
Cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and cooked through when done.
6. Add Veggies:
About 30 minutes before serving, add the sliced red bell pepper and frozen peas (if you’re using them) into the slow cooker. This will give them time to cook without getting too mushy.
7. Final Touches:
Once cooking time is up, stir in the lime juice, and taste. Season with salt and pepper as needed. This will add brightness to your curry!
8. Serve and Enjoy:
Serve the coconut curry chicken hot over a bed of cooked rice. Don’t forget to garnish with fresh cilantro for extra flavor and color. Enjoy your flavorful and creamy slow cooker coconut curry chicken!
This dish is perfect for a cozy dinner, and it tastes even better the next day! Happy cooking!
FAQ for Easy Slow Cooker Coconut Curry Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken overnight in the refrigerator or use the quick method of sealing it in a plastic bag and placing it in cold water until it’s thawed.
What If I Don’t Have Red Curry Paste?
If you don’t have red curry paste, you can substitute it with yellow curry paste for a milder flavor, or create your own blend using spices like curry powder, cumin, and turmeric. Adjust the quantity based on your taste preference!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally. You may want to add a splash of coconut milk or broth to refresh the sauce.
Can I Make This Recipe Vegetarian?
Absolutely! To make this recipe vegetarian, replace the chicken with chickpeas, tofu, or your favorite vegetables. Adjust the cooking time as needed, especially if using quick-cooking vegetables like zucchini or spinach, which should be added in the last 30 minutes of cooking.
