Slow Cooker Coconut Curry Chicken Recipe

If you’re looking for a meal that feels like a warm hug on a plate, you’ve just found it. This Slow Cooker Coconut Curry Chicken Recipe is pure comfort food with a tropical twist — creamy, fragrant, and packed with flavor. Trust me, once you try this, it’ll become your go-to when you want something effortless yet show-stopping. So, pull up a chair, and let me walk you through why this recipe is an absolute keeper.

this …

Ingredients You’ll Need

I love that this Slow Cooker Coconut Curry Chicken Recipe uses simple ingredients that come together to create something so decadent. When shopping, look for full-fat coconut milk and fresh veggies for the best results—you’ll taste the difference!

• Carrots: They add a subtle sweetness and beautiful color to the dish.
• Yellow Onion: Adds a soft, savory base flavor that melts into the curry.
• Russet Potatoes: Perfect for soaking up all the curry goodness without falling apart.
• Boneless Skinless Chicken Thighs: Juicy and tender, thighs hold up much better than breasts in slow cooking.
• Low-Sodium Chicken Broth: Keeps the curry moist without being overpowering.
• Soy Sauce: Adds a subtle umami punch to deepen the flavors.
• Creamy Peanut Butter: This might surprise you, but it rounds out the spice and adds richness.
• Garlic: Essential for that fragrant kick.
• Ginger Powder: Adds warmth, and I like how it melds beautifully with the turmeric.
• Turmeric, Coriander, Cumin: Classic curry spices that build the foundation of flavor.
• Black Pepper and Salt: Balances and brightens the dish.
• Red Curry Paste: The star spice blend that gives this curry its heat and complexity.
• Coconut Milk: Use full-fat and well-shaken for a creamy, dreamy sauce.
• Cornstarch: Helps thicken the curry to silky perfection.
• Red Bell Pepper: Adds brightness and a bit of crunch at the end.
• Roasted Peanuts: A crunch-worthy garnish that finishes the dish beautifully.

Variations

One of my favorite things about this Slow Cooker Coconut Curry Chicken Recipe is how easy it is to make your own. Whether you want it spicier, lighter, or packed with extra veggies, there’s a way to do it without losing any of the deliciousness.

• Add Some Heat: I once doubled the red curry paste and added fresh chili slices for guests who love spicy food — they couldn’t get enough!
• Make it Vegetarian: Swap chicken for firm tofu or chickpeas, and add extra vegetables like sweet potatoes and spinach.
• Nut-Free Version: Leave out the peanut butter and roasted peanuts, and try cashew butter instead if you want that creamy texture without the peanuts.
• Low-Carb Swap: Serve over cauliflower rice or alongside steamed green beans for a lighter meal.

How to Make Slow Cooker Coconut Curry Chicken Recipe

Step 1: Prep Your Veggies and Layer the Slow Cooker

Start by peeling and slicing your carrots into nice thin rounds and dicing the yellow onion. Then peel and cube the russet potatoes – I like about ¾-inch cubes so they cook evenly without turning to mush. Toss these into the bottom of your 6-quart slow cooker. Next, place the boneless, skinless chicken thighs directly on top of the veggies; this layering really helps the chicken stay juicy while all the flavors meld together.

Step 2: Whisk Your Flavor Bomb Sauce and Pour Over

In a medium bowl, combine the chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste. Grab a whisk and mix it up until the peanut butter melts right in and the sauce becomes smooth and fragrant. Pour this glorious marinade over the chicken and veggies, making sure everything gets a nice coating — this is where the magic builds!

Step 3: Slow Cook and Then Shred

Cover your slow cooker and set it on high for 2½ to 3½ hours, or low for 4 to 5 hours. The chicken will get super tender and the veggies soft but still holding their shape. Once it’s done, take out the chicken and let it cool just a bit so you can chop it into bite-sized pieces or shred it with two forks — whichever texture you prefer works great here!

Step 4: Make It Creamy and Thick with Coconut Milk

In another bowl, whisk together your cans of coconut milk and cornstarch until smooth without lumps (important to keep the sauce velvety!). Add the chopped chicken back into the slow cooker, pour in your coconut slurry, and toss in the sliced red bell pepper. Stir everything gently so that it blends together evenly. Cook uncovered for another 15 minutes until the sauce thickens slightly — the smell at this point is irresistible!

Step 5: Serve and Garnish

Spoon your curry over warm steamed rice and sprinkle with chopped roasted peanuts for the perfect crunch. Take a moment and savor the flavors—you earned it!

How to Serve Slow Cooker Coconut Curry Chicken Recipe

Garnishes

I always finish this curry with a handful of chopped roasted peanuts because the crunch contrasts the creamy sauce perfectly. Sometimes I throw on some fresh cilantro or even a squeeze of lime juice for extra brightness. It’s those little touches that make the dish pop.

Side Dishes

My favorite way to enjoy this is over steamed jasmine rice or brown basmati rice if you want something heartier. For a low-carb option, cauliflower rice works beautifully too. Steamed greens like bok choy or sautéed spinach make great veggie sides to round out the meal.

Creative Ways to Present

For special occasions, I’ve served this curry in little coconut bowls or hollowed-out bell peppers to impress guests. You could also plate it with a swirl of coconut cream and sprinkle with toasted coconut flakes for a tropical flair that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in an airtight container in the fridge, and they usually last for up to 3 days. The flavors actually deepen overnight, so it’s even better the next day for lunch or dinner.

Freezing

This curry freezes well, but I’ve noticed the coconut milk sauce can get a bit grainy after thawing. To fix that, I quickly reheat it on the stove with a splash of water or broth to bring it back to creamy perfection.

Reheating

I usually reheat leftovers gently in a saucepan over medium-low heat, stirring often. You can add a little extra coconut milk or broth if the sauce has thickened too much. Microwave reheating works fine too but watch the time to avoid drying out the chicken.

FAQs

Final Thoughts

This Slow Cooker Coconut Curry Chicken Recipe feels like the ultimate hands-off weeknight win. I love that it’s bursting with flavor yet so easy to prepare—just a little chopping and mixing, then let the slow cooker do all the work. It’s a recipe I reach for whenever I want dinner that’s cozy, impressive, and crowd-pleasing without any fuss. I hope you enjoy making (and eating!) it as much as I do. Go ahead, give it a shot—you’re going to love how it turns out!

Print