Slow Cooker Coconut Curry Chicken is a simple, tasty delight. Tender chicken, crisp veggies, and rich coconut curry sauce. Serve it over rice with a touch of fresh cilantro.
There’s not much in this world that I love more than curry. Except for maybe chicken, coconut milk, or slow cooker meals. You see where this is going, right?
That’s right—super amazing, delicious Slow Cooker Chicken Curry. I bet you didn’t know food this good could come out of a slow cooker.
I’ve been working with Frontier Natural to develop some delicious curry recipes.
This recipe really couldn’t be much easier. It starts with a basic red curry sauce which is poured into your slow cooker, followed by some browned chicken, spices, and broth. You can also make your own red curry paste and store it in the freezer for just these kinds of emergencies.
Table of Contents
Reasons to Love This Curry Chicken
- With the Slow Cooker Coconut Curry Chicken recipe, just set and forget it—perfect for busy days.
- This dish is versatile and you can serve it with rice, naan, or even on its own.
- Make a big batch of the Slow Cooker Coconut Curry Chicken recipe and freeze the leftovers for an easy meal later.
Recipe Ingredients
- Coconut Milk: Full-fat coconut milk adds a rich, creamy texture and a subtle sweetness to the curry.
- Curry Powder: This spice blend provides warm, aromatic, and slightly spicy notes.
- Red Bell Pepper: Diced red bell pepper adds a sweet, slightly crunchy contrast to the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Chicken Stock: Instead of vegetable or chicken broth, use chicken stock for a lighter taste.
- Curry Alternatives: Substitute curry powder with red, green, or yellow curry powder for a unique twist.
How to Make Slow Cooker Coconut Curry Chicken
Step #1: In a skillet over medium heat, melt the butter. Sprinkle the chicken with salt and pepper. Place the chicken in the pan and cook for about 5 minutes, just until the outside begins to brown. Add the bell pepper and onion and sauté for 2 more minutes.
Step #2: Transfer the chicken and vegetables to the slow cooker. Add the remaining ingredients, except for the kale.
Step #3: Place the lid on the slow cooker and cook on high for about 5 hours (or 4 hours at 200°F/93°C), until the potatoes and chicken are tender.
Step #4: Add the kale to the hot curry, then serve over rice and top with fresh cilantro.
Expert Tips
- Thickening with Cornstarch Slurry: If you prefer a thicker curry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the curry during the last 30 minutes of cooking.
- Deglazing the Pan: Deglaze the skillet with a splash of broth after cooking the chicken and vegetables. This lifts the browned bits and flavors stuck to the pan, enhancing the depth and richness of your curry.
Frequently Asked Questions
Yes, you can cook it on low for about 7-8 hours. This method is perfect if you want to set it up in the morning and have dinner ready in the evening.
Serve with brown rice, jasmine rice, or basmati rice. For a low-carb option, try cauliflower rice. It also pairs perfectly with a side of toasted pita or naan bread.
Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs are slightly fattier and more flavorful, and they will stay tender and juicy throughout the slow cooking process.
Storage Info
To store Slow Cooker Coconut Curry Chicken leftovers, place them in an airtight container and refrigerate for up to 4 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months.
To reheat, thaw overnight in the fridge if frozen. Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally until heated through. Adding a splash of broth or water helps maintain the creamy consistency during reheating.
More Curry Recipes that You’ll Love
Slow Cooker Coconut Curry Chicken Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tablespoon unsalted butter
- 1 lb chicken breasts - cubed
- salt and pepper - to taste
- 1 cup diced red bell pepper
- 1 cup diced yellow onion
- 1 cup diced white potato
- 2 cups cooked chickpeas - drained and rinsed if canned
- 4 cups chicken or vegetable broth
- 1 13.5- ounce can full-fat coconut milk
- 2 teaspoons salt
- 2 teaspoons Simply Organic Curry Powder
- 2 teaspoons Simply Organic Ginger
- 1/2 tsp Simply Organic Garlic Powder
- 1/4 teaspoon Simply Organic Pepper
- 1/8 teaspoon Simply Organic Cayenne Pepper
- 2 packed cups kale - chopped
Instructions
- In a skillet over medium heat, melt the butter. Sprinkle the chicken with salt and pepper. Place the chicken in the pan and cook for about 5 minutes, just until the outside begins to brown. Add the bell pepper and onion and sauté for 2 more minutes.
- Transfer the chicken and vegetables to the slow cooker. Add the remaining ingredients, except for the kale.
- Place the lid on the slow cooker and cook on high for about 5 hours (or 4 hours at 200°F/93°C), until the potatoes and chicken are tender.
- Add the kale to the hot curry, then serve over rice and top with fresh cilantro.
NOTES
Nutrition
Loved the mild spice and tender chicken, perfect family dinner.
I don’t see coconut in the recipe… I’m a red Curry recipe newbie… Am I missing something?
Hi, Shannon! The coconut refers to the coconut milk 🙂
Hi Shannon,
I didn’t see the coconut in the list of ingredients either – then I clicked the link within the recipe “Basic Red Curry” on the list of main ingredients – the coconut milk is in that portion of the recipe 🙂