This Easy Crockpot Coconut Curry Chicken is a dream come true for busy weeknights! It’s incredibly flavorful, packed with tender chicken, colorful vegetables, and a rich, creamy coconut curry sauce, all made with minimal effort thanks to the slow cooker. I love how you can just “set it and forget it,” and come home to a delicious, aromatic meal. It’s perfect for anyone craving authentic Thai-inspired flavors without spending hours in the kitchen.
Why You’ll Love This Crockpot Coconut Curry Chicken
- Effortless Cooking: The crockpot does almost all the work, making it perfect for busy schedules.
- Rich and Creamy: Full-fat coconut milk creates a luxurious and flavorful sauce.
- Tender Chicken: Slow cooking makes the chicken thighs (or breasts) incredibly tender and easy to shred.
- Customizable: Easily adjust the spice level or add your favorite vegetables.
- Healthy & Flavorful: A balanced meal packed with protein, veggies, and vibrant Thai spices.
Ingredients for Crockpot Coconut Curry Chicken
Here’s what you’ll need to make this delicious slow cooker meal. The full list with measurements is in the recipe card below.
Main Ingredients
- Boneless, skinless chicken thighs (or breasts) (Meat)
- Full-fat coconut milk (canned) (Dairy Alternative)
- Medium onion, thinly sliced (Vegetable)
- Red bell pepper, sliced (Vegetable)
- Medium carrots, sliced (Vegetable)
- Garlic cloves, minced (Aromatic)
Curry Sauce
- Red curry paste (Spice Paste)
- Soy sauce (or coconut aminos for gluten-free) (Condiment)
- Brown sugar (Sweetener)
- Lime juice (Acid)
- Ground ginger (Spice)
- Salt (Seasoning)
- Black pepper (Spice)
For Serving & Garnish
- Fresh cilantro, chopped (Herb)
- Cooked jasmine rice (or rice noodles) (Grain/Noodle)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Crockpot Coconut Curry Chicken as is, but here are a few ideas for variations:
- Different Protein: Use beef stew meat, pork shoulder, or even chickpeas or tofu for a vegetarian option.
- Add More Vegetables: Toss in some bamboo shoots, green beans, snap peas, or spinach during the last hour of cooking.
- Make it Spicier: Add more red curry paste, a pinch of cayenne pepper, or some sliced Thai chilies.
- Different Curry Paste: Try using green curry paste or yellow curry paste for a different flavor profile.
- Add Peanut Butter: Stir in a tablespoon or two of peanut butter into the sauce for a richer, nutty flavor.
How to Make Crockpot Coconut Curry Chicken
Let me show you how incredibly easy it is to make this Crockpot Coconut Curry Chicken:
Prepare the Chicken
- I place the chicken thighs (or breasts) in the bottom of my crockpot. I can leave them whole, as they will naturally shred as they cook.
Make the Curry Sauce
- In a small bowl, I whisk together the coconut milk, red curry paste, soy sauce, brown sugar, lime juice, ground ginger, salt, and pepper until well combined.
Combine & Cook
- I pour the curry sauce over the chicken in the crockpot.
- Then, I add the sliced onions, bell peppers, and carrots.
- I stir everything together to ensure even distribution.
Set & Forget
- I cover the crockpot and set it to cook.
- Low Heat: Cook for 6-7 hours.
- High Heat: Cook for 3-4 hours.
- Once done, the chicken will be tender and infused with the delicious coconut curry flavors.
Final Touches & Serve
- I taste the sauce and adjust seasoning if needed (more salt, pepper, lime juice, or brown sugar).
- I shred the chicken using two forks for a shredded texture, or I can leave it in larger pieces if preferred.
- I serve over warm jasmine rice and garnish generously with fresh cilantro.
Tips and Tricks for the BEST Crockpot Curry
Here are my secrets for making this curry truly exceptional:
- Use Full-Fat Coconut Milk: This is key for a rich, creamy sauce. Light coconut milk will result in a thinner sauce.
- Chicken Thighs Recommended: Thighs stay more tender and flavorful during the long cooking time compared to breasts.
- Adjust Curry Paste: Red curry pastes vary in spice level. Start with the recommended amount and add more later if you want more heat.
- Don’t Overcook: While forgiving, overcooking chicken (especially breasts) can still make it dry. Stick to the recommended cooking times.
- Fresh Lime and Cilantro: Adding fresh lime juice and cilantro at the end brightens up the flavors significantly.
How to Serve
This Crockpot Coconut Curry Chicken is perfect served over:
- Jasmine Rice: The classic pairing.
- Brown Rice: A healthier whole-grain option.
- Rice Noodles: For a different texture.
- Quinoa: Another healthy grain alternative.
Garnish generously with:
- Fresh Cilantro
- Lime Wedges
- Chopped Peanuts
- Sliced Green Onions
Storage & Meal Prep Tips for Crockpot Coconut Curry Chicken
This Crockpot Coconut Curry Chicken is great for meal prep and storing leftovers. Here’s how to keep it fresh:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe bag or container for up to 3 months.
- Thawing: If frozen, let it thaw overnight in the fridge before reheating. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
FAQs about Crockpot Coconut Curry Chicken
- Can I use chicken breasts instead of thighs?
- Yes, but thighs are recommended for tenderness. If using breasts, consider cooking on low for the shorter end of the time range to avoid drying them out.
- Can I make this vegetarian/vegan?
- Absolutely! Use tofu or chickpeas instead of chicken, vegetable broth (if the recipe called for it – this one uses coconut milk primarily), and ensure your curry paste is vegan.
- Where can I find red curry paste?
- You can find it in the international aisle of most supermarkets or at Asian grocery stores.
Enjoy this easy, flavorful, and incredibly comforting Crockpot Coconut Curry Chicken! It’s a perfect set-it-and-forget-it meal for any night of the week.
Print
Easy Crockpot Coconut Curry Chicken
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4-6 1x
- Category: Main Course, Slow Cooker
- Cuisine: Thai-Inspired
Description
This Crockpot Coconut Curry Chicken is a quick and easy weeknight meal packed with flavor. Tender chicken thighs (or breasts), onions, bell peppers, and carrots simmer in a creamy, aromatic coconut curry sauce, all made effortlessly in your slow cooker.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 (14-ounce) can full-fat, unsweetened coconut milk
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
For the Curry Sauce:
- 2 tablespoons Thai red curry paste (adjust to your spice preference)
- 2 tablespoons soy sauce (low-sodium recommended, or coconut aminos for gluten-free)
- 1 tablespoon brown sugar (light or dark)
- 1 tablespoon fresh lime juice
- 1 teaspoon ground ginger
- Salt, to taste
- Black pepper, to taste
For Serving & Garnish:
- Cooked jasmine rice (or rice noodles)
- Fresh cilantro, chopped
Instructions
- Place Chicken: Arrange the boneless, skinless chicken thighs (or breasts) in the bottom of your slow cooker. You can leave them whole; they will become tender enough to shred easily.
- Make Curry Sauce: In a small bowl, whisk together the coconut milk, red curry paste, soy sauce (or coconut aminos), brown sugar, lime juice, ground ginger, salt, and pepper until well combined.
- Combine in Crockpot: Pour the curry sauce evenly over the chicken in the slow cooker. Add the sliced onions, sliced bell pepper, sliced carrots, and minced garlic. Stir everything together gently to ensure the chicken and vegetables are coated in the sauce.
- Cook: Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The chicken should be very tender when done.
- Shred Chicken (Optional): Once the cooking time is complete, you can either leave the chicken pieces whole or shred them. To shred, remove the chicken from the slow cooker, shred it using two forks on a cutting board, and then return the shredded chicken to the sauce in the slow cooker. Stir gently.
- Taste and Adjust Seasoning: Taste the curry sauce and adjust the seasoning if needed. Add more salt, pepper, lime juice, or brown sugar to achieve your desired balance of flavors.
- Serve over jasmine rice and garnish with cilantro.
Notes
- Chicken: Chicken thighs are recommended for their tenderness and flavor in slow cooker recipes, but chicken breasts work well too.
- Coconut Milk: Use full-fat, unsweetened coconut milk from a can for the richest flavor and creamiest texture. Stir it well before measuring. Do not use refrigerated coconut milk beverage.
- Red Curry Paste: The amount of curry paste determines the spice level. Adjust based on the brand and your preference. Start with less if you’re unsure about the heat level.
- Vegetables: Feel free to add other vegetables like broccoli florets, snap peas, or bamboo shoots during the last hour of cooking.
- Serving Suggestions: Serve over warm jasmine rice, brown rice, quinoa, or rice noodles. Garnish with fresh cilantro, lime wedges, chopped peanuts, or a drizzle of Sriracha.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooled leftovers in a freezer-safe bag or container for up to 3 months.
- Thawing and Reheating: Thaw frozen leftovers overnight in the refrigerator. Reheat gently on the stovetop or in the microwave until warmed through.