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.