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–+ servings
Crockpot Coconut Curry Chicken

Crockpot Coconut Curry Chicken for a Cozy Tropical Escape

This Crockpot Coconut Curry Chicken recipe offers a quick and comforting tropical feast in just 15 minutes of prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 lbs boneless, skinless chicken breasts Use frozen chicken if you're in a pinch; just adjust the cooking time!
  • 1 can coconut milk Full-fat offers the best taste, lower-fat alternatives are available too.
  • 1 cup chicken broth Swap with vegetable broth for a lighter touch.
  • 2 tbsp curry powder Can substitute with garam masala for a unique twist!
  • 3 cloves garlic (minced) Fresh is always best over powdered.
  • 1 tbsp ginger (freshly minced) Dried ginger can work but alters the taste slightly.
  • 1 medium onion (finely chopped) Use shallots or leeks if you have them on hand.
  • 1 medium red bell pepper (sliced) Feel free to swap with other sweet peppers!
  • 2 medium carrots (sliced) Try adding other veggies for varied textures.
  • 2 tbsp lime juice Lemon juice can be a good substitute!
  • 1 tbsp fish sauce For a vegetarian version, go for soy sauce.
  • 1 tbsp brown sugar You might also use honey or maple syrup.
  • to taste salt and pepper Adjust according to your taste.
  • 1 cup frozen peas Stirred in towards the end.
  • 1/4 cup fresh cilantro For garnish.
  • 2 cups cooked rice Jasmine or basmati work beautifully!

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare the Chicken - Cut the boneless, skinless chicken breasts into bite-sized pieces and place them evenly at the bottom of your slow cooker.
  2. Step 2: Add the Creamy Base - Pour the coconut milk and chicken broth over the chicken, swirling gently.
  3. Step 3: Spice It Up - Sprinkle in the curry powder, minced garlic, and freshly minced ginger, then stir gently.
  4. Step 4: Layer the Vegetables - Add onion, red bell pepper, and carrots over the seasoned chicken mixture.
  5. Step 5: Mix in the Seasonings - Squeeze lime juice, then add fish sauce, brown sugar, and salt & pepper, and stir gently.
  6. Step 6: Cook the Curry - Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
  7. Step 7: Finish with Peas - Stir in the frozen peas about 30 minutes before serving.
  8. Step 8: Adjust and Serve - Taste and adjust seasoning if needed, serve over cooked rice and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Allow the chicken to marinate in coconut milk and spices for a deeper flavor. Customize vegetables and serve creatively with naan or over quinoa.

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