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–+ servings
Slow Cooker Coconut Curry Chicken

Slow Cooker Coconut Curry Chicken for Cozy Family Nights

This Slow Cooker Coconut Curry Chicken is a comforting dish perfect for busy weeknights that transforms tender chicken into a fragrant masterpiece.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, Skinless Chicken Thighs Substitute with chicken breasts if needed.
For the Curry Base
  • 2 tablespoons Red Curry Paste Yellow curry paste is a milder alternative.
  • 1 can Full-Fat Coconut Milk Consider using light coconut milk for fewer calories.
  • 2 tablespoons Fish Sauce Substitute with tamari or soy sauce for a vegetarian option.
  • 4 cloves Minced Garlic Sauté briefly with the curry paste.
  • 1 tablespoon Grated Ginger Sauté briefly with the curry paste.
  • 1 tablespoon Brown Sugar Balances the spices.
  • 1 cup Chicken Broth Helps create a flavor-infused cooking liquid.
For the Veggie Add-Ins
  • 1 cup Sliced Red Bell Peppers Toss in towards the end to keep them crisp.
  • 1 cup Frozen Peas Added later in the cooking process to avoid mushiness.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Slow Cooker Coconut Curry Chicken
  1. Begin by placing the thinly sliced onions at the bottom of your slow cooker.
  2. Evenly layer your boneless, skinless chicken thighs on top of the onions.
  3. In a medium bowl, whisk together the minced garlic, grated ginger, and red curry paste until thoroughly combined.
  4. Pour in the full-fat coconut milk, chicken broth, fish sauce, and brown sugar, stirring until smooth.
  5. Carefully pour the curry sauce over the chicken and onions in the slow cooker and secure the lid.
  6. Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
  7. About 30 minutes before the cooking time ends, stir in the sliced red bell peppers and frozen peas.
  8. Once cooking is complete, remove the lid and stir in fresh lime juice, and season with salt and pepper as needed.
  9. Spoon over rice or quinoa and garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze portions for up to 2 months.

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