Coconut Curry Chicken Slow Cooker Recipe is one of those dishes that feels like a warm hug after a long day. It’s rich, comforting, and the slow cooker does most of the work for you—perfect if you want dinner waiting without the fuss.
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Why You'll Love This Recipe
When I first made this Coconut Curry Chicken Slow Cooker Recipe, I was hooked instantly—not just because of the flavor but how easy it was to pull off. It’s a total win for busy nights but also feels fancy enough for weekend meals.
- Hands-off cooking: Just toss everything in, set the slow cooker, and come back to a beautifully layered dish.
- Deep, flavorful sauce: The blend of peanut butter, coconut milk, and red curry paste creates this luscious sauce that’s totally crave-worthy.
- Comforting and nutritious: Plenty of veggies and protein make this a complete, cozy meal the whole family will enjoy.
- Flexible and forgiving: Easy to tweak ingredients based on what you have, with substitutions that won’t disappoint.
Ingredients & Why They Work
The magic in this slow cooker recipe is in how every ingredient complements the others, layering savory, sweet, and spicy notes. Plus, the vegetables soak up the curry goodness, so every bite is packed with flavor.
- Carrots: Add natural sweetness and a lovely tender texture after slow cooking.
- Yellow onion: Brings depth and mellows nicely to enhance the curry base.
- Russet potatoes: Perfect for soaking up the sauce and adding heartiness.
- Boneless, skinless chicken thighs: I use thighs because they stay juicy and tender over slow cooking times.
- Low-sodium chicken broth: Keeps salt in check while adding savory richness.
- Soy sauce: Balances saltiness and umami for a well-rounded flavor.
- Creamy peanut butter: Surprising but essential for depth and a subtle nutty flavor that works harmoniously with coconut milk.
- Garlic: Classic curry essential that lifts the entire dish.
- Ground ginger powder: Adds warmth and a nice subtle zing.
- Turmeric, coriander, cumin, black pepper, salt: These spices create the vibrant curry flavor you’re craving.
- Red curry paste: The heart of the dish’s spicy, aromatic character—but don’t worry, it’s balanced and not overpowering.
- Coconut milk (full-fat, room temperature): The creamy base that makes this curry luxuriously smooth and rich.
- Cornstarch: Helps thicken the sauce to that perfect, clingy consistency.
- Red bell pepper: Adds color, crunch, and sweetness for contrast.
- Roasted peanuts: Sprinkled on top for texture and a nutty finish.
Make It Your Way
I love experimenting with this Coconut Curry Chicken Slow Cooker Recipe. Sometimes I swap chicken thighs for thighs and drumsticks with skin on for extra flavor. You can also dial up the heat with more curry paste or swap the red bell pepper for green if you want a sharper bite.
- Vegetarian version: Try chickpeas instead of chicken—just adjust cooking time accordingly.
- Milder curry: Use less red curry paste or swap for yellow curry paste for a gentler spice level.
- Nut-free: Skip peanut butter and peanuts, adding sunflower seed butter and seeds instead.
- Extra veggies: Toss in some green beans or snap peas near the end of cooking for freshness and crunch.
Step-by-Step: How I Make Coconut Curry Chicken Slow Cooker Recipe
Step 1: Prep and Layer Your Veggies
Start by peeling and slicing your carrots and potatoes, and dicing the onion. I like slicing carrots super thin (about ⅛ inch) so they cook evenly and soften perfectly. Pop all the veggies into the slow cooker first—this base layer is essential because it keeps the chicken from sitting directly on the pot and helps those flavors meld beautifully.
Step 2: Add the Chicken Thighs
Place the boneless, skinless chicken thighs on top of the vegetables. I prefer thighs here because they stay tender after hours in the slow cooker, much better than breasts which can dry out.
Step 3: Whisk the Sauce and Pour
In a separate bowl, combine chicken broth, soy sauce, peanut butter, garlic, ginger, turmeric, coriander, cumin, black pepper, salt, and red curry paste. Whisk everything until smooth—that peanut butter can be a bit stubborn, so keep mixing until it looks creamy and fully incorporated. Pour this fragrant sauce over the chicken and veggies.
Step 4: Slow Cook to Perfection
Cover and cook on high for 2½ to 3½ hours or low for 4 to 5 hours. I usually set mine on low and let it cook while I’m out running errands. The chicken will become fall-apart tender and the veggies soft but not mushy.
Step 5: Shred Chicken and Make the Coconut Sauce
Once done, carefully remove the chicken and let it cool enough to shred or chop into bite-sized pieces. Next, whisk coconut milk and cornstarch together until smooth—this mixture helps thicken that lovely sauce at the end. Add the chicken, the coconut slurry, and sliced red bell pepper back to the slow cooker and stir to combine.
Step 6: Finish Cooking and Serve
Let the curry cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens to a creamy consistency. Serve it steaming over rice and sprinkle chopped roasted peanuts on top for that irresistible crunch.
Top Tip
After making this recipe multiple times, I’ve learned a few things that really help nail the flavor and texture every single time.
- Use room temperature full-fat coconut milk: It blends better with the cornstarch slurry and won’t separate or curdle during cooking.
- Don’t skip peeling the potatoes: I tried once without peeling, and it made the texture uneven—peeling really improves the final dish.
- Patience with shredding: Let the chicken cool enough before shredding; hot chicken tends to fall apart too much and makes the sauce mushy.
- Adjust salt last: The soy sauce adds salt, so taste before adding extra. You can always add more at the end but it’s hard to fix if it’s too salty.
How to Serve Coconut Curry Chicken Slow Cooker Recipe
Garnishes
I always sprinkle chopped roasted peanuts on top for crunch, and a little fresh cilantro if I have it on hand. Sometimes a squeeze of lime brightens up the whole dish and balances the richness beautifully.
Side Dishes
Serve this curry over a bed of jasmine or basmati rice to soak up every bit of the sauce. I’ve also enjoyed it with fluffy quinoa or even warm naan bread on the side to scoop up those delicious bites.
Creative Ways to Present
For special occasions, I’ve served this curry in individual mini cocotte pots topped with crushed peanuts and a sprig of fresh mint—always gets compliments and looks so inviting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge where it keeps beautifully up to 3 days. The flavors actually deepen overnight, so I find it even better the next day.
Freezing
This curry freezes well for up to two months, though the coconut milk texture can get a little grainy after thawing. If that happens, just give it a good stir or warm it gently to recombine before serving.
Reheating
I like reheating it gently on the stovetop over low heat, stirring frequently. This helps the sauce re-thicken and maintains the tender chicken without drying it out.
Frequently Asked Questions:
You can absolutely use chicken breasts, but keep in mind that breasts tend to dry out more easily during slow cooking. If you use breasts, watch the cooking time carefully and consider cooking on low for less time. Thighs are more forgiving and keep their moisture better.
If you can't find red curry paste, you can substitute with a mix of tomato paste and curry powder or a mild curry seasoning blend. Taste and adjust the seasoning gradually to get that warm, savory flavor.
Yes! Swap the chicken for firm tofu or hearty vegetables like chickpeas, cauliflower, and zucchini. Use vegetable broth instead of chicken broth, and make sure your curry paste doesn’t contain shrimp paste or fish sauce for a fully vegan version.
The sauce should be rich and slightly thickened, enough to coat the chicken and vegetables nicely but still pourable. If it’s too thin, give it a few more minutes on high without the lid to reduce; if too thick, add a splash of broth or coconut milk.
Final Thoughts
This Coconut Curry Chicken Slow Cooker Recipe has become a staple in my home because it marries convenience with so much flavor and comfort. It’s one of those meals I happily recommend to friends when they want something easy but feel like indulging in something special. Give it a try—you might find it quickly becomes your go-to cozy dinner too!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Halal
Description
A creamy and flavorful Slow Cooker Coconut Curry Chicken featuring tender chicken thighs cooked with vegetables in a rich coconut milk and red curry sauce. Perfectly spiced and easy to prepare, this comforting dish is ideal for a hands-off weeknight dinner and served best over rice with crunchy roasted peanuts.
Ingredients
Vegetables and Chicken
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
Sauce and Seasonings
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 3 tablespoons creamy peanut butter
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ cup red curry paste
- 2 (13.66 ounce) cans coconut milk
- ¼ cup cornstarch
Additional
- 1 medium red bell pepper seeded and sliced
- ½ cup roasted peanuts chopped
Instructions
- Prepare Vegetables and Chicken: Add the carrots, diced onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Make Sauce Mixture: In a bowl, whisk together the chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste until fully combined.
- Start Slow Cooking: Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover and cook on high for 3 hours or on low for 5 hours until chicken and vegetables are tender.
- Shred Chicken: Remove the chicken from the slow cooker and let it cool slightly. Chop into bite-sized pieces or shred using two forks.
- Prepare Coconut Sauce Mixture: In a separate bowl, whisk together the coconut milk and cornstarch until smooth with no lumps.
- Combine and Finish Cooking: Return the shredded chicken to the slow cooker. Add the coconut milk slurry and sliced red bell pepper. Stir well to combine all ingredients. Continue cooking uncovered on high for 15 minutes or until the sauce thickens.
- Serve: Spoon the curry over cooked rice and garnish with chopped roasted peanuts for a crunchy finishing touch.
Notes
- Use well-shaken, full-fat, room-temperature coconut milk to prevent separation and curdling in the sauce.
- If red curry paste is unavailable, substitute with tomato paste combined with curry powder and chili flakes to approximate the flavor.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
- The curry can be frozen for up to two months, but note coconut milk may become grainy after thawing.
- Serve with jasmine rice or basmati rice for the best flavor pairing.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
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