Crockpot Coconut Curry Chicken
A creamy, fragrant, and easy slow-cooker dish that combines tender chicken thighs with rich coconut flavor and aromatic curry, perfect for weeknight meals.
Ingredients
Main ingredients
- 2 lbs boneless, skinless chicken thighs Rich texture, can substitute with chicken breasts.
- 1 can coconut milk Use full-fat or light version for a healthier option.
- 2 tablespoons red curry paste Adjust amount based on spice tolerance.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium bell pepper, sliced Add later for crunch if desired.
- 2 medium carrots, sliced
- 1 cup chicken broth Use low-sodium broth to control salt.
- Salt and pepper to taste Start small, taste-and-adjust as needed.
- Fresh cilantro for garnish Optional, for serving.
Instructions
Preparation
- Place the chicken thighs in the crockpot.
- In a bowl, mix together the coconut milk, red curry paste, chopped onion, minced garlic, and minced ginger. Pour this mixture over the chicken in the crockpot.
- Add the sliced bell pepper and carrots to the crockpot.
- Pour in the chicken broth and stir to combine.
- Season with salt and pepper to taste.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Once done, shred the chicken and mix well.
Serving
- Serve hot, garnished with fresh cilantro.
Notes
Brown the chicken thighs quickly in a skillet for extra depth if desired. This can be made ahead and refrigerated or frozen. Kid-friendly adjustments include using less curry paste and adding mild paprika.