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Slow Cooker Curry Coconut Chicken

  • Author: Avery
  • Total Time: 6–7 hours
  • Yield: 6 servings 1x
  • Diet: Dairy-Free

Description

Slow Cooker Curry Coconut Chicken brings warm, tropical flavor straight to your dinner table. Tender chicken thighs simmer in creamy coconut milk, bold red curry, and bright aromatics, all finished with crisp-tender veggies. It’s a hands-off, set-it-and-forget-it meal that delivers big flavor with minimal effort perfect over fluffy rice or noodles.

Ingredients

Scale
  • 2 pounds (900 g) boneless, skinless chicken thighs
  • 1 can (14 oz / 400 ml) coconut milk (full-fat for best flavor)
  • 1 tablespoon red curry paste
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup carrots, sliced
  • 1 cup green beans, trimmed
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice (fresh if possible)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In the slow cooker, combine the coconut milk, red curry paste, chopped onion, minced garlic, and grated ginger. Whisk or stir until the curry paste is fully dissolved and the mixture is smooth.
  2. Add the chicken thighs to the slow cooker, turning them so they are well coated in the coconut curry mixture.
  3. Layer the sliced red bell pepper, carrots, and green beans evenly over the chicken.
  4. Drizzle the soy sauce and lime juice over the vegetables and chicken. Season with salt and pepper to taste.
  5. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and cooked through (165°F / 74°C).
  6. Using two forks, shred the chicken directly in the slow cooker into bite-sized pieces.
  7. Stir well to combine the shredded chicken with the sauce and vegetables, making sure everything is coated in the curry coconut sauce.
  8. Taste and adjust seasoning with additional salt, pepper, or a squeeze more lime juice as needed.
  9. Serve hot over rice or noodles, spooning plenty of sauce on top, and garnish with fresh chopped cilantro.

Notes

  • Use full-fat coconut milk for the creamiest sauce and best flavor; light coconut milk will yield a thinner, less rich sauce.
  • Adjust the heat level by adding more or less red curry paste—1 tablespoon is mild to medium for most brands.
  • If the sauce is too thin at the end of cooking, remove the lid and cook on HIGH for 15–20 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water).
  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (low) or 3–4 hours (high)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Fusion / Asian-Inspired

Nutrition

  • Serving Size: About 1 1/3 cups (1/6 of recipe)
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 750 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 140 mg

Keywords: slow cooker curry coconut chicken, crockpot coconut curry chicken, red curry chicken, easy slow cooker dinner

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Find it online: https://averyrecipes.com/slow-cooker-curry-coconut-chicken/