Easy Slow Cooker Coconut Curry Chicken Recipe

Easy Slow Cooker Coconut Curry Chicken is a cozy, comforting dinner that’s better than takeout. After making this recipe dozens of times, I’ve discovered the trick to the creamiest, most flavorful coconut curry chicken you’ll ever taste. The warm, rich spices and tender chicken will make your home smell amazing and your family beg for seconds. If you love recipes like this, you’ll also enjoy Slow Cooked Italian Pot Roast with Creamy Gorgonzola Polenta and Easy Cranberry Balsamic Roast Beef Recipe for Dinner.

What You'll Need for Easy Slow Cooker Coconut Curry Chicken Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken thighs
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 red bell pepper, sliced
• 1 can diced tomatoes
• 1 cup chicken broth
• Salt and pepper, to taste
• Red curry paste
• Fish sauce
• Brown sugar
• Garlic
• Ginger
• Optional: Fresh cilantro, chopped
• Optional: Green onions, sliced
• Optional: Lime wedges
• Optional: Crushed peanuts

How to Make Easy Slow Cooker Coconut Curry Chicken Recipe

1. Step 1: Place chicken thighs in slow cooker. In a bowl, mix coconut milk, curry paste, fish sauce, brown sugar, garlic, and ginger. Pour over chicken.
2. Step 2: Add onion, bell pepper, diced tomatoes, and chicken broth to slow cooker. Stir to combine.
3. Step 3: Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken and shred with forks. Blend sauce with immersion blender until smooth. Return chicken to slow cooker and stir to combine.
4. Step 4: Serve over rice and garnish with fresh cilantro, green onions, lime wedges, and crushed peanuts.

Storing & Reheating Easy Slow Cooker Coconut Curry Chicken Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare the night before and refrigerate. Cook on low for 8 hours.

Freezing Easy Slow Cooker Coconut Curry Chicken Recipe

Freeze cooked chicken and sauce separately for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a thicker sauce, cook uncovered on low for the last 30 minutes.
• Best substitution: Use full-fat coconut milk for a richer sauce.
• Make-ahead: Prepare the night before and refrigerate. Cook on low for 8 hours.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir into the slow cooker. Cook on high for 15 minutes.

Easy Slow Cooker Coconut Curry Chicken Recipe

⏱

Prep

15 min

🍳

Cook

6-8 hrs

⏳

Total

6 hrs 15 min

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 red bell pepper, sliced
• 1 can diced tomatoes
• 1 cup chicken broth
• Salt and pepper, to taste

Seasonings

• Red curry paste
• Fish sauce
• Brown sugar
• Garlic
• Ginger

Optional Toppings

• Fresh cilantro, chopped
• Green onions, sliced
• Lime wedges
• Crushed peanuts

Instructions

1. Step 1: Place chicken thighs in slow cooker. In a bowl, mix coconut milk, curry paste, fish sauce, brown sugar, garlic, and ginger. Pour over chicken.
2. Step 2: Add onion, bell pepper, diced tomatoes, and chicken broth to slow cooker. Stir to combine.
3. Step 3: Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken and shred with forks. Blend sauce with immersion blender until smooth. Return chicken to slow cooker and stir to combine.
4. Step 4: Serve over rice and garnish with fresh cilantro, green onions, lime wedges, and crushed peanuts.

Notes

• Chef tip: For a thicker sauce, cook uncovered on low for the last 30 minutes.
• Best substitution: Use full-fat coconut milk for a richer sauce.
• Make-ahead: Prepare the night before and refrigerate. Cook on low for 8 hours.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir into the slow cooker. Cook on high for 15 minutes.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken and sauce separately for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Prepare the night before and refrigerate. Cook on low for 8 hours.

Nutrition Per Serving

• Calories: 420
• Protein: 30g
• Fat: 28g
• Carbs: 12g
• Fiber: 2g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 120mg
• Sat. Fat: 18g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Coconut Curry Chicken Recipe FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Coconut Curry Chicken Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!