This Slow Cooker Coconut Curry Chicken fills your home with warm, aromatic spice all day. It’s incredibly simple—just toss ingredients in the morning for tender chicken in a rich, creamy coconut curry sauce by dinnertime. This slow cooker coconut curry chicken is a stress-free way to bring vibrant global flavors to your table.
Nothing beats a great Slow Cooker Coconut Curry Chicken. Whether you're a fan of Crockpot Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Slow Cooker Coconut Curry Chicken
Set & forget: A little morning prep delivers a spectacular dinner with zero fuss.
Deep, complex flavor: Slow cooking melds spices into a rich, aromatic sauce.
Versatile & forgiving: Easily adapt with your favorite veggies or spice level.
Unbelievably tender chicken: Chicken thighs become juicy and shred-apart tender.
Ingredients & Tools
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 1/2 cup chicken broth
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 red bell pepper, sliced
- 1 cup chopped carrots
- Optional for serving: fresh cilantro, sliced green onions, extra lime wedges, chopped peanuts
Tools: A 4 to 6-quart slow cooker.
Notes: Full-fat coconut milk is key for a creamy sauce; red curry paste is the flavor powerhouse; fish sauce adds crucial savory depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) or 3 hours (High) | Total Time: 6 hours 15 minutes (on Low)
Before You Start: Tips & Ingredient Notes
- Chicken thighs are your best friend here. I really can’t recommend them enough over chicken breasts for slow cooking. They have more fat, which means they stay incredibly moist and tender through the long cook time, whereas breasts can easily dry out.
- Don’t skip the taste-test of your curry paste. Different brands can vary wildly in heat and saltiness. Give a tiny taste before you add it to the slow cooker so you can adjust the quantity to your personal preference—a little goes a long way!
- Full-fat coconut milk is non-negotiable for the best texture. Light coconut milk will work in a pinch, but the sauce will be much thinner and less rich. The fat in the full-fat version helps create that luscious, creamy consistency we’re after.
- Prep your veggies for maximum texture. If you prefer your bell peppers and carrots to have a bit of bite, add them during the last hour of cooking. If you add them at the beginning, they’ll become very soft, which is also delicious but a different experience entirely.
How to Make Slow Cooker Coconut Curry Chicken
Step 1: Start by prepping all your ingredients. Dice the onion, mince the garlic, grate the ginger, and slice your bell pepper and carrots. This is the only real “work” involved, and having everything ready makes the assembly process a breeze. You’ll notice how the fresh ginger aroma is just so invigorating—it really sets the stage for the flavors to come.
Step 2: Now, let’s build the sauce right in the slow cooker. In the bottom of your crock, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Whisk it really well until the curry paste is completely dissolved and everything looks smooth and unified. This is the flavor base, so make sure it’s well combined.
Step 3: Add your chicken thighs to the sauce. I like to give each thigh a little turn to coat it in the sauce, but there’s no need to submerge them completely. Then, scatter the diced onion, garlic, and ginger over the top. If you want your carrots very soft, add them now too. The trick is to let the chicken cook directly in that flavorful liquid.
Step 4: Place the lid on your slow cooker and cook! You have two great options here. For the most tender, fall-apart chicken, cook on LOW for 5-6 hours. If you’re in more of a hurry, you can cook on HIGH for 2.5-3 hours. The chicken is done when it’s cooked through and shreds easily with a fork.
Step 5: About 30-60 minutes before the cooking time is up, it’s time to add any veggies you want to retain some texture. Stir in the sliced bell peppers and carrots (if you didn’t add them at the start). This gives them just enough time to cook through but still stay vibrant and a little bit crisp.
Step 6: Once the chicken is cooked and the vegetables are tender, it’s time for the final flavor lift. Carefully remove the chicken thighs to a plate and shred them with two forks. Stir the shredded chicken back into the curry sauce. Then, stir in the fresh lime juice. Taste the sauce—this is your moment! Adjust the seasoning if needed. You might want a pinch more salt, a squeeze more lime, or even a tiny bit more sugar to balance the heat.
Step 7: Your curry is ready! Serve it immediately over a bed of fluffy jasmine rice or with some warm naan bread to soak up every last drop of that incredible sauce. Don’t forget the garnishes—they add freshness, crunch, and brightness that take the whole dish to the next level.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight before reheating.
- Reviving: Reheat gently, adding a splash of broth or water if sauce is too thick.
Serving Suggestions
Complementary Dishes
- Fluffy Jasmine Rice — Its subtle floral aroma and soft, sticky texture are the perfect neutral base to soak up the rich, spicy coconut curry sauce.
- Warm, Buttery Naan Bread — There’s nothing quite like tearing off a piece of soft naan and using it to scoop up bites of chicken and sauce. It’s an interactive and utterly delicious experience.
- A Simple Cucumber Salad — A quick salad of thinly sliced cucumbers with a little rice vinegar and salt provides a cool, crisp, and acidic contrast that cuts through the richness of the curry beautifully.
Drinks
- A Crisp, Hoppy IPA — The bitterness and citrus notes in a good IPA stand up wonderfully to the spice and richness of the curry, cleansing the palate between bites.
- Off-Dry Riesling — A slightly sweet white wine like this one is a classic pairing for spicy food, as the sweetness helps tame the heat while complementing the tropical notes in the curry.
- Sparkling Water with Lime — For a non-alcoholic option, the effervescence and citrus are incredibly refreshing and help reset your taste buds, making each bite of curry taste vibrant and new.
Something Sweet
- Mango Sticky Rice — This classic Thai dessert continues the tropical theme perfectly. The sweet, creamy mango and coconut-infused sticky rice are a heavenly follow-up to the savory, spiced main course.
- Coconut Ice Cream — A simple scoop of rich coconut ice cream is a fantastic and easy way to end the meal. The cold creaminess is a perfect foil for the lingering warmth of the curry spices.
- Pineapple Upside-Down Cake — The caramelized pineapple and buttery cake offer a warm, comforting, and fruity sweetness that feels like a natural extension of the meal’s flavor profile.
Top Mistakes to Avoid
- Mistake: Using chicken breasts instead of thighs. I’ve messed this up before too, thinking it would be lighter. But chicken breasts simply don’t have the fat content to withstand the long, slow cook and will almost always end up dry and stringy. Thighs are much more forgiving and flavorful.
- Mistake: Adding dairy (like yogurt or cream) at the beginning. If you’re thinking of swirling in some yogurt at the end for extra creaminess, that’s fine, but never add it at the start. The long cooking time can cause dairy to curdle and separate, giving your sauce a grainy texture.
- Mistake: Forgetting the acid at the end. That final splash of lime juice is not just a garnish—it’s crucial. It brightens all the flavors and balances the richness and spice. Without it, the curry can taste a bit flat and one-dimensional.
- Mistake: Overcrowding the slow cooker. If you’re doubling the recipe, make sure you’re using a large enough slow cooker (6 quarts or more). If it’s too full, the ingredients won’t cook evenly, and the sauce won’t reduce properly.
Expert Tips
- Tip: Bloom your spices for a deeper flavor. For an extra layer of complexity, try sautéing the curry paste in a bit of oil for a minute before adding it to the slow cooker. This “blooms” the spices, releasing their essential oils and creating a more robust, toasty flavor in the final dish.
- Tip: Thicken the sauce effortlessly. If you find your sauce a bit too thin for your liking at the end, create a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the curry. Let it cook on HIGH for another 15-20 minutes, and you’ll have a beautifully thickened sauce.
- Tip: Cook your rice in coconut milk. For an ultra-indulgent side, cook your jasmine rice using half water and half coconut milk. It makes the rice incredibly fragrant, rich, and a perfect partner for the curry.
- Tip: Make it a freezer meal. This is a fantastic candidate for meal prep. Combine all the ingredients (except the lime juice and tender veggies) in a freezer bag. Freeze it flat, and then you can just dump the frozen block into the slow cooker for an easy future meal—just add an extra hour to the cook time.
FAQs
Can I make this curry spicier or milder?
Absolutely! The heat level is completely in your control. To make it spicier, simply add more red curry paste, a teaspoon at a time, until it’s to your liking. You can also add a sliced fresh chili pepper like a Thai bird’s eye chili. To make it milder, use less curry paste and make sure you’re using a milder brand. You can also stir in a bit more coconut milk or a spoonful of plain yogurt at the end to cool it down.
What other vegetables can I add to this curry?
This recipe is a fantastic canvas for veggies. Sweet potatoes (cut into chunks) are wonderful added at the beginning. Broccoli or cauliflower florets, green beans, or snap peas are great added in the last 30-60 minutes of cooking so they stay vibrant. Even a handful of spinach stirred in at the very end until it wilts is a perfect addition. Use what you love and what you have on hand!
Can I cook this on the stovetop instead?
You can! To make it on the stovetop, use a heavy-bottomed pot or Dutch oven. Sauté the onion, garlic, and ginger first until soft. Add the curry paste and cook for a minute until fragrant. Then add the rest of the sauce ingredients and chicken, bring to a simmer, and cook covered for about 25-35 minutes, or until the chicken is cooked through. Add tender veggies in the last 10 minutes.
How long do leftovers last in the fridge?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. In fact, the flavors often meld and become even better the next day! Just reheat gently on the stovetop or in the microwave, adding a tiny splash of water or broth if the sauce has thickened too much.
Is this curry gluten-free and dairy-free?
Yes, as written, this recipe is naturally both gluten-free and dairy-free. However, it’s always important to double-check the labels on your specific brands of curry paste and fish sauce, as some may contain hidden gluten or additives. Most major brands are safe, but a quick glance at the ingredient list will give you peace of mind.
Slow Cooker Coconut Curry Chicken
Make tender Slow Cooker Coconut Curry Chicken with minimal effort. This easy recipe creates a rich, creamy sauce perfect over rice. Get the simple steps now!
Ingredients
For the Ingredients
-
1.5 lbs boneless, skinless chicken thighs
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 can full-fat coconut milk (13.5 oz / 400 ml)
-
0.5 cup chicken broth
-
3 tbsp red curry paste
-
1 tbsp fish sauce
-
1 tbsp brown sugar
-
1 tbsp lime juice
-
1 red bell pepper (sliced)
-
1 cup chopped carrots
-
Optional for serving (fresh cilantro, sliced green onions, extra lime wedges, chopped peanuts)
Instructions
-
Start by prepping all your ingredients. Dice the onion, mince the garlic, grate the ginger, and slice your bell pepper and carrots.01
-
In the bottom of your crock, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar.02
-
Add your chicken thighs to the sauce. Then, scatter the diced onion, garlic, and ginger over the top. If you want your carrots very soft, add them now too.03
-
Place the lid on your slow cooker and cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours.04
-
About 30-60 minutes before the cooking time is up, stir in the sliced bell peppers and carrots (if you didn't add them at the start).05
-
Carefully remove the chicken thighs to a plate and shred them with two forks. Stir the shredded chicken back into the curry sauce. Then, stir in the fresh lime juice.06
-
Serve it immediately over a bed of fluffy jasmine rice or with some warm naan bread.07
Not what you're looking for?
