Description

This Crockpot Coconut Curry Chicken is a cozy, flavorful meal that practically makes itself. Creamy coconut milk blends with curry spices, tender chicken, and colorful vegetables to create a comforting dinner that’s perfect for busy weeknights. Just toss everything in the slow cooker, and let the magic happen while you tackle the rest of your day.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
14 oz can coconut milk
1 cup chicken broth
2 tbsp curry powder
1 tbsp minced garlic
1 tbsp minced ginger
1 medium onion, finely chopped
1 red bell pepper, sliced
1 cup carrots, sliced
1 tbsp lime juice
2 tbsp fish sauce
1 tbsp brown sugar
Salt and pepper to taste
1 cup frozen peas
Fresh cilantro (for garnish)
Cooked rice (for serving)

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Instructions

Add chicken to the crockpot.
Pour in coconut milk and chicken broth.
Stir in curry powder, garlic, and ginger.
Add onion, red bell pepper, and carrots.
Mix in lime juice, fish sauce, brown sugar, salt, and pepper.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Add frozen peas 30 minutes before the end of cooking time.
Adjust seasoning as needed.
Serve over rice and top with fresh cilantro.

Notes

Substitute chicken thighs for added richness.

If you don’t have fish sauce, use soy sauce or Worcestershire.

To thicken the curry, add a cornstarch slurry near the end.

Pre-chopped vegetables save even more time.

Great for batch cooking—leftovers store and freeze well.

Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Plats
Method: Slow Cooker
Cuisine: Thai-Inspired