Crockpot Coconut Curry Chicken
A simple and comforting slow-cooker coconut curry chicken with tender chunks of chicken, creamy coconut milk, and warm flavors of curry, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs chicken breast, cut into chunks Thighs are juicier if you prefer.
- 1 can (14 oz) coconut milk Full-fat for creamier sauce; light works to cut calories.
- 2 tablespoons curry powder Adjust to taste; use Madras for more heat.
- 1 onion, chopped Yellow or sweet.
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced Or 1/4 teaspoon ground ginger.
- 1 bell pepper, chopped Any color.
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Trim and cut the chicken into bite-sized chunks. Place the pieces in the crockpot.
- Add the chopped onion, minced garlic, minced ginger, and chopped bell pepper.
- Pour the coconut milk over the chicken and sprinkle the curry powder evenly across the top.
- Stir everything once to combine so the curry and coconut milk coat the chicken and vegetables.
- Season lightly with salt and pepper.
Cooking
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Taste and adjust seasoning. Garnish with chopped fresh cilantro before serving.
Notes
The curry pairs beautifully with cauliflower rice, or spooned into bowls with roasted veggies. Leftovers can be stored in the fridge for 3–4 days or frozen for up to 3 months. Reheat to 165°F before eating.