Go Back
–+ servings
Print

Slow Cooker Coconut Chicken Curry

Course Main Course
Cuisine Thai
Keyword crockpot, crockpot chi, easy dinner, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Servings 6

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 can 13.5 oz full-fat coconut milk
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 medium potatoes peeled and cubed
  • 1 tablespoon fresh ginger grated
  • 2 large carrots sliced into rounds
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
  • Cooked jasmine rice for serving

Instructions

  1. Place the chicken, onion, garlic, ginger, potatoes, and carrots into the slow cooker.
  2. In a separate bowl, whisk together the coconut milk, curry powder, turmeric, cumin, tomato paste, salt, and pepper until the mixture is smooth.
  3. Pour the coconut milk sauce over the chicken and vegetables, stirring gently to ensure everything is evenly coated.
  4. Cover the slow cooker and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken is tender and the vegetables are soft.
  5. Once the cooking time is complete, stir in the lime juice to brighten the flavors.
  6. Taste the curry and add more salt or pepper if needed.
  7. Serve the curry hot over a bed of jasmine rice and garnish generously with fresh cilantro.
  8. If you enjoy bold, Asian-inspired slow cooker meals, you might also love my slow cooker Mongolian beef, mongolian meatballs or slow cooker teriyaki chicken for another easy weeknight option.

Slow Cooker Tips

  1. Use thighs for the best texture; they resist drying during long cooks. If you use breasts, check earlier and pull when just cooked.
  2. If sauce is thin at the end, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir in. Cook on high 15–30 minutes to thicken.
  3. Taste midway: add more curry paste for heat, lime for brightness, or sugar for balance.
  4. Avoid overfilling the slow cooker; leave space so heat circulates and ingredients cook evenly.
  5. Make ahead: this slow cooker coconut chicken curry tastes better the next day. Reheat gently and add a splash of coconut milk if it has thickened.