Crockpot Coconut Curry Chicken

A hands-off, flavorful chicken dish with creamy coconut milk and warm curry, perfect for busy weeknights.

Prep Time 15

Cook Time 7

Total Time 7 15

Serving Size servings

2 lbs boneless, skinless chicken breasts Can substitute with boneless thighs.
1 can coconut milk (14 oz) Full-fat for creamier sauce; light works if preferred.
2 tablespoons curry powder Adjust to taste.
1 onion, chopped Aromatics for flavor.
2 cloves garlic, minced Aromatics for flavor.
1 cup chicken broth Low-sodium preferred.
1 cup bell peppers, chopped Any color.
Salt and pepper to taste For seasoning.

Place the chicken breasts in the bottom of a Crockpot.
Scatter the chopped onion, minced garlic, and bell peppers over the chicken.
Sprinkle the curry powder evenly over the ingredients and pour in the chicken broth. Gently stir once to distribute aromatics and spices.
Pour the can of coconut milk over everything and stir gently to combine the liquid with the spices.
Season with salt and pepper to taste.

Cover the Crockpot. Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and easily shreds.
Remove the chicken breasts to a cutting board or shred directly in the Crockpot with two forks. If you remove them, return the shredded chicken to the sauce and stir well to coat.
Taste and adjust seasoning.

For a richer finish, add fresh cilantro and a squeeze of lime. Can add vegetables for a heartier stew, or serve over rice, noodles, or vegetables.