Crockpot Coconut Curry Chicken
A creamy, hands-off coconut curry chicken dish that’s perfect for weeknight dinners, with flavors that deepen over time.
Ingredients
Main Ingredients
- 4 pieces chicken breasts, boneless, skinless
- 1 can coconut milk (13-14 oz; full-fat for creamier sauce) Full-fat yields richer sauce; light coconut milk works but will be thinner.
- 2 tablespoons curry powder Adjust to taste, can use a mild or hot blend.
- 1 piece onion, chopped (yellow or sweet)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated Or 1/4 tsp ground ginger.
- 1 piece bell pepper, chopped (any color)
- 1 cup chicken broth (low-sodium preferred) Water plus a bouillon cube can substitute in a pinch.
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot in a single layer. Season both sides lightly with salt and pepper.
- In a medium bowl, whisk together the coconut milk, curry powder, chopped onion, minced garlic, grated ginger, chopped bell pepper, and chicken broth. Taste and season with a pinch of salt and black pepper.
- Pour the coconut-curry mixture evenly over the chicken in the crockpot so the breasts are mostly covered.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken is done when it easily pulls apart with forks and reaches an internal temperature of 165°F (74°C).
- Use two forks to shred the chicken directly in the crockpot. Stir the shredded meat into the sauce so it absorbs the flavors.
- If the sauce is too thin, remove the lid and cook on high for 20–30 minutes to reduce, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir in to thicken.
Serving
- Serve warm, garnished with fresh cilantro.
Notes
Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days or freeze up to 3 months. Reheat gently on the stove over medium-low, stirring occasionally.