Slow Cooker Coconut Curry Chicken
A comforting and flavorful slow cooker meal featuring tender chicken thighs simmered in creamy coconut milk with aromatic spices, perfect for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 2 lbs boneless and skinless chicken thighs Thighs stay juicier than breasts.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated Fresh is best.
- 1 can coconut milk (14 oz) Use light coconut milk to reduce calories, but full-fat gives a richer sauce.
- 1 cup chicken broth Can substitute with water and a bouillon cube.
Spices
- 2 tablespoons curry powder Adjust to taste.
- 1 teaspoon turmeric
- 1 teaspoon cumin
- to taste salt and pepper Adjust seasoning as needed.
Vegetables
- 2 cups mixed vegetables (carrots, bell peppers, peas) Use frozen for convenience.
Garnish
- to taste Fresh cilantro For garnish.
Instructions
Preparation
- Place the chicken thighs in the bottom of the slow cooker. Pat them dry if you want a slightly thicker sauce.
- Add the chopped onion, minced garlic, and grated ginger on top of the chicken.
- Pour in the coconut milk and chicken broth. Sprinkle the curry powder, turmeric, cumin, salt, and pepper over everything.
- Gently stir once or twice to distribute the spices while keeping the chicken mostly in place.
- Arrange the vegetables on top of the mixture, adding quick-cooking items like peas in the last 30–60 minutes.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the chicken reaches 165°F (74°C) and is tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine and let sit on warm for 10 minutes.
- Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.
Notes
For a slightly different flavor, add a splash of lime at the end or a teaspoon of brown sugar if the curry tastes too bitter. Store leftovers in an airtight container in the fridge for 3-4 days.