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Slow Cooker Coconut Curry Chicken

A delicious and easy slow cooker recipe that brings warmth and comfort to your dinner table, perfect for busy lives.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless chicken thighs Substitute with chicken breasts, shrimp, or tofu if desired.
  • 14 oz coconut milk You can use light coconut milk or cream as a substitute.
  • 1 cup chicken broth
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder Adjust according to your spice tolerance.
  • 1 tablespoon soy sauce
  • 1 cup bell peppers, sliced Use yellow, red, or green bell peppers based on preference.
  • to taste Salt and pepper For seasoning the chicken.
  • as needed Fresh cilantro for garnish Optional, but adds a nice touch.

Method
 

Preparation
  1. Season the chicken thighs with salt and pepper and place them at the bottom of the slow cooker.
  2. In a separate bowl, mix together the coconut milk, chicken broth, garlic, ginger, curry powder, and soy sauce. Whisk until creamy.
Cooking
  1. Pour the coconut curry sauce over the chicken, ensuring it’s well covered. Add diced onion and sliced bell peppers.
  2. Cook on low for 6-8 hours, or on high for 3-4 hours.
Serving
  1. Once cooked, shred the chicken in the slow cooker using two forks and stir everything together.
  2. Serve the dish warm, garnished with fresh cilantro if desired.

Notes

Don't worry if the sauce looks a bit lumpy at first; it will smooth out with a good stir. For an extra kick, add a splash of lime juice before serving. Leftovers are even better the next day!