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Coconut curry chicken over a bowl of rice with naan bread.
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5 from 1 vote

Slow Cooker Coconut Curry Chicken

Blend curry spices with coconut milk and peanut butter to create this rich slow cooker coconut curry chicken recipe with potatoes and carrots.
Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes
Course: Main Course
Cuisine: Asian
Servings: 6
Calories: 399kcal
Author: Ryan Allen

Equipment

Ingredients

  • 3 carrots peeled and sliced into ⅛-inch thick rounds
  • ½ yellow onion diced
  • 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 3 tablespoons creamy peanut butter
  • 3 cloves garlic minced
  • ½ teaspoon ginger powder
  • 1 teaspoon ground tummeric
  • 1 teaspoon coriander
  • ½ teaspoon cumin
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • ½ cup red curry paste
  • 2 (13.66 ounce) cans coconut milk
  • ¼ cup cornstarch
  • 1 medium red bell pepper seeded and sliced
  • ½ cup roasted peanuts chopped

Instructions

  • Add carrots, onion, and potatoes to the bottom of a 6-quart slow cooker. Then place chicken thighs on top.
  • In a bowl, add chicken broth, soy sauce, peanut butter, garlic, ginger, turmeric, coriander, cumin, black pepper, salt, and red curry paste. Whisk until combined and pour over chicken and vegetables.
  • Cover and cook on high for 2½-3½ hours or low for 4-5 hours.
  • Remove chicken and let cool enough to chop into bite-sized pieces or shred with two forks.
  • In a bowl, add coconut milk and cornstarch. Whisk until smooth and there are no lumps. Then, add chicken, coconut slurry, and red bell peppers into the crock pot. Mix until well combined. Continue to cook for 15 minutes or until the sauce thickens.
  • Serve over rice and garnish with chopped peanuts.

Notes

  • Be sure to use a can of well-shaken, full-fat, room-temperature coconut milk to prevent separation and curdling.
  • Substitute red curry paste for tomato paste and curry seasoning if you have trouble finding it at your local grocery store.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze for up to two months but the coconut milk may become grainy when thawed.

Nutrition

Calories: 399kcal | Carbohydrates: 34g | Protein: 31g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 375mg | Potassium: 998mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2746IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 3mg