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–+ servings

Crockpot Coconut Curry Chicken

A flavorful and creamy coconut curry chicken dish made effortlessly in a crockpot.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian, Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup carrots, sliced
  • 1 cup bell pepper, chopped
  • 1 cup onion, diced
Curry Sauce
  • 1 can coconut milk full-fat for creaminess
  • 2 tbsp red curry paste adjust to taste
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp brown sugar optional for sweetness
  • 1 tbsp lime juice freshly squeezed
Spices
  • 1 tsp garlic powder
  • 1 tsp ginger, ground
  • 1 tsp cumin
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
Garnish
  • 1/4 cup fresh cilantro, chopped for garnish
  • 1 lime cut into wedges for serving

Method
 

Prepare the Ingredients
  1. Place the chicken thighs at the bottom of the crockpot.
  2. Add the sliced carrots, chopped bell pepper, and diced onion on top of the chicken.
Make the Curry Sauce
  1. In a bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, lime juice, garlic powder, ginger, cumin, salt, and black pepper until well combined.
Combine and Cook
  1. Pour the curry sauce over the chicken and vegetables in the crockpot.
  2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
Serve
  1. Once cooked, shred the chicken in the crockpot using two forks and stir to combine with the sauce.
  2. Serve hot, garnished with chopped cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 15gFiber: 3gSugar: 5g

Notes

Serve with jasmine rice or naan for a complete meal.

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