Curry Chicken is made easy in your crockpot for a cozy dinner full of flavor. You will love how easy it is to make!
Crock-pot curry chicken is made with tender thighs, red curry paste, peanut butter, and coconut milk for a deliciously cozy dinner. Serve it over coconut rice or with naan bread for a meal your family will love.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
The first time I made this curry chicken, we loved it so much I made it two nights later. My husband, I, and all the kids couldn’t get enough, and that’s saying something!
All of us loving a dish doesn’t always happen. When it does, you can bet the recipe is going in our dinner rotation.
Coconut Curry Chicken Made Easy
There is a lot to love about this recipe. First, it’s a super easy crock-pot curry chicken. Prep it in the morning and leave it to do its thing until it’s time to eat.
It’s made with tender and flavorful chicken thighs. Unlike chicken breast meat, the thighs don’t dry out as much while they simmer. They also have more fat, which gives them tons of flavor and keeps them juicy.
Veggies like onion, peppers, coconut milk, red curry paste, and peanut butter give this dish an amazing flavor. It’s delicious straight from the slow cooker, and the leftovers are fantastic, too.
I love this slow cooker curry chicken spooned over coconut rice. Instead of making it myself, I pick some up at our local Thai restaurant. It’s a shortcut that saves time, and it’s delicious! You could also serve it with naan bread to soak up all that delicious sauce.
Ingredients
- Boneless, skinless chicken thighs
- Finely diced red onion
- Finely diced red bell pepper
- Minced ginger
- Minced garlic
- Coconut milk
- Chicken stock
- Peanut butter
- Brown sugar
- Red curry paste
- Fish sauce
- Lime juice
- Crushed red pepper flakes
- Chopped cilantro for garnish
- Coarsely chopped peanuts for garnish
How to Make Chicken Curry in a Crockpot
This recipe is so easy to prep. Add everything except the chicken to the crockpot and stir to combine.
Place the chicken thighs in the crock pot, secure the lid, and cook the curry chicken on low for five to six hours. Or you can cook it on high for three to four hours.
After the time is up, remove the chicken and cube it. Put it back in the slow cooker, let it warm again, and then the curry chicken is ready to serve.
Serve it in bowls with rice and sprinkle chopped cilantro and peanuts over the top. Devour and enjoy.
Sandra’s Recipe Tips
The gorgeous color, delicious aroma, and big flavors make this coconut curry chicken a much-loved dish at our house. Every bowl is scraped clean whenever I make it.
Give it a try; it will also be a new favorite at your house.
Easy Crock Pot Recipes
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Crock-Pot Curry Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs about 8 chicken thighs
- 1/2 cup red onion finely diced
- 1 red bell pepper finely diced
- 1 1/2 tsp fresh minced ginger
- 1-2 Tbsp minced garlic
- 20 oz. coconut milk
- 3/4 cup chicken stock
- 1/3 cup peanut butter
- 3 Tbsp brown sugar
- 3 Tbsp red curry paste
- 2 Tbsp fish sauce
- 4 Tbsp lime juice
- 1 tsp crushed red pepper flakes
- chopped cilantro optional garnish
- coarsely chopped peanuts optional topping
Instructions
- Add all ingredients to the crockpot.
- Cook on high for 3-4 hours or on low for 5-6 hours, until chicken is cooked through.
- Remove chicken from crockpot and chop, then add back to the crockpot.
- If you'd like to thicken the curry, add 1 Tbsp of cornstarch and whisk into the sauce, then let it cook another 30 minutes or until it reaches the consistency you prefer.
- Serve with fresh cilantro and coarsely chopped peanuts.
