Curry Chicken made easy in your crock-pot for a cozy dinner full of flavor. You will love how easy it is to make!
Crock-pot curry chicken is made with tender chicken 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.
The first time I made this curry chicken, we loved it so much I made it two nights later. My husband and I, along with 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 chicken thighs that are so tender and flavorful. Unlike chicken breast meat, the thighs don’t dry out as much while they simmer. They have more fat which gives them tons of flavor and keeps them juicy.
Veggies like onion and peppers, along with coconut milk, red curry paste, and peanut butter, give this dish the most amazing flavors. 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.
- 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 Curry Chicken in a Crockpot
This recipe is so easy to prep. Add everything except the chicken to the crock-pot and stir to combine them.
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 back in the slow cooker, let it warm up 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.
The easiest way to thicken crockpot curry chicken is with cornstarch. Add 1 tablespoon to the crock pot and stir to incorporate it. Let it cook for 30 minutes to thicken up.
Yes, you can definitely overcook it, but it would take a while! This recipe is very forgiving and so an extra hour or so of cooking time should not be a problem. For best results, I recommend turning the crock pot to low or warm once the chicken is cooked through. If you’re not ready to serve it this will prevent it from overcooking.
Yes! As long as it’s cooked through it’s safe. Chicken is done when the internal temperature is 165°F.
Leftovers will keep in the refrigerator for up to four days. Or, you can freeze it for up to two months.
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 try and it will be a new favorite at your house, too. Enjoy! xoxo San
Easy Crock Pot Recipes
When I need easy dinners I turn to my slow cooker! Here are more crockpot recipes you will love, too.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Crock-Pot Curry Chicken
- 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
- 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.