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Crock-Pot Curry Chicken

curry chicken in a bowl.
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.
Prep Time 10 minutes
Cook Time 3 hours
Servings 8
Calories 386kcal

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.

Nutrition

Calories: 386kcal | Carbohydrates: 13g | Protein: 27g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 552mg | Potassium: 613mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1458IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 4mg