CHICKEN, SLOW COOKER

Slow Cooker Chicken Coconut Curry

8 comments

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Make your favorite take-out dish at home for a fraction of the cost! Slow Cooker Chicken Coconut Curry is creamy, flavorful, and oh-so-delicious served with fluffy naan bread. It’s all made in the slow cooker and takes only a few minutes to prep. Your crew is going to be so impressed that you made this one at home.

Slow Curry Chicken Coconut Curry

Ingredients for Slow Cooker Chicken Coconut Curry

Making tasty slow cooker coconut curry at home doesn’t take a million ingredients. You probably already have most of the ingredients in your pantry already. Next time you’re at the store, pick up some canned coconut milk and yellow curry powder and you’re set!

  • coconut milk (any brand of full-fat coconut milk will be delicious)
  • red onion
  • minced garlic
  • salt
  • pepper
  • dried basil
  • yellow curry powder (grab some on Amazon for a couple dollars if you don’t have any!)
  • chili powder
  • cumin
  • chicken breast or tenderloins
  • water
  • cornstarch
  • Naan bread, cilantro, and rice for serving

How to Make Slow Cooker Chicken Coconut Curry

Making this dish is so easy. Just a few minutes of hands-on time is all it takes to make decadent coconut curry! This curry simmers away all day in the slow cooker and makes your house smell amazing. Come dinner time, all you have to do is cook some rice and serve it all up.

First, add the coconut milk, onion, garlic, and seasonings to the slow cooker (here’s a great budget-friendly option if you need a new one!) and give it a good stir, then add the chicken. Cook on LOW for 6-7 hours.

Once cooked, take out the chicken and shred it up. Whisk the cornstarch and water together in a small bowl to make a slurry.

Add the shredded chicken and the cornstarch slurry into the slow cooker. Cook on LOW for an additional 20 to 30 minutes to thicken the sauce. Cook some rice while the curry is thickening up.

Serve the chicken and curry sauce over cooked white rice, sprinkle with cilantro, and serve naan bread on the side. Devour!

More Slow Cooker Asian-Inspired Recipes

I love getting takeout, but it can get expensive really quickly. I love to make easy and approachable Asian-inspired dishes at home.

Slow Cooker Honey Garlic Chicken

Sesame Chicken in the Slow Cooker

Slow Cooker Teriyaki Chicken

Slow Curry Chicken Coconut Curry

Recipe by Julia Pacheco
Course: Dinner, MainCuisine: ThaiDifficulty: Easy
Servings

4-5

servings
Prep time

10

minutes
Cooking time

6-7

hours

Slow Cooker Chicken Coconut Curry is creamy, flavorful, and oh-so-delicious served with fluffy naan bread.

Cook Mode

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Ingredients

  • 2 cans coconut milk

  • 1 red onion

  • 1 tbsp minced garlic

  • 1 tbsp salt

  • 1 tsp pepper

  • 1 tbsp dried basil

  • 2 tbsp yellow curry powder

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 2 lbs chicken breast or tenderloins

  • 2 tbsp water

  • 2 tbsp cornstarch

  • Naan bread, cilantro, and rice for serving

Directions

  • To the slow cooker add the coconut milk, onion, garlic, and seasonings. Stir well, then add the chicken. Cook on LOW for 6-7 hours.
  • Once cooked, place the chicken on a plate and shred up the chicken. Whisk the cornstarch and water together in a small bowl.
  • Add the shredded chicken back into the slow cooker along with the cornstarch slurry. Cook on LOW for an additional 20 to 30 minutes to thicken the sauce. Serve chicken and sauce over cooked white rice, sprinkle with cilantro, and serve naan bread on the side.

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8 Comments

  1. I made this but subbed garam masala for the chili powder. If you aren’t familiar, garam masala is an Indian spice blend that isn’t spicy, but it makes a pleasant, deep and warming taste. Worked very well!

  2. We love this recipe and make it once a month! But the website is taken up 80% by an ad that covers and cannot be closed.

  3. My family absolutely love this recipe! It’s a part of our rotation now. Quick question, can this be a freezer meal?

  4. Chris Huber

    I’m only basing my 5-star rating on how good my kitchen smells right now! But I have every reason to believe this will be delicious because I’ve tried several of your recipes and every one has been great. Thanks for all you do, Julia. It’s super helpful and much appreciated!!

  5. Im making this now..thanks so much for the recipe..I was wondering..is the reason for cooking it on low so the coconut milk doesn’t burn?..I would love to bump it up to high to shorten the time but didnt know if it would be alright to do?

  6. Betty Whitehead

    Absolutely love these dishes.

  7. Betty Whitehead

    Absolutely love these dishes. Crockpot dinners are best for me. I am 75 and cook for my husband and myself and these dinners are so easy to prepare in the morning and then have a hot dinner to serve to my husband of 57 years and left over for next day. We are enjoying your site so much. Thanks again and hugs Betty

  8. This was wonderful! I’ve never had curry before, so I was hesitant to try it, but I loved it! Super easy and inexpensive as well.

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