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Vibrant orange-yellow coconut curry chicken in a dark bowl, garnished with cilantro and green chilies.

Crockpot Coconut Curry Chicken

This easy crockpot recipe delivers tender chicken simmered in a rich, aromatic coconut curry sauce with vibrant vegetables. Perfect for a comforting weeknight meal, it's packed with flavor and minimal effort.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: dinner, main dish
Cuisine: Asian, Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 can full-fat coconut milk 14 oz
  • 1 medium onion thinly sliced
  • 1 red bell pepper sliced
  • 2 medium carrots sliced
  • 3 cloves garlic minced
  • 2 tablespoons red curry paste
  • 2 tablespoons soy sauce or coconut aminos for a gluten-free option
  • 1 tablespoon brown sugar balances the spice
  • 1 tablespoon lime juice for brightness
  • 1 teaspoon ground ginger
  • Salt and black pepper to taste
  • Fresh cilantro chopped, for garnish
  • Cooked jasmine rice or rice noodles, for serving

Method
 

  1. Place chicken thighs in the bottom of the crockpot. They can be left whole to shred later.
  2. In a bowl, whisk together coconut milk, red curry paste, soy sauce, brown sugar, lime juice, ginger, salt, and pepper.
  3. Pour the curry sauce over the chicken, then add sliced onions, bell peppers, and carrots. Stir to combine.
  4. Cook on low heat for 6-7 hours, or high heat for 3-4 hours, until chicken is tender.
  5. Taste and adjust seasoning. Shred chicken with two forks if desired. Serve over warm jasmine rice and garnish with fresh cilantro.

Notes

For a richer flavor, you can sear the chicken thighs before adding them to the crockpot, though it's not necessary for this easy recipe.