Name: Slow Cooker Coconut Curry Chicken
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Indian-Inspired
Ingredients: 2 lbs skinless, boneless chicken breasts, cubed; 2 medium potatoes, peeled and cubed; 1 medium onion, chopped; 1 garlic clove, minced; 13.5 oz can coconut milk; 1 cup chicken broth; 1/4 cup curry powder; 1/4 tsp salt; 1/4 tsp ground black pepper; 1 red bell pepper, chopped; 1 tbsp cornstarch; 1 tbsp raisins (optional); 1 tbsp flaked coconut (optional)

Jump to Recipe

Ever have those days when just thinking about dinner feels exhausting? That was me last Tuesday. Between soccer practice, laundry piles, and trying to remember if I already fed the dog, dinner nearly slipped through the cracks. Enter: slow cooker coconut curry chicken. This creamy, cozy dish practically cooks itself and still tastes like you spent all day stirring a simmering pot (don’t worry—your secret’s safe with me!).

Whether you’re juggling a packed schedule or simply craving a comforting bowl of something warm and flavorful, this easy curry recipe will be your new go-to. With a prep time under 15 minutes and bold, fragrant flavors from coconut milk, curry powder, and tender chicken, it strikes the perfect balance between convenience and crave-worthiness.

Why You’ll Love This Slow Cooker Coconut Curry Chicken

Effortless: Toss everything into the slow cooker and walk away.
Flavorful: A velvety blend of coconut curry with just the right spice level.
Versatile: Great with rice, naan, or scooped right from the pot (no judgment!).

Ingredients You’ll Need

2 lbs skinless, boneless chicken breasts, cubed
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1 garlic clove, minced
13.5 oz can of coconut milk
1 cup chicken broth
1/4 cup curry powder
1/4 tsp salt
1/4 tsp ground black pepper
1 red bell pepper, chopped
1 tbsp cornstarch
1 tbsp raisins (optional)
1 tbsp flaked coconut (optional)

How to Make This Chicken Curry Slow Cooker Dream

Add cubed chicken, potatoes, onion, and garlic into your slow cooker.
Pour in the coconut milk and chicken broth. Stir in curry powder, salt, and pepper until well mixed.
Cover and cook on low for 4 hours.
After 4 hours, toss in the chopped red bell pepper. Cover again and cook for another 45 minutes.
Mix the cornstarch with a splash of water to make a slurry. Stir it into the curry and cook for an additional 15 minutes until thickened.
Sprinkle with raisins and flaked coconut just before serving.

Serve this creamy goodness over fluffy jasmine rice or with pillowy naan.

Tips for Making the Best Coconut Curry

Customize the spice: Use mild curry powder for a family-friendly version or hot curry for extra kick.
Don’t skip the potatoes: They soak up all that flavor and add heartiness.
Cornstarch is your friend: It creates that perfect curry texture without fuss.
Short on time? Use pre-chopped veggies and chicken to speed up prep.
Raisins & coconut are optional, but they add a touch of sweetness that pairs beautifully with the curry.

Olivia’s Curry Confession

This dish became a regular at our house after I first whipped it up on a cold January evening. The kids were skeptical of the “yellow chicken,” but one bite in, and they were hooked. Now, they even request it before big days at school—they swear it brings good luck! I love it because I can start it in the morning, go about my day, and come home to a dinner that feels like a warm hug.

What to Serve with Slow Cooker Coconut Curry Chicken

Pair this dish with:

Steamed rice: Jasmine or basmati are perfect for soaking up that luscious sauce.
Naan bread: Store-bought or homemade, it’s great for scooping.
Cucumber salad: The fresh crunch balances the rich curry.
Yogurt raita: A dollop cools the spice and adds creamy contrast.

How to Store Leftovers

Leftovers? Lucky you! Here’s how to keep them tasty:

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.
Reheat: Gently warm on the stovetop or microwave with a splash of broth to loosen the sauce.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and just as flavorful in this chicken curry slow cooker recipe.

Is it okay to skip the raisins and coconut?

Of course! They’re optional add-ins for a sweet twist but not essential.

Can I make this curry spicier?

Yes! Add chili flakes or use a spicy curry blend.

Does it work with frozen chicken?

It’s best to thaw chicken first for even cooking, but you can use frozen in a pinch—just add extra cooking time.

Why This Slow Cooker Coconut Curry Chicken Deserves a Spot in Your Meal Plan

Between its hands-off prep and deeply satisfying flavor, this slow cooker coconut curry chicken is a lifesaver on busy nights and a star on cozy weekends. It fills your home with the most inviting aroma and turns everyday ingredients into a dish worth remembering. Make it once, and I promise—you’ll be adding it to your regular rotation faster than you can say “pass the naan!”

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