Description
This Slow Cooker Coconut Curry Chicken is a rich and flavorful dish combining tender chicken thighs with a creamy coconut curry sauce and hearty vegetables. Perfect for an effortless Asian-inspired main course, it's slow-cooked to tender perfection and finished with crunchy roasted peanuts for texture.
Ingredients
Scale
Vegetables and Meat
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
- 1 medium red bell pepper seeded and sliced
Liquids and Sauces
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 2 (13.66 ounce) cans coconut milk
- ½ cup red curry paste
Spices and Seasonings
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
Other Ingredients
- 3 tablespoons creamy peanut butter
- ¼ cup cornstarch
- ½ cup roasted peanuts chopped
Instructions
- Prepare Vegetables and Chicken: Add peeled and sliced carrots, diced yellow onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Mix Sauce: In a bowl, whisk together chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, ground turmeric, coriander, cumin, black pepper, salt, and red curry paste until well combined. Pour the mixture evenly over the chicken and vegetables in the slow cooker.
- Cook Slow Cooker Base: Cover the slow cooker with the lid and cook on high for 3 hours 30 minutes or on low for 5 hours until the chicken is tender and cooked through.
- Shred Chicken: Remove the chicken thighs from the slow cooker and allow them to cool slightly. Then chop into bite-sized pieces or shred using two forks.
- Prepare Coconut Slurry: In a separate bowl, whisk together the cans of coconut milk and cornstarch until smooth with no lumps.
- Combine and Thicken Curry: Add the shredded chicken, coconut milk slurry, and sliced red bell peppers back into the slow cooker. Stir well to combine all ingredients evenly. Continue cooking on high for an additional 15 minutes or until the sauce thickens to a creamy consistency.
- Serve and Garnish: Serve the coconut curry chicken hot over steamed rice and garnish with chopped roasted peanuts for added crunch and flavor.
Notes
- Use well-shaken, full-fat, room-temperature coconut milk to prevent separation or curdling during cooking.
- If red curry paste is unavailable, substitute with tomato paste combined with curry powder for similar flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The dish can be frozen for up to 2 months; however, coconut milk texture may become grainy after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: thirty-five g
- Cholesterol: 90 mg
