Description
This Slow Cooker Coconut Curry Chicken is a rich, flavorful dish featuring tender chicken thighs slow-cooked with carrots, potatoes, and a creamy coconut curry sauce. Infused with spices like turmeric, coriander, and red curry paste, it delivers an authentic Asian-inspired taste that's both comforting and easy to prepare.
Ingredients
Scale
Vegetables and Protein
- 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
- ½ cup red curry paste
- 2 (13.66 ounce) cans coconut milk
Spices and Seasonings
- 3 tablespoons creamy peanut butter
- 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
- ¼ cup cornstarch
Garnish
- ½ cup roasted peanuts chopped
Instructions
- Prepare Vegetables and Chicken: Add the peeled and sliced carrots, diced yellow onion, and cubed russet potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Make Sauce Mixture: In a mixing 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 fully combined.
- Cook on Slow Cooker: Pour the sauce mixture evenly over the chicken and vegetables. Cover the slow cooker and cook on high for 3 hours and 30 minutes or on low for 5 hours until the chicken is cooked through and vegetables are tender.
- Shred Chicken: Carefully remove the chicken thighs from the slow cooker and let them cool slightly. Chop into bite-sized pieces or shred using two forks.
- Make Coconut Slurry and Combine: In a separate bowl, whisk together the coconut milk and cornstarch until smooth and lump-free. Add the shredded chicken, coconut milk slurry, and sliced red bell peppers into the slow cooker. Stir well to combine.
- Thicken Sauce: Continue cooking uncovered in the slow cooker for an additional 15 minutes until the sauce thickens to desired consistency and the peppers are slightly tender.
- Serve and Garnish: Serve the coconut curry chicken over steamed rice and garnish with chopped roasted peanuts for added texture and flavor.
Notes
- Use well-shaken, full-fat, room-temperature coconut milk to avoid separation and curdling while cooking.
- If red curry paste is unavailable, substitute with tomato paste mixed with curry seasoning for a similar flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to two months, but note the coconut milk sauce may become grainy when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg
