Description
Slow Cooker Coconut Curry Chicken is a warm, comforting, tropical-inspired dish made with tender chicken, creamy coconut milk, curry spices, and hearty vegetables. It’s an easy, hands-off meal that delivers big flavor with minimal effort—perfect for busy weeknights or cozy weekends.
Ingredients
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900 g (2 lbs) skinless, boneless chicken breasts, cubed
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2 medium potatoes, peeled and cubed
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1 medium onion, chopped
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1 clove garlic, minced
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400 ml (13.5 oz) can coconut milk
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240 ml (1 cup) chicken broth
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60 ml (¼ cup) curry powder
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1.5 g (¼ tsp) salt
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1.5 g (¼ tsp) ground black pepper
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1 red bell pepper, chopped
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8 g (1 tbsp) cornstarch
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15 g (1 tbsp) raisins (optional)
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7 g (1 tbsp) flaked coconut (optional)
Instructions
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Place chicken, potatoes, onion, garlic, and bell pepper into the slow cooker.
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Pour in coconut milk and chicken broth.
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Stir in curry powder, salt, and black pepper.
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Cover and cook on low for 5 hours or until chicken and potatoes are tender.
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Mix cornstarch with 1 tbsp water and stir into the curry. Cook for 15–20 minutes more to thicken.
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Stir in raisins and flaked coconut if using.
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Serve hot over rice or with naan.
Notes
Chicken thighs can be used instead of breasts for a juicier result.
Pre-sauté onions and garlic for added flavor depth.
Add frozen peas or spinach at the end for extra veggies.
For more spice, include chili flakes or cayenne.
Leftovers are even tastier the next day.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Plats
- Method: Slow Cooker
- Cuisine: Indian-Inspired / Fusion