Description

There’s nothing quite like walking through your front door to the tantalizing aroma of a meal that’s been cooking itself while you went about your day. Crockpot Coconut Curry Chicken is one of those dishes—a warm, hearty meal that combines the creamy richness of coconut milk with the bold, aromatic spices of curry. It’s a dish that feels indulgent but is surprisingly simple to make.

This recipe is rooted in the vibrant flavors of Southeast Asia, where coconut and spices come together in harmony to create iconic dishes. It’s also a versatile, family-friendly meal that you can customize with your favorite vegetables or spice level. Best of all, it’s cooked in a crockpot, which means you can have a hands-off cooking experience while letting the flavors meld together into something truly magical.

For our family, this dish is a weeknight hero. After a long day, there’s something comforting about knowing that dinner is ready to go—no scrambling in the kitchen or takeout needed. It’s a recipe I return to again and again, whether we’re craving something cozy on a rainy night or entertaining guests who love bold, flavorful meals.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
1 can (14 oz) coconut milk
1 onion, thinly sliced
1 red bell pepper, sliced
2 carrots, sliced
3 cloves garlic, minced
2 tablespoons curry paste (red, yellow, or green, depending on your preference)
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon ground ginger
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked rice or noodles, for serving

Instructions

Step 1: Prepare the Chicken

Place the boneless, skinless chicken thighs at the bottom of your crockpot. Arrange them in a single layer so they cook evenly and absorb the flavorful sauce.

Step 2: Mix the Sauce

In a medium-sized mixing bowl, whisk together the coconut milk, curry paste, soy sauce, brown sugar, lime juice, minced garlic, ground ginger, salt, and pepper. This is the heart of your curry, so take a moment to smell the spices as they come together—it’s already mouthwatering!

Step 3: Assemble the Crockpot

Pour the sauce over the chicken thighs, ensuring each piece is coated. Add the sliced onion, red bell pepper, and carrots on top. Give everything a gentle stir to combine and ensure the vegetables are nestled in the sauce.

Step 4: Cook Low and Slow

Cover the crockpot with its lid and cook on low for 6-7 hours or high for 3-4 hours. This slow cooking process allows the chicken to become tender and juicy while the flavors meld into a harmonious dish.

Step 5: Final Adjustments

Once the cooking time is complete, remove the lid and give the curry a taste. Add more salt or a splash of lime juice if needed. If you like a thicker curry, stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) during the last 30 minutes of cooking.

Step 6: Serve and Garnish

Serve the coconut curry chicken over a steaming bed of rice or noodles, spooning the sauce generously over the top. Garnish with fresh cilantro for a pop of color and freshness. For a little extra flair, you could even sprinkle some crushed peanuts or a drizzle of chili oil.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: Allow the curry to cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat.
Substitutions: Chicken breasts can replace thighs but may cook faster. For a vegetarian version, substitute tofu or chickpeas and use vegetable broth.