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Crockpot Coconut Curry Chicken

Effortless slow-cooker meal with tender chicken in a creamy coconut-red-curry sauce, brightened with lime and cilantro.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs or breasts Thighs stay juicier; breasts cook leaner.
  • 1 can (13.5 oz) coconut milk Full-fat for creamier sauce.
  • 2 tablespoons red curry paste Adjust to taste.
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 bell pepper, sliced Red or orange for sweetness.
  • 1 cup chicken broth
  • 2 tablespoons soy sauce Or tamari for gluten-free.
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Place the chicken in the bottom of the Crockpot in a single layer.
  2. In a medium bowl, whisk together the coconut milk, red curry paste, chicken broth, soy sauce, lime juice, minced garlic, and grated ginger until smooth.
  3. Pour the coconut-curry mixture over the chicken, ensuring pieces are mostly covered.
  4. Scatter the chopped onion and sliced bell pepper on top.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for about 4 hours, until the chicken reaches 165°F (74°C) and is tender.
  2. Remove the lid and shred the chicken directly in the Crockpot using two forks.
  3. Stir well so the meat soaks up the sauce.
  4. Taste and season with salt and pepper as needed.
  5. If the sauce is too thin, lift the lid and cook on high 15–30 minutes to reduce slightly.
Serving
  1. Serve warm and garnish with fresh cilantro.

Notes

Best enjoyed over steamed jasmine or basmati rice, or spooned onto egg noodles or rice noodles. Top with crushed peanuts or sliced green onions for extra texture.