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Slow Cooker Coconut Curry Chicken

A comforting and fragrant slow cooker dish with tender shredded chicken simmered in creamy coconut milk, spiced with curry, garlic, and ginger.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken thighs, boneless and skinless Thighs stay juicier than breasts.
  • 14 oz can coconut milk Use full-fat for richer sauce.
  • 2 tablespoons curry powder Adjust to taste; use Madras for more heat.
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated Fresh gives the best brightness.
  • 1 cup chicken broth Low-sodium if preferred.
  • 1 cup diced tomatoes, canned or fresh
  • 1 bell pepper, sliced any color
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Place the chopped onion, minced garlic, grated ginger, and sliced bell pepper in the bottom of the slow cooker.
  2. Arrange the chicken thighs on top of the vegetables in a single layer.
Cooking
  1. In a medium bowl, whisk together the coconut milk, curry powder, chicken broth, diced tomatoes, and a generous pinch of salt and pepper.
  2. Pour the coconut-curry mixture over the chicken, ensuring pieces are mostly covered.
  3. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches 165°F and pulls apart easily.
Serving
  1. Remove the lid and shred the chicken directly in the slow cooker with two forks.
  2. Stir well to soak the shredded chicken in the sauce and serve hot, sprinkled with fresh cilantro.

Notes

For richer sauce, use coconut cream or swap chicken thighs for breasts (check doneness earlier). For a dairy-free finish, stir in almond butter or cashew cream at the end. Adjust texture with a cornstarch slurry or by reducing on high if sauce is too thin.