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Crockpot Coconut Curry Chicken - Cozy, Flavorful, and Effortless

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken thighs (or breasts), cut into large chunks
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 tablespoons curry powder (Madras for spicier, mild curry powder for less heat)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4–1/2 teaspoon red pepper flakes or cayenne (optional, for heat)
  • 1 red bell pepper, sliced
  • 2 medium carrots, peeled and sliced into coins
  • 1 can (14–15 ounces) full-fat coconut milk
  • 1/2 cup low-sodium chicken broth (or water)
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar or honey (optional, balances acidity)
  • 1 tablespoon lime juice (plus wedges for serving)
  • 2 tablespoons neutral oil (avocado or canola)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked jasmine rice, basmati rice, quinoa, or warm naan, for serving

Method
 

  1. Mix your sauce base: In a bowl, whisk together coconut milk, chicken broth, tomato paste, curry powder, turmeric, coriander, cumin, red pepper flakes (if using), and brown sugar. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. This helps the spices bloom and blend before they hit the heat.
  2. Optional sauté for deeper flavor: Heat oil in a skillet over medium. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic and ginger for 30 seconds until fragrant. This step adds depth but you can skip it if you’re short on time.
  3. Load the crockpot: Add chicken pieces, sautéed onion/garlic/ginger (or raw if skipping sauté), bell pepper, and carrots to the slow cooker. Pour the coconut curry mixture over the top and gently stir to coat everything.
  4. Slow cook: Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours. The chicken should be tender and easy to shred or slice.
  5. Finish and balance: Stir in lime juice. Taste and adjust—add more salt for savoriness, a pinch of sugar if it’s too tangy, or more lime for brightness. If you want it thicker, remove the lid and simmer on High for 20–30 minutes, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and cook 10 minutes more.
  6. Serve: Spoon over hot rice or quinoa, or scoop with warm naan. Top with chopped cilantro and an extra squeeze of lime.