Description
This Slow Cooker Coconut Curry Chicken is a comforting and richly flavored dish combining tender chicken thighs with a blend of aromatic spices, creamy coconut milk, and crunchy peanuts. Perfect for an effortless weeknight meal, it simmers low and slow for juicy, flavorful results served over rice.
Ingredients
Scale
Vegetables
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 medium red bell pepper seeded and sliced
Protein
- 1 ½ pounds boneless, skinless chicken thighs
Liquids and Paste
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- ½ cup red curry paste
- 2 (13.66 ounce) cans coconut milk
Spices and Seasonings
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
Other
- 3 tablespoons creamy peanut butter
- ¼ cup cornstarch
- ½ cup roasted peanuts chopped
Instructions
- Prepare the vegetables and chicken: Add the sliced carrots, diced onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Make the curry sauce: In a bowl, whisk together the low-sodium chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste until completely combined. Pour the sauce evenly over the chicken and vegetables in the slow cooker.
- Cook the curry: Cover and cook on high for 2½ to 3½ hours or on low for 4 to 5 hours, allowing the flavors to meld and the chicken to become tender and fully cooked.
- Shred the chicken: Remove the chicken from the slow cooker and let it cool slightly. Then chop into bite-sized pieces or shred using two forks and set aside.
- Thicken the sauce and finish cooking: In a separate bowl, whisk together the coconut milk and cornstarch until smooth and lump-free. Add the shredded chicken, the coconut milk and cornstarch mixture, and sliced red bell peppers back into the slow cooker. Stir gently to combine all ingredients, then cook for an additional 15 minutes, or until the sauce thickens nicely.
- Serve: Spoon the curry over cooked rice and garnish with chopped roasted peanuts for a crunchy finish. Enjoy your flavorful slow cooker coconut curry chicken!
Notes
- Use a can of well-shaken, full-fat, room-temperature coconut milk to prevent separation and curdling in the sauce.
- If red curry paste is unavailable, substitute with tomato paste combined with curry seasoning for a similar flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze leftovers for up to two months; note that the coconut milk sauce may become slightly grainy after thawing.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
