I just found a Crockpot Coconut Curry Chicken that tastes like restaurant-level Delicious Crockpot Chicken, and I swear once you see the ingredients you’ll want it for every weeknight.

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I’m obsessed with this Crockpot Coconut Curry Chicken because it tastes like I actually tried, without me doing the work. The sauce is creamy from full fat coconut milk and hits with that warm curry powder smack.

I make it when I want Delicious Crockpot Chicken that actually impresses and when I need easy Crock Pot Curry Recipes to save my week. It’s messy to eat in the best way.

Bright, tangy, a little spicy, and totally saucy. Makes rice or naan disappear.

And the leftovers? Even better.

I crave this stupidly simple, ridiculously flavorful dinner every single week now.

Ingredients

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Chicken thighs: juicy, forgiving protein that stays tender in the slow cooker.
Coconut milk: creamy, slightly sweet base that makes the sauce luxurious.
Chicken broth: thins the sauce and adds savory depth without salt overload.
Curry powder: warm, earthy spice mix that gives the dish its signature punch.
Turmeric: bright color and subtle earthiness, plus it looks lovely.
Cumin: smoky little note that grounds the curry’s flavor.
Garam masala: finish spice that adds warm, cozy aromatics.
Yellow onion: sweetens as it cooks, soft and mellow in every bite.
Garlic: sharp, garlicky backbone—can’t skip it.
Ginger: zippy freshness that keeps it from tasting flat.
Red bell pepper: sweet crunch and a pop of color.
Tomato paste: tangy umami boost that deepens the sauce.
Brown sugar or honey: balances the spices with warm sweetness.
Soy sauce or fish sauce: salty umami punch, pick your vibe.
Lime juice: brightens everything, don’t skip the squeeze.
Salt and pepper: basic but crucial—season as you go.
Red pepper flakes or chili: add heat if you like a kick.
Cornstarch slurry: basically thickens the sauce into perfect clinginess.
Cilantro: fresh herb finish, adds a herbaceous lift.
Cooked rice or naan: the cozy delivery system for soaking up sauce.

Ingredient Quantities

1 1/2 to 2 lbs boneless skinless chicken thighs, cut into large chunks

1 can (14 oz) full fat coconut milk

1 cup low sodium chicken broth

2 tablespoons curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon garam masala

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger

1 red bell pepper, sliced

2 tablespoons tomato paste

1 to 2 tablespoons brown sugar or honey, to taste

1 tablespoon soy sauce or fish sauce

Juice of 1 lime (about 1 tablespoon)

Salt and freshly ground black pepper, about 1 teaspoon salt and 1/2 teaspoon pepper, adjust to taste

1/4 teaspoon red pepper flakes or 1 small fresh chili, optional for heat

2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening, optional

Fresh cilantro leaves for garnish, optional

Cooked rice or naan for serving, optional

How to Make this

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1. Pat chicken thighs dry and cut into large chunks, season with about 1 teaspoon salt and 1/2 teaspoon pepper; set aside.

2. In a bowl whisk together 1 can (14 oz) full fat coconut milk, 1 cup low sodium chicken broth, 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon garam masala, 2 tablespoons tomato paste, 1 to 2 tablespoons brown sugar or honey, 1 tablespoon soy sauce or fish sauce, 1 tablespoon grated ginger (or 1 tsp ground), minced garlic, juice of 1 lime, and 1/4 teaspoon red pepper flakes or chopped small chili if using. Taste quickly and adjust sweet, salty or lime.

3. Place the thinly sliced medium yellow onion and sliced red bell pepper in the bottom of the crockpot so they do not stick, then add the seasoned chicken on top.

4. Pour the coconut milk mixture evenly over the chicken and veggies, nudge things so everything is coated. Stir gently if needed but you dont need to completely mix.

5. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until chicken is very tender and cooked through. Longer low cooking deepens the flavor.

6. About 20 minutes before serving taste the sauce and adjust seasoning with more salt, honey, or lime juice if needed. If sauce seems thin continue cooking uncovered for a bit or thicken as below.

7. For a thicker sauce mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, stir into a small amount of the hot sauce from crockpot to temper, then pour it back in and cook on HIGH or uncovered for 10 to 15 minutes until thickened and glossy.

8. If you want a little charred or caramelized flavor spoon chicken and sauce under a hot broiler for 3 to 5 minutes on a foil lined pan, watch closely so it doesn’t burn.

9. Serve over cooked rice or with naan, garnish with fresh cilantro leaves and an extra squeeze of lime. Add extra red pepper flakes if you like more heat.

10. Leftovers keep well 3 to 4 days in the fridge and actually taste better the next day. Reheat gently on low so the coconut milk doesnt separate, stir before serving.

Equipment Needed

1. Slow cooker or crockpot
2. Chef knife and cutting board
3. Measuring cups and spoons
4. Large mixing bowl and a whisk (or fork)
5. Can opener for the coconut milk
6. Wooden spoon or heatproof spatula
7. Small bowl for mixing cornstarch slurry
8. Ovenproof baking sheet or broiler-safe pan and tongs for finishing under the broiler

FAQ

Q: How long do I cook the chicken in the crockpot? A: Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and reaches 165°F. Thighs are forgiving so you can lean toward the longer time if you're not sure.

Q: My sauce is too thin, how do I thicken it? A: Stir in the cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and cook on HIGH for another 15 to 20 minutes. Or remove some liquid, simmer it in a pot on the stove until reduced, then add back. Coconut milk firms up a bit when chilled, so it might seem thinner right after cooking.

Q: Can I use chicken breasts instead of thighs? A: Yes, but breasts can dry out faster. Cook on LOW and check earlier, about 3 to 4 hours. Cut larger breasts in half so they cook more evenly.

Q: How can I make it more or less spicy? A: For less heat omit the red pepper flakes or the fresh chili. For more heat add extra flakes, a chopped serrano, or a splash of hot sauce at the end. Taste and adjust near the finish, curry flavors mellow while cooking.

Q: Can I freeze this curry? A: Yes. Cool completely, then freeze in airtight containers for up to 3 months. Note coconut can separate a bit after freezing, just stir and reheat gently on the stove and it will smooth out.

Q: What should I serve with it and can I make it gluten free? A: Serve with steamed rice, cauliflower rice, or warm naan. To make gluten free use tamari or coconut aminos instead of soy sauce. If using fish sauce check the label for additives.

The ONLY Crockpot Coconut Curry Chicken YOU NEED Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts if you want leaner meat, or use firm tofu or roasted cauliflower for a vegetarian version. Note: breasts cook faster so check for doneness earlier, tofu just soaks up the sauce.
Coconut milk: you can use light coconut milk for fewer calories, or full fat coconut cream if you want it richer and creamier, or plain unsweetened yogurt stirred in at the end for a tangy finish.
Curry powder: replace with 2 to 3 tablespoons of red or yellow curry paste for a bolder, fresher spice hit, or mix 1/2 teaspoon each ground coriander and mustard powder with the existing spices if you don’t have curry powder.
Brown sugar or honey: swap in maple syrup, coconut sugar, or even a splash of orange juice for sweetness and a touch of acidity; taste and adjust so it doesn’t get too sweet.

Pro Tips

1) Sear the chicken quick in a hot skillet first. Pat it dry, salt it, then brown in batches so it gets color. You dont need to cook it through, but that browned crust adds a lot of flavor that a crockpot alone wont give you.

2) Bloom the spices in a bit of oil and a splash of coconut milk before everything goes in. Heat for 30–60 seconds until fragrant, that wakes up the curry powder and garam masala so the sauce smells and tastes deeper.

3) To avoid grainy or split coconut milk, use full fat and don’t boil it hard. If sauce looks thin at the end, thicken with the cornstarch slurry or simmer uncovered for a few minutes. When reheating leftovers, warm gently and stir, it prevents separation.

4) Always finish by tasting and adjusting. Add more salt or a little fish sauce for umami, honey or brown sugar if it needs sweetness, and a squeeze of lime to brighten. Little tweaks at the end make it pop.

The ONLY Crockpot Coconut Curry Chicken YOU NEED Recipe

Recipe by James Level

0.0 from 0 votes

I just found a Crockpot Coconut Curry Chicken that tastes like restaurant-level Delicious Crockpot Chicken, and I swear once you see the ingredients you'll want it for every weeknight.

Servings

servings

Calories

705

kcal

Equipment: 1. Slow cooker or crockpot
2. Chef knife and cutting board
3. Measuring cups and spoons
4. Large mixing bowl and a whisk (or fork)
5. Can opener for the coconut milk
6. Wooden spoon or heatproof spatula
7. Small bowl for mixing cornstarch slurry
8. Ovenproof baking sheet or broiler-safe pan and tongs for finishing under the broiler

Ingredients

1 1/2 to 2 lbs boneless skinless chicken thighs, cut into large chunks
1 can (14 oz) full fat coconut milk
1 cup low sodium chicken broth
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger
1 red bell pepper, sliced
2 tablespoons tomato paste
1 to 2 tablespoons brown sugar or honey, to taste
1 tablespoon soy sauce or fish sauce
Juice of 1 lime (about 1 tablespoon)
Salt and freshly ground black pepper, about 1 teaspoon salt and 1/2 teaspoon pepper, adjust to taste
1/4 teaspoon red pepper flakes or 1 small fresh chili, optional for heat
2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening, optional
Fresh cilantro leaves for garnish, optional
Cooked rice or naan for serving, optional

Directions

Pat chicken thighs dry and cut into large chunks, season with about 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
In a bowl whisk together 1 can (14 oz) full fat coconut milk, 1 cup low sodium chicken broth, 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon garam masala, 2 tablespoons tomato paste, 1 to 2 tablespoons brown sugar or honey, 1 tablespoon soy sauce or fish sauce, 1 tablespoon grated ginger (or 1 tsp ground), minced garlic, juice of 1 lime, and 1/4 teaspoon red pepper flakes or chopped small chili if using. Taste quickly and adjust sweet, salty or lime.
Place the thinly sliced medium yellow onion and sliced red bell pepper in the bottom of the crockpot so they do not stick, then add the seasoned chicken on top.
Pour the coconut milk mixture evenly over the chicken and veggies, nudge things so everything is coated. Stir gently if needed but you dont need to completely mix.
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until chicken is very tender and cooked through. Longer low cooking deepens the flavor.
About 20 minutes before serving taste the sauce and adjust seasoning with more salt, honey, or lime juice if needed. If sauce seems thin continue cooking uncovered for a bit or thicken as below.
For a thicker sauce mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, stir into a small amount of the hot sauce from crockpot to temper, then pour it back in and cook on HIGH or uncovered for 10 to 15 minutes until thickened and glossy.
If you want a little charred or caramelized flavor spoon chicken and sauce under a hot broiler for 3 to 5 minutes on a foil lined pan, watch closely so it doesn't burn.
Serve over cooked rice or with naan, garnish with fresh cilantro leaves and an extra squeeze of lime. Add extra red pepper flakes if you like more heat.
Leftovers keep well 3 to 4 days in the fridge and actually taste better the next day. Reheat gently on low so the coconut milk doesnt separate, stir before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 396g
Total number of serves: 4
Calories: 705kcal
Fat: 55.8g
Saturated Fat: 38g
Trans Fat: 0.5g
Polyunsaturated: 5g
Monounsaturated: 11g
Cholesterol: 198mg
Sodium: 780mg
Potassium: 870mg
Carbohydrates: 15g
Fiber: 1.5g
Sugar: 6g
Protein: 54.5g
Vitamin A: 750IU
Vitamin C: 45mg
Calcium: 65mg
Iron: 1.25mg

The ONLY Crockpot Coconut Curry Chicken YOU NEED Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

The ONLY Crockpot Coconut Curry Chicken YOU NEED Recipe Substitutions and Variations

Pro Tips