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Crockpot Coconut Curry Chicken

A creamy, aromatic coconut curry chicken made entirely in the slow cooker. The key is layering the aromatics and using the right coconut milk ratio for a silky sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Thai-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken thighs about 6 thighs
  • 1 tablespoon coconut oil
  • 1 medium yellow onion diced (about 1 cup)
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste such as Thai Kitchen
  • 1 14-ounce can full-fat coconut milk (shake well before opening)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fish sauce or soy sauce for gluten-free
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 medium carrots peeled and sliced into ¼-inch rounds
  • 1 red bell pepper seeded and diced
  • 2 cups fresh spinach
  • ½ cup fresh basil leaves chopped (Thai basil or sweet basil)
  • Cooked jasmine rice for serving
  • Lime wedges for serving

Equipment

  • 6-quart slow cooker
  • small skillet
  • chef's knife
  • cutting board
  • measuring spoons
  • wooden spoon

Method
 

  1. Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
  2. In a small skillet over medium heat, warm the coconut oil until shimmering. Add the diced onion and cook, stirring often, until softened and translucent, about 4 minutes. Add the garlic and ginger; cook 1 minute more until fragrant.
  3. Stir the red curry paste into the onion mixture and cook for 30 seconds, until darkened and aromatic. Scrape the mixture into the slow cooker.
  4. Pour the coconut milk and chicken broth into the slow cooker. Add the fish sauce, brown sugar, turmeric, salt, and pepper. Whisk until the curry paste is fully dissolved and the liquid is an even golden-orange.
  5. Nestle the chicken thighs into the liquid, making sure they are mostly submerged. Scatter the carrot slices around the chicken.
  6. Cover and cook on LOW for 4 hours, or on HIGH for 2 hours, until the chicken is tender and shreds easily with a fork. (The internal temperature of the thickest thigh should reach 165°F.)
  7. Carefully transfer the chicken thighs to a cutting board. Shred or chop into bite-sized pieces. Stir the red bell pepper and spinach into the slow cooker. Cover and let sit for 5 minutes, until the spinach wilts and the peppers soften slightly.
  8. Return the shredded chicken to the slow cooker. Stir in the chopped basil. Taste the curry and adjust salt with a pinch more fish sauce or a squeeze of lime juice if needed.
  9. Serve immediately over steamed jasmine rice, with lime wedges on the side.

Notes

Storage: Cool completely, then refrigerate in an airtight container up to 4 days. Reheat gently in a saucepan or microwave. The curry thickens as it sits; add a splash of broth or water when reheating. Freeze (without rice) for up to 3 months. Allergens: Contains fish (fish sauce). For a fish-free version, use soy sauce or tamari. Coconut milk is tree nut–free per FDA classification, but check individual brands if you have allergies. Always consult a qualified professional for personal dietary decisions. Safety: Ensure chicken reaches 165°F internally. Handle the hot slow cooker insert and skillet handles with care.