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Crockpot Coconut Curry Chicken – A Creamy Slow Cooker Favorite

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A creamy, comforting coconut curry chicken slow-cooked to perfection with bold spices, garlic, ginger, and coconut milk. Easy, flavorful, and ideal for meal prep or cozy dinners.

Ingredients

Scale

  • 2 lbs boneless skinless chicken thighs or breasts, cut into chunks

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 tbsp fresh grated ginger

  • 2 tbsp curry powder (mild or spicy)

  • 1 tbsp tomato paste

  • 1 tsp salt (adjust to taste)

  • 1 tbsp lime juice

  • 1 cup fresh spinach or kale (optional)

  • Fresh cilantro, chopped (for garnish)

Instructions

  • Season chicken with salt and pepper.

  • (Optional) Sear chicken on both sides in a skillet for 2–3 minutes.

  • In crockpot, layer onion, garlic, and ginger.

  • In a bowl, whisk together coconut milk, curry powder, tomato paste, and salt.

  • Pour sauce over chicken and aromatics. Stir gently.

  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

  • Stir in lime juice and greens (if using) 20 minutes before serving.

  • Serve over rice and garnish with cilantro.

Notes

  • For extra thickness, remove lid for final 30 minutes.

  • Swap chicken with chickpeas or tofu for a vegetarian version.

  • Freezes well for up to 2 months.

Find it online: https://feasttrove.com/crockpot-coconut-curry-chicken-a-creamy-slow-cooker-favorite/