Slow Cooker Coconut Chicken Curry
This Slow Cooker Coconut Chicken Curry is an easy chicken curry recipe that’s full of warm spices, creamy coconut milk, and tender chunks of chicken. If you love simple dinner ideas like my Sheet Pan Shrimp and Sausage, this one will be a regular on your menu.
This slow cooker chicken curry is great for busy nights when you want something filling but don’t feel like standing at the stove. It works for meal prep, leftovers, or family dinners when you want a flavorful chicken recipe without a long list of ingredients. It tastes even better the next day, so it’s perfect for when you want to get ahead for the week. If you’re planning out dinners, you might also like my Slow Cooker Shredded Beef, which has the same easy set-and-forget vibe.
Why you’ll love this Slow Cooker Coconut Chicken Curry
Easy Slow Cooker Coconut Chicken Curry for Weeknight Dinners
Thursday nights in my house growing up always meant Chicken Curry, so I’ve kept that tradition going even now that I live in Atlanta. Once the weather starts to cool down a bit, I love these set-and-forget slow cooker dinners that make the whole evening feel easier. This one has become a favorite because you can load everything into the slow cooker and leave it alone until dinner. It’s simple, warm, and exactly the kind of meal I look forward to making during the week.
Ingredients Needed for Air Fryer Sweet Chili Salmon
- Boneless skinless chicken breasts: Cut into larger chunks so they stay tender instead of shredding as they cook.
- Full-fat coconut milk: Gives the curry its creamy base and balances the spices nicely.
- Diced tomatoes: Keep the juice in because it helps develop the sauce and adds a little acidity.
- Yellow onion or onion powder: Either one works, so use whatever you have. It brings a mild savory base to the curry.
- Garlic powder: Adds flavor without needing to sauté anything.
- Curry powder: This is the main seasoning and brings all the warm spices you expect in a coconut chicken curry.
- Ground cumin: Adds depth and a slightly earthy flavor.
- Ground turmeric: Helps with color and adds a subtle warm flavor.
- Salt and black pepper: Brings everything together.
- Cornstarch slurry: Thickens the curry at the end so the sauce clings to the chicken and rice.
- Lime juice: A splash at the end brightens the whole dish.
- Fresh cilantro: Optional for garnish.
How to make Slow Cooker Coconut Chicken Curry
**For more detailed instructions, please refer to the printable recipe card below.**
Combine all the ingredients (except the cornstarch and water) in the crockpot.
Stir gently so the chicken is coated in the curry mixture. Cover and cook on low for 4 hours or on high for 2 to 2½ hours
Mix cornstarch and water in a small bowl.
Stir in the cornstarch slurry and let it cook for 10 to 15 minutes until the sauce thickens.
Variations
- Add vegetables: You can add diced potatoes, carrots, peas, or bell peppers. They soften nicely in the slow cooker and turn this into more of a slow cooker chicken curry stew. It’s an easy way to bulk it up without extra cooking.
- Make it spicy: A little cayenne or red pepper flakes will give the curry a kick. Add it with the other spices so the heat blends into the sauce as it cooks.
- Use chicken thighs: Boneless thighs work well and stay tender in the slow cooker. They give the curry a slightly richer flavor without changing the steps.
- Add spinach at the end: Stir in a handful of spinach once the curry is cooked. It softens in a minute and adds color and nutrients without changing the flavor.
- Make it thicker: If you like a thick coconut curry, add an extra tablespoon of cornstarch with water to make the slurry or simmer the sauce uncovered for a few minutes after thickening.
Serving Suggestions
- Serve over rice: Classic and easy. The rice soaks up the coconut curry sauce, and it reheats well for lunches the next day.
- Add roasted vegetables: Roasted carrots or broccoli pair well with the warm spices. It’s a nice way to stretch the meal out a bit.
- Pair with another slow cooker recipe: If you’re doing a meal prep day, this goes well with my Crockpot Honey Garlic Chicken so you end up with two slow cooker dinners ready for the week.
- Add a lighter side: A simple salad works well when you want something fresh with a warm chicken curry. I love this easy Macaroni Salad.
- Serve it over baked potatoes: My Air Fryer Baked Potatoes work really well with this curry and make an easy way to stretch the meal for a group.
Storage and Freezing
- How should I store Slow Cooker Coconut Chicken Curry?
Keep leftovers in an airtight container in the fridge for up to four days. The sauce thickens as it sits, but it loosens nicely when reheated. It warms well in the microwave or on the stove over low heat.
- Can I freeze Slow Cooker Coconut Chicken Curry?
Yes, it freezes well. Let it cool completely, transfer it to freezer-safe containers, and freeze for up to three months. Thaw it in the fridge, then reheat on the stove or in the microwave. You can add a splash of coconut milk or broth if it needs to loosen up.
Don’t forget to pin this for later!
Tips & Tricks
- Cut the chicken into larger chunks: This helps the chicken stay tender and prevents it from shredding in the slow cooker. It also gives the curry a nicer texture.
- Stir the spices into the liquid: Mixing them into the coconut milk and tomatoes helps the flavors soak into the chicken as it cooks.
- Taste before serving: A little extra salt or lime juice can brighten the whole dish. Adjusting at the end gives you the best flavor.
- Let the cornstarch cook fully: It needs the full 10 to 15 minutes to activate and thicken the curry. This keeps the sauce silky.
- Serve with toppings: Cilantro, lime wedges, or even a spoonful of Greek yogurt can add something fresh when serving..
Recommended
More Meal Prep Ideas
Looking for more meal inspiration?
Browse my Slow Cooker Meals or check out my Easy Recipes for more yummy ideas.
FAQ
Ingredients
- 2 pounds boneless skinless chicken breasts cut into large chunks about 1½ inches
- 1 can full-fat coconut milk 13.5 oz
- 1 can diced tomatoes – undrained 14.5 oz
- ½ yellow onion finely diced or use 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch + 2 tablespoons water – mixed together and added at the end
- Juice of ½ lime optional, for brightness
Optional topping
- Fresh cilantro chopped, for garnish
Instructions
- Add the cubed chicken breast to the slow cooker.
- Pour in the coconut milk and diced tomatoes (with juice).
- Add onion, garlic powder, curry powder, cumin, turmeric, salt, and pepper.
- Stir gently to coat the chicken evenly in the curry mixture.
- Cover and cook on low for 4 hours or high for 2 to 2½ hours, until the chicken is just cooked through and tender but not falling apart.
- Stir in the cornstarch slurry and let cook for an additional 10–15 minutes to thicken the sauce slightly.
- Squeeze in lime juice if using, then gently stir and taste for seasoning.
- Serve over rice and top with chopped cilantro, if desired.
