Slow Cooker Coconut Curry Chicken

March in North Texas.  We might have a tornado watch, it might be 80 degrees out, it might be 45.  In the same week.  No joke, people.  When the weather and, let’s be honest, life keeps us on our toes like this, we’ve got to find ways to simplify.  I’m here to help.  Let’s gather some easy to find ingredients and let one of my favorite small appliances do most of the work.  When things get hectic, this slow cooker coconut curry chicken comes in clutch.

It’s no secret I love my slow cooker.  I’m not one to use it multiple times a week, but I happily use it a couple times a month.  I look for recipes that come together easily, will make great leftovers and lunches, and freeze without compromising taste or texture.  That’s another way I simplify.  There’s no shame in my planning ahead freezer game.  I will happily defrost this slow cooker Moroccan chicken stew, slow cooker Greek beef ragout, or slow cooker Asian pork shoulder so I know I’ll have a good meal to enjoy and lunches to bring to school during the most hectic of times.  Slow cooker coconut curry chicken, welcome to the freezer family.

Like a lot of curries, you can adapt this one quite a bit.  If you’re not into potatoes, you can just as easily use cauliflower.  If you have a peanut allergy in the house, feel free to use your favorite substitute or omit it altogether.  Not into fish sauce?  Leave it out (though I really do think it’s the key to a fully rounded flavor profile here).  The ingredient list is a bit long, but it all comes together quickly and makes for a comforting meal after a busy day.  Serve this on its own or alongside your favorite rice.  It’s all up to you.

a bowl of coconut yellow curry chicken with potatoes, red pepper, carrots, peas, and cilantro

Easy to find ingredients come together for a simple, comforting meal (plus leftovers!) in this slow cooker coconut curry chicken.


Slow Cooker Coconut Curry Chicken

adapted from Ambitious Kitchen



1 (15 oz.) can lite coconut milk

1/2 c. chicken broth

2 TBSP creamy peanut butter (or nut butter of your choice)

1 TBSP low-sodium soy sauce

1 TBSP fish sauce

4 cloves garlic, minced or pressed

1 TBSP freshly grated ginger

1 TBSP yellow curry powder

1/2 tsp. ground turmeric

1/2 tsp. Cayenne pepper

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 lb. boneless skinless chicken breasts

2 c. potatoes, cut into 1-in. pieces (I like to use new potatoes)

3 medium carrots, peeled and sliced

1 yellow onion, diced

1 red pepper, julienned

1 c. frozen peas

cooked rice, for serving (I like basmati for this recipe.)

cilantro, chopped peanuts, toasted unsweetened coconut flakes, and/or Sriracha for serving



  1. In a large slow cooker add coconut milk, broth, peanut butter, soy sauce, fish sauce, garlic and ginger. Whisk to combine, then stir in curry powder, turmeric, cayenne, salt, and pepper.
  2. Place chicken in the slow cooker and top with the potato, carrots, and onions. Gently stir to coat everything in the sauce.
  3. Cook on high 3-4 hours or low for 6-7 hours. Remove chicken with slotted spoon and shred.  Add the chicken back to the slow cooker.
  4. About 20 minutes before serving, stir in the bell pepper and peas.  Cover and cook on high until bell peppers have tenderized a bit.  (Usually times well with the rice.)
  5. Serve alongside rice and with your favorite garnishes.  To retain texture with any leftovers, let cool down before putting in the refrigerator or dividing into individual servings and putting in the freezer.

yield: 6 servings

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